Five priorities to operationalize the EAT-Lancet Commission report

被引：51

作者：

Bene, Christophe ^{[1
]}

Fanzo, Jessica ^{[2
]}

Haddad, Lawrence ^{[3
]}

Hawkes, Corinna ^{[4
]}

Caron, Patrick ^{[5
,6
]}

Vermeulen, Sonja ^{[7
]}

Herrero, Mario ^{[8
]}

Oosterveer, Peter ^{[9
]}

机构：

[1] Int Ctr Trop Agr CIAT, Cali, Colombia

[2] Johns Hopkins Bloomberg Sch Publ Hlth, Washington, DC USA

[3] Global Alliance Improved Nutr GAIN, Geneva, Switzerland

[4] City Univ London, London, England

[5] Univ Montpellier, Montpellier, France

[6] Ctr Cooperat Int Rech Agron Dev CIRAD, CIRAD, Montpellier, France

[7] CGIAR Syst, Montpellier, France

[8] Commonwealth Sci & Ind Res Org CSIRO, St Lucia, Qld, Australia

[9] Wageningen Univ & Res, Wageningen, Netherlands

来源：

NATURE FOOD | 2020年 / 1卷 / 08期

关键词：

INCREASE FRUIT;

D O I：

10.1038/s43016-020-0136-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To operationalize the great food system transformation and ensure its sustainability, five areas of research and action require more attention: economic and structural costs; political economy; diversity of cultural norms; equity and social justice; and governance and decision support tools.

引用

页码：457 / 459

页数：3

共 31 条

[31] Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems [J].

Willett, Walter ;

Rockstrom, Johan ;

Loken, Brent ;

Springmann, Marco ;

Lang, Tim ;

Vermeulen, Sonja ;

Garnett, Tara ;

Tilman, David ;

DeClerck, Fabrice ;

Wood, Amanda ;

Jonell, Malin ;

Clark, Michael ;

Gordon, Line J. ;

Fanzo, Jessica ;

Hawkes, Corinna ;

Zurayk, Rami ;

Rivera, Juan A. ;

De Vries, Wim ;

Sibanda, Lindiwe Majele ;

Afshin, Ashkan ;

Chaudhary, Abhishek ;

Herrero, Mario ;

Agustina, Rina ;

Branca, Francesco ;

Lartey, Anna ;

Fan, Shenggen ;

Crona, Beatrice ;

Fox, Elizabeth ;

Bignet, Victoria ;

Troell, Max ;

Lindahl, Therese ;

Singh, Sudhvir ;

Cornell, Sarah E. ;

Reddy, K. Srinath ;

Narain, Sunita ;

Nishtar, Sania ;

Murray, Christopher J. L. .

LANCET, 2019, 393 (10170) :447-492

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