Sociocultural
Sustainable diets respect the welfare and rights of individuals, communities, cultures, animals, and the environment.
Sustainable diets respect the welfare and rights of individuals, communities, cultures, animals, and the environment.
Animal welfare factors into sustainable diets in several ways from production to consumption. Unsustainable practices in many industrialized operations for meat, eggs and other animal by-products impact the health and well-being of the animals, communities these operations occupy and the workers. Sustainable diets are often lower in meat and dairy, easing consumer demand for animal products. The production of meat, fish and dairy is also a contributor to resource loss and degradation; for example through deforestation for ranch lands and feed production, pollution from confined feeding operations, or species collapse from unsustainable fishing practices. The wellbeing of animals is also an important consideration for individuals choosing more sustainable diets.
Food equity holds that all people have the ability and opportunity to grow and consume healthful, affordable, and culturally significant foods. In an equitable food system, all community members are able to grow, procure, barter, trade, sell, dispose and understand the sources of food in a manner that prioritizes their culture, as well as equitable prices, wages, land access, health, and ecological sustainability. Food equity requires food systems be democratically controlled and community stakeholders determine the policies that influence their food system.
Food justice is a holistic and structural view of the food system that sees healthy food as a human right and addresses structural barriers to that right. It is in part a critique of environmentalism's neglect of marginalized communities. Food sovereignty refers to the right of people to produce, define and access their own food systems, rather than having them dictated by markets and other outside authorities.
According to the CDC, health equity is achieved when every person has the opportunity to “attain his or her full health potential” and no one is “disadvantaged from achieving this potential because of social position or other socially determined circumstances.” Health inequities are reflected in differences in length of life; quality of life; rates of disease, disability, and death; severity of disease; and access to treatment.
Animal welfare factors into sustainable diets in several ways from production to consumption. Unsustainable practices in many industrialized operations for meat, eggs and other animal by-products impact the health and well-being of the animals, communities these operations occupy and the workers. Sustainable diets are often lower in meat and dairy, easing consumer demand for animal products. The production of meat, fish and dairy is also a contributor to resource loss and degradation; for example through deforestation for ranch lands and feed production, pollution from confined feeding operations, or species collapse from unsustainable fishing practices. The wellbeing of animals is also an important consideration for individuals choosing more sustainable diets.
Food equity holds that all people have the ability and opportunity to grow and consume healthful, affordable, and culturally significant foods. In an equitable food system, all community members are able to grow, procure, barter, trade, sell, dispose and understand the sources of food in a manner that prioritizes their culture, as well as equitable prices, wages, land access, health, and ecological sustainability. Food equity requires food systems be democratically controlled and community stakeholders determine the policies that influence their food system.
Food justice is a holistic and structural view of the food system that sees healthy food as a human right and addresses structural barriers to that right. It is in part a critique of environmentalism's neglect of marginalized communities. Food sovereignty refers to the right of people to produce, define and access their own food systems, rather than having them dictated by markets and other outside authorities.
According to the CDC, health equity is achieved when every person has the opportunity to “attain his or her full health potential” and no one is “disadvantaged from achieving this potential because of social position or other socially determined circumstances.” Health inequities are reflected in differences in length of life; quality of life; rates of disease, disability, and death; severity of disease; and access to treatment.