Opportunities and Constraints for Creating Edible Cities and Accessing Wholesome Functional Foods in a Sustainable Way

Katarzyna Świąder (), Dražena Čermak, Danuta Gajewska, Katarzyna Najman, Anna Piotrowska and Eliza Kostyra
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Katarzyna Świąder: Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland
Dražena Čermak: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Danuta Gajewska: Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland
Katarzyna Najman: Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland
Anna Piotrowska: Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland
Eliza Kostyra: Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland

Sustainability, 2023, vol. 15, issue 10, 1-28

Abstract: Malnutrition, food security and food safety will remain major global issues as the world’s population grows and the consequences of climate change prevail, so we need to rethink how we grow and source food to create sustainable systems for future generations. Edible cities, as innovative solutions to use public spaces for urban food production, can bridge this evident gap between the present and the future. The aim of this review was to analyze the opportunities and constraints for creating edible cities and accessing wholesome functional foods in a sustainable way and explore existing solutions that can be strengthened. We can grow food in urban environments using ideas such as controlled-environment farms (CEAs), home food gardens on balconies, roofs and terraces, underground farming and foraging. As citizens become more aware of complex foods with nutritional benefits, we should take this opportunity to teach them about edible wholesome functional foods and how they can be grown instead of using plants. There are still many constraints such as pollution, a lack of government support and the economic aspects of urban farms that need to be resolved in order for edible cities and access to functional foods in them to become the standard worldwide. The goal is worthwhile as citizens would benefit from climate control, reduced resource consumption, a safer food supply, improved mental and physical health, reduced malnutrition and nutritional deficiencies and connected communities that share knowledge and resources to further innovation and welfare.

Keywords: edible cities; functional food; malnutrition: opportunities; constraints; sustainability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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