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Agri-Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability
New Challenges in Nutrition and Public Health

by Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic

  • Publisher : Academic Press
  • Release : 2020-03
  • Pages : 336
  • ISBN : 9780128172261
  • Language : En, Es, Fr & De
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Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety and toxicology of new food manufacturing. Sections examine commercial labeling and nutritional education, nutrigenomics and public health, as well as coverage of the valorization of waste and byproducts from the food industry. These methods are useful via innovative technology as well as kitchen and food waste. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and post-graduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government and sustainable waste management Explores the ways in which innovative approaches used to valorize and give an added value to agri-food waste and by-products ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Agri-Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability
New Challenges in Nutrition and Public Health

by Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic

  • Publisher : Academic Press
  • Release : 2020-03-03
  • Pages : 294
  • ISBN : 0128172274
  • Language : En, Es, Fr & De
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Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Transforming Food Environments

Transforming Food Environments
A Book

by Charlotte EL Evans

  • Publisher : CRC Press
  • Release : 2022-03-22
  • Pages : 344
  • ISBN : 100054415X
  • Language : En, Es, Fr & De
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We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However, because of increased media attention, people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools, workplaces, and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price, using nudging techniques, and food labelling. Led by Editor Charlotte Evans, Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US, Canada, Australia, New Zealand, Japan and the United Kingdom, this multidisciplinary book appeals to students, researchers, public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

Valorization of Agri-Food Wastes and By-Products

Valorization of Agri-Food Wastes and By-Products
Recent Trends, Innovations and Sustainability Challenges

by Rajeev Bhat

  • Publisher : Academic Press
  • Release : 2021-08-25
  • Pages : 1024
  • ISBN : 0128242604
  • Language : En, Es, Fr & De
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Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Re-valorization of Food Losses and Food Co-products

Re-valorization of Food Losses and Food Co-products
A Book

by Jesus Simal-Gandara,Tripti Agarwal,Mahnaz Esteki,Andrea Gomez-Zavaglia,Jianbo Xiao

  • Publisher : Frontiers Media SA
  • Release : 2021-12-29
  • Pages : 129
  • ISBN : 2889718735
  • Language : En, Es, Fr & De
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Fermentation Processes: Emerging and Conventional Technologies

Fermentation Processes: Emerging and Conventional Technologies
A Book

by Mohamed Koubaa,Francisco J. Barba,Shahin Roohinejad

  • Publisher : John Wiley & Sons
  • Release : 2021-02-11
  • Pages : 240
  • ISBN : 1119505836
  • Language : En, Es, Fr & De
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Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

Research Anthology on Strategies for Achieving Agricultural Sustainability

Research Anthology on Strategies for Achieving Agricultural Sustainability
A Book

by Management Association, Information Resources

  • Publisher : IGI Global
  • Release : 2022-02-18
  • Pages : 1364
  • ISBN : 1668453533
  • Language : En, Es, Fr & De
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Agriculture has been an enduring human tradition key to survival and civilization. However, after the advent of industrialization and agricultural growth, the industry has been met with several challenges including pollution, land use, and food insecurity. With the agricultural industry contributing to pollution and emissions, many have found it imperative to investigate the causes and seek out solutions. The Research Anthology on Strategies for Achieving Agricultural Sustainability discusses the issues that the agricultural industry currently faces and the technological opportunities that can be explored to help protect and predict crop growth and achieve more resilient agricultural processes. It analyzes the impact of agricultural pollution and food insecurity on a global scale, but also proposes solutions to promote agricultural sustainability. Covering topics such as bio-farming, smart farming, and population growth, this book is an indispensable resource for government officials, agricultural scientists, farmers, students and professors of higher education, activist groups, researchers, and academicians.

Ireland’s journey towards sustainable food systems

Ireland’s journey towards sustainable food systems
The processes and practices that made a difference

by Brouwer, H., Guijt, J., Kelly, S., Garcia-Campos, P.

  • Publisher : Food & Agriculture Org.
  • Release : 2021-08-19
  • Pages : 47
  • ISBN : 9251347840
  • Language : En, Es, Fr & De
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The intention of this case study is to learn from the institutional and programmatic processes that have sustained the transformation of Ireland’s food system so that other countries might be inspired by ideas and practices that could be potentially adapted to their own journey towards a sustainable food system. The country’s trajectory from small-scale farming focused on commodity exports with little value addition, to gradual integration into high-value international supply chains, alongside its current ambition to contribute to solving world hunger, reflect the profound shifts that have taken place within and around the boundaries of Ireland’s food system. Ireland’s transformation demonstrates the complexity of multiple drivers (policies, investments, market trends and disruptions) simultaneously at play as food systems evolve. At present, the top challenges in agri-food concern the environment, human health and nutrition.

Pathways to Environmental Sustainability

Pathways to Environmental Sustainability
Methodologies and Experiences

by Roberta Salomone,Giuseppe Saija

  • Publisher : Springer Science & Business Media
  • Release : 2014-02-19
  • Pages : 276
  • ISBN : 3319038265
  • Language : En, Es, Fr & De
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This book brings together, in a single volume, an overview of multiple applications of the concept of environmental sustainability, featuring examples of useful methodologies and tools for pursuing environmental targets, experiences and case studies spanning a variety of sectors, embracing both industry and research projects; and case studies applied to very different territorial contexts. The first section of the book covers methodologies and tools for environmental sustainability, including Industrial Ecology, Urban Metabolism, Life Cycle Assessment, analysis of industrial water footprint and such chemical technologies as Hypercritical Separation Technology (HYST). Part Two provides case studies of environmental sustainability in specific industrial sectors including electronics, pharmaceutical manufacturing, bio-energy, agriculture, food and residential construction retrofitting. Part Three explores experiences of environmental sustainability in territorial contexts on a local, regional or national scale. This section includes chapters on sustainability in the Republic of San Marino, the European “Covenant of Mayors” urban sustainability initiative and efforts to promote sustainability in Italy, Norway and Poland among others. The book concludes with a discussion of Common Agricultural Policy (CAP) in Objective I regions of Italy. Featuring the contributions of academics, managers operating in various productive sectors and consultants, the book aims to promote the growth and spread of scientific research and technological development for environmental sustainability.

Waste in Textile and Leather Sectors

Waste in Textile and Leather Sectors
A Book

by Ayşegül Körlü

  • Publisher : BoD – Books on Demand
  • Release : 2020-09-09
  • Pages : 220
  • ISBN : 1789852439
  • Language : En, Es, Fr & De
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In this book in your hands, the relationship between the textile and leather sectors, and the environment is examined from many viewpoints. The book contains many different subjects, from sustainability in the textile and leather sectors to the effect of historical textiles on human health. It will be interesting for readers from many disciplines in science.I thank all the authors contributing to the book and I hope that it will be helpful to the readers.

Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region

Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region
A Book

by Food and Agriculture Organization of the United Nations

  • Publisher : Food & Agriculture Org.
  • Release : 2018-06-06
  • Pages : 154
  • ISBN : 9251098328
  • Language : En, Es, Fr & De
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The Mediterranean diet is attracting international attention as a healthy and sustainable diet, yet countries in the region are increasingly beset by problems of undernutrition combined with obesity or other food-related diseases. This book highlights the need to consolidate the Mediterranean diet as a lever to improve the sustainability of food systems and consumption in the region.

Future Foods

Future Foods
Global Trends, Opportunities, and Sustainability Challenges

by Rajeev Bhat

  • Publisher : Academic Press
  • Release : 2021-12-04
  • Pages : 786
  • ISBN : 0323910025
  • Language : En, Es, Fr & De
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Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Towards Sustainable Global Food Systems

Towards Sustainable Global Food Systems
Conceptual and Policy Analysis of Agriculture, Food and Environment Linkages

by Ruerd Ruben,Jan Verhagen

  • Publisher : MDPI
  • Release : 2019-04-30
  • Pages : 356
  • ISBN : 3038978140
  • Language : En, Es, Fr & De
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One of the major knowledge challenges in the domain of Resilient and Sustainable Food Systems refers to the integration of perspectives on consumption, patterns that support public health, inclusive value chains, and environmentally sustainable food production. While there is a long record of the analysis of separate interventions, this special issue generates integrated insights, provides cross-cutting perspectives, and outlines practical and policy solutions that address these global challenges.The collection of papers promotes the view that sustainable food systems require thorough insights into the structure and dynamics of agri-food production systems, the drivers for integrating food value chains and markets, and key incentives for supporting healthier consumer choices. On the production side, potential linkages between agricultural commercialization and intensification and their effects for food security and nutritional outcomes are analyzed. Value Chains are assessed for their contribution to improving exchange networks and markets for food products that simultaneously support efficiency, circularity, and responsiveness. Individual motives and market structures for food consumption need to be understood in order to be able to outline suitable incentives to enhance healthy dietary choice.The contributed papers focus on interfaces between food system activities and processes of adaptive change that are critical for overcoming key constraints and trade-offs between sustainable food and healthy diets.

Sustainability of the Agri-food System: Strategies and Performances

Sustainability of the Agri-food System: Strategies and Performances
Proceedings of the 50th SIDEA Conference. Lecce, Chiostro dei Domenicani, 26-28 September 2013

by Bernardo De Gennaro,Gianluca Nardone

  • Publisher : Universitas Studiorum
  • Release : 2014-11-01
  • Pages : 354
  • ISBN : 8897683606
  • Language : En, Es, Fr & De
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The 2013 annual conference of the Italian Society of Agricultural Economics (SIDEA) has been held in the attractive scenario of the city of Lecce under the organization of three different Universities of the Apulia Region (Università degli Studi di Bari, Università degli Studi di Foggia and Università del Salento). The scientific theme of the 50th SIDEA Conference has been “Sustainability of the agri-food system: Strategies and Performances” (Sostenibilità del Sistema Agroalimentare: strategie e performance). With such a topic, the SIDEA intended to cope with the challenges coming from a growing demand of food in a world where critical natural resources such as water, energy and land are becoming increasingly scarce and climate change is posing credible threats. The agri-food system and the broader bio-based economy are, in fact, human activities where the classic dimensions of sustainability (ecological, economic and social) are gaining a striking weight often showing evidence of frictions. Despite a significant growth in food production over the past century, today one of the most important challenges facing agro-food system is how to feed a growing population.

Environmental Impact of Agro-Food Industry and Food Consumption

Environmental Impact of Agro-Food Industry and Food Consumption
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2020-12-01
  • Pages : 308
  • ISBN : 0128213701
  • Language : En, Es, Fr & De
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Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry’s environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions. Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry. Addresses all levels of the food chain Provides solutions for the food industry to estimate and reduce environmental impact Assists members of the food industry in optimizing their current performance and reducing their environmental footprint

Mapping, Managing, and Crafting Sustainable Business Strategies for the Circular Economy

Mapping, Managing, and Crafting Sustainable Business Strategies for the Circular Economy
A Book

by Rodrigues, Susana Serrano,Almeida, Paulo Jorge,Almeida, Nuno Miguel Castaheira

  • Publisher : IGI Global
  • Release : 2020-06-05
  • Pages : 401
  • ISBN : 1522598871
  • Language : En, Es, Fr & De
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As the planet’s natural resources continue to be depleted, society’s environmental awareness has grown. Businesses especially are being coerced into incorporating more sustainable approaches to carrying out their activities. Organizations that develop sustainable business strategies that deliver enhanced value by radically reducing material inputs and engaging consumers on circular economy will be well-positioned for success. Mapping, Managing, and Crafting Sustainable Business Strategies for the Circular Economy is an essential reference source that discusses implementing sustainable business strategies as well as economic policies for the modern business era. Featuring research on topics such as global business, urban innovation, and cost management, this book is ideally designed for managers, operators, manufacturers, academics, practitioners, policymakers, researchers, business professionals, and students seeking coverage on utilizing natural resources in the most sustainable way.

Implementing Sustainability Strategies in Networks and Clusters

Implementing Sustainability Strategies in Networks and Clusters
Principles, Tools, and New Research Outcomes

by Alessandra De Chiara

  • Publisher : Springer
  • Release : 2016-10-04
  • Pages : 167
  • ISBN : 3319402013
  • Language : En, Es, Fr & De
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This book investigates the dynamics of the management of sustainability in networks and clusters – an area of increasing importance that is neglected by the many studies addressing sustainability at the single-enterprise level. The focus is in particular on projects involving groups of enterprises with a high level of productive interdependence and steady relations that allow sharing of resources and activities. The book is organized into two parts, the first of which discusses the value of the territory for firm competitiveness, examines the importance of social capital in creating sustainable business behaviors and “unique” networks, and describes principles and tools for the implementation and management of sustainability strategies in networks or clusters. The second part then presents the methodology and outcomes of empirical research conducted on industrial districts and productive centres in Campania, southern Italy, which are representative of Italian productive chains. The book will be of value to all management scholars with an interest in this field, as well as to readers wishing to learn more of the role of local institutions.

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2020

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2020
Affordable healthy diets to address all forms of malnutrition for better health

by Food and Agriculture Organization of the United Nations,World Food Programme, United Nations Children's Fund,World Health Organization,World Meteorological Organization,United Nations

  • Publisher : Food & Agriculture Org.
  • Release : 2021-05-12
  • Pages : 140
  • ISBN : 9251341397
  • Language : En, Es, Fr & De
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This report consists of two main sections: 1) a situation analysis of Sustainable Development Goal 2 Target 2.1 (to end hunger and ensure access to food by all) and Target 2.2 (to end all forms of malnutrition) and analyses of the diets of children and of current food consumption patterns relative to dietary guidelines; and 2) a special look at the cost and affordability of healthy diets in Europe and Central Asia. The new estimates confirm that the prevalence of hunger at chronic or severe levels is relatively low in the ECA region. However, the prevalence of food insecurity at moderate or severe levels can be quite high. The ongoing COVID-19 pandemic continues to add people to the ranks of the food insecure. The ECA region is making progress overall in reducing malnutrition, but it is not on track regarding childhood overweight, adult obesity, anaemia and exclusive breastfeeding. Healthy diets protect against the effects of malnutrition, in all its forms, and promote better health.This report shows that healthy diets cost, on average, five times more than diets that meet only dietary energy needs, making them unaffordable for many people throughout the region. To increase the affordability of healthy diets, the costs of nutritious foods must be lowered. This report also shows that hidden costs are much lower with healthy diets than with current consumption patterns, meaning that adopting healthy diet alternatives could lead to large cost savings.

Innovation in Food Ecosystems

Innovation in Food Ecosystems
Entrepreneurship for a Sustainable Future

by Paola De Bernardi,Danny Azucar

  • Publisher : Springer Nature
  • Release : 2019-11-28
  • Pages : 280
  • ISBN : 303033502X
  • Language : En, Es, Fr & De
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This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals. Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavors. This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumptions patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.

The State of Food Security and Nutrition in the World 2020

The State of Food Security and Nutrition in the World 2020
Transforming food systems for affordable healthy diets

by Food and Agriculture Organization of the United Nations ,International Fund for Agricultural Development,World Food Programme,World Health Organization,The United Nations Children's Fund

  • Publisher : Food & Agriculture Org.
  • Release : 2020-07-01
  • Pages : 320
  • ISBN : 925132901X
  • Language : En, Es, Fr & De
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Updates for many countries have made it possible to estimate hunger in the world with greater accuracy this year. In particular, newly accessible data enabled the revision of the entire series of undernourishment estimates for China back to 2000, resulting in a substantial downward shift of the series of the number of undernourished in the world. Nevertheless, the revision confirms the trend reported in past editions: the number of people affected by hunger globally has been slowly on the rise since 2014. The report also shows that the burden of malnutrition in all its forms continues to be a challenge. There has been some progress for child stunting, low birthweight and exclusive breastfeeding, but at a pace that is still too slow. Childhood overweight is not improving and adult obesity is on the rise in all regions. The report complements the usual assessment of food security and nutrition with projections of what the world may look like in 2030, if trends of the last decade continue. Projections show that the world is not on track to achieve Zero Hunger by 2030 and, despite some progress, most indicators are also not on track to meet global nutrition targets. The food security and nutritional status of the most vulnerable population groups is likely to deteriorate further due to the health and socio economic impacts of the COVID-19 pandemic. The report puts a spotlight on diet quality as a critical link between food security and nutrition. Meeting SDG 2 targets will only be possible if people have enough food to eat and if what they are eating is nutritious and affordable. The report also introduces new analysis of the cost and affordability of healthy diets around the world, by region and in different development contexts. It presents valuations of the health and climate-change costs associated with current food consumption patterns, as well as the potential cost savings if food consumption patterns were to shift towards healthy diets that include sustainability considerations. The report then concludes with a discussion of the policies and strategies to transform food systems to ensure affordable healthy diets, as part of the required efforts to end both hunger and all forms of malnutrition.