Keywords

1.1 Visioning

The vital necessity for the survival of humankind is food; moreover, in the ethical and rational domains for making the future happy and harmonious, we all need healthy and nutritious food. In the contemporary world of scarcity and necessity, sustainable nutrition has become a vital issue for the global food system that is mindful of people, the planet, and society. This refers to an increased focus on sustainable farming and sourcing practices, closed-loop supply chains, finding health and nutrition value in waste streams, as well as changes and adjustments in the lifestyles within the ongoing strategies of development for solutions to feed populations in need through sustainably, satisfactorily, substantially, and substitutivity. In this era, sustainable nutrition is at the heart of all the top health and nutrition trends.

In 2022 (estimated), the world’s food system will need to provide for 7.96 billion people; by CE 2030, that number will rise to 8.55 billion; by 2050, it is projected to rise to almost 10 billion. This trend is already a major contributor to health and environmental decline. About 821.6 million people (in CE 2021) are still undernourished, and about 2.2 billion have micronutrient deficiencies. NCDs, such as diabetes, heart disease, several malignancies, and obesity, are the biggest risk factor for mortality worldwide (see FAO et al. 2019). Rapid urbanisation and an increase in the world’s population have both had significant effects on the food supply and dietary recommendations. Diets high in beneficial nutrients should be sustainable in terms of their cost, availability, cultural acceptability, and flexibility, as well as their effect on the environment and human health. Evidence linking socioeconomic status with dietary health is mounting across cultural contexts (Green et al. 2018).

One of the Sustainable Development Goals (SDGs, no. 2) is considered a unifying global goal-setting agenda that “promises to ensure food security and nutrition within sustainable food systems”. However, achieving that goal is riddled with uncertainty because of how the world currently produces and consumes foods, where health and issues are sustainability are at the margin! The global trends of diets and food systems show that those diets are neither healthy nor sustainable, which has implications for achieving SDG-2. The alarming question persists: “Where there is sufficient scientific and ethical justification to strive for healthy, sustainable diets, how can policies and interventions be constructed and implemented in specific national contexts? Is it ethically acceptable to mandate specific interventions such as taxes, incentives, nudges, and subsidies without regressive consequences”? (Fanzo 2019, p. 170). The concept of “healthy and sustainable diets” and the ethical considerations to achieving healthy and sustainable diets for sustainable development are the burning questions need to be addressed critically on human and regional grounds.

1.2 Overviewing Sustainability

Sustainability is anticipated to be a multidirectional and multidimensional challenge, with the food production system and diets playing a vital role. Obtaining nutritious and sustainable food in the future is a pressing concern that requires worldwide cooperation (Stare 2020, p. 1). It is difficult to define the term “sustainability” since it might signify different things depending on the context in which it is used. In 1987, the Brundtland Commission of the United Nations presented the most generally cited definition of sustainable development, in which it states that sustainable development satisfies the demands of the present without sacrificing the ability of future generations to satisfy their own needs (Brundtland 1987, p. 10). An eminent expert noted that mankind depends on nature for food and water, survival materials, and protection from grave environmental risks such as diseases and natural disasters. Yet, for a species that relies on the beneficence of nature, or what scientists refer to as “environmental services”, we do a bad job of maintaining the physical basis of our life (Sachs 2015). In fact, sustainability covers the environment, the economy, health, and nutrition, as well as other interrelated factors. The Food and Agriculture Organization (FAO) of the United Nations definition of sustainable diets reflects this interconnectedness, where it states, sustainable diets are those diets with low environmental consequences that contribute to food and nutrition security and healthy life for the present and future generations. Sustainable diets are those that minimise negative effects on biodiversity and ecosystems, are nutritionally sufficient, safe, and healthy, are easily available, and cost as little as possible without sacrificing quality, all while making efficient use of scarce natural and human resources (Burlingame and Dernini 2012, p. 7).

The Sustainable Development Goal, SDG-2, stresses to “End hunger, achieve food security and improved nutrition, and promote sustainable agriculture” (see, UNSD 2016). This goal recognises the reciprocity between promoting sustainable agriculture, uplifting small farmers, promoting gender equality, ending rural poverty, assuring healthy lifestyles, and tackling climate change, as well as other issues addressed by the 17 Sustainable Development Goals in the Post-2015 Development Agenda (see Burchi and Holzapfel 2015, p. 17). As the global population continues to expand, it will be imperative to boost agricultural output sustainably, strengthen the global supply chain, reduce food losses and waste, and guarantee that everyone suffering from hunger and malnutrition has access to nourishing food. Many members of the world community feel that eradicating hunger within the next generation is doable and are collaborating to accomplish this objective. Land, good soils, water, and plant genetic resources are essential inputs for food production, and their rising scarcity in many areas of the globe makes it necessary that they can be used and managed sustainably.

SDG-2 proceeds for the sustainable solutions through ending hunger in all its forms by 2030 and above all achieving food security. It is expected to optimally ensure that everyone everywhere has sufficient good-quality food to enjoy a healthy life. Achieving this goal will require better access to food and the widespread enhancement of sustainable agriculture. This will support improving the productivity and incomes of small-scale farmers by promoting equal access to arable land, appropriate technology and markets, sustainable food production systems, and a resilient tradition of agricultural practices. Additionally, it requires increased investments through international cooperation to strengthen the productive capacity of farming in developing countries (see UNSD 2016).

The current scientific evidence for the health benefits of many botanicals is still in development, which can make rational claims on foods and also beverages challenging. It is noted about the emerging science and growth in the standard research literature for a variety of botanicals such as turmeric (anti-inflammatory/joint pain), cocoa (heart health), green tea (weight management), and ashvagaṅdhā (Withania somnifera, used for stress relief/sleep). The quality and safety of botanicals are important considerations for regulatory authorities. Moreover, a new conscience emerged towards chemical-free pure natural, and organic foods that will suit to keep the body healthy and pleasant. On this line, taking safety as the major issue, some regulatory bodies like European Food Safety Authority (EFSA) have guided science-based safety assessments and a compendium of botanicals. That is how the method of extraction is an important consideration for the quality and safety of the botanical, as well as the taste of the final product. Botanicals have a dual role as a way to supply taste, however also perceived health halos in areas like immunity, digestive health, energy, stress, sleep, cognition, etc.

1.3 Essentiality of Food

In Hindu tradition, food plays a significant role in the system of religious performances and rituals; the food offered to the deities (prasāda) is thought to have the salvific quality that bestows considerable religious merit, purifying body, mind, and spirit, thus in a way considered as a giver of spirituality that has a distinct place in the cultural traditions and lifestyles (Singh 2022, p. 122). Temple cooks are usually Brahmanas and follow strict standards of personal cleanliness concerning nature and also the human body. There is a widespread belief that the consciousness of the cook enters the food and influences the mind of the eater. Taking prasāda that has been cooked and offered with devotion inclines the mind towards spirituality. The prasāda that has been on the altar is especially sacred being possessing the blessings of divinity and is handed out to worshippers, either by the priest at the shrine or as worshippers leave the temple.

In classical Hindu scriptures, the category of food is characterised by totality or divine essence, as called “anna devo bhava”, i.e. “Food is God” (Khare 1992; Olivelle 2002; Smith 1990), thus making a bridge linking human conscience and sublime power. The Maitrayanīya Upanishad mentions that “Food itself is God” (Anna brahmeti); thus, metaphorically providing sacred food to the deity is considered to be the best means to please him. The cultural connotation of prasāda refers to a sacred item ascribed and produced in ritual and serves as a gesture to please and make the deity happy; that is how it follows a basic principle of Hindu ritual by which devotees can “please” the gods through propitiation (Singh 2022, p. 123). According to the classical religious texts of Hinduism, three broad categories of food are described for health, nutrition, and interrelated lifestyles and resultantly broad effects (see Table 1.1).

Table 1.1 Characteristics of the types of foods in ancient Indian thought
Full size table

The UN Committee on Economic, Social and Cultural Rights has rightly recognised the right to adequate food as the crucial importance for the happy life of all human rights. The committee considers that the right to adequate food implies: “the availability of food in a quantity and quality sufficient to satisfy the dietary needs of individuals, free from adverse substances, and acceptable within a given culture; the accessibility of such food in ways that are sustainable and that do not interfere with the enjoyment of other human rights” (UNESC 1999, premise no. 8).

The ideal essential dietary pattern scenario comprises of sustainable meals that maintain the body healthy, joyful, and harmonious. This is a key problem of minimal environmental pressure and impact, which are accessible, inexpensive, safe, equitable, and also are culturally acceptable and adaptive. The goals of sustainable healthy diets include preventing all forms of malnutrition (i.e. undernutrition, micronutrient deficiency, overweight, and obesity), decreasing the risk of diet-related NCDs, and supporting the preservation of biodiversity and planetary health for the present and future generations. As a result, diets that promote health and sustainability must take into account the many facets of sustainability (FAO 2019, p. 8). Acceptance of healthy and sustainable diets might be crucial for protecting the Earth's natural resources and lowering diet-related mortality, but their adoption could be hindered if such diets proved to be more expensive and unsustainable for some groups. Therefore, we tried to quantify the global costs of healthy and sustainable diets (Springmann et al. 2021, p. 797). Supportive measures include consumer and food regulations, agricultural incentives, and government development support that take into consideration the environmental and health benefits of dietary change. Changing to a Western diet rather than one that is nutritious and sustainable will result in higher expenditures for households, healthcare systems, and the environment (Springmann et al. 2021, p. 805). A review of current dietary patterns shows a constant increase of “unhealthy, unsustainable, and inequitable for many populations”. Therefore, multipronged measures are required to understand the impacts of diets to improve human and planetary well-being (Fanzo and Davis 2019, p. 495). Of course, not visible; however, the impact of different diets has also its content and consequence on arrangement of diverse cultural traditions and environmental conditions. It is suggested that “a more comprehensive examination of the environmental impacts of diets will help clarify life cycle assessment data of how and where food is grown, and lead to a more complete view of the relationship between diets and ecosystems” (Fanzo and Davis 2019, p. 501). To make sustainable healthy diets available, accessible, affordable, safe, and desirable, food system changes are needed and could be guided by the following actions (FAO 2019, p. 13):

  1. 1.

    Ensure that affordable and desirable foods for a sustainable healthy diet are available and accessible for the most vulnerable. Address inequities and inequalities, and consider the perspective of people who experience poverty and deprivation.

  2. 2.

    Promote capacity development strategies for behaviour change, including consumer empowerment, and effective food and nutrition education.

  3. 3.

    Quantify and balance the potential trade-offs to make sustainable healthy diets available, accessible, affordable, safe, and appealing for all.

  4. 4.

    Develop national food-based dietary guidelines that define context-specific sustainable healthy diets by taking into account the social, cultural, economic, ecological, and environmental circumstances.

On the trajectory of growing population pressure, the global food system will be confronted with extraordinary problems in the foreseeable future. Consequently, they will have to fulfil the nutritional requirements of a growing population and a rising demand for proteins. However, development is occurring in the context of increasing environmental constraints (water resources, climate change, soil health) and the need to enhance agricultural livelihoods. Food systems must be properly managed and controlled to guarantee that food system transformation is redesigned to enhance nutrition and health, provide sustainable and resilient ecosystems, promote fair and equitable livelihoods, and reduce climate change (Gillespie et al. 2013). The first phase is to find many positives across policy and investment choices that aim for no damage. One such example is the revitalisation of China’s Loess Plateau, which resulted in poverty reduction, natural resource revitalisation, and more employment opportunities (Webb et al. 2020). The second phase is to make clear, evidence-based policy decisions and investments that analyse trade-offs and options methodically. The third phase is to bolster institutions and the competence to carry out these relevant choices. The fourth phase is to build feedback systems that permit real-time policy and process alterations, unanticipated effects, and shifting conditions (Fanzo et al. 2022, p. 27). And the next phase is to find packages of mechanisms for more cohesive system-wide actions as opposed to marginal adjustments (Barrett et al. 2020).

The conclusion of a recent research is that “collaborative efforts by many stakeholders should be increased to guarantee that future generations have access to healthy and sustainable meals”. Obviously, food will play an ever-increasing role in the worldwide debate on health (Green, et al. 2018, p. 3239). In the developed world, pastoral agricultural techniques should be encouraged further by the environmental advantages of open landscapes. Furthermore, seafood generated via aquaculture and circular systems might provide high-quality proteins in seacoast regions where such production is possible. If 30% of produced food that is now lost or squandered could be made accessible for human use, a new significant source of food may arise. Source reduction and food reprocessing seem to be the most effective strategies for eliminating food waste or loss. An example of sustainable intensification and reduction of source may be doubling the yield of vegetable crops while maintaining the same ecological footprint (see Vågsholm et al. 2020). Due to continuous pressure of climatic change, increase of hunger issues and malnutrition, and increasing spaces of social inequalities, diverse food systems, the cry of the masses increase over time. Additionally, there also appear vast opportunities to secure that food systems will produce healthy and safe food in impartial ways that promote environmental sustainability, especially if the world can come together at the UN Food Systems Summit in late 2021 and make strong and binding commitments towards food system transformation (Fanzo et al. 2022). The UN Food Systems Summit, the first of its kind, held during the UN General Assembly in New York in 23rd of September, set the stage for global food systems transformation to achieve the Sustainable Development Goals by 2030, with active involvement and support of the governments, organisations, partnerships, and individuals those continue to submit their commitments to building healthier, more sustainable, and more equitable food systems. Moreover, the Summit process gave rise to several multistakeholders’ initiatives led by civil society, farmers, women, youth, and indigenous groups that the Member States commit to deliver on the priorities, needs, and gaps identified in national pathways. In this Summit, there are nearly 300 commitments from civil society, farmers, youth, and indigenous peoples, and the Member States highlight Summit’s inclusive process to accelerate action and to transform food systems in keeping the sustainable health through food, nutrition, and nature-based befitting lifestyle, which altogether will make a happy and harmonious world.

1.4 Initiation of the Present Context and Destination

Healthy and happy environmental conditions will lead to a good life, which should constantly be protected, preserved, and revitalised. Reflecting on the growing urban spaces associated with an increasing number of city inhabitants, it becomes essential to plan for particularly urban health, as illustrated in the case of India. Keeping in mind the future needs and demands, the Government of India plans to build a hundred new smart cities. This is in cognizance with the Sustainable Cities and Human Settlements and Sustainable Development Goals to build planned resilient sustainable cities that are prepared for disasters and promote health and well-being (see Grover and Singh 2020, pp. 251–266).

R. B. Singh had already been a part of some projects, directly concerned with sustainable health through food, nutrition, and lifestyle, both collaborative and individual. The findings and field observations were published over time. The topics covered include sustainable development initiatives in Indian geosystems (Singh 1996), environmental degradation and its impact on livelihood strategies (Druijven and Singh 1996), environmental, economic, and social sustainability (Singh 1997a, b), understanding high mountain land use and SDG (Singh 1998), environmental stress of horticulture on sustainable livelihood and food security (Singh et al. 1998), urban sustainability and global change (Singh 2001), water and environment-related disasters and vulnerability in Indian megacities (Singh and Singh 2005), urban development and environmental impacts (Gardner and Singh 2006), medicinal plants and sustainable livelihood (Panwar et al. 2010), drinking water, sanitation and health (Singh et al. 2015), and urban health and well-being (Grover and Singh 2020).

1.4.1 The Coverage

The present anthology has its initiation first in the doctoral dissertation by the senior editor (Grover 2017), under the supervision of the (late) Prof. R. B. Singh (b.3 February 1955 ~ d. 22 July 2021). They together further worked to revise and enhance this work and resultantly published it later (Grover and Singh 2020). The focus of the book has been on the interdisciplinary issues of human health in the changing urban environments of India’s largest megacities—Delhi and Mumbai. This monograph offers a better understanding of the emerging field of urban health and well-being while describing the relationship between air pollution and urban health, discussing the International Council for Science Union initiative towards Future Earth’s Knowledge-Action Networks on human health and well-being in changing urban environments, and finally attempts to promote a systematic approach towards urban health and well-being.

Long ago, it was warned as a message of awakening: “Human society is, after all, only a product of the collective struggle of all people. If we say that we have no power to change things, who does?” (Lappé and Collins 1978, p. 502). Along the line of the preceding perspectives and prospects, this “anthology” presents varying scenarios from different angles—theoretical, rational, applied, and ideological and illustrated with case studies—hoping that it would inspire and awaken us to understand the scenario we are facing! There are 19 main chapters, which could be broadly categorised into four groups.

The first four chapters attempt to critically review and appraise different interfaces, trends, and perspectives covering sustainable health in territorial planning: food, nutrition, and lifestyle; food consumption patterns and associated health risks in Douala metropolis, Cameroon; organic food production and consumption policies and strategies; and geostatistical study on waterborne disease outbreak in India (2011–2020). The followed up five (Chaps. 5–5) chapters dealt with Chap. 9: peri-urban agriculture and food supply; gender dimension of children malnutrition among tribal children in India; food processing and nutrition delivery; undernutrition among the adult tribal populations of India: review and meta-analysis; and spirituality in sustainable mental health protection: evidence from vocational training of information technology professionals.

The next five chapters (Chaps. 10–14) narrate varying issues like physical activity as a vital element of the development of the concept of healthy cities (SDGs 3 and 11) with the role of local governments (SDG 17); body mass index and healthy lifestyle among adolescent girls: a case study on Delhi; can doctor's resource allocation improve residents’ health?: price, quality, patient mobility; the role of urban gardening in global cities: three case studies in Berlin, Rome, and Tokyo; and distributional analysis and access to fresh fruits and vegetable shops in residential neighbourhoods of Birnin Kebbi metropolis, Nigeria: implications for informal land-use planning. The last five (Chaps. 15–19) present studies of nutrition, lifestyle, and health status among tribal communities: a case study of a particularly vulnerable tribal group of Kerala; living with reduced HIV/AIDS stigma and discrimination: a grounded theory analysis of infected migrants; health vulnerability in the rural communities of Jaisalmer, Rajasthan; an integrated enviro-psychological approach to health; and towards the sustainable understanding of health: perception and worldview on Erectile Dysfunction Nigeria.

Joining hands with like-minded, we believe that people who understand the crises and severity of healthy nutrition will seriously think of making better choices for themselves and the sustainable environment in the long term. And that is what the Earth (“Gaia”) needs as we move into creating a happy and harmonious future. Injunctions to think cosmically, see globally, behave regionally, and act locally but insightfully appeal to a cosmic vision, global humanism, and self-realisation. This perspective of lifeways may help in making the human sphere more cohesive, rational, and happy (see Singh and Rana 2020, p. 85).