Showing results for: Dietary guidelines
This opinion piece in The Hill by Stephanie Feldstein, population and sustainability director at the Centre for Biological Diversity, argues that the US Dietary Guidelines Advisory Committee (which is reviewing the guidelines for their 2020-2025 edition) is strongly influenced by the food industry and that the committee will not be allowed to conduct a full review of the evidence on questions such as food sustainability.
This briefing from the Centre for Food Policy at City, University of London outlines the history and importance of food policies (such as mandatory health warning labels, dietary guidelines, or bans on destroying food waste) in influencing the food system.
Organic charity the Soil Association is calling for the UK government to introduce a mandatory meat-free day each week for school catering to tackle climate change and increase fibre intake, noting that few schools currently follow the voluntary plant-based day recommended by the current School Food Standards.
FCRN member Charlotte Kildal has co-authored this paper documenting the Norwegian Armed Forces’ attempt to introduce the Meatless Monday campaign, where only vegetarian meals are served on one day each week. The paper found that the initiative had mixed results.
The Swedish EAT Forum has produced a series of podcasts that examine how the findings of the EAT-Lancet report on healthy diets from sustainable food systems can be translated into action.
According to the BMJ (British Medical Journal), the World Health Organisation pulled out of sponsoring a launch event for the EAT-Lancet report on healthy and sustainable diets after Gian Lorenzo Cornado, Italy’s ambassador to the United Nations, questioned the health and economic impacts of the report’s largely plant-based diet recommendations.
This feature in the UK’s Guardian newspaper examines the environmental implications of China’s promotion of milk consumption. Dairy consumption in China has grown from very little to around 30 kg per year within the last few decades, and government guidelines recommend that people triple their current dairy consumption.
In two experiments where participants were asked to choose between hypothetical canteen meals, “traffic light labelling” (red, amber or green labels) of different meal options was found to shift meal choices towards those lower in carbon emissions and calorie content.
FCRN member Christian Reynolds uses linear programming to calculate diets that meet both health and greenhouse gas emission criteria while being affordable for different income groups in the UK. Generally, the optimised diets are higher in plant-based foods than diets consumed in the UK in 2013, although seafood is higher in the optimised diet than in 2013 diets.
The report Solutions Menu: A Nordic guide to sustainable food policy by the Nordic Food Policy Lab is now available in Spanish.
Canada’s new dietary guidelines include environmental considerations as well as health, suggesting that diets higher in plant-based foods generally help to conserve “soil, water and air”.
The Dutch government-funded healthy eating agency Voedingscentrum has launched a new campaign encouraging men who eat a lot of meat to reduce their consumption. FCRN member Corné van Dooren says that men, on average, could eat 400g less meat per week to meet guidelines, while women could eat 100g less.
The Association of UK Dietitians (BDA) has released a toolkit for environmentally sustainable diets, which contains information on eating patterns for health and environmental sustainability, a glossary, frequently asked questions and a list of meal swaps.
A special issue of the journal Science includes several review papers on important questions in the connection of diets and health, including dietary fat, gut microbiota, fasting and diets for athletes.
This report by the UK Health Forum argues that the UK’s current food system does not support the UK government’s healthy eating goals. For example, many subsidies support animals products and relatively few support fruit, vegetables and pulses, while healthy foods often cost more than unhealthy foods.
The global agricultural system doesn’t produce enough fruit, vegetables and protein to meet the nutritional needs of the world’s population, according to this paper. Meanwhile, grains, fats and sugars are overproduced, relative to what is needed for a healthy diet (defined in this paper as a diet in accordance with the Harvard Healthy Eating Plate (HHEP)).