Production and Processing of Foods as Core Aspects of Nutrition-sensitive Agriculture and Sustainable Diets
Authors describe agricultural production and food processing factors that are key to improving dietary quality and diversity, and achieving healthy and sustainable diets. The article argues that nutrition-sensitive agriculture must account for the role of biodiversity and seasonality in food supply, as well as the complexity of food storage and processing technologies. To achieve this, the collaboration at multiple levels of three key sectors - agriculture, nutrition and health - is required.
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