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Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability

      A food system includes the whole gamut of stakeholders and activities starting at food production to processing, distribution, consumption, and disposal; a sustainable food system is one that provides food security and nutrition with regard for future generations and consideration for profit (economic sustainability), broad society benefits (social sustainability), and a positive or neutral impact on the environment (environmental sustainability).

      Food and Agriculture Organization of the United Nations. Sustainable Food Systems –Concept and Framework. Rome, Italy: FAO; 2018.https://www.fao.org/3/ca2079en/CA2079EN.pdf. Accessed September 5, 2020.

      In alignment with the United Nations’ Sustainable Development Goals,

      United Nations. Goal 2: zero hunger.https://www.un.org/sustainabledevelopment/hunger/. Accessed September 5, 2020.

      sustainable food systems are key to addressing hunger, food insecurity, and nutrition-related diseases.
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      REFERENCES

      1. Food and Agriculture Organization of the United Nations. Sustainable Food Systems –Concept and Framework. Rome, Italy: FAO; 2018.https://www.fao.org/3/ca2079en/CA2079EN.pdf. Accessed September 5, 2020.

      2. United Nations. Goal 2: zero hunger.https://www.un.org/sustainabledevelopment/hunger/. Accessed September 5, 2020.

      3. Environmental Protection Agency. Food recovery hierarchy.https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy. Accessed September 5, 2020.

        • Wittman H
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        in: Wittman H Desmarais AA Wiebe N Food Sovereignty: Reconnecting Food, Nature & Community. Fernwood Publishing, Halifax, Canada2010: 1-14
      4. European Coordination Via Campesina. Food Sovereignty Now! A Guide to FoodSovereignty. European Coordination Via Campesina; 2018.https://viacampesina.org/en/wp-content/uploads/sites/2/2018/02/Food-Sovereignty-A-guide-Low-Res-Vresion.pdf. Accessed September 5, 2020.

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        J Nutr Educ Behav. 2019; 51: 3-15.e1