Knowledge for better food systems

Showing results for: Dietary guidelines

18 February 2015

Video recordings of the talks from the City Food Symposium of December 2014, hosted by City University London, are now available online. You will find downloadable files of the speakers’ presentations on the City University London website.

12 February 2015

This article from Nasdaq describes what they call a “shocking” reduction in meat consumption and how this may impact the meat industry and other sectors. The potential catalyst they argue is the release of preliminary recommendations from the committee of medical and nutrition experts involved in developing USDA dietary guidelines.

29 January 2015

This paper presents two ways of including environmental and nutritional aspects in the sustainability assessment of diets. Three diets were assessed using these two methods: a diet issued from the National Food Agency as a recommended diet reflecting food preferences in Sweden (SNÖ), a diet corresponding to current average food consumption in Sweden according to the latest food intake survey (Riksmaten) and a Low Carbohydrate-High Fat (LCHF) diet, which is a popular life-style diet in Sweden currently.

15 October 2014

In this blog, Eating Better’s Sue Dibb writes of her disappointment that the long awaited Communication on Sustainable Food from the European Commission remains unpublished, amid reports of political and industry lobbying to bury it.

Read the full blog post here.

You can also read more about sustainable healthy diets and food policy on our website.

15 October 2014

Although there is no absolute consensus on the recommendation for total fat and dietary fat and saturated fat (SFA) intake between governing bodies and health organizations, there is a general sense of convergence. All guidelines currently suggest that total fat should not exceed 35% of daily calories. Although most guidelines propose a target for dietary SFA, there is no consensus on the value to aim for.

2 October 2014

BBSRC - Biotechnology and Biological Sciences Research Council has released a report on sustainable intensification (SI) together with an invitation for interested parties to comment. Responses received will be taken into account in addressing the group’s recommendations.

2 October 2014

The European Commission was due to publish a Communication on Sustainable Food in 2013 to “assess how best to limit waste throughout the food supply chain, and consider ways to lower the environmental impact of food production and consumption patterns”.  This long-awaited Communication has still not been published.

25 September 2014

The annual report 2013 from Bioversity international contains a special discussion on “Improved nutrition through sustainable food choices”.

The sustainable diets research by Bioversity focuses on food and food systems, taking into account food diversity and how it can be produced and acquired across all seasons and under different economic circumstances.

25 September 2014

This paper provides a schema for categorizing all diets as either: low carbohydrate; fat, low glycemic; Mediterranean; mixed, balanced; Paleolithic; or vegan.  The researchers emphasize that the aim of the research is not to recommend one particular diet over another, but rather to highlight how disease prevention and increased public health is best realised.

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