Showing results for: Food consumption
This new series of papers from the Lancet summarises the latest available knowledge on obesity and what can be done to address the problem. The series introduction describes how today’s food environments exploits people’s biological, psychological, social, and economic vulnerabilities, making it easier for them to eat unhealthy foods. This in turn reinforces preferences and demands for foods of poor nutritional quality, furthering the unhealthy food environments. The authors call for regulatory actions from governments and increased efforts from industry and civil society to break these vicious cycles.
This study focuses on UK diets. It finds that if in average diets conformed to WHO recommendations, associated GHG emissions would be reduced by 17%. Further reductions of up to 40% can be achieve through dietary shifts that include a reduction in animal products and processed snacks, and more fruit and vegetables.
Abstract and conclusions as follows:
This paper investigates the environmental impact of the diets of Australian households at different income quintiles. The paper looked at 2003 household consumption and argues that income affects the environmental impacts of household diet, with higher income corresponding to higher impacts. The higher the income bracket the more was spent on food and this translated through to a higher environmental impact (GHG CO2e, water, waste, energy) at higher incomes.
In this blog-post for the The Institute of Food Safety, Integrity & Protection (TiFSiP) Tim Lang, Professor of Food Policy at the City University London and FCRN advisory board member, discusses sustainable diets. He argues that the pursuit of food integrity and authenticity is also the pursuit of sustainability.
This paper presents two ways of including environmental and nutritional aspects in the sustainability assessment of diets. Three diets were assessed using these two methods: a diet issued from the National Food Agency as a recommended diet reflecting food preferences in Sweden (SNÖ), a diet corresponding to current average food consumption in Sweden according to the latest food intake survey (Riksmaten) and a Low Carbohydrate-High Fat (LCHF) diet, which is a popular life-style diet in Sweden currently.
In this study, 483 food items (developed by the Casino Group retailer company) were grouped into 34 categories and then 5 major food groups; meat and meat products, milk and dairy products, processed fruits and vegetables, grains and other foods and sweets. The aggregated average carbon footprints of the categories and major food groups were presented per 100 gram of product, per 100 kcal of product and per two different nutrient density scores including six and 15 nutrients respectively.
WRAP has just published an assessment of how food waste levels have changed historically in the UK, and the potential impact of a range of ‘exogenous’ factors (such as population growth) and interventions (such as voluntary agreements with the food industry and campaigns such as Love Food Hate Waste) on food waste levels in the future (to 2025).
This new paper by Chatham House reports on a 12-country survey undertaken into public understanding of the links between livestock and climate change. Livestock – Climate Change’s Forgotten Sector - Global Public Opinion on Meat and Dairy Consumption finds a major lack of awareness of the meat and dairy sector’s contribution to climate change.
This study aims to assess the effect of five dietary scenarios – designed to promote healthier and more sustainable eating – on the blue water scarcity footprint of UK food consumption. The objectives are to estimate the total blue water consumed in producing food commodities consumed in the UK; the contribution, and geographical concentration, to global blue water scarcity; and the potential impact of alternative healthy eating scenarios on global blue water scarcity.
The consumption of milk is regarded as a classic example of gene-culture evolution. Archaeologists and geneticists have been puzzling about where and why people have been drinking milk since it was revealed that the mutations which enable adults to drink milk are under the strongest selection of any in the human genome. Co-author Dr Christina Warinner, from the Department of Anthropology, University of Oklahoma, said: "The study has far-reaching implications for understanding the relationship between human diet and evolution.
A decline in meat production combined with further increase in demand could spur businesses to look for alternative food protein sources, said Media Eghbal, head of countries analysis at Euromonitor International when being interviewed by the Food navigator.