The principles of healthy and sustainable eating patterns
This report is produced as follow-on work to the Green Food Project, which focused on sustainable consumption and production. The Green Food Project report in July 2012 concluded that follow-on work was required to enable a broader and more sophisticated debate around the roles that diet and consumption play in the sustainability of the whole food system.
This new report stems from this work. It sets out the key principles of a sustainable, healthy eating pattern and their rationale.
The group’s recommendations are as follows:
Read the full report here.
The working group that produced these principles was chaired by Tara Garnett (Food Climate Research Network) and Maureen Strong (Agriculture and Horticulture Development Board).
Note that the development of these principles was facilitated by the UK’s Department for the Environment, Food and Rural Affairs, who provided the secretariat and so forth. However, unlike in other countries (such as Sweden and the Netherlands) these principles have not yet been taken on by the UK government and as such they do not yet have ‘official’ status.
Europe is the world's second-smallest continent by surface area, covering just over 10 million square kilometres or 6.8% of the global land area, but it is the third-most populous continent after Asia and Africa, with a population of around 740 million people or about 11% of the world's population. Its climate is heavily affected by warm Atlantic currents that temper winters and summers on much of the continent. In the European Union, farmers represent only 4.7% of the working population, yet manage nearly half of its land area.
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