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  The triple benefits of slimming and greening the Chinese food system

Wang, X., Bodirsky, B. L., Müller, C., Chen, K., Yuan, C. (2022): The triple benefits of slimming and greening the Chinese food system. - Nature Food, 3, 9, 686-693.
https://doi.org/10.1038/s43016-022-00580-1

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 Creators:
Wang, Xiaoxi1, Author              
Bodirsky, Benjamin Leon1, Author              
Müller, Christoph1, Author              
Chen, Kevin2, Author
Yuan, Changzheng2, Author
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1Potsdam Institute for Climate Impact Research, ou_persistent13              
2External Organizations, ou_persistent22              

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 Abstract: The Chinese food system has undergone a transition of unprecedented speed, leading to complex interactions with China’s economy, health and environment. Structural changes experienced by the country over the past few decades have boosted economic development but have worsened the mismatch between food supply and demand, deteriorated the environment, driven obesity and overnutrition levels up, and increased the risk for pathogen spread. Here we propose a strategy for slimming and greening the Chinese food system towards sustainability targets. This strategy takes into account the interlinkages between agricultural production and food consumption across the food system, going beyond agriculture-focused perspectives. We call for a food-system approach with integrated analysis of potential triple benefits for the economy, health and the environment, as well as multisector collaboration in support of evidence-based policymaking.

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Language(s): eng - English
 Dates: 2022-06-162022-08-292022-09
 Publication Status: Finally published
 Pages: 8
 Publishing info: -
 Table of Contents: -
 Rev. Type: Peer
 Identifiers: MDB-ID: No data to archive
PIKDOMAIN: RD2 - Climate Resilience
Organisational keyword: RD2 - Climate Resilience
Working Group: Land Use and Resilience
Research topic keyword: Food & Agriculture
Research topic keyword: Land use
Research topic keyword: Ecosystems
Research topic keyword: Health
OATYPE: Green Open Access
DOI: 10.1038/s43016-022-00580-1
 Degree: -

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Title: Nature Food
Source Genre: Journal, SCI, Scopus
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Pages: - Volume / Issue: 3 (9) Sequence Number: - Start / End Page: 686 - 693 Identifier: CoNE: https://publications.pik-potsdam.de/cone/journals/resource/nature-food
Publisher: Nature