Knowledge for better food systems

Blog-post by Timothy Lang: “Sustainable Diets: Integrity has a sustainability dimension, too”

In this blog-post for the The Institute of Food Safety, Integrity & Protection (TiFSiP) Tim Lang, Professor of Food Policy at the City University London and FCRN advisory board member, discusses sustainable diets.  He argues that the pursuit of food integrity and authenticity is also the pursuit of sustainability.

He states that “the new culture for the over-fed West is about eating less but better; higher quality but simpler; paying more for quality but gaining health; eating within planetary boundaries.”

Read the full blog-post here.

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Europe is the world's second-smallest continent by surface area, covering just over 10 million square kilometres or 6.8% of the global land area, but it is the third-most populous continent after Asia and Africa, with a population of around 740 million people or about 11% of the world's population. Its climate is heavily affected by warm Atlantic currents that temper winters and summers on much of the continent. In the European Union, farmers represent only 4.7% of the working population, yet manage nearly half of its land area.

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