Food Transition

H. Mols, M. Warnaar, B. Methorst, S.J. Sijtsema, H. Dagevos, M.C. Onwezen, P.T.M. Ingenbleek, H.J.M. Kortstee (Editor), R.A. van Genderen (Editor)

Research output: Book/ReportBookProfessional


These days many innovations are taking place through and in the food system. There is quite a debate about our food and how it is produced. Although this process is a slow one, more and more consumers are willing to make a conscious choice for healthier and more sustainable food. A healthier food pattern has positive effects on public health and health care costs. A sustainable food pattern has positive effects on the environment and the (city) landscape. This wiki is made especially for educational purposes, for teachers in Dutch mbo and hbo.
Original languageEnglish
Place of PublicationWageningen
PublisherGroen Kennisnet
Publication statusPublished - 2017


  • nutrition

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