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Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

2019; Elsevier BV; Volume: 393; Issue: 10170 Linguagem: Inglês

10.1016/s0140-6736(18)31788-4

1474-547X

Walter C. Willett, Johan Rockström, Brent Loken, Marco Springmann, Tim Lang, Sonja Vermeulen, Tara Garnett, David Tilman, Fabrice DeClerck, Amanda Wood, Malin Jonell, Michael Clark, Line Gordon, Jessica Fanzo, Corinna Hawkes, Rami Zurayk, Juan Á. Rivera, W. de Vries, Lindiwe Majele Sibanda, Ashkan Afshin, Abhishek Chaudhary, Mario Herrero, Rina Agustina, Francesco Branca, Anna Lartey, Shenggen Fan, Beatrice Crona, Elizabeth Fox, Victoria Bignet, Max Troell, Therese Lindahl, Sudhvir Singh, Sarah Cornell, K. Srinath Reddy, Sunita Narain, Sania Nishtar, Christopher J L Murray,

Climate Change and Health Impacts

Food systems have the potential to nurture human health and support environmental sustainability; however, they are currently threatening both. Providing a growing global population with healthy diets from sustainable food systems is an immediate challenge. Although global food production of calories has kept pace with population growth, more than 820 million people have insufficient food and many more consume low-quality diets that cause micronutrient deficiencies and contribute to a substantial rise in the incidence of diet-related obesity and diet-related non-communicable diseases, including coronary heart disease, stroke, and diabetes.