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A new understanding and evaluation of food sustainability in six different food systems in Kenya and Bolivia
Food systems must become more sustainable and equitable, a transformation which requires the transdisciplinary co-production of knowledge. We present a framework of food sustainability that was co-created by academic and non-academic actors and comprises five dimensions: food security, right to food, environmental performance, poverty and inequality, and social-ecological resilience. For each dimension, an interdisciplinary research team—together with actors from different food systems—defineddoi:10.1038/s41598-020-76284-y pmid:33154544 fatcat:qe2gnfg56vdobg7lasroxg2wqm