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Disrupted food systems in the WHO European region – a threat or opportunity for healthy and sustainable food and nutrition?

Author

Listed:
  • Holly L. Rippin

    (World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases)

  • Kremlin Wickramasinghe

    (World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases)

  • Afton Halloran

    (World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases
    University of Copenhagen)

  • Stephen Whiting

    (World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases)

  • Julianne Williams

    (World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases)

  • Kathrin Hetz

    (World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases)

  • Adriana Pinedo

    (World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases)

  • João J. Breda

    (World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases)

Abstract

Dietary health and sustainability are inextricably linked. Food systems that are not sustainable often fail to provide the amount or types of food needed to ensure population health. The ongoing pandemic threatens to exacerbate malnutrition, and noncommunicable diseases (NCDs). This paper discusses threats and opportunities for food environments and health status across the WHO European Region in the current context . These opportunities and threats are focused around four key areas: NCDs and health systems; dietary behaviour; food insecurity and vulnerable groups; and food supply mechanisms. Food systems were already under great stress. Now with the pandemic, the challenges to food systems in the WHO European Region have been exacerbated, demanding from all levels of government swift adaptations to manage healthiness, availability, accessibility and affordability of food. Cities and governments in the Region should capitalize on this unique opportunity to ‘build back better’ and make bold and lasting changes to the food system and consequently to the health and wellbeing of people and sustainability of the planet.

Suggested Citation

  • Holly L. Rippin & Kremlin Wickramasinghe & Afton Halloran & Stephen Whiting & Julianne Williams & Kathrin Hetz & Adriana Pinedo & João J. Breda, 2020. "Disrupted food systems in the WHO European region – a threat or opportunity for healthy and sustainable food and nutrition?," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 12(4), pages 859-864, August.
    • Handle: RePEc:spr:ssefpa:v:12:y:2020:i:4:d:10.1007_s12571-020-01079-y
    DOI: 10.1007/s12571-020-01079-y
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    References listed on IDEAS

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    1. Máximo Torero, 2020. "Without food, there can be no exit from the pandemic," Nature, Nature, vol. 580(7805), pages 588-589, April.
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    1. Manel Issaoui & Guido Flamini & Amélia Delgado, 2021. "Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour ( Ceratonia siliqua L.)," Sustainability, MDPI, vol. 13(14), pages 1-21, July.
    2. Khan, Syed Abdul Rehman & Razzaq, Asif & Yu, Zhang & Shah, Adeel & Sharif, Arshian & Janjua, Laeeq, 2022. "Disruption in food supply chain and undernourishment challenges: An empirical study in the context of Asian countries," Socio-Economic Planning Sciences, Elsevier, vol. 82(PA).
    3. Hamid El Bilali & Lawali Dambo & Jacques Nanema & Sheirita Reine Fanta Tietiambou & Iro Dan Guimbo & Romaric Kiswendsida Nanema, 2023. "Impacts of the COVID-19 Pandemic on Agri-Food Systems in West Africa," Sustainability, MDPI, vol. 15(13), pages 1-23, July.

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