<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112020000600010</article-id>
<article-id pub-id-type="doi">10.20960/nh.03356</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Hacia una alimentación sostenible: un esfuerzo multidisciplinario]]></article-title>
<article-title xml:lang="en"><![CDATA[Towards sustainable diets: a multidisciplinary approach]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Roig Vila]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Unilever Barcelona  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<volume>37</volume>
<numero>spe2</numero>
<fpage>43</fpage>
<lpage>46</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112020000600010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112020000600010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112020000600010&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Nuestro planeta se enfrenta a un reto sin precedentes. En 2050, las predicciones indican que la población crecerá hasta los nueve billones de personas, que deberán nutrirse en un planeta con recursos limitados. El sistema global de alimentación debe transformarse, pasando de una producción no sostenible a una producción sostenible, y de una alimentación insuficiente o excesiva a una alimentación sana para todo el mundo. Es muy importante definir qué es una dieta sostenible y hay un consenso científico razonable en cómo deben ser las dietas con un impacto ambiental bajo y saludables a la vez. Los detalles varían de todos modos en función del contexto. Así pues, para entender el impacto de los cambios en la dieta en un contexto más amplio y global se precisan estudios de países y regiones con distintos hábitos, culturas y condiciones. Las guías de alimentación se utilizan básicamente para promover una alimentación que tenga en cuenta la prevención de enfermedades crónicas, pero solo pocos países han incluido aspectos medioambientales en sus guías. Estas sugieren un estilo de cocina y alimentación basado en el mundo vegetal (plant-forward), que enfatiza y celebra pero no está exclusivamente limitado a los alimentos vegetales. Las empresas deberían promover una alimentación basada en el mundo vegetal (plant-forward), ya que satisface el concepto de dietas sostenibles y, a la vez, una demanda creciente por parte de los consumidores. Hay muchas maneras de hacerlo, no solo con los productos que venden sino también con propuestas de recetas y todo tipo de comunicación dirigida a los consumidores. Es una necesidad real y urgente para la salud de las personas y del planeta.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Our world is facing an unprecedented challenge. By 2050, the global population is predicted to increase to nine billion people, whom we must nourish on a planet with limited resources. A transformation of the global food system is needed, from an unsustainable to a sustainable food production, and from low-fat quality diets or too much food to healthy diets for everybody. It is very important to define what sustainable diets are, and there is reasonable scientific consensus on what lower environmental impact diets that are consistent with food health should look like. The details though vary according to the context, and to understand the impact of dietary change in a broader and global perspective studies are required in countries/regions with different habits, culture and conditions. Dietary guidelines are mainly used to promote healthy eating to prevent chronic disease, but only few countries have included environmental aspects in their food-based dietary guidelines so far. These suggest "plant-forward", a style of cooking and eating that emphasizes and celebrates but is not limited to only plant-based foods. Companies should promote plant-forward eating, since it fits both with sustainable diets and increasing consumer demands. There are several ways to do so, not only with the products they sell, but also with proposed meals and recipes, and all types of communication towards consumers. It is a real and urgent need for the health of the people and the planet.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Dieta sostenible]]></kwd>
<kwd lng="es"><![CDATA[Alimentación sostenible]]></kwd>
<kwd lng="es"><![CDATA[Plant-forward]]></kwd>
<kwd lng="en"><![CDATA[Sustainable diets]]></kwd>
<kwd lng="en"><![CDATA[Plant-forward eating]]></kwd>
</kwd-group>
</article-meta>
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