Food Science and Technology

Food diversity and accessibility enabled urban environments for sustainable food consumption: a case study of Brisbane, Australia

L. Summerhayes, D. Baker, et al.

This research conducted by Lijun Summerhayes, Douglas Baker, and Karen Vella delves into sustainable food consumption in Brisbane, revealing a perplexing 'double-helix' phenomenon of unhealthy overconsumption alongside healthy underconsumption. The study highlights crucial factors like affordability and access and suggests that enhancing urban food environments could align our practices with global sustainability goals.

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Playback language: English

Index

Abstract

This paper investigates sustainable food consumption in Brisbane, Australia, using 500 online surveys. It finds a "double-helix" of overconsumption of unhealthy food and underconsumption of healthy food, influenced by affordability, access, retail options, and carbon footprint. The study suggests that creating diverse and accessible urban food environments can improve sustainable consumption, aligning with UN SDGs 12 and 13.

Publisher

Humanities & Social Sciences Communications

Published On

Sep 16, 2024

Authors

Lijun Summerhayes, Douglas Baker, Karen Vella

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