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Mayuri Rastogi, Akansha, Aditi Rikhari, Bushra Shaida, Zoobiya Islam
» doi: 10.48047/ecb/2023.12.si6.529


Sustainable Diets are diets with low environmental impacts that contribute to food and nutrition security and healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair, and affordable; nutritionally adequate, safe, and healthy; while optimizing natural and human resources. The concept of sustainable diets presents an opportunity to successfully advance commitments to sustainable development and the elimination of poverty, food and nutrition insecurity, and poor health. For achieving sustainable food practices some transformations are required. the accessibility of food in an amount and quality adequate to meet dietary needs, uncontaminated by harmful substances, and acceptable within a particular culture; the availability of such food in sustainable methods that are not hindering the fulfillment of other human rights. This review discusses different methods of transformation, from food production at the farmer's stage to the consumer plate, and factors that determine the biodiversity of sustainable diets.

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