Hyseni, Vlora and Nikolovska Nedelkoska, Daniela (2026) FOOD SYSTEMS TRANSFORMATION TOWARDS SUSTAINABILITY AND HEALTHIER GLOBAL NUTRITION. UKLO Proceedings.
Full text not available from this repository.Abstract
Introduction:The global food system encompasses interconnected activities including food production, processing, distribution, consumption, and waste management. However, this system significantly contributes to environmental degradation, with approximately 30% of global greenhouse gas emissions originating from food production and its associated processes. This review addresses the urgent need to transition toward sustainable food systems that can support both human and planetary health. The objective is to explore the role of the agri-food sector, alongside governmental and other stakeholders, in promoting sustainable healthy diets—defined as dietary patterns that are health-promoting, accessible, affordable, safe, equitable, and culturally appropriate.
Methods:The methodological approach consisted of a comprehensive literature review, analyzing current research, reports, and policy documents to assess the effectiveness of interventions in improving nutrition and reducing environmental impact. The review also examines strategies such as food reformulation, development of functional foods, waste valorization, and public education aimed at changing consumer behavior.
Results:Findings highlight the critical role of sustainable food systems in addressing the double burden of malnutrition—where undernutrition and obesity coexist—and in preventing non-communicable diseases. The evidence indicates that improving food availability, affordability, and quality through coordinated actions among the agri-food sector and policymakers can significantly contribute to better health outcomes and reduced environmental impact.
Discussion:This review underscores the importance of systemic change in food production and consumption patterns. It concludes that equitable access to nutritious food, combined with education and innovation in food production, are essential to achieving the United Nations’ Sustainable Development Goals.
Keywords:Food system, Functional food, Food reformulation, Stakeholders, Malnutrition
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 13 May 2026 12:25 |
| Last Modified: | 13 May 2026 12:25 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11550 |
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