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“Serving Sustainable and Healthy Food to Consumers and Decision Makers”: From Commitments to Action

  • Sirpa Sarlio
Chapter
Part of the SpringerBriefs in Public Health book series (BRIEFSPUBLIC)

Abstract

Although most countries have a nutrition policy, sustainability is rarely incorporated into dietary guidelines or paid serious attention to in food and nutrition policies. There is lack of coherence in politics, and powerful corporate, political and other interests tend to impede the process. Moreover, consumers are confused and have difficulties understanding what constitutes a healthy and sustainable diet. This chapter presents some past failures, current progress, and future options. It describes some potentially useful measures such as public procurement, fiscal policies, and choice architecture to promote healthy and sustainable diets. There is a need to move sustainability and nutrition higher up the agenda of both consumers and decision makers. Promotion of healthy and sustainable diets need to be part of all government policies.

Keywords

Food policy Nutrition policy Procurement Fiscal tools Agriculture Education Commitments Sustainable and healthy diets 

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Copyright information

© The Author(s) 2018

Authors and Affiliations

  • Sirpa Sarlio
    • 1
  1. 1.University of Helsinki, Ministry of Social Affairs & HealthHelsinkiFinland

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