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Autor
Rejman Krystyna (Warsaw University of Life Sciences - SGGW, Poland), Halicka Ewa (Warsaw University of Life Sciences - SGGW, Poland), Kowrygo Barbara (Warsaw University of Life Sciences - SGGW, Poland)
Tytuł
Sustainable Diet and Changes in Food Consumption in Chosen European Union Countries
Źródło
Zeszyty Naukowe SGGW w Warszawie. Problemy Rolnictwa Światowego, 2014, t. 14(29), z. 4, s. 132-140, rys., tab., bibliogr. 9 poz.
Scientific Journal Warsaw University of Life Sciences SGGW - Problems of Word Agriculture
Słowa kluczowe
Żywność, Dodatki funkcjonalne do żywności, Preferencje konsumenta, Żywienie dietetyczne
Food, Functional food additives, Consumer preferences, Dietary feeding
Uwagi
streszcz., summ.
Abstrakt
The most important challenges of food policy and public health in the 21st Century include fighting high levels of obesity and food waste. Both issues are linked to the necessity of reducing greenhouse gas emissions and inhibiting climate change. Diet modification towards a more sustainable and healthy model, based in greater extent on plant-derived (vegetal) food and not animal products is seen as a chance to improve this situation. Taking these aspects into consideration, an analysis of consumption trends (1991-2011) of 6 food groups, known as markers of sustainable diet, was carried out in 7 EU countries. The study was based on FAO Food Balance Sheet statistical data. The current consumption structures in the selected countries was compared to recommended, sustainable and healthy diets. It was shown that in general homogenization of food consumption, a decrease of pulses and increase of fruit consumption had taken place. In each country the share of cereals & potatoes, fruit & vegetables, milk & dairy products, and meat did not meet the recommendations. The consumption of the first two groups was too low, the remaining two - too high. (original abstract)
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Bibliografia
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  1. FAO [2011]: Final Report of International Scientific Symposium Biodiversity and Sustainable Diets United Against Hunger, 3-5 Nov. 2010, FAO, Rome. http://www.fao.org/ag/humannutrition/biodiversity/ meetings/en/
  2. FAOSTAT [2014]: Food Balance Sheets [Available at:] http://faostat3.fao.org/faostat-gateway/go/to/home/E
  3. WWF-UK [2011]: Livewell: a balance of healthy and sustainable food choices. [Available at:] http://assets.wwf.org.uk/downloads/livewell_report_jan11.pdf
  4. Meadows D.H., Meadows D.L., Behrens W., Randers J. [1973]: Granice wzrostu. PWE, Warszawa
  5. EIPRO [2006]: Environmental Impact of Products (EIPRO). Analysis of the life cycle environmental impacts related to the final consumption of the EU-25. Main report. Technical Report EUR 22284 EN, European Commission Joint Research Centre (DG JRC). [Available at:] http://ftp.jrc.es/EURdoc/eur22284en.pdf
  6. European Commission DG ENV - Directorate C [2011]: Final Report - Preparatory Study on Food Waste. Technical Report - 2010 - 054. European Communities, Brussels.
  7. WRAP [2009]: Household Food and Drink Waste in the UK. Report prepared by WRAP, Banbury.
  8. Guyomard H., Darcy-Vrillon B., Esnouf C., Marin M., Momot A., Russel M., Guillou M. [2011]: Eating Patterns and Food Systems: Critical Knowledge Requirements for Policy Design and Implementation. INRA, France, Paris, based on: Smil, V.: Feeding the World: A Challenge for the 21st Century. The MIT Press, Cambridge, MA 2000.
  9. Vermeir I., Verbeke W. [2006]: Sustainable food consumption: Exploiting the consumer "attitude - behavioral intention" gap. J Agr Environ Ethic,19: 169-194.
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ISSN
2081-6960
Język
eng
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