Yaşam Döngüsü ve Sürdürülebilir Beslenmenin Rolü

Sürdürülebilir beslenme, yeni bir kavram olmamasına karşın çevresel etkisinin az olması, şimdiki ve gelecek nesillerinbeslenme ihtiyaçlarının karşılanmasına ve besin ve beslenme güvencesine katkı sağlaması nedeniyle günümüzde dikkatçeker hale gelmiştir. Dünya nüfusunun 2050'ye kadar %32’lik bir artışla yaklaşık 10 milyara ulaşacağı ve beslenmeyebağlı kronik hastalıkların da artacağı öngörülmektedir. Bu eğilimlerle birlikte, gıda talebinin yüzyılın ortasına kadarikiye katlanacağı tahmin edilmektedir. Mevcut beslenme eğilimleri devam ederse, bulaşıcı olmayan hastalıklardankaynaklanan ölümlerin küresel hastalık yükünün ortalama üçte ikisini oluşturacağı ve 2030 yılına kadar 52 milyonaulaşacağı tahmin edilmektedir. Gıda üretimi ve tedarikinde yaşanan gelişmeler, gıdanın daha geniş kitlelere ulaşmasınısağlarken; diğer yandan iklim değişikliği, biyoçeşitliliğin azalması, toprak ve tatlı su kaynaklarının azalması gibi birçokçevresel tehdit oluşturmaktadır. Bu durum uzun vadede gıda güvencesini tehlikeye atmakta, mevcut beslenme ve tarımuygulamalarının değişmesinin iyileşme sağlayacağı düşünülmektedir. Yapılan araştırmalar, gıda üretiminde,dağıtımında ve yiyecek seçiminde yapılacak değişikliklerin, gıdayla ilgili sera gazı emisyonlarında önemli azalmalarsağlayabileceğini göstermektedir. Bu derleme güncel literatür ışığında sürdürülebilir beslenmenin önemini vurgulamayıamaçlamaktadır.

Life Cycle and the Role of Sustainable Nutrition

Although sustainable nutrition is not a new notion, it has become noteworthy today due to its low environmental impact, contributing to the nutritional needs of present and future generations and to nutritional and nutritional security. It is predicted that the world population will reach approximately 10 billion with an increase of 32% by 2050 and chronic diseases related to nutrition will increase. With these trends, food demand is predicted to double by the middle of the century. If current dietary trends continue, deaths from noncommunicable diseases are projected to account for an average of two-thirds of the global disease burden, reaching 52 million by 2030. While the developments in food production and supply enable food to reach wider masses; on the other hand, it poses many environmental threats such as climate change, decrease in biodiversity, decrease in soil and fresh water resources. Research shows that changes in food production, distribution and food selection can result in significant reductions in food-related greenhouse gas emissions. This review aims to emphasize the importance of sustainable nutrition in the light of current literature.

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