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Pregledni rad
https://doi.org/10.17508/CJFST.2018.10.2.12

Shifting modern dietary patterns towards sustainable diets: challenges and perspectives

KARLA FERK ; University of Rijeka, Faculty of Tourism and Hospitality Management, Department of Food and Nutrition, Primorska 42, P.O. Box 97, 51410 Opatija, Croatia
MATKO GRUJIĆ ; University of Rijeka, Faculty of Tourism and Hospitality Management, Department of Food and Nutrition, Primorska 42, P.O. Box 97, 51410 Opatija, Croatia
GRETA KREŠIĆ ; University of Rijeka, Faculty of Tourism and Hospitality Management, Department of Food and Nutrition, Primorska 42, P.O. Box 97, 51410 Opatija, Croatia

Puni tekst: engleski, pdf (581 KB) str. 261-269 preuzimanja: 231* citiraj
APA 6th Edition
FERK, K., GRUJIĆ, M. i KREŠIĆ, G. (2018). Shifting modern dietary patterns towards sustainable diets: challenges and perspectives. Croatian journal of food science and technology, 10 (2), 261-269. https://doi.org/10.17508/CJFST.2018.10.2.12
MLA 8th Edition
FERK, KARLA, et al. "Shifting modern dietary patterns towards sustainable diets: challenges and perspectives." Croatian journal of food science and technology, vol. 10, br. 2, 2018, str. 261-269. https://doi.org/10.17508/CJFST.2018.10.2.12. Citirano 20.11.2019.
Chicago 17th Edition
FERK, KARLA, MATKO GRUJIĆ i GRETA KREŠIĆ. "Shifting modern dietary patterns towards sustainable diets: challenges and perspectives." Croatian journal of food science and technology 10, br. 2 (2018): 261-269. https://doi.org/10.17508/CJFST.2018.10.2.12
Harvard
FERK, K., GRUJIĆ, M., i KREŠIĆ, G. (2018). 'Shifting modern dietary patterns towards sustainable diets: challenges and perspectives', Croatian journal of food science and technology, 10(2), str. 261-269. https://doi.org/10.17508/CJFST.2018.10.2.12
Vancouver
FERK K, GRUJIĆ M, KREŠIĆ G. Shifting modern dietary patterns towards sustainable diets: challenges and perspectives. Croatian journal of food science and technology [Internet]. 2018 [pristupljeno 20.11.2019.];10(2):261-269. https://doi.org/10.17508/CJFST.2018.10.2.12
IEEE
K. FERK, M. GRUJIĆ i G. KREŠIĆ, "Shifting modern dietary patterns towards sustainable diets: challenges and perspectives", Croatian journal of food science and technology, vol.10, br. 2, str. 261-269, 2018. [Online]. https://doi.org/10.17508/CJFST.2018.10.2.12

Sažetak
The current food system contributes significantly to global greenhouse gas emissions, water consumption, and land use, which are negatively affecting the environment and contributing to climate change. With the anticipated population growth, these practices are expected to deplete the natural resources and undermine food security for future generations. The modern Western diet is unsustainable on many levels. First of all, being high in energy and animal products, it is detrimental for the planet’s well-being. Secondly, it has been linked to obesity and chronic diseases, which reduce the quality of life and generate high healthcare expenses. Another major problem is food wastage that represents a needless waste of natural resources and the pollution of the environment. Conversely, a sustainable diet is expected to have a low environmental impact, maintain health and well-being, and preserve resources for future generations. Therefore, changes in dietary habits can significantly help reduce the negative environmental impacts of the food system. The aim of this paper was to critically evaluate the current data on the sustainability of different dietary patterns and food production. Research suggests that following healthy eating guidelines, adopting a Mediterranean, vegetarian, or vegan diet, or simply reducing the intake of meat and animal products can result in a more sustainable diet in comparison to current average dietary patterns. Moreover, whether organic food represents a more sustainable alternative to conventionally grown food still remains a subject of debate: Although there is no doubt about its small pollution potential, due to its lower yields, more land is needed to produce the same amount of food. Although changes in food consumption and production may lead to a reduction in dietary environmental impact, research results are controversial, and a firm definition of a sustainable diet, which would distinguish it from a diet that is not environmentally acceptable, is still lacking.

Ključne riječi
sustainable diet; greenhouse gas emission; water use; land use; food waste; organic food

Hrčak ID: 210851

URI
https://hrcak.srce.hr/210851

Posjeta: 377 *