Open AccessClimate Change, Food Supply, and Dietary Guidelines
Author(s) -
Colin Binns,
Eun Jig Lee,
Bruce Maycock,
Liv Elin Torheim,
Keiko Nanishi,
Doan Thi Thuy Duong
Publication year - 2021
Publication title -
annual review of public health
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 6.239
H-Index - 144
eISSN - 1545-2093
pISSN - 0163-7525
DOI - 10.1146/annurev-publhealth-012420-105044
Subject(s) - business , environmental health , food processing , greenhouse gas , population , climate change , food systems , natural resource economics , sustainable development , production (economics) , food security , medicine , agriculture , economics , geography , food science , political science , biology , ecology , archaeology , macroeconomics , law
Food production is affected by climate change, and, in turn, food production is responsible for 20–30% of greenhouse gases. The food system must increase output as the population increases and must meet nutrition and health needs while simultaneously assisting in achieving the Sustainable Development Goals. Good nutrition is important for combatting infection, reducing child mortality, and controlling obesity and chronic disease throughout the life course. Dietary guidelines provide advice for a healthy diet, and the main principles are now well established and compatible with sustainable development. Climate change will have a significant effect on food supply; however, with political commitment and substantial investment, projected improvements will be sufficient to provide food for the healthy diets needed to achieve the Sustainable Development Goals. Some changes will need to be made to food production, nutrient content will need monitoring, and more equitable distribution is required to meet the dietary guidelines. Increased breastfeeding rates will improve infant and adult health while helping to reduce greenhouse gases.