From Farm to Fork: Assessing the Sustainability of Traditional Culinary Preparations to Promote Healthy and Sustainable Diets in Chiles Metropolitan Region (P03-005-19)

摘要

ObjectivesThe high prevalences of ultra-processed foods and obesity in Chile, with increasing climate change, signal an urgent need for novel analyses to characterize sustainable diets. Therefore, the study objective was to describe the sustainability of 24 highly consumed and liked traditional Chilean culinary preparations (dishes) as perceived by those in the Metropolitan Region (RM).