Article by Marie Donnellan, ANutr
Climate change is a global concern, but how does what we eat impact on it?
We understand now more clearly, the environmental impact and food waste that occur at the different stages of food
production, from farm to fork. The farming, manufacturing and transport processes used to produce the food we eat, as well as the way we eat and dispose of food is damaging the planet. There is a need for sustainable consumption and production of food, while also getting the balance correct for our health.
It’s important to understand that making recommendations on sustainable diets isn’t straight forward. Some foods for example, meat and dairy carry a greater carbon footprint as they have a higher contribution of human-derived greenhouse gas emissions (GHGEs), while fruits, vegetables and plant-based foods such as legumes, pulses and nuts are the lowest (1). However its also true that many foods low in emissions are energy-dense and have a poor nutritional profile, therefore achieving a balance between human and planetary health is complicated!
Nevertheless, are some changes we can all make, to how we eat that will benefit both ourselves and the environment.
Human health and planetary health are both influenced by food consumption!
What is a sustainable diet?
The Food and Agriculture Organisation (FAO) define a sustainable diet as “dietary patterns that promote all dimensions of individuals’ health and wellbeing; have low environmental pressure and impact; are accessible, affordable, safe and equitable; and are culturally acceptable” (2).
In this definition the FAO seeks for the recognition that the health of humans cannot be isolated from the health of ecosystems.
Why it matters?
Nearly 30% of GHG emissions globally are linked to agriculture and food production.
Therefore, the food we choose to eat, is one of the key changes we can make to tackle the issue of climate change (3).
Some changes in our behaviours can reduce our carbon footprint and help support our health too:
- Reducing red meat and having meat free days every week – through smaller meat portions or adding beans/lentils to dishes.
- Eating more plant foods – remember tinned and frozen count too!
- Eating seasonal and local – choosing fruit and vegetables that are in season and grown locally.
- Reducing the food that we waste – through meal planning and using leftovers.
- Moderate the amount of higher fat dairy foods we consume.
Some considerations to eating more sustainably?
This will vary from person to person and the lifestyle that we lead. Here are some considerations to get you started?
1. Do you eat a diverse diet?
2. Can you increase your intake of plant rich foods?
3. Can you moderate your dairy intake?
4. Can you choose higher fibre foods?
5. Are you eating your 5 a day?
6. Do you consume a high portion of foods high in fat, sugar or salt and low in micronutrients?
7. Do you choose oils and fats with a beneficial Omega 3:6 ratio such as rapeseed and olive oil.
8. Choose tap water over soft drinks?
The British Dietetic Association (BDA) provide a useful graphic on how we can eat more sustainably.
BDA tips for a sustainable diet, BDA (4)
Sustainable ideas for your plate!
As always its about ways that we can translate the actions into something that we can do everyday. So here are some ideas on how we can start to make the meals on our plate more sustainable:
Some final points on eating sustainably, an environmentally sustainable diet can be a healthy eating approach for all of us. Key components of a more sustainable diet are; to consume more plant sources of protein, increase our intake of fruit and vegetables, reduce red meat intake, reduce energy dense foods that are high in fat, salt and sugar and drink more water, all of which are beneficial for our health.
Make one change at a time. Trying to change everything at once can be overwhelming and difficult to maintain. Also try to remember the wider considerations of food cost, availability and cultural requirements, so your change will be different to someone else’s. We can all play a role by planning our meals, sourcing food locally and reducing food waste but everyone’s journey to eating more sustainably will be different.
References
- Vieux, F. et al. (2018) ‘Dietary changes needed to improve diet sustainability: Are they similar across Europe?’, European Journal of Clinical Nutrition, 72 pp. 951-960.
- FAO and WHO. 2019. Sustainable healthy diets – Guiding principles. Rome. https://www.fao.org/3/ca6640en/ca6640en.pdf1.
- BDA One blue dot – the BDA’s Environmentally Sustainable Diet Project, British Dietetic Association. Available at: https://www.bda.uk.com/resource-report/one-blue-dot.html.
- BDA tips for a sustainable diet, British Dietetic Association. Available at: https://www.bda.uk.com/food-health/your-health/sustainable-diets/bda-tips-for-a-sustainable-diet.html
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