*underlined authors – OFSP partners are involved

Sustainable development/ sustainable food systems

• Schader et al, 2014, Scope and precision of sustainability assessment approaches to food systems
• Simões-Wüst et al., 2019, To be or not to be for humankind – organic diets revisited for a sustainable development
• Sustainable Food Systems Programme, 2021, Towards a Common Understanding of Sustainable Food Systems: Key approaches, concepts and terms

Sustainable diets

• Auestad et al, 2015, What Current Literature Tells Us about Sustainable Diets: Emerging Research Linking Dietary Patterns, Environmental Sustainability, and Economics
• Lang, 2015, Sustainable Diets: Hairshirts or a better food future?
• Macdiarmid et al, 2012, Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet?
• Seconda et al, 2019, Development and validation of an individual sustainable diet index in the NutriNet-Santé study cohort
• Tilman et al, 2014, Global diets link environmental sustainability and human health

Local sustainable Diets

• Meier et al, 2013, Environmental Impacts of Dietary Recommendations and Dietary Styles: Germany As an Example
• Meybeck et al, 2017, Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region
• Mithril et al, 2012, Guidelines for the New Nordic Diet
• Seconda et al, 2017, Assessment of the Sustainability of the Mediterranean Diet Combined with Organic Food Consumption: An Individual Behaviour Approach

Organic farming

• Reganold et al, 2016, Organic agriculture in the twenty-first century

Organic food processing and food quality

• Barański et al, 2014, Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses
• Bügel et al, 2014, The influence of organic production on food quality – research findings, gaps and future challenges 
• Capuano et al, 2012, Analytical authentication of organic products: an overview of markers
• Fardet et al, 2015, Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing
• Kahl et al, 2013, Organic food processing: a framework for concept, starting definitions and evaluation
• Kahl et al, 2012, Organic food quality: a framework for concept, definition and evaluation from the European perspective

Organic food consumption and health

• Baudry et al, 2015, Contribution of Organic Food to the Diet in a Large Sample of French Adults (the NutriNet-Santé Cohort Study)
• Baudry et al, 2015, Health and dietary traits of organic food consumers: results from the NutriNet-Santé study
• Baudry et al, 2016, Typology of eaters based on conventional and organic food consumption: results from the NutriNet-Santé cohort study
• Baudry et al, 2018, Association of Frequency of Organic Food Consumption With Cancer Risk
• Baudry et al, 2018, Some Differences in Nutritional Biomarkers are Detected Between Consumers and Nonconsumers of Organic Foods
• Bénard et al, 2018, Association between time perspective and organic food consumption in a large sample of adults
• Brantsæter et al, 2017, Organic Food in the Diet: Exposure and Health Implications
• Christensen et al, 2013, Association Between Organic Dietary Choice During Pregnancy and Hypospadias in Offspring: A Study of Mothers of 306 Boys Operated on for Hypospadias
• Grau et al, 2022, Quantifiable urine glyphosate levels detected in 99% of the French population, with higher values in men, in younger people, and in farmers
• Huber et al, 2012, The challenge of evaluating health effects of organic food; operationalisation of a dynamic concept of health
• Kesse-Guyot et al, 2013, Profiles of Organic Food Consumers in a Large Sample of French Adults: Results from the Nutrinet-Santé Cohort Study
• Kesse-Guyot et al, 2017, Prospective association between consumption frequency of organic food and body weight change, risk of overweight or obesity: results from the NutriNet-Santé Study
• Kesse-Guyot et al, 2020, Prospective association between organic food consumption and the risk of type 2 diabetes: findings from the NutriNet-Santé cohort study
• Torjusen et al, 2008, Reduced risk of pre-eclampsia with organic vegetable consumption: results from the prospective Norwegian Mother and Child Cohort Study

Organic food consumption and environmental impacts

• Springmann et al, 2016, Analysis and valuation of the health and climate change cobenefits of dietary change
• Tuck et al, 2013, Land-use intensity and the effects of organic farming on biodiversity: a hierarchical meta-analysis
• Lacour et al, 2018, Environmental Impacts of Plant-Based Diets: How Does Organic Food Consumption Contribute to Environmental Sustainability?

Miscelaneous

• Barański, 2014, Food for thought
• FAO, 2017, New FAO report: The future of food and agriculture: Trends and challenges
• Prof. Cecilia Onyango et al, 2020, Surviving Covid-19: The Neglected Remedy
• Stehfest, 2014, Food choices for health and planet
• Steffen et al, 2015, Planetary boundaries: Guiding human development on a changing planet
• UNEP, 2017, 10YFP – Update, May 2017
• UNSCN, 2017, UNSCN Discussion Paper “By 2030, end all forms of malnutrition and leave no one behind”