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towards sustainable food consumption-KI0923145ENN.pdf

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http://eprints.org/relation/isVersionOf https://pure.iiasa.ac.at/id/document/101999 http://eprints.org/relation/isVolatileVersionOf https://pure.iiasa.ac.at/id/document/101999 http://eprints.org/relation/issmallThumbnailVersionOf https://pure.iiasa.ac.at/id/document/101999 archive 353 disk0/00/01/88/73 2023-06-28 14:19:45 2023-06-28 14:19:45 2023-06-28 14:19:45 book show European Commission Directorate-General for Research and Innovation Group of Chief Scientific Advisors http://www.loc.gov/loc.terms/relators/CTB Nakicenovic N. 395 pub ECE IACC TISS biodiversity , climate change , eating habits , food consumption , food production , food systems , public health , scientific report , sustainable development The food we eat has major impacts on our health, on local ecosystems and on our planet as a whole. Our current food consumption habits are both contributing to worsening the climate and environmental crises and fueling a global public health crisis caused by malnutrition and obesity. Radical system-wide changes are urgently needed to correct this. It is crucial to support, as much as possible, the adoption of healthier and more sustainable diets and food cultures, contributing to a long-term solution to these crises. This Scientific Opinion presents a set of recommendations for a mix of policy interventions to overcome the barriers that are preventing consumers from eating in a healthier and more sustainable way, which would complement the current initiatives under the Farm to Fork strategy. 2023-06 published Publications Office of the European Union doi/10.2777/29369 214 public TRUE 978-92-68-01571-1 info:eu-repo/semantics/book