Showing results for: Sustainable healthy diets
A new online course developed by the Sustainable Development Solutions Network deals with environmental and climate-related challenges in the Mediterranean and shows how sustainable food systems are being used. The course is aimed at students, current and future practitioners in the agricultural, food and beverage sectors, and policymakers and regional stakeholders.
Social scientist and co-founder of the Sentience Institute Jacy Reese discusses public attitudes to diets and the potential of lab-cultured meat to end animal farming, as well as possible pitfalls.
This report from Foodservice Footprint discusses the need for more sustainable diets, outlines the business case for introducing them and provides a framework to help food service businesses offer sustainable food options.
Greenpeace is calling for global meat and dairy consumption to be halved by 2050, citing climate change, the health benefits of plant-based foods and the association of animal farming with antimicrobial resistance.
In this article, researchers aim to understand the factors predicting why people return to eating meat after adopting a non-meat diet. Since past research shows that political ideologies play a role in predicting meat consumption, the researchers’ focus is investigating to what extent these ideologies predict lapsing from vegan/vegetarian diets.
In this paper, FCRN member Michael Martin examines the environmental impacts of various Swedish dietary choices across a wide range of environmental impact categories, paying particular attention to the trade-offs between impact categories.
Three letters have been published in a recent edition of PNAS criticising the assumptions and conclusions drawn by a 2017 paper which sought to quantify the greenhouse gas (GHG) and nutritional implications of completely eliminating animals from US agriculture. A rebuttal letter by the authors of the original 2017 paper appears alongside the three letters in the journal.
A former lobbyist for the Snack Food Association and the Corn Refiners Association (whose members make high-fructose corn syrup) has been granted a waiver of conflict of interest rules, enabling her to advise the US Department of Agriculture on dietary guidelines.
Grass could be the next source of human-edible protein.
The FCRN’s founder Dr Tara Garnett was interviewed on the BBC Worldservice’s Why Factor programme, for their episode which discussed veganism.
This study by researchers in the US used a theoretical approach to work out how much beef could be produced in the US if the cows were raised solely on pasturelands and by-products, and what the environmental and nutritional ramifications of repurposing the freed up cropland would be.
A Climate Action Tracker report outlines and quantifies the main opportunities to reduce food-related non-CO2 greenhouse gas emissions, particularly CH4 and N2O.
This report by researchers at Wageningen University considers current food policies and practices in the EU, as well as the potential for change in the future.
This piece by the international NGO Futures Centre highlights the emergence of some innovative solutions that could help the transition to a sustainable protein consumption and production system.
This new study by FCRN member Paul Behrens and colleagues investigates the environmental impacts of a nationally recommended diet when compared to the national average diet for 37 nations across the world, including 9 middle income nations.