Dear Sir
The key concepts in relation to sustainable food systems in section 2.2. is well defined but not well described with examples. For example, in section 2.2.1, Sustainable Diets has been rightly defined as protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible but these points are not clearly explained with appropriate examples. Though the example of the Mediterranean diet is given its major components were not mentioned and so it is difficult to understand why it is a typical example of Sustainable Diet. I think it is better to explain the examples which help to understand the definition of a sustainable diet. For example, in Bengali diet, there is a special role of several types of greens. There is a ritual like 'Choddo sag' (14 greens) which involves eating of all these green and its considered to be auspicious in Bengali tradition. To emphasize the point of protective and respectful of biodiversity and ecosystems examples of uncultivated, forest foods which are often highly nutritious can be given.
Similar points can be raised about the section 2.2.4. Resilient Production Systems where Resilient Agricultural Production Systems is defined as the capacity of agro-ecosystems, farming communities, households or individuals to maintain or enhance system productivity by preventing, mitigating or coping with risks, adapting to change, and recovering from shocks, examples were not elaborated.
Addition of examples will help common practitioners to understand all these important points in a much practical manner.
Yours sincerely
Debarati
Sra. Debarati Chakraborty