Abstract：
BACKGROUND: Healthy and sustainable diets need to be adopted to reduce the negative impact of food consumption on human and planetary health. Food systems account for a third of greenhouse gas emissions. \"Dietary Patterns for Health and Sustainability\" is a World Health Organization (WHO) project that aims to build consensus among international food, health, and sustainability experts and policymakers on how to conceptualise healthy and sustainable diets and on the actions and policies that could be implemented in the WHO European Region to promote these diets.
METHODS: A qualitative study among European food, health, and sustainability experts and policymakers to elicit their views on multiple dimensions of food sustainability and health was carried out using a three-phase process, including semi-structured interviews, a Nominal Group Technique, and focus groups during a participatory WHO workshop held in Copenhagen. Thematic analysis was used to analyse the three data sources.
RESULTS: The workshop resulted in a shared understanding of the interconnected components of sustainable healthy eating habits. As a result of this understanding, a variety of potential solutions were identified, including actions across different policy domains, tools, strategic guidelines, needs, and pathways for sustainable healthy diets. The pathways included the need for a multi-stakeholder approach, as well as the simultaneous execution of an aligned and coherent mix of policies at the local and national levels.
CONCLUSIONS: The prioritised actions should be aimed at helping government policymakers promote sustainable healthy diets and make decisions on improving dietary patterns for citizens\' health and wellbeing in line with the United Nations Sustainable Development Goals in the European Region.
METHODS: A qualitative study among European food, health, and sustainability experts and policymakers to elicit their views on multiple dimensions of food sustainability and health was carried out using a three-phase process, including semi-structured interviews, a Nominal Group Technique, and focus groups during a participatory WHO workshop held in Copenhagen. Thematic analysis was used to analyse the three data sources.
RESULTS: The workshop resulted in a shared understanding of the interconnected components of sustainable healthy eating habits. As a result of this understanding, a variety of potential solutions were identified, including actions across different policy domains, tools, strategic guidelines, needs, and pathways for sustainable healthy diets. The pathways included the need for a multi-stakeholder approach, as well as the simultaneous execution of an aligned and coherent mix of policies at the local and national levels.
CONCLUSIONS: The prioritised actions should be aimed at helping government policymakers promote sustainable healthy diets and make decisions on improving dietary patterns for citizens\' health and wellbeing in line with the United Nations Sustainable Development Goals in the European Region.
摘要：
需要采用健康和可持续的饮食，以减少食物消费对人类和地球健康的负面影响。粮食系统占温室气体排放量的三分之一。“膳食模式促进健康和可持续发展”是世界卫生组织（WHO）的一个项目，旨在在国际食品中建立共识，健康,以及可持续发展专家和政策制定者，研究如何将健康和可持续饮食概念化，以及世卫组织欧洲区域为推广这些饮食可实施的行动和政策。
对欧洲食品的定性研究，健康,以及可持续性专家和政策制定者，通过三个阶段的过程，就食品可持续性和健康的多个方面发表意见，包括半结构化面试,名义组技术，在哥本哈根举行的世卫组织参与式讲习班期间的焦点小组。使用主题分析来分析这三个数据来源。
本次研讨会对可持续健康饮食习惯的相互关联的组成部分达成了共同的理解。由于这种理解，确定了各种潜在的解决方案，包括跨不同策略域的操作，工具,战略方针,需要,以及可持续健康饮食的途径。这些途径包括需要采取多方利益相关者的方法，以及在地方和国家两级同时执行协调一致的政策组合。
优先行动应旨在帮助政府决策者促进可持续健康饮食，并根据联合国在欧洲地区的可持续发展目标，为公民的健康和福祉改善饮食模式做出决定。
对欧洲食品的定性研究，健康,以及可持续性专家和政策制定者，通过三个阶段的过程，就食品可持续性和健康的多个方面发表意见，包括半结构化面试,名义组技术，在哥本哈根举行的世卫组织参与式讲习班期间的焦点小组。使用主题分析来分析这三个数据来源。
本次研讨会对可持续健康饮食习惯的相互关联的组成部分达成了共同的理解。由于这种理解，确定了各种潜在的解决方案，包括跨不同策略域的操作，工具,战略方针,需要,以及可持续健康饮食的途径。这些途径包括需要采取多方利益相关者的方法，以及在地方和国家两级同时执行协调一致的政策组合。
优先行动应旨在帮助政府决策者促进可持续健康饮食，并根据联合国在欧洲地区的可持续发展目标，为公民的健康和福祉改善饮食模式做出决定。
