Plant-Based Diets for Succulence and Sustainability

1. Opportunities and challenges with plant-rich strategies
Kathleen May Kevany
Part I Stewarding our environment
2. Industrialized food systems: A look at food production, full cost accounting and consumer demand for protein in diets
Marcia M. English
3. The solution on our plates: Why sustainable plant based diets are needed to reverse the food-climate-health-equity crisis
David A Cleveland
4. Beyond halos and technofixes: Considering meat alternatives and their potential for meaningful food systems change 
Haley Swartz and Linnea Laestadius 
Part II Nourishing humans, health and well-being
5. Going back for the future? Learning from the past to support a fair, affordable, sustainable, and healthy food system 
Sara F.L Kirk
6. Let thy food be thy medicine: Health professionals recommendations for food 
Tushar Mehta, Pamela Fergusson and Zeeshan Ali
7. Healthy eating and active living in healthy environments - HEAL
Kathleen Kevany and Chinweoke Asagwara
Part III Respecting animals and our shared well-being
8. Shifting perceptions through farm sanctuaries
Gene Baur and Kathleen May Kevany
9. The vegan challenge is a democracy issue: Citizenship and the living world
Terry Gibbs and Tracey Harris
10. Lagging progress in food law for sustainability and succulence: Why the law has not caught up
Gabriela Steier
Part IV Living consciously and compassionately
11. Integrity economics: Business supports for plant-based diets
Chaiti Seth, Sarah Pittoello, Roberto Gueli and Av Singh
12. Plant-based food movements designed to increase health of individuals and the nation 
Sally Lipsky and Kathleen May Kevany
13. What’s on the menu? Succulent sustainability goes to school 
Mary McKenna, Jessica Wall, Suchitra Roy
14. Succulence and sustainability for life 
Kathleen May Kevany