Library Sustainability of food systems and diets To be or not to be for humankind – organic diets revisited for a sustainable development Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region What makes urban food policy happen? Insights from five case studies 10YFP – Update, May 2017 UNSCN Discussion Paper “By 2030, end all forms of malnutrition and leave no one behind” New FAO report: The future of food and agriculture: Trends and challenges From uniformity to diversity The new science of sustainable food systems Analysis and valuation of the health and climate change cobenefits of dietary change Global diets link environmental sustainability and human health Food choices for health and planet Scope and precision of sustainability assessment approaches to food systems Planetary boundaries: Guiding human development on a changing planet What Current Literature Tells Us about Sustainable Diets: Emerging Research Linking Dietary Patterns, Environmental Sustainability, and Economics Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing Sustainable Diets: Hairshirts or a better food future? Environmental Impacts of Dietary Recommendations and Dietary Styles: Germany As an Example Guidelines for the New Nordic Diet Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? Organic food Organic Food in the Diet: Exposure and Health Implications Prospective association between consumption frequency of organic food and body weight change, risk of overweight or obesity: results from the NutriNet-Santé Study Assessment of the Sustainability of the Mediterranean Diet Combined with Organic Food Consumption: An Individual Behaviour Approach Typology of eaters based on conventional and organic food consumption: results from the NutriNet-Santé cohort study Organic agriculture in the twenty-first century The influence of organic production on food quality – research findings, gaps and future challenges Organic food processing: a framework for concept, starting definitions and evaluation The challenge of evaluating health effects of organic food; operationalisation of a dynamic concept of health Organic food quality: a framework for concept, definition and evaluation from the European perspective Analytical authentication of organic products: an overview of markers Profiles of Organic Food Consumers in a Large Sample of French Adults: Results from the Nutrinet-Santé Cohort Study Organic food consumption and the incidence of cancer in a large prospective study of women in the United Kingdom Health and dietary traits of organic food consumers: results from the NutriNet-Santé study Reduced risk of pre-eclampsia with organic vegetable consumption: results from the prospective Norwegian Mother and Child Cohort Study Customers Purchasing Organic Food – Do They Live Healthier? Results of the German National Nutrition Survey II Association Between Organic Dietary Choice During Pregnancy and Hypospadias in Offspring: A Study of Mothers of 306 Boys Operated on for Hypospadias Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses Food for thought Land-use intensity and the effects of organic farming on biodiversity: a hierarchical meta-analysis
