Promoting resilient and sustainable health and food systems

ABSTRACT

2 Figure 1The five interconnected and interrelated impact pathways through which food systems negatively affect human health. Source WHO (2021). Executive Summary Food systems delivering better health. WHO Geneva[Figure omitted. See PDF]Research has shown that there is an appetite to connect and transform food and health systems. For example, hospital settings can consider the use of locally grown foods, offer plant-based meals, use water and energy-saving kitchens and divert food waste from landfill. Realizing these activities can be achieved through policy action by making changes in legislation, by ensuring organisational culture and leadership, and by creating networks and champions for environmentally sustainable practices in health system settings. There is also an opportunity to integrate environmental sustainability in health systems teaching and research.Lessons from fighting the Covid-19 pandemic could be applied towards reducing food and health system impacts on climate, such as i) developing a clear understanding of the problem, of potentially effective solutions and identifying those interests are being prioritised, ii) start tackling the problem from areas making the largest contributions or being affected the most, and iii) knowing that shifting people’s behaviour is at the core of any solution. Transformed food and health systems must be contextually relevant, resilient, regenerative, empowering, and with health at their centre. Bold government, community, and business actions that promote interdisciplinarity, collaboration and capacity building are key aspects to be considered.