Health and Environmental Challenges in Food Consumption and Production

Abstract

This book examined the complex challenges of modern food consumption and production, focusing on their health and environmental impacts. As reliance on processed and convenience foods grows, concerns about public health, particularly the rise of non-communicable diseases (NCDs) such as hypertension, cardiovascular diseases, and obesity, have intensified. Simultaneously, industrial food production contributes to environmental degradation, including greenhouse gas emissions and resource depletion. The book consisted of five chapters offering an interdisciplinary analysis of these issues. The first chapter discussed the interconnectedness of food systems, health, and sustainability. The second chapter explored the health effects of processed foods, with a case study on sodium content in Thai noodle-based soups. The third chapter addressed the environmental impact of food production and presents sustainable alternatives. Chapter Four analysed urban consumer behaviour, focusing on socio-economic and cultural influences on food choices. The final chapter explored policy interventions, educational strategies, and solutions for promoting healthier diets and sustainable systems. Bridging nutrition, environmental science, public health, and behavioural studies, this book offered valuable insights for academics, practitioners, and policymakers, encouraging a systems-thinking approach to food choices and their broader implications.