Een samenvatting van alle onderwerpen die aan bod komen t/m cumulatieve toets 2 van het vak 'Samenwerkend Leren'. De tekst is in het Engels, omdat het tentamen ook in het Engels is. Alle info wordt overzichtelijk weergegeven, deels in tabellen en ongeveer alle afbeeldingen die zijn laten zien tijde...
Summary exam 2 (week 1 t/m 10)
Week 1 - Learning outcomes:
- Understand and explain the WHO Sustainable Development Goals (SDGs)
- Recognise the relationship between climate change and health and the associated themes and trends.
- Understand the nature of complex problems resulting from interconnected social, political, and climate change issues, and the
associated challenges
- Articulate key public health concepts related to climate change
- Ability to explain, describe and justify arguments related to sustainability, climate change, Sustainable eating - health promotion
Food…
is the single strongest level to optimize human health and environmental sustainability on earth
is currently threatening people and planet
production of calories has generally kept pace with population growth, but more than 82 million
people still lack sufficient food, and many more consume either low-quality diets or too much food
production threatens climate stability and ecosystem resilience (veerkracht)
Unhealthy diets pose a greater risk to morbidity and mortality than: Unsafe sex, alcohol, drug,
tobacco use (tabaksgebruik)
Without action:
- World risks failing to meet the UN SDGs and the Paris Agreement
- Today’s children will inherit a planet that has been severely degraded and where much of the
population will increasingly suffer from malnutrition and preventable disease
SDG’s: Sustainable Development Goals
Radical transformation of the global food
system is urgently needed
Diets are linked with human health and
environmental sustainability (scientific evidence)
EAT-Lancet (commission): science-based global
platform for food system transformation
- 37 leading scientists from 16 countries in
various disciplines coming together to develop
global scientific targets for healthy diets and
sustainable food production
Two ‘end-points’ of the commission:
1. Final consumption (healhty diets)
2. Production (sustainable food production)
food systems have environmental impacts along the
entire supply chain (production and processing to retail)
and reach beyond human and environmental health
(also effecting society, culture, etc.), but it was
necessary to place these issues outside their scope
because of the breadth and depth of these topics
Perspective by 2050: ensure healthy diets from sustainable food systems for nearly 10 billion
people
Sustainable diets:
- Rich in plant-based foods
,- Fewer animal source foods
Improved health and environmental benefits
‘Win-win’ diets (good for both people and planet)
Still no global consensus
Safe operating space for food systems: global scientific targets for
healthy diets and sustainable food production, developed by the
Commission, so that planetary healthy diets could be identified
- ‘Safe space’ (orange ring): boundaries placed at the lower end of the
scientific uncertainty range (if transgressed: humanity will be pushed
into an uncertainty zone of rising risks)
- Healthy and unsustainable (win-lose), unhealthy and sustainable
(lose-win), unhealthy and unsustainable (lose-lose) and healthy and
sustainable (win-win)
Planetary health: health of human civilization and the state of natural systems on which it depends
EAT-Lanced puts forth the new term ‘planetary health diet’ to highlight the critical role of diets
TARGET 1: HEALTHY DIETS
A state of complete physical, mental and social wellbeing and not
merely the absence of disease
Planetary health plate:
- Half a plate of vegetables and fruit
- Other half: primarily whole grains, plant protein sources,
unsaturated plant oils and (optionally) modest amounts of animal
sources of protein
Products Grams/day
Whole grains 232
Tubers or starchy vegetables 50 (0-100)
Vegetables 300 (200-600)
Fruits 200 (100-300)
Dairy foods 250 (0-500)
Protein sources
Beef, lamb and pork 14
Chicken and other poultry 29
Eggs 13
Fish 28
Legumes 75
Nuts 50
Added fats
Unsaturated oils 40
Saturated oils 11.8
Added sugars 31
Intake: 2500 kcal/day
Doesn’t imply that the global population should eat exactly the same food, local interpretation and
adaption is necessary (for instance: undernutrition or when populations depend on agropastoral
livelihood and animal protein from livestock)
Required dietary shifts:
, - Doubling the consumption of healthy foods (fruits, vegetables, legumes and nuts)
- > 50% reduction in global consumption of less healthy foods (added sugars and red meat)
Results in major health benefits (preventing 11 million deaths/year, 19-24% of total adult deaths)
TARGET 2: SUSTAINABLE FOOD PRODUCTION
Six earth system processes the Commission focuses on:
1. Climate change (GHG emissions)
2. Land-system change (cropland use)
3. Freshwater use (water use)
4. Nitrogen cycling (N application)
5. Phosphorus cycling (P application)
6. Biodiversity loss (extinction rate)
Boundaries that global food production should stay within to decrease the risk of irreversible and
potentially catastrophic shifts in the Earth system.
GHG emissions: Greenhouse gas emissions
Underlying assumptions for the climate change boundary for food production:
- World will follow the Paris Agreement (global warming below 2°C, aiming 1°C)
- Decarbonize the global energy system by 2050
- World agriculture will transition toward sustainable food shift from land use to being a net
source of carbon to becoming a net sink of carbon
Carbon: koolstof
Actions achieving planetary health diets:
1. Dietary shift (planetary health diet)
2. Halve waste (reduced food loss and waste)
3. PROD (improved production practices Standard level of ambition)
4. PROD+ (improved production practices High level of ambition)
No single intervention is enough to stay below
all boundaries simultaneously
Aim: find an action or set of actions that
reduces the impact within the ‘gray shading’ or
boundary (100% dashed line)
The planetary health diet can reduce the
increase of GHG emissions with 49%
PROD en food waste needs a combination of
actions with a standard level of ambition (COMB)
to reduce the impact and biodiversity loss needs
COMB+
Five strategies for a great food transformation:
1. Seek international and national commitment to shift towards healthy diets
- Healthy foods more available, accessible and affordable
- Improving information and food marketing
- Public health information and sustainability education
- Using health care services to deliver dietary advice and interventions
2. Reorient agricultural priorities from producing high quantities of food to producing healthy
food
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