Showing results for: Sustainable healthy diets
This report from the Japanese Institute for Global Environmental Strategies shows how lifestyles would have to change in industrialised countries and some industrialising countries in order to meet climate change targets.
This report from the UK’s Sustainable Restaurant Association reviews the current state of sustainability in the UK food service sector. The three main challenges it identifies are reducing the amount of meat on menus, reducing food waste, and using less single-use plastic packaging.
In this paper, FCRN member Nicholas Bowles of the University of Melbourne reviews existing data on the environmental impacts of the livestock sector and considers these impacts in the context of planetary boundaries. The paper reports that efficiency alone is unlikely to be adequate to shrink livestock’s impacts to a sustainable level, and that dietary shifts will also be necessary.
This report from the UK think tank, the Food Foundation identifies ten statistics that illustrate the effect that the UK’s food system has on health, and makes recommendations aimed at ensuring that healthy diets are accessible to all.
Switching to an organic diet for six days significantly reduced the levels of several pesticides and pesticide metabolites found in the urine of the 16 participants of this study.
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”.
This book, edited by Pasquale Ferranti, Elliot Berry and Anderson Jock, offers readers a ‘one-stop’ resource on food security and sustainability. It has been written by both academics and practitioners.
This policy briefing, by FCRN member Peter Stevenson of Compassion in World Farming, argues that industrial animal agriculture will make it difficult to reach several of the Sustainable Development Goals (SDGs).
The EAT-Lancet Commission sets out a “universal healthy reference diet” that it argues will allow the food system to remain within the planetary boundaries while feeding 10 billion people by 2050. The suggested diet includes a variety of plant-based foods and low amounts of animal-based foods.
The World Resources Institute has published a new report outlining solutions for feeding 10 billion people without increasing emissions, fueling deforestation or exacerbating poverty.