Soil-Food-Environment-Health Nexus for Sustainable Development
Baojing Gu,
Deli Chen,
Yi Yang,
Peter Vitousek,
Yong-Guan Zhu
Affiliations
Baojing Gu
College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, Zhejiang University, Hangzhou 310058, China
Deli Chen
School of Agriculture and Food, The University of Melbourne, Melbourne, VIC 3010, Australia
Yi Yang
Key Laboratory of the Three Gorges Reservoir Region’s Eco-Environment, Ministry of Education, Chongqing University, Chongqing 400045, China
Peter Vitousek
Department of Biology, Stanford University, Stanford, CA 94305, USA
Yong-Guan Zhu
Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen, Fujian 361021, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
Changes in soil properties and processes can influence food and environmental quality, thus, affecting human health and welfare through biogeochemical cascades among soil, food, environment, and human health. However, because many soil properties change much more slowly than do management practices and pollution to soil, the legacy of past influences on soil can have long-term effects on both human health and sustainability. It is essential and urgent to manage soils for health and sustainability through building the soil-food-environment-health nexus.
