English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Organised by: EUPHA (FN) Contact: carl.lachat@ugent.be Dietary habits are a major determinant of the global burden of non-communicable diseases. Public health organisations have traditionally focussed on the adverse direct physiological effects associated with specific dietary components. However, dietary habits have far broader impacts on population health and health of the planet, including threats to climate, biodiversity and ecosystem resilience. While there have been substantial improvements in some aspects of European diets over the past decades, concern has been expressed that health agencies, including the World Health Organisation Regional Office for Europe, have not included sustainability as an integral part of multi-sectoral food policy. Sustainable diets are nutritionally adequate, safe, and healthy, while having low environmental impact. They are rich in vegetables, fruit and whole grains, with limited intake of saturated fat, trans fats, sugar and salt. In October 2015, Martin McKee, the then President of EUPHA, suggested that the Food and Nutrition Section of EUPHA might assist public health leadership in this field by preparing a policy paper outlining the current state of scientific knowledge regarding sustainability of healthy nutrition, and calling for a greater alignment of its health and sustainability messages on diet and nutrition. Such a statement would be targeted at European leaders operating in the fields of health and nutrition, agriculture, food safety, health, education, consumer affairs and environmental protection. The aim would be to encourage a broader perspective on sustainable food and nutrition policy, including by bringing together the dual objectives of tackling not only the present burden of dietrelated non-communicable diseases, but also future priorities for public and planetary health. Accordingly, an appropriate working group of the EUPHA Food and Nutrition Section was formed, and this group carried out the work. Members of the working group will present the report, key findings, and recommendations, to the participants at the workshop. It is expected that the group discussions will provide useful suggestions for follow-up and future action by EUPHA and by its Section on Food and Nutrition. Specific emphasis will be given to challenges for public health in Europe in relation to the 2030 United Nations Agenda for Sustainable Development. The aims of the workshop are to:

8.O. Workshop: Healthy and Sustainable Diets for European Countries