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Aguirre Sanchez_2021_MDPI_sustainability
Journal article

Mapping sustainable diets : a comparison of sustainability references in dietary guidelines of swiss food governance actors

  • Teschner, Ronja ORCID Institute for European Global Studies, University of Basel, Switzerland
  • Ruppen, Jessica ORCID Sustainability Research Group, Department of Social Sciences, University of Basel, Switzerland
  • Bornemann, Basil ORCID Sustainability Research Group, Department of Social Sciences, University of Basel, Switzerland - Social Transitions Research Group, Department of Social Sciences, University of Basel, Switzerland
  • Emmenegger, Rony Sustainability Research Group, Department of Social Sciences, University of Basel, Switzerland
  • Aguirre Sánchez, Lucia Istituto di comunicazione e politiche pubbliche (ICPP), Facoltà di comunicazione, cultura e società, Università della Svizzera italiana, Svizzera - Institute of Public Health (IPH), Università della Svizzera italiana, Switzerland
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  • 2021
Published in:
  • Sustainability . - 2021, vol. 13, no. 21, p. 12076
Sustainable diet
Sustainable dietary guidelines
Qualitative content analysis
Sustainable food systems
Food governance
English With the growing recognition of the food system for a transformation toward sustainability, there is a need for future guidance on food consumption and policy. In particular, dietary guidelines (DGs) have received increasing attention as potential tools for enabling transformative change. This paper analyzes how and to what extent different state and non-state actors in Switzerland incorporate sustainability aspects in their dietary guidelines. It examines how these DGs account for different dimensions at the basis of sustainability thinking, including the classic environmental, economic, and social dimensions as well as issues of health and governance. Our analysis shows the explicit inclusion of sustainability aspects in all DGs of the chosen actors in Switzerland, addressing at least one sustainability category predominantly. Through the analysis of the different stakeholders, different areas of focus become apparent, with each stakeholder covering specific niches of sustainability. On this basis, the transformative role of non-state actors in developing the concept of sustainable diets is discussed.
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Language
  • English
Classification
Dietetics, nutrition
License
CC BY
Open access status
gold
Identifiers
Persistent URL
https://n2t.net/ark:/12658/srd1322459
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