Plant-Based Diets for Succulence and Sustainability

Kathleen May Kevany is Associate Professor, Business and Social Sciences Department, Faculty of Agriculture, and Director of the Rural Research Collaboration at Dalhousie University, Nova Scotia, Canada.

"Plant Based Diets for Succulence and Sustainability is the ultimate guide for living a healthy and sustainable lifestyle. Whether you are an educator, a food policy advocate, or looking to improve your own health outcomes, this book has you covered! A wide network of experts cover the many benefits of a plant-based diet for ethical, environmental, and health outcomes. You won’t want to miss this comprehensive resource!" - Dr. Neal Barnard, Physicians Committee for Responsible Medicine, USA"This is the direction we must go in: creating food systems which promote health and wellbeing, environmental sustainability, social equity and economic prosperity. It is a huge ask but this book is in the vanguard of showing the change agents of this world (which is all of us) how to turn this enormous challenge into exciting opportunities." - Professor Boyd Swinburn, University of Auckland, New Zealand"Beyond paying attention to the strength of the compelling scientific evidence in this book, reading it will reinvigorate your sense of humanity, integrity, and justice. It is abundantly clear that it is both our individual and collective responsibility to choose deliberate actions that are kinder and more sustainable and join with Kevany and her well-assembled team to mobilize and empower people across all sectors of our society to take action." - Timaree Hagenburger, Cosumnes River College, USA"This book will ignite imagination to increase health and conscious consumption and reduce preventable suffering and environmental harm. These respected authors shine light on timely findings from disparate, yet interconnected fields, that all point in the direction of plant-based diets for sustainability and sensibility." - Dr. Richard Keshen, Cape Breton University, Canada"This book by Kathleen Kevany, and the assembled team of authors, is exceptionally timely and important. It professionally addresses the major causes of our health, environmental, and food sustainability crises. The whole plant-based foods that make healthy our minds and bodies are the same that make healthy our planet." - Dr. T. C. Campbell, Center for Nutrition Studies, Cornell University, USA

• 1. Opportunities and challenges with plant-rich strategies Part I Stewarding our environment 2. Industrialized food systems: A look at food production, full cost accounting and consumer demand for protein in diets 3. The solution on our plates: Why sustainable plant based diets are needed to reverse the food-climate-health-equity crisis 4. Beyond halos and technofixes: Considering meat alternatives and their potential for meaningful food systems change Part II Nourishing humans, health and well-being 5. Going back for the future? Learning from the past to support a fair, affordable, sustainable, and healthy food system 6. Let thy food be thy medicine: Health professionals recommendations for food 7. Healthy eating and active living in healthy environments - HEAL Part III Respecting animals and our shared well-being 8. Shifting perceptions through farm sanctuaries 9. The vegan challenge is a democracy issue: Citizenship and the living world 10. Lagging progress in food law for sustainability and succulence: Why the law has not caught up Part IV Living consciously and compassionately 11. Integrity economics: Business supports for plant-based diets 12. Plant-based food movements designed to increase health of individuals and the nation 13. What’s on the menu? Succulent sustainability goes to school 14. Succulence and sustainability for life