Türkiye ve Küresel Beslenme Alışkanlıklarının Sürdürülebilirlik Açısından Değerlendirilmesi
Özet
Sürdürülebilir beslenme; bireyin sağlığını korurken çevreye, topluma ve ekonomiye olan etkilerini de asgariye indirmeyi amaçlayan çok boyutlu bir yaklaşımdır. Gıda ve Tarım Örgütü (FAO) ve Dünya Sağlık Örgütü (WHO), sürdürülebilir sağlıklı diyetlerin tüm toplumlar tarafından benimsenmesinin hem sağlık hem de gezegenin geleceği açısından elzem olduğunu vurgulamaktadır. İçinde bulunduğumuz yüzyılın en büyük zorluklarından biri, dünya nüfusunu hem sağlıklı hem de çevreye duyarlı şekilde besleyebilmektir. Küresel düzeyde artan nüfus, kentleşme, sanayileşme ve gıda tedarik zincirlerindeki küresel eşitsizlikler, mevcut beslenme alışkanlıklarının sürdürülemez olduğunu ortaya koymaktadır. Bu bölüm, beslenme alışkanlıkları, bunların çevreye etkisi ve toplum sağlığı üzerindeki sonuçları arasındaki bağlantılar hakkında, mevcut araştırmaları hem küresel eğilimleri hem de Türkiye'deki özel dinamikleri vurgulayarak özetlemektedir.
Referanslar
Tobler C, Visschers VHM, Siegrist M. Eating green. Consumers’ willingness to adopt ecological food consumption behaviors. Appetite. 2011;57(3):674-82.
Clark MA, Springmann M, Hill J, et al. Multiple health and environmental impacts of foods. Proceedings of the National Academy of Sciences. 2019;116(46):23357-62.
Poore J, Nemecek T. Reducing food’s environmental impacts through producers and consumers. Science. 2018;360(6392):987-92.
Siminiuc R, Țurcanu D, Siminiuc S, et al. Integration of Nutritional and Sustainability Metrics in Food Security Assessment: A Scoping Review. Sustainability. 2025;17(7):2804.
Béné C, Oosterveer P, Lamotte L, et al. When food systems meet sustainability – Current narratives and implications for actions. World Development. 2019;113:116-30.
Asikis T, Klinglmayr J, Helbing D, et al. How value-sensitive design can empower sustainable consumption. Royal Society open science. 2021;8(1):201418.
Strid A, Hallström E, Sonesson U, et al. Sustainability Indicators for Foods Benefiting Climate and Health. Sustainability. 2021;13(7):3621.
Carey CN, Paquette M, Sahye-Pudaruth S, et al. The Environmental Sustainability of Plant-Based Dietary Patterns: A Scoping Review. The Journal of nutrition. 2023;153(3):857-69.
Meyer KB, Simons J. Good Attitudes Are Not Good Enough: An Ethnographical Approach to Investigate Attitude-Behavior Inconsistencies in Sustainable Choice. Foods. 2021;10(6):1317.
Cook B, Costa Leite J, Rayner M, et al. Consumer Interaction with Sustainability Labelling on Food Products: A Narrative Literature Review. Nutrients. 2023;15(17):3837.
Fanzo J, Rudie C, Sigman I, et al. Sustainable food systems and nutrition in the 21st century: a report from the 22nd annual Harvard Nutrition Obesity Symposium. The American Journal of Clinical Nutrition. 2022;115(1):18-33.
Ambikapathi R, Schneider KR, Davis B, et al. Global food systems transitions have enabled affordable diets but had less favourable outcomes for nutrition, environmental health, inclusion and equity. Nature Food. 2022;3(9):764-79.
Burgaz C, Van-Dam I, Garton K, et al. Which government policies to create sustainable food systems have the potential to simultaneously address undernutrition, obesity and environmental sustainability? Globalization and health. 2024;20(1):56.
Costlow L, Herforth A, Sulser TB, et al. Global analysis reveals persistent shortfalls and regional differences in availability of foods needed for health. Global Food Security. 2025;44:100825.
Espinosa-Marrón A, Adams K, Sinno L, et al. Environmental Impact of Animal-Based Food Production and the Feasibility of a Shift Toward Sustainable Plant-Based Diets in the United States. Frontiers in Sustainability. 2022;Volume 3 - 2022.
Craig WJ, Mangels AR, Fresán U, et al. The Safe and Effective Use of Plant-Based Diets with Guidelines for Health Professionals. Nutrients. 2021;13(11).
Lancet E. Healthy Diets From Sustainable Food Systems. 2024
Wang Y, Liu B, Han H, et al. Associations between plant-based dietary patterns and risks of type 2 diabetes, cardiovascular disease, cancer, and mortality – a systematic review and meta-analysis. Nutrition Journal. 2023;22(1):46.
Molina-Montes E, Salamanca-Fernández E, Garcia-Villanova B, et al. The Impact of Plant-Based Dietary Patterns on Cancer-Related Outcomes: A Rapid Review and Meta-Analysis. Nutrients. 2020;12(7).
Gibbs J, Cappuccio FP. Plant-Based Dietary Patterns for Human and Planetary Health. Nutrients. 2022;14(8).
Lacour C, Seconda L, Allès B, et al. Environmental Impacts of Plant-Based Diets: How Does Organic Food Consumption Contribute to Environmental Sustainability? Frontiers in Nutrition. 2018;Volume 5 - 2018.
Sun Z, Scherer L, Tukker A, et al. Dietary change in high-income nations alone can lead to substantial double climate dividend. Nature Food. 2022;3(1):29-37.
Mekonnen MM, Hoekstra AY. A Global Assessment of the Water Footprint of Farm Animal Products. Ecosystems. 2012;15(3):401-15.
Tompa O, Kiss A, Maillot M, et al. Sustainable Diet Optimization Targeting Dietary Water Footprint Reduction—A Country-Specific Study. Sustainability. 2022;14(4):2309.
Mekonnen MM, Gerbens-Leenes W. The Water Footprint of Global Food Production. Water. 2020;12(10):2696.
Alotaibi BA, Baig MB, Najim MMM, et al. Water Scarcity Management to Ensure Food Scarcity through Sustainable Water Resources Management in Saudi Arabia. Sustainability. 2023;15(13):10648.
Janni M, Maestri E, Gullì M, et al. Plant responses to climate change, how global warming may impact on food security: a critical review. Frontiers in plant science. 2023;14:1297569.
Gövez NE, Köksal E. Küresel Beslenme Sorunları ve Sürdürülebilir Beslenme. Turkiye Klinikleri Nutrition and Dietetics-Special Topics. 2024;10(2):1-9.
Arshad A, Shahzad F, Ur Rehman I, et al. A systematic literature review of blockchain technology and environmental sustainability: Status quo and future research. International Review of Economics & Finance. 2023;88:1602-22.
Fontefrancesco MF. Traditional food for a sustainable future? exploring vulnerabilities and strengths in Italy’s foodscape and short agrifood chains. Sustainable Earth Reviews. 2023;6(1):7.
Höijer K, Lindö C, Mustafa A, et al. Health and Sustainability in Public Meals-An Explorative Review. International journal of environmental research and public health. 2020;17(2).
Lairon D. Biodiversity and sustainable nutrition with a food-based approach. Sustainable diets and biodiversity. 2012.
Drewnowski A, Finley J, Hess JM, et al. Toward Healthy Diets from Sustainable Food Systems. Current Developments in Nutrition. 2020;4(6):nzaa083.
Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet (London, England). 2019;393(10170):447-92.
Boakes EH, Dalin C, Etard A, et al. Impacts of the global food system on terrestrial biodiversity from land use and climate change. Nature Communications. 2024;15(1):5750.
Lawrence M. Fundamentals of a healthy and sustainable diet. Nutrition Journal. 2024;23(1):150.
Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet. 2019;393(10184):1958-72.
Murray CJL, Aravkin AY, Zheng P, et al. Global burden of 87 risk factors in 204 countries and territories, 1990–2019: a systematic analysis for the Global Burden of Disease Study 2019. The Lancet. 2020;396(10258):1223-49.
Springmann M, Clark M, Mason-D’Croz D, et al. Options for keeping the food system within environmental limits. Nature. 2018;562(7728):519-25.
Acar Tek N, Karaçil Ermumcu M, Erdoğan Gövez N, et al. Evaluation of awareness, knowledge, and attitudes level of sustainable nutrition in different age groups: A cross-sectional study. Eur J Env Public Hlt. 2023; 7 (4): em0142. 2023. p. 4.
Öner N, Durmuş H, Yaşar Fırat Y, et. al. Sustainable and Healthy Eating Behaviors and Environmental Literacy of Generations X, Y and Z with the Same Ancestral Background: A Descriptive Cross-Sectional Study. Sustainability. 2024;16(6):2497.
World Obesity Federation, 2023 World Obesity Federation. (2023). Turkey – Adult obesity report card. 2025.
Worldwide trends in body-mass index, underweight, overweight, and obesity from 1975 to 2016: a pooled analysis of 2416 population-based measurement studies in 128·9 million children, adolescents, and adults. Lancet (London, England). 2017;390(10113):2627-42.
Satman I, Omer B, Tutuncu Y, et al. Twelve-year trends in the prevalence and risk factors of diabetes and prediabetes in Turkish adults. European journal of epidemiology. 2013;28(2):169-80.
Yüksel H. Social Determinants of Obesity: The Example of Turkey. SDU Journal of Social Sciences. 2019(48).
Popkin BM, Laar A. Nutrition transition's latest stage: Are ultra-processed food increases in low- and middle-income countries dooming our preschoolers' diets and future health? Pediatric obesity. 2025;20(5):e70002.
Baraldi LG, Martinez Steele E, Canella DS, et. al. Consumption of ultra-processed foods and associated sociodemographic factors in the USA between 2007 and 2012: evidence from a nationally representative cross-sectional study. BMJ open. 2018;8(3):e020574.
