Abstract
The global food system is not only our source of nurturance, but it is also a source of environmental destruction and a significant cause of disease and premature death. Changes resulting in better population nutrition and health can also simultaneously reduce the carbon footprint of the food system. At present, however, increasing numbers of people are experiencing hunger, with almost one in three people experiencing at least one type of malnutrition. Population groups who experience social exclusion and marginalization are at heightened risk of food insecurity. A human rights approach is therefore essential to fulfil the needs of vulnerable populations who are most at risk of the global causes of food and nutrition insecurity. To address inequities in the distribution of nutrition and malnutrition, the social determinants of health must be addressed, such as access to food security, healthcare, education, and employment. The field of psychology can contribute a great deal to the study, and transformation, of the global food system. To do so, psychology will need to address food and nutrition as a complex and adaptive food system; embrace collaboration and systems thinking; and espouse a human rights-based approach.
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McVeigh, J. (2021). A Macropsychology Perspective on Food Systems. In: MacLachlan, M., McVeigh, J. (eds) Macropsychology. Springer, Cham. https://doi.org/10.1007/978-3-030-50176-1_13
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