Food sustainability for global health

 
 
 

PIs

Osvaldo Salazar (PI), Universidad de Chile

Martin Stafström (PI), Lund University

 
 

Participants

Carlos M Guerrero-Bosagna, Uppsala University

Viktoria Olsson, Kristianstad University

Miguel Brandão, KTH

Erik Bongcam-Rudloff, SLU

Jessica Coria, University of Gothenburg

Cristian Alárcon Ferarri, SLU

Claudia Foerster, Universidad de O’Higgins

Francisca Echeverría, P. Universidad Católica

Magdalena Jensen, Universidad de Concepción

Mauricio Marin, Universidad de Santiago de Chile

Ingrid Hebel, Universidad de Magallanes

 

Results

The goal of this workshop was to promote the transition from conventional food systems towards sustainable food systems – focused on extreme regions sharing the experiences of Chile and Sweden Additionally, the group aimed to strengthen scientific knowledge and provide relevant scientific information related to the sustainable use of natural resources in the areas of food systems and human health.

The workshop concluded the following: There is a need for collaboration using a interdisciplinary approach (one health). There is a need for open/public access to data in the food systems and human health. Researchers should consider the impacts of diet and nutrition values related to social determinants cultural factors impact and prevention of non communicable disease. The group identified common challenges in the Food Sustainability for Global Health such as the effects of climate changes in the extreme regions of Chile. Agricultural resources (e.g. land and water) should be prioritized for food production instead of other less important uses.

There is a direct relation between food production/food consumption and planetary and human health. Researchers need innovative tools to measure the impacts of climate/environmental change in food systems using an interdisciplinary approach. The group focused on the connection between Globalization and monoculture and food security for future collaborations.