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

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