Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

Elisabete Pinto; Helena Ferreira; Carla S. Santos; Marta Nunes da Silva; David Styles; Paola Migliorini; Georgia Ntatsi; Anestis Karkanis; M.F. Bremaud; Y. de Mey; M.P.M. Meuwissen; Janos-Istvan Petrusan; Sergiy Smetana; Beatriz Silva; Lina Maja Marie Krenz; D. Pleissner; Adriano Profeta; Marko Debeljak; Aneta Ivanovska; Bálint  Balázs; Diego Rubiales; Cathy  Hawes; Pietro P.M.  Iannetta; Marta W. Vasconcelos

doi:10.1007/978-3-031-07434-9_9

Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

Elisabete Pinto, Helena Ferreira, Carla S. Santos, Marta Nunes da Silva, David Styles, Paola Migliorini, Georgia Ntatsi, Anestis Karkanis, M.F. Bremaud, Y. de Mey, M.P.M. Meuwissen, Janos-Istvan Petrusan, Sergiy Smetana, Beatriz Silva, Lina Maja Marie Krenz, D. Pleissner, Adriano Profeta, Marko Debeljak, Aneta Ivanovska, Bálint BalázsDiego Rubiales, Cathy Hawes, Pietro P.M. Iannetta, Marta W. Vasconcelos

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

Abstract

Increasingly, consumers are paying attention to healthier food diets, “healthy” food attributes (such as “freshness”, “naturalness” and “nutritional value”), and the overall sustainability of production and processing methods. Other significant trends include a growing demand for regional and locally produced/supplied and less processed food. To meet these demands, food production and processing need to evolve to preserve the raw material and natural food properties while ensuring such sustenance is healthy, tasty, and sustainable. In parallel, it is necessary to understand the influence of consumers’ practices in maintaining the beneficial food attributes from purchasing to consumption. The whole supply chain must be resilient, fair, diverse, transparent, and economically balanced to make different food systems sustainable. This chapter focuses on the role of dynamic value chains using biodiverse, underutilised crops to improve food system resilience and deliver foods with good nutritional and health properties while ensuring low environmental impacts, and resilient ecosystem functions.

Original language	English
Title of host publication	Biodiversity, Functional Ecosystems and Sustainable Food Production
Editors	C. Galanakis
Place of Publication	Cham
Publisher	Springer
Chapter	9
Pages	275-323
Number of pages	48
ISBN (Electronic)	9783031074349
ISBN (Print)	9783031074332
DOIs	https://doi.org/10.1007/978-3-031-07434-9_9
Publication status	Published - 13 Oct 2022

UN SDGs

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10.1007/978-3-031-07434-9_9

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Pinto, E., Ferreira, H., Santos, C. S., Nunes da Silva, M., Styles, D., Migliorini, P., Ntatsi, G., Karkanis, A., Bremaud, M. F., de Mey, Y., Meuwissen, M. P. M., Petrusan, J-I., Smetana, S., Silva, B., Krenz, L. M. M., Pleissner, D., Profeta, A., Debeljak, M., Ivanovska, A., ... Vasconcelos, M. W. (2022). Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’. In C. Galanakis (Ed.), Biodiversity, Functional Ecosystems and Sustainable Food Production (pp. 275-323). Springer. https://doi.org/10.1007/978-3-031-07434-9_9

@inbook{fd82f12b41a643ebb4bac332055ae9d4,

title = "Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a {\textquoteleft}Theory of Change Approach{\textquoteright}",

abstract = "Increasingly, consumers are paying attention to healthier food diets, “healthy” food attributes (such as “freshness”, “naturalness” and “nutritional value”), and the overall sustainability of production and processing methods. Other significant trends include a growing demand for regional and locally produced/supplied and less processed food. To meet these demands, food production and processing need to evolve to preserve the raw material and natural food properties while ensuring such sustenance is healthy, tasty, and sustainable. In parallel, it is necessary to understand the influence of consumers{\textquoteright} practices in maintaining the beneficial food attributes from purchasing to consumption. The whole supply chain must be resilient, fair, diverse, transparent, and economically balanced to make different food systems sustainable. This chapter focuses on the role of dynamic value chains using biodiverse, underutilised crops to improve food system resilience and deliver foods with good nutritional and health properties while ensuring low environmental impacts, and resilient ecosystem functions.",

author = "Elisabete Pinto and Helena Ferreira and Santos, {Carla S.} and {Nunes da Silva}, Marta and David Styles and Paola Migliorini and Georgia Ntatsi and Anestis Karkanis and M.F. Bremaud and {de Mey}, Y. and M.P.M. Meuwissen and Janos-Istvan Petrusan and Sergiy Smetana and Beatriz Silva and Krenz, {Lina Maja Marie} and D. Pleissner and Adriano Profeta and Marko Debeljak and Aneta Ivanovska and B{\'a}lint Bal{\'a}zs and Diego Rubiales and Cathy Hawes and Iannetta, {Pietro P.M.} and Vasconcelos, {Marta W.}",

year = "2022",

month = oct,

day = "13",

doi = "10.1007/978-3-031-07434-9_9",

language = "English",

isbn = "9783031074332",

pages = "275--323",

editor = "C. Galanakis",

booktitle = "Biodiversity, Functional Ecosystems and Sustainable Food Production",

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}

Pinto, E, Ferreira, H, Santos, CS, Nunes da Silva, M, Styles, D, Migliorini, P, Ntatsi, G, Karkanis, A, Bremaud, MF, de Mey, Y , Meuwissen, MPM, Petrusan, J-I, Smetana, S, Silva, B, Krenz, LMM, Pleissner, D, Profeta, A, Debeljak, M, Ivanovska, A, Balázs, B, Rubiales, D, Hawes, C, Iannetta, PPM & Vasconcelos, MW 2022, Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’. in C Galanakis (ed.), Biodiversity, Functional Ecosystems and Sustainable Food Production. Springer, Cham, pp. 275-323. https://doi.org/10.1007/978-3-031-07434-9_9

Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’. / Pinto, Elisabete; Ferreira, Helena; Santos, Carla S. et al.
Biodiversity, Functional Ecosystems and Sustainable Food Production. ed. / C. Galanakis. Cham: Springer, 2022. p. 275-323.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

TY - CHAP

T1 - Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

AU - Pinto, Elisabete

AU - Ferreira, Helena

AU - Santos, Carla S.

AU - Nunes da Silva, Marta

AU - Styles, David

AU - Migliorini, Paola

AU - Ntatsi, Georgia

AU - Karkanis, Anestis

AU - Bremaud, M.F.

AU - de Mey, Y.

AU - Meuwissen, M.P.M.

AU - Petrusan, Janos-Istvan

AU - Smetana, Sergiy

AU - Silva, Beatriz

AU - Krenz, Lina Maja Marie

AU - Pleissner, D.

AU - Profeta, Adriano

AU - Debeljak, Marko

AU - Ivanovska, Aneta

AU - Balázs, Bálint

AU - Rubiales, Diego

AU - Hawes, Cathy

AU - Iannetta, Pietro P.M.

AU - Vasconcelos, Marta W.

PY - 2022/10/13

Y1 - 2022/10/13

N2 - Increasingly, consumers are paying attention to healthier food diets, “healthy” food attributes (such as “freshness”, “naturalness” and “nutritional value”), and the overall sustainability of production and processing methods. Other significant trends include a growing demand for regional and locally produced/supplied and less processed food. To meet these demands, food production and processing need to evolve to preserve the raw material and natural food properties while ensuring such sustenance is healthy, tasty, and sustainable. In parallel, it is necessary to understand the influence of consumers’ practices in maintaining the beneficial food attributes from purchasing to consumption. The whole supply chain must be resilient, fair, diverse, transparent, and economically balanced to make different food systems sustainable. This chapter focuses on the role of dynamic value chains using biodiverse, underutilised crops to improve food system resilience and deliver foods with good nutritional and health properties while ensuring low environmental impacts, and resilient ecosystem functions.

AB - Increasingly, consumers are paying attention to healthier food diets, “healthy” food attributes (such as “freshness”, “naturalness” and “nutritional value”), and the overall sustainability of production and processing methods. Other significant trends include a growing demand for regional and locally produced/supplied and less processed food. To meet these demands, food production and processing need to evolve to preserve the raw material and natural food properties while ensuring such sustenance is healthy, tasty, and sustainable. In parallel, it is necessary to understand the influence of consumers’ practices in maintaining the beneficial food attributes from purchasing to consumption. The whole supply chain must be resilient, fair, diverse, transparent, and economically balanced to make different food systems sustainable. This chapter focuses on the role of dynamic value chains using biodiverse, underutilised crops to improve food system resilience and deliver foods with good nutritional and health properties while ensuring low environmental impacts, and resilient ecosystem functions.

U2 - 10.1007/978-3-031-07434-9_9

DO - 10.1007/978-3-031-07434-9_9

M3 - Chapter

SN - 9783031074332

SP - 275

EP - 323

BT - Biodiversity, Functional Ecosystems and Sustainable Food Production

A2 - Galanakis, C.

PB - Springer

CY - Cham

ER -

Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

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