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The new Nordic diet as a prototype for regional sustainable diets

机译：新的北欧饮食作为区域可持续饮食的原型

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A main challenge in sustainable food systems is to link sustainable production to sustainable diets and consumption patterns. The new Nordic diet (NND) builds on and shares the Mediterranean diet (MD) thinking, but utilizes the ingredients and flavours of a northern climate. In both diets, variation in produce, organic, local production and seasonality are essential, all of which contribute to the preservation of the local landscape and sea, as well as to the health of the consumers. The agriculturalbiodiversity plays a huge role and provides a variety of plant and animal food products from both wild and domesticated sources. Both diets have been associated with health benefits. The NND is a prototype regional diet taking health, food culture, palatabihty and the environment into account. Thus, the principles and guidelines could be applied in any region of the world. There are currently activities for initiating, modeling and assessing these transformation processes.
机译：可持续食品系统中的主要挑战是将可持续生产与可持续饮食和消费模式联系起来。新的北欧饮食（NND）建立在地中海饮食（MD）思考，但利用北方气候的成分和口味。在两种饮食中，产品，有机，当地的生产和季节性的变化都是必不可少的，所有这些都有助于保护当地景观和海洋，以及消费者的健康。农业学会起着巨大的作用，并提供了来自野生和驯养来源的各种植物和动物食品。两种饮食都与健康益处有关。 NND是一种原型区域饮食，考虑健康，食品文化，帕拉图塔蒂和环境。因此，原则和准则可以应用于世界任何地区。目前有活动用于启动，建模和评估这些转型流程。

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