Showing results for: Legumes/pulses
The report Redefining Protein: Adjusting Diets to Protect Public Health and Conserve Resources distils current research looking at the social and environmental impacts of producing high-protein foods other than meat (legumes: pulses and soy, nuts and seeds, eggs and dairy). It aims to provide hospitals with key information to design healthier meals.
Alternative cropping systems such as organic or conservation agriculture are often expected to lead to enhanced soil carbon storage as compared with conventional systems, and therefore to hold potential to contribute to climate change mitigation via carbon sequestration.
The Mediterranean diet is seeing a shift away from traditional diets, threatening health and the environment, say the FAO and the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) in a new report.
Dietary deficiencies of zinc and iron are a substantial global public health problem. An estimated two billion people suffer these deficiencies, causing a loss of 63 million life-years annually.
This blog by Daniel Tan, Senior Lecturer in Agriculture at University of Sydney, discusses how one might eat both healthy and sustainably.
This article examines the environmental impacts of the agri-food sector and different dietary patterns in Germany, focusing on the country's virtual land import, described as imports based on land competition and large scale foreign land acquisitions (sometimes referred to as land grabbing). The paper analyses different dietary and nutrition scenarios during the years1985-1989 and 2006 and shows how these affect virtual land imports and nutrition-induced land demand.
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.