Aldaya Maite M, Ibañez Francisco C, Domínguez-Lacueva Paula, Murillo-Arbizu María Teresa, Rubio-Varas Mar, Soret Beatriz, Beriain María José
Institute on Innovation & Sustainable Development in the Food Chain (IS-FOOD), Public University of Navarra (UPNA), Jerónimo de Ayanz Building, Arrosadia Campus, 31006 Pamplona, Spain.
School of Sciences, University of Navarra, 31080 Pamplona, Spain.
Foods. 2021 May 2;10(5):999. doi: 10.3390/foods10050999.
Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments' policies. This critical and comprehensive review analyzes indicators and approaches to "sustainable healthy diets" published in the literature since this discipline's emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources. The present study covers a comprehensive set of indicators from the health, environmental and socio-economic viewpoints. This assessment concludes that in order to identify the best food option in sustainability assessments and nutrition analysis of diets, some aspects such as the classification and disaggregation of food groups, the impacts of the rates of local food consumption and seasonality, preservation methods, agrobiodiversity and organic food and different production systems, together with consequences for low-income countries, require further analysis and consideration.
将人类营养与可持续发展问题联系起来的研究是一个迅速发展的领域，对指导政府政策至关重要。这篇重要且全面的综述分析了自该学科几年前出现以来文献中发表的“可持续健康饮食”的指标和方法，确定了可靠的衡量标准，并突出了最常用模型的缺陷。所审查的研究大多集中在一两个领域，如温室气体排放或水资源利用，而忽视了对其他部门或资源的潜在影响转移。本研究从健康、环境和社会经济角度涵盖了一套全面的指标。该评估得出结论，为了在饮食的可持续性评估和营养分析中确定最佳食物选择，一些方面，如食物组的分类和细分、当地食物消费率和季节性的影响、保存方法、农业生物多样性和有机食品以及不同的生产系统，以及对低收入国家的影响，需要进一步分析和考虑。
