TY - GEN

T1 - The New Nordic Diet as a prototype for regional sustainable diets

AU - Bügel, Susanne Gjedsted

AU - Hertwig, Jostein

AU - Kahl, Johannes

AU - Lairon, Denis

AU - Paoletti, Flavio

AU - Strassner, Carola

N1 - CURIS 2016 NEXS 366

PY - 2016

Y1 - 2016

N2 - A main challenge in sustainable food systems is to link sustainable production to sustainable diets and consumption patterns. The new Nordic diet (NND) builds on and shares the Mediterranean diet (MD) thinking, but utilizes the ingredients and flavours of a northern climate. In both diets, variation in produce, organic, local production and seasonality are essential, all of which contribute to the preservation of the local landscape and sea, as well as to the health of the consumers. The agricultural biodiversity plays a huge role and provides a variety of plant and animal food products from both wild and domesticated sources.Both diets have been associated with health benefits. The NND is a prototype regional diet taking health, food culture, palatability and the environment into account. Thus, the principles and guidelines could be applied in any region of the world. There are currently activities for initiating, modeling and assessing these transformation processes.

AB - A main challenge in sustainable food systems is to link sustainable production to sustainable diets and consumption patterns. The new Nordic diet (NND) builds on and shares the Mediterranean diet (MD) thinking, but utilizes the ingredients and flavours of a northern climate. In both diets, variation in produce, organic, local production and seasonality are essential, all of which contribute to the preservation of the local landscape and sea, as well as to the health of the consumers. The agricultural biodiversity plays a huge role and provides a variety of plant and animal food products from both wild and domesticated sources.Both diets have been associated with health benefits. The NND is a prototype regional diet taking health, food culture, palatability and the environment into account. Thus, the principles and guidelines could be applied in any region of the world. There are currently activities for initiating, modeling and assessing these transformation processes.

M3 - Report chapter

SP - 109

EP - 116

BT - Sustainable Value Chains for Sustainable Food Systems

A2 - Meybeck, Alexandre

A2 - Redfern, Suzanne

PB - Food and Agriculture Organization of the United Nations

CY - Rome

ER -