Showing results for: Sustainable healthy diets
College students who take a course on food and the environment reduce their reported ruminant meat consumption by 28% relative to their consumption prior to the course, according to this paper by FCRN member Jennifer Jay of UCLA Civil and Environmental Engineering.
According to this randomised controlled trial, people eat an average of 500 kcal more per day when offered ultra-processed food compared to unprocessed food (as defined by the NOVA system). Furthermore, the trial subjects gained weight on the ultra-processed diet and lost weight on the unprocessed diet.
This book by David Reay discusses how food security might be affected by climate change in the 21st century, including a comparison of how “climate smart” different food types are.
New York City has launched a new strategy to tackle climate change, inequality and other social and environmental issues. The strategy calls for the City to end unnecessary purchases of single-use plastic foodware, phase out the purchase of processed meat and halve purchases of beef.
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.
14% of Brits are “flexitarians”, i.e. they have a mixed diet that is mainly based on vegetarian foods but they occasionally eat meat, according to this white paper from the UK-based market research firm YouGov. Flexitarianism is more common among young women than other demographic groups and more common in inner London than other geographic regions.
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.
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”.