Showing results for: Dietary guidelines
This study is one of the very few that examines the GHG impacts of a selection of real life ‘self selected’ diets as opposed to those that are modelled or hypothetical. It looks specifically at the dietary patterns (based on a standard 2,000 kcal diet) of UK vegetarians, semi-vegetarians and non-vegetarians. Approximately 55,500 subjects were chosen for the study, all part of the EPIC-Oxford cohort study.
A summary of a discussion on sustainable diets, hosted by the Guardian, is now available on their website. It sought to take a holistic approach to the interlinked issues of food, farming, environment and health, focusing on the issues of how a sustainable diet should be defined and achieved.
Discussants included Jo Confino (Chair) Executive editor, the Guardian, Tim Lang Professor of Food Policy, City of London and David Nussbaum Chief executive, WWF, Tim Smith Group quality director, Tesco.
This blog by Daniel Tan, Senior Lecturer in Agriculture at University of Sydney, discusses how one might eat both healthy and sustainably.
Recognizing the limitations of dietary guidelines in including sustainability issues this paper tests six different diets for their nutritional and sustainability performance.
Diets with a greater dairy and meat proportion lead to more emissions, as compared to those with more vegetables and fruits.
The Nordic countries collaborate in setting guidelines for dietary composition and recommended intakes of nutrients. Nordic Nutrition Recommendations 2012 is their 5th and latest publication. The recommendations emphasize food patterns and nutrient intakes that, in combination with sufficient and varied physical activity, are optimal for development and function of the body and that contribute to a reduced risk of certain diet-associated diseases.
The paper is a systematic review of literature describing seven dietary interventions aimed at increasing fruit and vegetable consumption in overweight or obese children. It points out that in the context of the global obesity problem, dietary interventions can be used to promote healthy eating habits, but taking a narrow and restrictive focus can result in an increased preference for the restricted foods and be unlikely at achieving positive, long-term change.
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.
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.
The Telegraph reports that the French government has stated that that all students will have to eat meat if they want lunch at school. Taking a packed lunch is not an alternative as they are also banned. The ban will shortly be extended to kindergartens, hospitals, prisons, colleges and old people's homes. French agriculture minister, Bruno Lemaire, said in January that the Government's aim for nutrition was to defend the French agricultural model and counter initiatives such as those by vegetarian campaigners like Sir Paul McCartney.
This paper is by some of the same authors who wrote a paper for Friend of the Earth (see mailing of 23/10/10) which modelled the health impact of a lower meat diet. You can read the FoE report here.
The FOE report essentially argues that a lower meat diet would deliver major health improvements largely because it assumes that a reduction in meat intakes will be compensated for by an increase in fruit and vegetables – which of course may or may not be the case.
WWF has released its Livewell report, that looks at whether it is possible to eat a diet that is both lower in GHG emissions and more nutritionally balanced than current dietary norms in the UK.