Showing results for: Sustainable healthy diets
Members may be interested in the various publications of the SPREAD project. This is an EU sponsored iniatiative that seeks to provide a social platform for research and engagement on sustainable consumption.
Another study highlighting the benefits of the Mediterranean diet. This one reports on the findings of a randomised controlled trial finding that a Mediterranean diet high in fruit and vegetables, seafood, whole grains, mono-unsaturated fats and very low in meat and dairy delivers better health outcomes as regards prevention of cardiovascular heart disease and strokes than a low fat diet.
The Australian Government has published its new dietary guidelines. While these have been welcomed by many, the Public Health Association of Australia argues that, among other things, it represents a missed opportunity to incorporate environmental considerations into nutritional advice.
The guidelines are available here.
You can read the PHAA’s press release here.
This paper has been widely reported – and also misinterpreted. It has been publicised as a study which suggests that healthier diets (which seems to be conflated with one containing lower levels of meat and dairy) do not necessarily lead to reduced GHG emissions; however, a closer reading of the conclusions reveals otherwise.
The environmental organisation, WWF has published a new report entitled A balance of healthy and sustainable food choices for France, Spain and Sweden. It builds on the Livewell project undertaken in the UK which considers what a healthy acceptable and lower GHG diet might look like.
A new FCRN article – “Food sustainability: problems, perspectives and solutions” – has been published in the journal Proceedings of the Nutrition Society.
The latest issue of the journal Proceedings of the Nutrition Society features a number of articles related to food, nutrition, and sustainability (including one by the FCRN’s founder, Tara Garnett).
FCRN member David Freudberg, host of the National Public Radio series “Humankind,” has written a blog for The Huffington Post arguing that diet is rarely discussed as a way to mitigate climate change. He notes that the recommendations being made by climate scientists on how to lessen our carbon footprint are also the same as those being made by health experts – diets higher in fruits, vegetables, and grains, and lower in meat.
A study regarding the efficiency of beetle larvae (mealworms) as a potential protein source was published in the journal PLOS ONE by researchers at the University of Wageningen in Netherlands. The researchers compared the environmental impact of meat production on a mealworm farm to traditional animal farms using three parameters: land usage, energy needs, and greenhouse gas emissions. From the start of the process to the point that the meat left the farm, they found that mealworms scored better than the other foods. Per unit of edible protein produced, mealworm farms required less land and similar amounts of energy.
This is another, inevitably contested, study concluding that organic foods are not safer or healthier than conventional alternatives:
Smith-Spangler C, L Brandeau M L, Hunter G E, Bavinger JC, Pearson M, Eschbach P J, Sundaram V, Shirmer P, Stave C, Olkin I and Bravata D M (2012). Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review, Ann Intern Med. 4;157(5):348-366
Abstract as follows
This report presents the results of a research exercise commissioned by WWF and conducted by Brook Lyndhurst during the latter part of 2011 and early part of 2012. The research was designed to investigate the business case for retailers to further support and promote sustainable diets.
The UK’s Environmental Audit Committee has published its report on Sustainable Food. Its member MPs conclude that “Government must develop a joined-up strategy to change the UK's unhealthy and environmentally damaging food system, as fears mount about global food security.”
This World Health Organisation ppt provides an overview of the causes, trends and impacts of chronic diseases worldwide, and points out very strongly that it’s increasingly a problem affecting poor people in the developing world. You can download the presentation here.
The December edition of the journal Nutrition Bulletin, published by the British Nutrition Foundation, examines the complex nutrition and health factors associated with the challenge of achieving a sustainable and secure food supply.
Plenary Lecture by Joe Millward and Tara Garnett, given at the Conference on ‘Over- and undernutrition: challenges and approaches’ published in Proceedings of the Nutrition Society.