The triple benefits of slimming and greening the Chinese food system
The Chinese food system has undergone a transition of unprecedented speed, leading to complex interactions with China’s economy, health and environment. Structural changes experienced by the country over the past few decades have boosted economic development but have worsened the mismatch between fo...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Springer
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/141190 |
| _version_ | 1855527554234974208 |
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| author | Wang, Xiaoxi Bordirsky, Benjamin Leon Müller, Chrisoph Chen, Kevin Z. Yuan, Changzheng |
| author_browse | Bordirsky, Benjamin Leon Chen, Kevin Z. Müller, Chrisoph Wang, Xiaoxi Yuan, Changzheng |
| author_facet | Wang, Xiaoxi Bordirsky, Benjamin Leon Müller, Chrisoph Chen, Kevin Z. Yuan, Changzheng |
| author_sort | Wang, Xiaoxi |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The Chinese food system has undergone a transition of unprecedented speed, leading to complex interactions with China’s economy, health and environment. Structural changes experienced by the country over the past few decades have boosted economic development but have worsened the mismatch between food supply and demand, deteriorated the environment, driven obesity and overnutrition levels up, and increased the risk for pathogen spread. Here we propose a strategy for slimming and greening the Chinese food system towards sustainability targets. This strategy takes into account the interlinkages between agricultural production and food consumption across the food system, going beyond agriculture-focused perspectives. We call for a food-system approach with integrated analysis of potential triple benefits for the economy, health and the environment, as well as multisector collaboration in support of evidence-based policymaking. |
| format | Journal Article |
| id | CGSpace141190 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | CGSpace1411902025-12-08T10:11:39Z The triple benefits of slimming and greening the Chinese food system Wang, Xiaoxi Bordirsky, Benjamin Leon Müller, Chrisoph Chen, Kevin Z. Yuan, Changzheng policy innovation supply balance agricultural products economic development health overfeeding sustainability environment pathogens food consumption food systems obesity The Chinese food system has undergone a transition of unprecedented speed, leading to complex interactions with China’s economy, health and environment. Structural changes experienced by the country over the past few decades have boosted economic development but have worsened the mismatch between food supply and demand, deteriorated the environment, driven obesity and overnutrition levels up, and increased the risk for pathogen spread. Here we propose a strategy for slimming and greening the Chinese food system towards sustainability targets. This strategy takes into account the interlinkages between agricultural production and food consumption across the food system, going beyond agriculture-focused perspectives. We call for a food-system approach with integrated analysis of potential triple benefits for the economy, health and the environment, as well as multisector collaboration in support of evidence-based policymaking. 2022-08-29 2024-04-12T13:37:26Z 2024-04-12T13:37:26Z Journal Article https://hdl.handle.net/10568/141190 en Open Access Springer Wang, Xiaoxi; Bordirsky, Benjamin Leon; Müller, Chrisoph; Chen, Kevin Z.; and Yuan, Changzheng. 2022. The triple benefits of slimming and greening the Chinese food system. Nature Food 3: 686–693. https://doi.org/10.1038/s43016-022-00580-1 |
| spellingShingle | policy innovation supply balance agricultural products economic development health overfeeding sustainability environment pathogens food consumption food systems obesity Wang, Xiaoxi Bordirsky, Benjamin Leon Müller, Chrisoph Chen, Kevin Z. Yuan, Changzheng The triple benefits of slimming and greening the Chinese food system |
| title | The triple benefits of slimming and greening the Chinese food system |
| title_full | The triple benefits of slimming and greening the Chinese food system |
| title_fullStr | The triple benefits of slimming and greening the Chinese food system |
| title_full_unstemmed | The triple benefits of slimming and greening the Chinese food system |
| title_short | The triple benefits of slimming and greening the Chinese food system |
| title_sort | triple benefits of slimming and greening the chinese food system |
| topic | policy innovation supply balance agricultural products economic development health overfeeding sustainability environment pathogens food consumption food systems obesity |
| url | https://hdl.handle.net/10568/141190 |
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