Martinelli Suellen Secchi, Cavalli Suzi Barletto
Departamento de Nutrição, Universidade Federal de Santa Catarina. R. Eng. Agronômico Andrei Cristian Ferreira s/n, Trindade. 88040-900 Florianópolis SC Brasil.
Cien Saude Colet. 2019 Oct 28;24(11):4251-4262. doi: 10.1590/1413-812320182411.30572017. eCollection 2019.
Based on the principle that a non-sustainable food system is not capable of producing healthy food for consumption, food can only be considered healthy if it is also sustainable, going beyond the nutritional perspective. Therefore, a narrative review of the scientific literature on the sustainable and health food system was conducted, regarding aspects of production, processing, marketing and consumption, seeking to pinpoint the challenges and perspectives for its consolidation. Food systems needs to be related to a food production and consumption system which protects biodiversity and promote a diverse consumption, bringing back traditional dishes and preparation techniques. It should also be accessible and available for everyone, both in quantity and in quality, based on food that is locally produced by family farmers through agroecology and founded on fair trade, bringing production and consumption closer together. In addition, it must be free from physical, biological or chemical contaminants that cause damage to everyone involved, whether it be an isolated incident or chronically.
基于不可持续的食物系统无法生产出供消费的健康食品这一原则，只有当食物具有可持续性时，才可以被认为是健康的，这超越了营养层面的考量。因此，针对可持续和健康食物系统的科学文献进行了叙述性综述，涉及生产、加工、营销和消费等方面，旨在明确其巩固过程中的挑战和前景。食物系统需要与一个保护生物多样性并促进多样化消费的食物生产和消费系统相关联，恢复传统菜肴和烹饪技巧。它还应在数量和质量上对每个人都可及且可得，其基础是家庭农民通过生态农业在当地生产的食物，并建立在公平贸易之上，拉近生产与消费的距离。此外，它必须没有会对所有相关人员造成损害的物理、生物或化学污染物，无论是个别事件还是长期影响。
