Showing results for: Sustainable healthy diets
A quarter of survey respondents claim that healthy and nutritious food in the UK is too expensive, while 10 million people live in “food deserts”, according to a report by London-based think tank the Social Market Foundation. The report examined three barriers to healthy eating: prices, affordability (relative to income) and access to food stores.
A combination of measures including a shift towards plant-based diets, halving food waste and technological changes in agriculture (such as more efficient fertiliser application, feed additives and changes in irrigation) could significantly reduce the food system’s environmental impacts relative to 2050 projections and potentially even reduce impacts below today’s levels, according to a new paper.
FCRN member Laurence Godin of the University of Geneva has written a paper that uses social practice theory to map food prescriptions (i.e. guidelines on how best to eat) and their translation in practice. It identifies what elements are essential for taking up food prescriptions, beyond individual motivation and intention.
FCRN member Nicole Tichenor Blackstone of Tufts University has recently authored a paper that compares the environmental impacts of three healthy eating patterns recommended in the Dietary Guidelines for Americans. The vegetarian eating pattern had lower impacts than the US-style and Mediterranean-style eating patterns in all six impact categories considered.
14.4 million households don’t currently spend enough on food to follow the UK’s Eatwell Guide recommendations for a healthy diet, according to a report released by the UK-based Food Foundation. The report estimates that a household of two adults and two children (aged 10 and 15) would have to spend £103.17 per week to follow the Eatwell Guide. To meet the Eatwell Guide recommendations, the poorest 50% of households would have to spend around 30% of their disposable income (after tax and housing costs), while the richest 50% of households would have to spend around 12% of their disposable income.
If everyone in the world ate a diet consistent with the United States Department of Agriculture’s dietary guidelines, we would need more additional farmland than the amount of fertile land available, claims a recent paper.
Current crop production levels could feed a population of 9.7 billion people in 2050, according to a recent paper, but only in a future in which there are socio-economic changes, significant shifts in diets towards plant-based foods, and limited biofuel production. Without dietary changes, crop production would have to increase by 119% by 2050.
This book, by Peter Jackson et al., looks at different types of convenience foods and why consumers use them, and seeks to apply its findings to policies for healthy and sustainable diets.
The Nordic Food Policy Lab has produced a report outlining 24 policies from the Nordic region that aim to change food consumption and tackle the social and environmental challenges caused by the current food system. Policies are organised into five themes - nutrition, culture, meals, waste and sustainability - and include salt labelling, building regional food identity, improving hospital meals and developing networks to reduce food waste. The authors include Marie Persson, former staff member of the FCRN.
The relationship between diets, health and quality of life has been the focus of several initiatives to accelerate a move towards healthier diets. However, the results of these interventions have been mixed. This paper by Susan Jebb of the University of Oxford summarises some of these dietary change interventions while discussing the need for improved methods to monitor and evaluate their progress.
A new study published in Science has consolidated data on five environmental impact categories (land use, freshwater withdrawals weighted by local water scarcity, climate change, acidification and eutrophication) for 40 agricultural goods from over 38,000 farms. It finds that the environmental impacts of producing the same food are highly variable between different farms. It also finds that the environmental impacts of animal products are generally higher than plant-based products.
The FCRN was a collaborator in the workshop “Supporting Healthy and Sustainable Diets: how do we get there?”, held in September 2017 as part of Land Economy for Sustainability Strategic Dialogue Series hosted by the Hoffmann Centre for Sustainable Resource Economy at Chatham House and the Children’s Investment Fund Foundation. This summary of the workshop outlines the actions that governments, businesses and civil society can take to make diets more sustainable and healthy.
FCRN member Elinor Hallström of the Research Institute of Sweden has authored a systematic review paper on how dietary quality scores are used in environmental sustainability assessment of food. The paper identifies two broad types of dietary quality scores and four different approaches to integrating nutritional and environmental assessments. It finds that both the type of dietary quality score and the way it is combined with environmental assessments can make a difference to which foods appear more sustainable.
This book, edited by Anne Barnhill, Tyler Doggett, and Mark Budolfson, provides an overview of the philosophy of food ethics across a range of subject matter. Topics include genetically modified food, animal sentience, vegan and omnivorous diets, body image, global markets and activism.
The paper presents land use scenarios that provide enough food for 9 billion people, biodiversity protection and terrestrial carbon storage while staying inside the planetary boundaries for land and water use. The main features of these scenarios are improved agricultural productivity (through reducing the gap between current and maximum potential crop yields, and replacing some ruminant meat production with pork and poultry) and redistribution of agricultural production to areas with relatively high productivity and water supplies but low existing levels of biodiversity.
The Barilla Centre for Food and Nutrition (BCFN) has launched a weekly review of food sustainability news, as well as fortnightly in-depth analyses of specific themes such as women farmers and global water management.
Helen Adams of the Livestock, Environment and People (LEAP) project, to which the FCRN is linked, has written about LEAP’s first public engagement project. The team ran a stall at Super Science Saturday at Oxford’s Museum of Natural History. Members of the public tasted samples of vegetarian sausages and vegan cheese and were asked to sort different food types according to their greenhouse gas emissions.