This book Food in a Planetary Emergency is a timely overview of the current food systems and the required transformations to respond to the challenges of climate change, population pressures, biodiversity loss and use of natural resources, such as soils, water and phosphorus. This book takes a planetary health perspective which explores the links between natural systems and human wellbeing implying that there is need for united actions to achieve important environmental and population health co-benefits. This book outlines that the foundation of planetary health is sustainability. It addresses environment and climate change emergency as a global agenda, however, emphasises the urgency of the sustainability perspective which integrates a wide spectrum of issues that require integrated solutions to offer better prospects for humanity. This book drives this argument further through the global Sustainable Development Goals (SDGs) where food is not just SDG2 but transcends all 17 goals. This book tackles the problems of food production and consumption at a global, industry and individual level linking it to topics related to the natural environment, climate change, waste, marketing, new ways of producing food and providing alternative proteins, mitigating non-communicable diseases, flexitarianism and the role of Generation Z in the emerging dietary choices. This book benefits readers with understanding the importance and intricacy of their dietary choices at a point in time when our planet is facing an emergency triggered by long-term dependence on fossil fuels and artificial fertilisers but also by the ways we have provided food. However, this book also delivers the message that safeguarding and sustaining planetary health is possible.

Auteur

Dora Marinova is Professor of Sustainability at the Curtin University Sustainability Policy (CUSP) Institute. She started as an academic at the University of National and World Economy, Sofia, Bulgaria in 1981 and Murdoch University in 1991 and was the Head of School of the Institute for Sustainability and Technology Policy (ISTP). Dora was Director of the Curtin University Sustainability Policy (CUSP) Institute between 2015 and 2018 and Deputy Director between 2007 and 2015. She has more that 340 refereed publications and has completed 66 PhD students who now work in academia, industry and government. She has published in prestigious journals, including Scientometrics, Journal of Cleaner Production, Journal of Econometrics and Nanotechnology. The book she edited on Impact of Meat Consumption on Health and Environmental Sustainability was awarded World Best Book in the Sustainable Food category of the prestigious 22nd Gourmand Awards. In 2013, 2014, 2015, 2018 and 2019 Dora served as a Panel member of the Centres of Research Excellence Peer Review Panel on Population Health and Health Services Research Grant Review Panel, National Health and Medical Research Council (NHMRC), Australian Government. For the period 1991-2018, Scopus lists her as Australia's top author and 15th in the world in the area of sustainability. Diana Bogueva , PhD, currently working with the Curtin University Sustainability Policy (CUSP), Curtin University. Diana does research in social marketing, meat consumption and food sustainability. Her most recent publication is the co-edited book 'Environmental, health and business opportunities in the new meat alternatives market' and the recent works: 'Planetary health and reduction of meat consumption ' with Prof Marinova and ''Australian consumers' response to insects as food' with Dr Sogari and Prof. Marinova.

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