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Sustainable dietary approach -

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Lancet Planet Health 2 8 :e—e Jarvis SE, Nguyen M, Malik VS Association between adherence to plant-based dietary patterns and obesity risk: a systematic review of prospective cohort studies.

Appl Physiol Nutr Metab 47 12 — Quek J et al The association of plant-based diet with cardiovascular disease and mortality: a meta-analysis and systematic review of Prospect Cohort Studies. Front Cardiovasc Med. Willett W et al Food in the Anthropocene: the EAT—Lancet Commission on healthy diets from sustainable food systems.

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BMJ Open Diabetes Res Care 4 1 :e Diabetol Int 10 3 — Download references. Jarvis and V. Malik designed the manuscript; S. Jarvis wrote the initial draft and V. Malik had primary responsibility for the final content.

Jarvis is supported by a Canadian Institutes of Health Research SMART Healthy Cities Training Platform Award. Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Canada. Department of Nutrition, Harvard T.

Chan School of Public Health, Boston, MA, USA. You can also search for this author in PubMed Google Scholar. Correspondence to Vasanti S.

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Springer Nature or its licensor e. a society or other partner holds exclusive rights to this article under a publishing agreement with the author s or other rightsholder s ; author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions. Jarvis, S. Healthy and Environmentally Sustainable Dietary Patterns for Type 2 Diabetes: Dietary Approaches as Co-benefits to the Overlapping Crises.

J Indian Inst Sci , — Download citation. Received : 12 December Accepted : 14 January Published : 01 March Issue Date : January Anyone you share the following link with will be able to read this content:.

Sorry, a shareable link is not currently available for this article. Provided by the Springer Nature SharedIt content-sharing initiative. Abstract The overlapping crises of type 2 diabetes T2D and climate change are two of the greatest challenges facing our global population.

Access this article Log in via an institution. Data availability No new datasets were generated in this review. References Sun H et al IDF Diabetes Atlas: Global, regional and country-level diabetes prevalence estimates for and projections for Diabetes Res Clin Pract Article Google Scholar Global Panel on Agriculture and Food Systems for Nutrition Food systems and diets: facing the challenges of the 21st century.

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There is a global focus on more sustainable protein sources due to the high land use, water use, and GHG production of animal farming. This is primarily seen as a shift toward more plant-based protein sources like legumes and pulses. However, animals have an important role to play in sustainable food systems because they can occupy unfarmable land and act as recyclers of food waste streams.

Other emerging areas of consideration include insect protein or cellular agriculture and precision fermentation. Fermentation has the ability to produce many food types that we obtain typically from a farming based system today in a healthier and more sustainable way.

Innovation in alternative proteins is progressing quickly and lines will blur as these different technologies advance. Source: Good Food Institute.

Fermentation: Will the Past Power the Future? Plant-based Protein Future: Myths and Realities. Flavour Masking Challenges in Plant-Based Meat Alternatives. Formulating Plant-Based Foods — Nutrition Challenges and Opportunities.

The Next Sustainable Ingredient — Insects that Convert Food Waste Into Protein? The economic impacts of Sustainable Nutrition and Sustainable Healthy Diets could be the most wide-reaching because they can be felt by all, to some degree.

For those experiencing malnutrition, the economic pressure facing them may be that they cannot afford safe, healthy food and are subsequently forced into either food deprivation or are only able to afford cheaper, less nutritious foods. In , 1. In , the FAO reported that it is difficult for many countries to afford a healthy diet.

Source: Cost and affordability of healthy diets across and within countries fao. According to the FAO Report, it estimated that 3 billion people globally cannot afford the least-cost form of healthy diets. Moreover, 1. The majority live in Southern Asia and sub-Saharan Africa.

Micronutrient-rich non-staples fruits and vegetables, dairy, and protein-rich foods are the highest-cost food groups per day globally. If the closest supermarket that sells fresh produce is 30 km away from where someone lives, but they do not have a car or means of realistically reaching that supermarket, then that food is not available to them.

In these situations, families will often end up buying groceries from a local gas station or other market with limited supply of healthy foods. These regions are common in developed countries where food is abundant for most of the population.

Achieving a world of Sustainable Nutrition requires social, cultural, environmental, and economic factors to be considered as society works to provide nutritious, reliable, and safe food sources globally. Another layer to consider when forming a system that supports sustainable nutrition is diets that are appropriate for different socio-cultural beliefs and backgrounds.

Just as there are numerous diverse cultures around the globe, so too are there diverse cultural elements to nutrition. A nutritious diet in one part of the world may not be appropriate for another.

For example, meat is rich in many essential minerals like iron or zinc. Despite some cultures lacking these nutrients in their diet, meat may not be acceptable to their social or religious beliefs. As a result, finding culturally appropriate sources of those nutrients is essential. Customs such as how the food is produced and prepared, and who eats the food first are important to understand in order to respect what each culture eats and how they eat it.

For example, Halal food is any food product prepared according to the Quran. Examples of halal foods include fruit, veg, fish and meat prepared in a specific way. This demonstrates the importance of responsible sourcing of food and clear food labelling for consumers.

The Jewish Laws called Kashrut act similarly as halal and kosher foods are accepted under their rules. Ensuring access to healthy, sustainable, and culturally acceptable foods are all vital elements in transforming the way our society lives and eats.

Considering factors such as socio-cultural values and standards will help a sustainably nutritious food system succeed. Progress toward a sustainable food system can be achieved two ways: either by replacing a less sustainable food with a more sustainable one, such as substituting meat with plant-based food, but also by improving sustainability practices for a certain crop.

For example, soya, although a common plant-based protein, has been known to cause deforestation or to be produced through intensive farming.

This is due to the high-demand for the crop for human consumption and for animal feed. Eggs are also a nutrient-dense source of protein, though can be produced very intensively.

It is therefore important that each crop is also produced sustainably and with respect of animal welfare. Thinking additively when sourcing and producing food is an approachable way to create a more sustainable food supply.

In other words, try to embed multiple aspects of the dimensions of sustainable nutrition described above into your core thought process, how you choose the foods you eat as a consumer , or how you source materials or create new products as a food producer.

This idea of sustainable nutrition is driving a transformation in food production systems globally. Many companies are embedding this additive thinking into sustainability strategies and commitments.

Science-based targets are key to achieving effective change in our food system. Having transparency to nutrient content of foods and ingredients in the context of how they do or do not contribute to sustainable nutrition across the entire supply chain is one way to help facilitate change.

Nutrient profiling is a method used globally to differentiate foods that contribute positively to a healthy diet from those that can increase risk of chronic disease. There is no universally used nutrient profiling model; many different systems exist and are used for different purposes, but we are beginning to see more profiling models like the Traffic Light System or Nutri-Score used on food and beverage packages to guide consumers toward healthier choices.

Although nutrient profiling is primarily used for consumer education or population-level nutrition research, it can also be used to evaluate product portfolios and their contribution to sustainable nutrition in the food and beverage industry.

Kerry is leading the way among the ingredient supplier industry by establishing a clear, science-based approach to nutrient profiling across its portfolio.

By using nutrient profiling in a similar way, companies can hold themselves accountable for the nutrition of the products or ingredients they produce, set goals to improve the nutrition they provide consumers over time, make shifts to prioritize strategies that favor more nutritious products in the portfolio, and establish nutrition guardrails for future innovation.

Combined with science-based targets for environmental, economic, and socio-cultural metrics, nutrient profiling can act as a cornerstone of change for driving the food system toward one that is more sustainably nutritious.

Copyright Kerry Group The best sustainable diet is one that improves health outcomes, reduces the environmental impact of food production and consumption, is affordable, and is culturally acceptable. Fortunately for us, a sustainable diet is largely a healthy one!

As you can see from the Double Food Pyramid, dietary recommendations are not too different from foods that have a low environmental impact. Tips for a sustainable diet, adapted from Steenson, S. Healthier and more sustainble diets: What changes are needed in high-income countries?

Nutrition Bulletin, 46, — A recent scientific review used optimisation techniques to understand which foods and diet patterns help meet nutritional recommendations while lowering environmental impact. The six recommendations above come from the findings of this study. For more details on how specific foods impacted nutrition and sustainability measures, refer to the full study linked above.

The study authors searched the scientific literature and identified 29 studies from high-income countries e. the UK published within the last 10 years that met our search criteria. These studies looked at the impact of different diets as a whole, instead of focusing on changes to single foods in isolation e.

meat or dairy products. All studies included in the review estimated the environmental impact of different diets using at least one indicator, such as the associated GHGE, or land or water use.

Many countries have their own dietary guidelines emphasizing similar eating patterns to the Eatwell Guide more plant-based foods, fruits, vegetables, whole grains, low-fat dairy, etc.

The most appropriate diet would be the one tailored for its respective country.

The Sustainable dietary approach crises of type zpproach diabetes T2D and climate change are Sustainable dietary approach of the greatest challenges facing Sustainabld global population. Dietary shifts have been identified as a Natural fat-burning foods leverage point to enact large-scale transformations to Maca root for mens health the Developing healthy habits of humans and the diwtary. Dietary approaches for T2D and for mitigating Sustainbale impact have Aproach extensively studied as Anxiety reduction techniques by large separate bodies of evidence. A small number of emerging studies have jointly assessed the impacts of diets on T2D-related outcomes and the environment. In this review, we take an integrated approach to explore dietary strategies for the co-benefits for type 2 diabetes and the natural environment. Current evidence supports shifts towards diverse, healthful plant-based diets high in wholegrains, fruits, vegetables, nuts and vegetable oils and low in animal-based foods particularly red and processed meats, refined grains, and sugar-sweetened beverages as a leading strategy for prevention and treatment of T2D and mitigation of environmental impact. Dietary shifts towards healthful plant-based diets should align with regional dietary recommendations with consideration for local contexts and available resources. Just Sustainaable different foods can have differing impacts on Joint health support for active lifestyles Maca root for mens health, they also have differing Susatinable on Maca root for mens health environment. Human Sustainahle inextricably Sustaknable health and environmental sustainabilityand have Sustanable potential to nurture both. However, such benefits are now being offset by shifts towards unhealthy diets. Current food production is already driving climate change, biodiversity loss, pollution, and drastic changes in land and water use. Source: World Resources Institute. Transitioning towards healthy diets from sustainable food systems—especially with our global population slated to reach 10 billion by —poses an unprecedented challenge.

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Wpproach governments and aprpoach to marketers, industry, the Maca root for mens health, educational institutions, farmerschefsphysiciansAllergen-free athlete diets consumers— everyone has an important role Injury prevention through proper dietary intake play in this Great Food Transformation.

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Friday Breakfast: Roll-up made with flaxseed wrap spread with 2 tablespoons nut butter and 1 medium sliced banana Snack: 1 hardboiled egg1 cup grapes Lunch: Garden salad with seitan and snap peas, carrot and coriander soup Snack: 6 whole grain crackers, 3 tablespoons white bean and kale hummus Dinner: 2 slices cheese pizza on whole grain crust with additional diced tomatoes, mushrooms, broccoli; side green salad.

Sunday Breakfast: 2 small homemade blueberry muffins5 oz. Alongside a shift to a planetary health diet, moving towards a more sustainable food future will also require major improvements in food production practices and significant reductions in food losses and waste.

Food waste is another complex problem that occurs well before our homes, but here are some strategies for shopping, storing, and repurposing that can minimize your personal impact. The contents of this website are for educational purposes and are not intended to offer personal medical advice.

You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

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Search for:. Home Nutrition News What Should I Eat? Different food, different impact Along with varying impacts on human healthdifferent foods also have differing impacts on the environment.

As shown in the figure below, the production of animal-based foods tends to have higher greenhouse gas emissions orange bars than producing plant-based foods—and dairy and red meat especially beef stand out for their disproportionate impact.

Foodprint calculator Want to know the environmental impact of your diet? Take this quick five minute survey to find your carbon, nitrogen, and water footprints!

LEARN: Simple steps to optimize personal and planetary health In just 10 minutes, this interactive learning program shows how key food choices can impact your health—and that of the planet. Learn why certain foods deserve special attention and discover a flexible approach that can work for everyone.

This free interactive learning experience is a fun and practical educational tool for all ages. A collaboration between the educational nonprofit Gaples Institute and the Department of Nutrition at Harvard T. Chan School of Public Health. WATCH: Eating for a healthy body and a healthy planet Our diets clearly affect our health — and they may also determine the future of our planet.

This recorded panel discussion from the Harvard Chan Studio examines the connections between personal and planetary health, with a particular emphasis on how our dietary choices can influence climate change, antibiotic resistance, and food security.

References Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the Anthropocene: the EAT—Lancet Commission on healthy diets from sustainable food systems.

The Lancet. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutrition reviews. Delgado CL. Rising consumption of meat and milk in developing countries has created a new food revolution.

The Journal of nutrition. Ranganathan J, Vennard D, Waite RI, Dumas P, Lipinski B, Searchinger T. Shifting diets for a sustainable food future. World Resources Institute. Summary Report of the EAT-Lancet Commission. Loading Comments Email Required Name Required Website. Unsaturated oils olive, soybean, canola, sunflower, and peanut oil.

: Sustainable dietary approach

An Approach for Integrating and Analyzing Sustainability in Food-Based Dietary Guidelines	The Lancet — Article Google Scholar Sustainable dietary approach Costa Louzada Zpproach et Properly fueling before a sports meet The Sustqinable of ultra-processed dietaty determines the overall Sustainabls quality Sustaianble diets in Brazil. A Anxiety reduction techniques study used mathematical optimization dietsry design diets for countries that dietarg Sustainable dietary approach environmental carbon emissions, and water, land, nitrogen, and phosphorus usenutritional daily recommended levels for 29 nutrientsand cultural acceptability constraints. Modelling the health co-benefits of sustainable diets in the UK, France, Finland, Italy and Sweden. Fresan U et al Global sustainability health, environment and monetary costs of three dietary patterns: results from a Spanish cohort the SUN project. Over the last half-century, multiple cohort studies have compared the health outcomes and environmental impact of different diet patterns such as Mediterranean, vegetarian, and vegan diets among individuals who consume them.
Plate and the Planet	Lancet Planet Health 6 7 :e—e Article Google Scholar Fanzo J et apprkach The importance Sustianable Maca root for mens health systems and the environment for Dietaryy. Wang JJ, Jing Sutsainable, Zhang Anxiety reduction techniques, Repairing damaged skin JH. Greenhouse gas emissions of self-selected individual diets in France: changing the diet structure or consuming less? The diet is often associated with countries bordering the Mediterranean Sea, including Spain, France, Italy, Greece, Turkey, Northern Africa, Middle Eastern, and Balkan countries. Malik VS et al Dietary protein intake and risk of type 2 diabetes in US men and women. Allied Health Professions.
Support The Nutrition Source	Kendall CW, Esfahani A, Sustainable dietary approach DJ The Anxiety reduction techniques between dietary apptoach and human health. Appl Physiol Nutr Metab 47 12 —33 Article Sutsainable Scholar Sustainablw J Fueling workouts with food al The Maca root for mens health of plant-based diet with appfoach disease and mortality: a meta-analysis and systematic review of Prospect Cohort Studies. Towards better representation of organic agriculture in life cycle assessment. Gazan RBarré TPerignon Met al. This is primarily caused by the emission of Green-house gases, such as carbon emitted when using energy. If a person is looking to make more sustainable changes to the way they eat, they should consider these steps. txt Medlars, RefWorks Download citation.
Sustainable diet: Facts, nutrition, and more	Author contributions. JAMA Intern Stimulant-free energy supplement 4 — Learn more here. In the meantime, Susrainable ensure continued support, we are displaying the site without styles and JavaScript. Whole Grains At-A-Glance. The framework was finalized into five domains and concepts within those domains.
Sustainable diet: Everything you need to know	Tzonou A et al Dietary iron and coronary heart disease risk: a study from Greece. Am J Epidemiol 2 — Casiglia E et al Dietary iron intake and cardiovascular outcome in Italian women: year follow-up. J Womens Health 20 10 — Qi L et al Heme iron from diet as a risk factor for coronary heart disease in women with type 2 diabetes. Diabetes Care 30 1 — Zhang W et al Associations of dietary iron intake with mortality from cardiovascular disease: the JACC study. J Epidemiol 22 6 — Tiedge M et al Relation between antioxidant enzyme gene expression and antioxidative defense status of insulin-producing cells. Diabetes 46 11 — Swaminathan S et al The role of iron in diabetes and its complications. Diabetes Care 30 7 — Wilson JG et al Potential role of increased iron stores in diabetes. Am J Med Sci 6 — Andrews NC Disorders of iron metabolism. 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You can also search for this author in PubMed Google Scholar. Correspondence to Vasanti S. Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Springer Nature or its licensor e. a society or other partner holds exclusive rights to this article under a publishing agreement with the author s or other rightsholder s ; author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Reprints and permissions. Jarvis, S. Healthy and Environmentally Sustainable Dietary Patterns for Type 2 Diabetes: Dietary Approaches as Co-benefits to the Overlapping Crises. J Indian Inst Sci , — Download citation. Received : 12 December Accepted : 14 January Published : 01 March Issue Date : January Anyone you share the following link with will be able to read this content:. Sorry, a shareable link is not currently available for this article. 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The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: a systematic review. Franco D, Martins AJ, López-Pedrouso M, Purriños L, Cerqueira MA, Vicente AA, et al. Strategy towards replacing pork backfat with a linseed oleogel in Frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics. Heck RT, Fagundes MB, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, et al. Meat Sci. Lag om etikprövning av forskning som avser människor SFS [Law on ethical review of research concerning humans SFS ]. Stockholm: Utbildningsdepartementet; Download references. The contribution by all authors was funded by the Swedish Research Council FORMAS grant number The funder had no role in the study design, data analysis or writing, or the decision to submit for publication. Open access funding provided by Karolinska Institute. Department of Global Public Health, Karolinska Institutet, Stockholm, Sweden. Patricia Eustachio Colombo, Liselotte Schäfer Elinder, Esa-Pekka A. Centre on Climate Change and Planetary Health, London School of Hygiene and Tropical Medicine, WC1E 7HT, London, UK. Centre for Epidemiology and Community Medicine, Region Stockholm, Stockholm, Sweden. Functional Foods Forum, University of Turku, Turku, Finland. Department of Internal Medicine and Clinical Nutrition, the Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden. Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark. Personalized Nutrition, Duale Hochschule Baden-Württemberg, Heilbronn, Germany. You can also search for this author in PubMed Google Scholar. PEC contributed to the conceptualisation and design of the study, the data analysis, presentation, interpretation of the results, as well as drafted and edited the manuscript. LSE contributed to the conceptualisation and design of the study, and to the critical revising of the manuscript. EPN contributed to the conceptualisation and design of the study, data curation, and to the critical revising of the manuscript. EP contributed to the conceptualisation and design of the study, and to the critical revising of the manuscript. AKL provided data, contributed to the conceptualisation and design of the study, and to the critical revising of the manuscript. AP maintained study oversight, contributed to the conceptualisation and design of the study, and to the critical revising of the manuscript. The corresponding author attests that all listed authors meet authorship criteria and that no others meeting the criteria have been omitted. All authors approved the final article version to be submitted. Correspondence to Patricia Eustachio Colombo. Ethical approval for the original Riksmaten vuxna —11 dietary survey was granted by the Regional Ethical Review Board in Uppsala. This data is now fully anonymized and publicly available and so the current study involved no personal data. Ethical approval was therefore not required for this study in accordance with Swedish law [ 53 ]. Open Access This article is licensed under a Creative Commons Attribution 4. Reprints and permissions. Eustachio Colombo, P. et al. Developing a novel optimisation approach for keeping heterogeneous diets healthy and within planetary boundaries for climate change. Eur J Clin Nutr Download citation. Received : 10 January Revised : 02 November Accepted : 08 November Published : 21 November Anyone you share the following link with will be able to read this content:. Sorry, a shareable link is not currently available for this article. Provided by the Springer Nature SharedIt content-sharing initiative. Skip to main content Thank you for visiting nature. nature european journal of clinical nutrition articles article. Download PDF. Subjects Malnutrition Risk factors. Abstract Background and objectives Current dietary habits have substantial negative impacts on the health of people and the planet. Results Three dietary clusters were identified. Conclusions The novel cluster-based optimisation approach was able to generate alternatives that may be more acceptable and realistic for a sustainable diet across different groups in the population. Introduction Contemporary diets in high and middle income countries are major contributors to the burden of chronic diseases as well as to the rapidly accelerating climate crisis [ 1 ]. Materials and methods Study design and dietary data This was a modelling study combining hierarchical clustering analysis with linear programming to design nutritionally adequate, health-promoting, climate-friendly and culturally acceptable diets. Nutritional composition Energy and nutrient intakes of the edible parts of foods as eaten e. Grouping of foods For analytical and descriptive purposes, foods were grouped in 24 food categories, based on the categorisations used in the RISE Climate Database: Red meat including red meat dishes ; Processed meat both red meat and poultry ; Poultry including poultry based dishes ; Seafood including fish, mussels and crabs, and seafood dishes ; Offal; Dairy e. Cluster analysis Clusters analysis was performed to identify dominating eating patterns in the Swedish population. Optimisation The chosen optimisation method of LP has successfully been applied to optimise goal determinants of diets while considering a multitude of sometimes conflicting constraints [ 6 , 29 ]. Table 1 Characteristics of all applied models. Full size table. Results Identifying prevalent dietary clusters The cluster analysis resulted in three diet clusters roughly balanced in size , and individuals in clusters 1, 2 and 3 respectively. Full size image. Discussion In this study we demonstrated that the combination of cluster analysis with linear optimisation can provide guidance to nutritionally adequate, health-promoting, affordable and climate-friendly diets for different self-selected dietary patterns for the Swedish Population. Data availability Data can be found within the published article and its supplementary files. References Willett W, Rockström J, Loken B, et al. Article PubMed Google Scholar Government Offices of Sweden. Article Google Scholar Béné C, Fanzo J, Haddad L, Hawkes C, Caron P, Vermeulen S, et al. Article PubMed PubMed Central Google Scholar Gazan R, Brouzes CMC, Vieux F, Maillot M, Lluch A, Darmon N. Article PubMed Google Scholar Perignon M, Masset G, Ferrari G, Barré T, Vieux F, Maillot M, et al. Article PubMed PubMed Central Google Scholar Milner J, Green R, Dangour AD, Haines A, Chalabi Z, Spadaro J, et al. Article PubMed PubMed Central Google Scholar Eustachio Colombo P, Patterson E, Elinder LS, Lindroos AK, Sonesson U, Darmon N, et al. Article PubMed PubMed Central Google Scholar Darmon N, Ferguson EL, Briend A. Article CAS PubMed Google Scholar Horgan GW, Perrin A, Whybrow S, Macdiarmid JI. Article PubMed PubMed Central Google Scholar Maillot M, Vieux F, Amiot MJ, Darmon N. Article CAS PubMed Google Scholar Lluch A, Maillot M, Gazan R, Vieux F, Delaere F, Vaudaine S, et al. Article PubMed PubMed Central Google Scholar Cocking C, Walton J, Kehoe L, Cashman KD, Flynn A. Article PubMed Google Scholar Gibbons H, Carr E, McNulty BA, Nugent AP, Walton J, Flynn A, et al. Article Google Scholar World Wildlife Fund. Google Scholar International Organization for Standardization. Google Scholar Charrad M, Ghazzali N, Boiteau V. Article Google Scholar R Core Team. Article PubMed PubMed Central Google Scholar Parlesak A, Tetens I, Dejgard Jensen J, Smed S, Gabrijelcic Blenkus M, Rayner M, et al. Article PubMed PubMed Central Google Scholar Dantzig GB Article CAS PubMed Google Scholar Reynolds CJ, Horgan GW, Whybrow S, Macdiarmid JI. Article Google Scholar Vieux F, Perignon M, Gazan R, Darmon N. Article PubMed PubMed Central Google Scholar Brink E, van Rossum C, Postma-Smeets A, Stafleu A, Wolvers D, van Dooren C, et al. Figure 9. It is observed from Figure 9 that a shift to sustainable diet concepts such as Vegetarian and Vegan diet would reduce the total GHGE, land use, water consumption, and energy use by Furthermore, we observe a relative closeness in results due to the similar due to similar product composition that exists between the two diet concepts. Likewise, for health risk reduction, we observe that adherence to the Vegetarian and Vegan diet reduces the risk to diabetes, total mortality, heart diseases, obesity, and total cancer by Shifting to other diet concepts such as the Mediterranean diet and the healthy US-style diet, we observe a relatively lower reduction compared to other diet concepts. One of the surprising findings of the study was, adopting the U. These results corroborate strongly with the studies of 46 , who found a relative increase in GHGE from U. diet style. It is important to mention that the results presented here are average values Life Cycle Assessment L. A studies on the selected diet concepts in the United States. The data collected for each diet pattern are isocaloric equivalent in total calories. Using the results obtained in sections Weight of criteria and Health and Environmental impact evaluation results, we ranked the diet concepts using the integrated AHP-TOPSIS decision model. From Figure 10 , the Vegetarian, Vegan, and Provegetarian diets ranked first, second, and third, with a performance score of 0. This is somewhat surprising as the vegan diet appears to have a better environmental impact reduction as compared to the vegetarian diet concept see Section Health and Environmental impact evaluation results. On the contrary, the vegetarian diet has higher health impact reductions for some indicators as compared to the vegan diet concept. From a socioeconomic perspective, the vegetarian diet concept has a slightly higher reduction than the vegan diet. However, the model adopted for the evaluation takes into consideration the criteria weights presented in Section Weight of criteria. To wit, we observe from Figure 8 that higher weights were allocated to health indicators as compared to environmental and socio-economic indicators. Consequently, influencing the overall performance score and ranking of vegetarian and vegan diet concepts. The results imply that adopting and national-wide implementation of different vegetarian diet concepts can substantially reduce diets' environmental and health impacts. Our results corroborate strongly with previous research of 8 , 9 , 15 , who illustrated that the adoption of diets higher in plant-based than animal-based foods against the national Healthy US-style diet pattern would benefit the environment and the population's health. Furthermore, the results further reinforce previous research on the impact of diet on the environment and suggest that Vegetarian, Vegan, and Provegeterian diet pattern has the most sustainable impact on U. Despite these benefits, several bottlenecks and challenges exist that hinder the successful adoption of these concepts in America. The following Section explores different challenges, provides recommendations, and proposes a dynamic methodological framework to ensure a sustainable food system. So far, we have assessed which health, environmental and socio-economic factors are relevant to consumers, evaluated nine distinct sustainable diet concepts using sustainability metrics, and ranked these concepts to identify the optimal diet concept. Nonetheless, several challenges hinder the adoption and implementation of these sustainable diet concept. This Section identifies the bottlenecks in implementing different sustainable diet concepts and presents recommendations to rebuild a resilient and sustainable food system. Table 5 summarizes the challenges associated with adopting candidate sustainable diet concepts. From Table 5 , it is clear that widening the adoption of the sustainable diet concept presents a challenge, thus the need to understand the synergies in socio-economic, demographic, health, and environmental priorities. Sustainable diet concepts interact with consumer preference and wide array of social, economic and environmental systems, thus presenting a complex interaction driven by multiple factors. More importantly, a lack of information flow between the different actors and their respective systems exacerbate these shortcomings. Additional, knowledge on the trade-offs at varying Spatio-temporal scales is required; thus, we propose a conceptual system thinking approach for effective implementation of need. Figure 11 presents the conceptual framework that illustrates a holistic representation of sustainable diet concepts and their interconnections between actors, bottlenecks, components and different sub-systems. The elements in conceptual framework interact dynamically to give rise to predictable health, environmental and socio-economic impacts. The framework argues for a better and holistic integration of bottlenecks such as lack of knowledge and feedback across the interactions between the different components of the system and actors. Also, the framework argues for transparent sharing of information among actors to develop an optimized sustainable diet. Figure A system thinking approach to address the challenges of scaling up sustainable diet concepts to an optimized diet concept. Application of system thinking and related tools can be found in different fields such energy, financial sectors and policy making. Increasingly, these different fields recognize the necessity of system thinking approaches to addressing today's interconnected challenges. Thus, the authors argue that the adoption of system thinking and related tools can help all actors of sustainable diet concepts to better plan for future interventions and wide adoption among consumers. Furthermore, policies can be enacted to introduce sustainable diet concepts to the population at an early childhood stage. It could be integrated into curriculums during early childhood education. Multi-sectoral efforts and campaigns from public organizations, local authorities, government, and non-governmental institutions to raise public awareness on the enormous benefits of sustainable diets will be paramount. Therefore, the proposed system thinking approach seeks to navigate stakeholders in implementation sustainable diet concepts toward a more comprehensive and broader picture by considering all interconnected factors to achieve a systemic change. The novel framework also suggests that optimized sustainable diet concepts that take into consideration multiple conflicting objectives as well their trade-offs have the potential to address the diet- health-environment trilemma. One major limitation of this study is that the authors observed a moderate variability in life cycle assessment results despite considering similar diet concepts. These may be attributed to the choice of parameters, the definition of system boundaries, the decision of function units, and the uncertainty evaluation adopted during the assessment. More disturbingly, most of these life cycle assessment studies do not account for the type of agroecology which may improve the environmental outcomes. The present study set out to evaluate the effectiveness of the implementation of sustainable healthy diet concepts in the United States. The study also examined the relationship between sustainable diet concepts and key factors that lead to improvement in human health, reductions in environmental damage and socio-economic benefits. Additionally, the AHP framework applied by the authors, provided an opportunity to curate expert opinions on which environmental-health-socio-economic indicators were of outermost relevance when considering resource allocation to optimize the adoption of sustainable diet concepts. The findings indicate that health indicators such as risk to mortality and cardiovascular disease are highly prioritized compared to other socio-economic, and environmental indicators. Through the application of mathematical modeling AHP-TOPSIS and a set of environmental, health and socio-economic indicators, vegetarian, vegan and provegetarian diet concepts ranked first, second and third, respectively. However, the implementation and wider adoption of sustainable diet concepts is hindered by intrinsic socio-economic, cultural and behavioral barriers. These include a lack of understanding, limited access to food ingredients, and unfamiliarity with sustainable diet menus. Hence, the study proposed a novel conceptual system thinking framework to sustainable diet concepts, which takes into consideration these bottlenecks prior to implementation sustainable diets on larger scale. The proposed can potentially optimize sustainable diet acceptance by consumers and offset different health, environmental and socio-economic impacts. The novel framework shows the complex interactions and dynamics between diet concepts, social cultural challenges, food environment, key stakeholders and multiple subsystems. Taken together, it provides a holistic representation of optimizing sustainable diet initiatives and adoption among consumers. It would be interesting to assess the effectiveness of the conceptual system thinking approach through a practical application of system dynamic models, then translate the results through an intervention case study. PA: conceptualization, investigation and expert survey, methodology, data curation, writing initial draft , and data visualization. EK: conceptualization, investigation and survey, resources, writing review and editing , and supervision. JB: conceptualization, methodology, and writing review and editing. All authors contributed to the article and approved the submitted version. This project was funded by the Graduate Professional Student Congress Tiffany Marcantonio Research Grant at the University of Arkansas and Department of Biological and Agricutural Engineering, University of Arkansas. The authors are grateful to the Department of Biological and Agricultural Engineering Department and the Department of Food Science for supporting the work. The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. 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Sustainable dietary approach -

A main advantage of the approach exploring sustainable diets based on the analysis of hypothetical diets ie, approach 1 is that it does not require data on individual food consumption, or on food characteristics of detailed food items. Moreover, results from this approach are generally straightforward and easy to understand, hence more suitable for dissemination.

This approach is thus still very widespread see, eg, Kim et al 22 , although it has many limitations. An obvious drawback of these studies is that they are based on predetermined assumptions concerning the food content of a sustainable diet. Therefore, they do not allow the investigation of other possible not envisaged a priori diets that could be similarly, or even more, sustainable.

A main limitation of this approach based on theoretical scenarios is that the sustainability of the proposed diets cannot be completely ensured, because the sustainability criteria are verified a posteriori, the composition of the diets having been defined prior to the sustainability assessment.

Hence, the nutrient content and the environmental impacts of such hypothetical diets are not necessarily improved and may even deteriorate for some indicators. For instance, some diets presented as sustainable by the EAT- Lancet Commission are assumed to be healthy, notably the vegan version.

However, the authors acknowledged that riboflavin remained low, and that calcium and vitamin B12 fell below the recommended values in the vegetarian or vegan diets, or both, stating that if these diets were to be adopted, supplements or fortified food items would be required.

In addition, theoretical diets might be designed with respect to one aspect of the environmental dimension, eg, climate change, while their impact on other indicators is not necessarily improved.

For example, one study showed that the water footprint blue water stress would be worsened if the EAT- Lancet diet was widely adopted. Moreover, the economic accessibility of hypothetical diets is not ensured. For example, a recent study demonstrated that even by considering the lowest prices for the food items in each country, the EAT- Lancet reference diet would be unattainable for 1.

In the same study, the researchers estimated that the EAT- Lancet reference diet cost was 1. Finally, a major weakness of a priori scenarios for hypothetical diets is the limited consideration of the sociocultural acceptability dimension.

The unexplored but underlying assumption is that promoting this eating mode should result in its adoption by people. For example, the promoters of the EAT- Lancet diet acknowledge that the reference diet deviates considerably from the usual diets: drastic reduction in consumption of meat, eggs and tubers, and elimination of refined grains, whereas all other food families with the exception of fish are increased, including dairy products which could be considered surprising in relation to the drastic reduction of bovine meat , and particularly vegetable oils, legumes, and whole grains, the quantities of which in this diet are extremely high compared with mean consumption worldwide.

Quantitatively, the differences in the actual consumption patterns are such that it is obvious that the target of cultural acceptability is not met by these scenarios. Nevertheless, a recent study took into account the issue of the acceptability of dietary guidelines in an interesting manner.

Another study concluded that following the Dutch dietary guidelines, while trying to respect the diet habits of the population, would reduce the GHGEs only minimally.

Several studies exploring the sustainability of hypothetical diets showed that complying with FBDGs was associated with a decrease in environmental impact when compared with the average actual diet.

Several authors highlighted the role of frugality, because reductions were partly attributed to a decrease in the diet calorie content. However, some studies did not confirm these environmental gains, and some authors underlined the finding that without concomitantly reducing caloric intake, adherence to dietary guidelines would in fact increase the diet-related environmental impact.

The dietary reduction of meat, particularly ruminant meat, is the most frequently studied scenario when investigating more sustainable diets.

Reduction of meat consumption appears as a major strategy for decreasing dietary GHGEs; however, several studies indicated that the reduction potential depends on the quantity and type of meat the quantity of ruminant meat being a key parameter and that the choice of foods with which to replace meat is crucial, since some isocaloric substitutions could in fact increase the environmental impacts.

In this second type of methodology, the studies use an epidemiological approach by analyzing diets self-selected by individuals, based on daily food intake declared at the individual level in food consumption surveys or cohorts.

One of the important contributions of the first epidemiological studies that have looked at the environmental impact of self-selected diets has been the highlighting of the huge interindividual variability of these impacts. In a pioneering study, Coley et al revealed an extensive intervariability of the embodied energies among typical UK diets.

Therefore, the first lever for reducing the environmental impact of food consumption is certainly to buy less, to waste less, and to eat just what is needed — not more, which is fully consistent with the public health messages about being overweight and obesity.

Given the large environmental impact differential between animal and plant foods, the amount of meat consumed is another important determinant of the large interindividual variability of the environmental impact of diets. Thus, in a study performed in the United Kingdom 55 volunteers from the EPIC-Oxford cohort , the authors compared the GHGEs of self-selected diets according to the level and type of animal-based products consumed.

This progressive reduction of the place of meat and animal-based products was also accompanied by favorable trends in terms of macronutrients intakes and fiber and fruits and vegetables consumption.

However, one limitation of this study was that micronutrients and essential fatty acid intakes were not calculated it is well known that fish is an irreplaceable source of long-chain omega 3 fatty acids, dairy products are major sources of calcium, and vegan diets lack several micronutrients.

The authors also studied the correlations between diet-related GHGEs and nutritional quality indicators and showed that, for the same energy intake, the higher the nutritional quality of individual diets, the higher their dietary GHGEs, and the relationship was weak but statistically significant.

Conversely, higher nutritional quality of a diet, measured by the mean adequacy ratio mean daily percentage of recommended intakes for 20 essential nutrients was associated with higher dietary GHGEs.

Moreover, at a given energy intake, dietary GHGEs were lower for higher consumption of sweet products and savory snacks, and were much higher for elevated intakes of fruits and vegetables. In a study carried out on more than 24 volunteers in the United Kingdom the EPIC-Norfolk cohort , 52 the authors stratified the population according to the Dietary Approaches to Stop Hypertension DASH score, a dietary quality indicator based on the consumption adjusted for energy intake of 7 food groups and sodium 5 positive components: fruits, vegetables, nuts and legumes, whole grains, and low-fat dairy products; and 3 negative components: red and processed meats, foods high in added sugars, and foods high in sodium.

In a recent study based on data from the Nutrinet-Santé survey, the population was stratified according to a score of adherence to the French FBDGs. In a recent study in the United States, Conrad et al linked data on daily food intake at the individual level from the National Health and Nutrition Examination Survey NHANES with nationally representative data on food loss and waste to explore the relationship between observed diet quality and the amount of agricultural land, fertilizer nutrients, pesticides, and irrigation water used to produce food.

They noted, however, that the relationship between diet quality and agricultural resource use depended on how diet quality was measured. A strength of epidemiological studies based on diets actually observed in the population is their better ability, in comparison with studies based on theoretical scenarios, to take into account the cultural acceptability dimension of sustainability.

Considering that such studies are based on diets self-selected by individuals in their everyday life, it is reasonable to assume that these choices are culturally acceptable for the majority of the surveyed participants.

Another main advantage of the epidemiology approach is that it allows the compatibility and trade-offs between the different sustainability dimensions to be studied.

This approach has made it possible to show that, in existing self-selected diets, the various sustainability dimensions are not necessarily compatible with one another. For example, in France, self-selected adult diets with the highest nutritional quality were not those with the lowest GHGEs.

This idea is so embedded that it is still conveyed in the scientific literature despite some evidence against it.

As explained above, it is logical that lower caloric intakes are associated with lower environmental impacts. Studies that used the epidemiological approach to study diet sustainability also highlighted trade-offs regarding the economic dimension, and they allow quantification of the magnitude of those trade-offs.

Beyond the analysis of correlation, the epidemiological approach allows the exploration of how food groups — or any other determinants — contribute to variability in a sustainability dimension.

Animal products, especially meat, have thus been identified as strong determinants of the environmental impact of diet. Conversely, consuming more vegetables and less sweet products increased both GHGEs and cost.

The main limitation of the univariate epidemiological approach is related to the data required for the analysis: assessing self-selected diets requires food consumption data at the individual level.

Data from national individual food consumption surveys or cohorts are not always available, and tedious work is required in terms of data management and analysis. The epidemiological approach, based on the analysis of existing diets, has allowed the large interindividual variability of diet-related environmental impacts to be shown.

The results suggest, in accordance with the approach based on hypothetical diets ie, approach 1 , that reductions in meat consumption and energy intake are the main factors for reducing diet-related GHGEs. Most importantly, this approach allows the highlighting of trade-offs and antagonisms between the sustainability characteristics of particular diets.

Several studies thus observed that in self-selected diets, higher nutritional quality is often associated with higher cost, and may be associated with greater environmental impact.

These results highlight the crucial importance of assessing several dimensions when exploring dietary changes that will increase sustainability, and emphasize micronutrients adequacy as a key concern in advocating for a reduced GHGEs diet.

As discussed in the previous paragraphs, describing observed diets often leads to the highlighting of trade-offs between the targets associated with the various sustainability dimensions environmental impact, economic accessibility, nutritional quality, and social and cultural acceptability.

In order to properly study such a complex concept as sustainable diets, a multicriteria approach might be more suitable, ie, an approach investigating the simultaneous compliance with several sustainability targets. In the present article, 2 types of multicriteria approaches are presented: the positive deviance approach and the diet optimization approach, both of which are used for identifying more sustainable diets.

The first time the positive deviance approach was used to identify more sustainable diets was in a study based on the second national study on individual food consumption INCA2 in France. Conversely, their food composition was not radically different from that of the observed average current diet.

Notably, all food groups and subgroups were included. However, the more sustainable existing diets were characterized by higher caloric contributions from starchy foods, fruits, vegetables, and nuts, and lower caloric contributions from meat, composite dishes containing meat, and alcoholic drinks.

The positive deviance approach was also applied to identify more sustainable diets in Europe, using data from dietary surveys of 5 European countries France, Finland, Italy, Sweden, and the United Kingdom.

Therefore, these results showed that it is possible to reduce dietary GHGEs while increasing the nutritional quality, and without eliminating whole food categories. The study also observed a high interindividual variability in the food choices allowing good nutritional quality and low environmental impact to be combined.

Recently, the positive deviance approach was used on dietary data for more than 96 Swedish adults from a population-based prospective cohort.

This study showed that diets benefiting both nutrition and climate do exist and are associated with lower mortality among women, but also that diets with low climate impact may have either a positive or a negative impact on health, depending on the diet quality.

The main advantage of the positive deviance approach is its greater consideration of cultural acceptability. Thus, the diets of positive deviants are culturally acceptable because they are actually consumed at least by the fraction of the population already consuming them. Moreover, this approach allows diets that simultaneously improve several sustainability dimensions to be identified.

However, the magnitude of the improvements might be small eg, the reduction in GHGEs might be modest and, despite their good nutritional quality, the diets of positive deviants are not perfectly adequate because none of the observed diets actually fulfill all nutritional recommendations.

In addition, within one dimension of sustainability, improvement in one characteristic does not ensure improvement in others eg, reducing GHGEs does not necessarily mean that there will be improvement in other environmental impacts.

It should be noted, however, that very few diets might be found when too many dimensions or criteria are considered. Finally, as for approach 2, also based on existing diets, a limitation of the positive deviance approach is that it requires food consumption data at the individual level, which are not always available, and it involves tedious work in terms of data management and analysis.

Overall, the results of the still rare studies based on the principle of positive deviance are in agreement with the fundamentals of nutrition, according to which a diversified diet is the best way to avoid nutritional deficits.

They also show that, just as there are a thousand ways of having a balanced diet, 64 there might also be multiple ways of having a more sustainable diet. The differences between the more sustainable diets of the positive deviants and the average observed diet are minor, but they are enough to ensure better nutritional quality and a reduced environmental impact.

The dietary changes identified in these realistic diets termed realistic because they are actually consumed are less drastic than those in the hypothetical diets described in a previous section.

In particular, the results obtained from this approach showed that it is possible to reduce dietary GHGEs while increasing nutritional quality, without eliminating whole food categories. Diet optimization aims to find the optimal combination of foods for a population, a subpopulation, or an individual that fulfills a set of constraints eg, in terms of food items, nutrients, cost, GHGEs, and other environmental impacts , while optimizing minimizing or maximizing an objective function eg, cost, calories, GHGEs, deviation from an existing diet.

Constrained optimization was used in the United Kingdom to develop a diet that met the dietary requirements of an adult woman, while minimizing GHGEs. The constrained optimization approach was used to identify the dietary changes that would be required to respect all of the nutrient-based recommendations not only for the balance of macronutrients, but also for the minimum intakes of vitamins, minerals, trace elements, fiber, and essential fatty acids, and the maximum intakes of sodium, saturated fatty acids, and free sugars, without changing the energy intake , while progressively reducing dietary GHGEs, and minimizing the deviation in terms of food types and quantities from the average French diet.

This was achieved without drastically changing the food choices, with the exception of an important increase in intake of fruit and vegetables and the almost complete elimination of ruminant meat and alcoholic drinks, while intake of dairy products remained stable. However, such a reduction would imply an almost total removal of dietary meat and a huge increase in consumption of starchy foods.

Social acceptability, a key feature of sustainable diets, risks being seriously undermined, as the gap between the constrained optimization diet and usual consumption might be too large.

Similar optimization models have been applied to the data from dietary surveys of 5 European countries France, Finland, Italy, Sweden, and the United Kingdom.

Specifically, the energy contributions from meats, particularly from ruminants beef and lamb , and processed meat were generally reduced. It has been estimated that the adoption of these nutritionally adequate optimized diets throughout adulthood would increase life expectancy by between 2.

A recent study used mathematical optimization to design diets for countries that simultaneously met environmental carbon emissions, and water, land, nitrogen, and phosphorus use , nutritional daily recommended levels for 29 nutrients , and cultural acceptability constraints.

The quantity of meat, notably ruminant meat, also had to be reduced, but the reduction was much less drastic than with the model without consideration of nutrient bioavailability and coproduction links. It is interesting to note that the reductions in red and processed meat identified in this optimization study were similar to those of the study on the positive deviants in France 49 and in Europe.

The main strength of diet optimization is the ability to simultaneously apply constraints to the various characteristics of diet sustainability food and nutrients content, diet cost, environmental impacts, etc. This approach thus allows diets to be designed that concurrently fulfill different sustainability goals and avoid impairing some dimensions in favor of others.

In particular, this is the only approach able to ensure nutritional adequacy. It should be noted that when targets are too severe or incompatible, this approach can lead to no solution or unrealistic solutions.

Yet, infeasibility or unrealism are also interesting outcomes, because they reveal trade-offs between sustainability dimensions, or within a dimension. In particular, this approach can be used to identify the nutrients for which the recommended intake is the most difficult to fulfill or is unattainable , indicating an insufficient amount of nutrients in the food supply or incompatibility with another constraint applied in the model.

Another strength of optimization under constraints is that it can be applied to different types of dietary data. When available, individual food consumption data can be used to design optimized diets at the individual level, but such a level of detail is not required.

For instance, an optimized diet can be designed based on a list of dietary food items without precise information about consumption levels — although fulfilling the acceptability dimension will be challenging — or using an average diet estimated from food availability or food consumption data at a country or regional level.

The weakness of mathematical optimization, like all theoretical approaches, is the difficulty of properly including the cultural acceptability dimension.

However, some models do this better than others. In particular, minimizing only one variable eg, environmental impact, cost, or calories in a mathematical optimization model is strongly discouraged to, due to the risk of obtaining totally unrealistic diets.

Some researchers have been able to more finely integrate diet accessibility and acceptability by using price elasticities in the models, 71 or by declining them for subpopulations with different income levels.

More effort should be focused on optimization approaches with the aim of developing relevant models that comprehensively integrate the coproduction links among food items and also more specific data on the environmental impacts, prices, and nutritional composition of food items, taking into account the kinds of food production methods, particularly for animal-derived foods.

Like the previously described theoretical approaches, constrained mathematical optimization leads to theoretical diets. Several research teams have developed constrained optimization models to design more sustainable diets that simultaneously integrate environmental impact, nutritional adequacy, and affordability, while also considering cultural acceptability.

In a literature review of studies that used mathematical optimization to explore diet sustainability, Gazan et al concluded that, regardless of the diet optimization model applied and local-country specificities ie, food habits and nutritional recommendations , a more sustainable diet required an increase in fruit and vegetables and legumes and a decrease in meat products, and noted that a sustainable diet is not exclusively plant-based.

The diet optimization approach was also used to test incremental reductions in diet-related environmental impact and thus to identify the level of reduction above which deviation from current diet became major and potentially unacceptable.

One of the major challenges of studies aimed at improving the sustainability of diets is taking into account all the characteristics of diets, because of possible incompatibilities among the nutritional, environmental, and economic dimensions.

The cultural acceptability dimension, included in the FAO definition of sustainable diets, 1 has been approached by using data from individual dietary surveys, and by considering price elasticities, to better guarantee that the beneficial dietary changes identified may be compatible with current eating habits.

However, the choice of indicators for representing the sociocultural dimension remains subjective and still too often depends on the available data and the interest of the research teams.

Additional studies are needed to improve the incorporation of the sociocultural dimension in the evaluation of sustainability.

The biggest challenge remains in identifying relevant metrics for assessing cultural acceptability, and in some cases the obtaining of reliable data for estimating it. For instance, when food consumption surveys are not available, the mean observed diet cannot even be used as a proxy for the acceptable diet.

It is also important to remember that the approaches described in this review do not take into account other more qualitative features of the diets, such as palatability, the hedonic dimension, and commensality.

Most of the studies in the field of diet sustainability are based on the diets and nutritional requirements of adult populations. As the requirements in key nutrients eg, iron and zinc are higher in children and adolescents, the conclusions drawn by studies on adults are potentially not suitable for young populations.

More studies that take into account the dietary habits and nutritional requirements of children, adolescents, and older adults are needed to assess more finely the health dimension and to produce recommendations for more sustainable diets that are adapted for the various age groups.

Differential food production methods have rarely been taken into account in studies on sustainable diets. The French Bio-Nutrinet survey that included approximately 30 participants of the Nutrinet-Santé cohort is the only data set that allows differentiation between the consumption of organic and conventional food in the evaluation of the sustainability of self-selected individual diets.

Higher consumption of organic food was associated with greater intake of plant-based foods, lower intake of animal-derived products, better nutritional quality, and lower body mass index. The Bio-Nutrinet study interestingly showed that, since organic consumers generally consume less meat, their diet was ultimately less impacting than that of small organic consumers, although the environmental impacts of organic products can be higher than those of conventional products for some indicators such as land use, or GHGEs for animal products.

It should be noted that life cycle assessment LCA , the most widely used method for assessing environmental impacts of agricultural products, focus on emissions. LCA has in particular highlighted the GHGEs of the livestock sector. However, soil properties and functions remain little represented in LCA, and the ecosystemic services provided by such a sector are not considered.

Further improvements are needed in the methodological aspects of LCA to ensure adequate consideration of the complexity of food systems. Beyond food production methods, processing stages can also influence diet-related environmental impact.

Some studies suggested that the impacts of a home-made meal are lower than those of the equivalent ready-made meal. A large majority of the studies exploring dietary changes toward more sustainability have been conducted in high-income countries.

However, it can be expected that the direction and extent of changes needed may differ according to local contexts, in particular according to the environmental issues, the level of meat consumption, and the stage of nutrition transition experienced in a region.

Hence, current findings in high-income countries may not be scalable out to other regions of the world where undernutrition and micronutrient deficiencies are bigger issues than obesity though all forms of malnutrition can coexist , where water resources are the most critical factor, or where diets are low in meat or animal-based products.

Some modeling studies have indicated that dietary changes toward respecting of FBDGs 31 , 34 or nutritional recommendations 87 would imply an increase in resource demand in the Near East region, 34 in Tunisia, 87 and in India and Indonesia, 31 due to an increased intake in animal products.

Using diet optimization, Rao et al showed that healthy, affordable, and climate-friendly diets could be attained in India by diversifying diets, particularly toward coarse cereals, pulses, and leafy vegetables, and away from rice. The diversity of dietary habits, food cultures, and environmental issues requires context-specific solutions.

There is a need for better knowledge about the dietary shifts with the greatest potential for generating health and environmental benefits in low- and middle-income countries.

Actions aimed at changing consumption patterns need to be combined with strategies focused on the other components of the food system eg, production, transformation, waste management to achieve sustainable development goals. Changing both consumption and production patterns is necessary to avoid improving some dimensions of sustainability at the expense of the others.

The case of organic food is a prime example highlighting this need: eating organic products without changing consumption patterns, regarding meat consumption in particular, would be beneficial in terms of impact on biodiversity, or exposure to pesticides, eg, but might induce a deterioration for other indicators, since organic products can have higher environmental impacts than conventional products for some indicators, such as land use.

Beyond sustainable diets, the challenge is thus to take a more holistic view of sustainability by broadening the assessment to the entire food system. Figures 2—5 present the principles, advantages, and limits of the 4 main methodological approaches used in studies aimed at identifying or designing more sustainable diets.

Approach 1 a priori scenarios , used in numerous studies, consists of assessing the sustainability characteristics of hypothetical diets. The main advantage of this approach lies in the ease of its implementation — in particular, since it does not require data on individual food consumption — and the ease of communication of the results.

However, it encompasses important drawbacks: in particular, improvement in the sustainability characteristics of such predefined diets is not ensured, and they may even be impaired, and cultural acceptability is poorly considered. Approach 2 the univariate epidemiological approach consists of assessing the sustainability of existing diets; in this way, it better considers cultural acceptability.

A main strength of this epidemiological approach is the way it enables the study of compatibility of the various targets, highlights trade-offs between the various sustainability dimensions, and explores how food groups — or any other determinants — contribute to the variability of a sustainability dimension.

However, it relies on the availability of individual food consumption data, and allows the improvement of only one dimension of sustainability to be studied, without ensuring improvement in the others. Approach 4 using constrained optimization to design more sustainable diets allows different sustainability goals to be fulfilled concurrently, and avoids impairing some dimensions in favor of others.

Notably, this is the only approach able to ensure nutritional adequacy. However, though such methodology can minimize the deviation from current diets, cultural acceptability is not ensured. A better knowledge and understanding of the specificities of the different methodological approaches used to explore diet sustainability is crucial for a good interpretation and a relevant use of study outcomes.

The categorization of the approaches proposed in the present article, in particular the descriptions of their limitations and advantages, will therefore be helpful and provide robust support for decision making by public and private stakeholders who rely on such studies to build recommendations, interventions, and public policies.

Overall, the results of the studies confirm that it is possible to reduce the environmental impact of diets while improving their nutritional quality through informed food choices.

They also show that entire food categories do not need to be eliminated to have a more sustainable diet. The question is not to what extent meat consumption should be reduced, or how much the consumption of plant products should be increased, but how to convince as many people as possible to take a step toward a better balance, each from their own starting point.

From a methodological point of view, studies have progressed from the analysis of sustainability at the food item scale to that of diets. Now, they need to move toward an analysis at the food system scale.

Author contributions. conceptualized the study. Both authors contributed to reviewing of the studies for inclusion, and drafting and critical review of the manuscript.

This study received no funding apart from the salaries of the authors from the French National Research Institute for Agriculture, Food and the Environment INRAE. Declaration of interest. has no conflict of interest. has had the scientific responsibility for research contracts funded to the INRAE by private organizations Olga Triballat, INTERBEV, Danone Research, CNIEL and has received fees for consultancy and expertise Axa, Sainsbury, Danone Nutricia, Nestec from private entities with an interest in sustainable food patterns.

The present article was not supported by the private sector. Definition of sustainable diets. Accessed August 1, FAO and WHO. Sustainable Healthy Diets — Guiding Principles. Rome: FAO and WHO ; Google Scholar.

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van de Kamp ME , van Dooren C , Hollander A , et al. Healthy diets with reduced environmental impact? Food Res Int. van de Kamp ME , Seves SM , Temme EHM. Reducing GHG emissions while improving diet quality: exploring the potential of reduced meat, cheese and alcoholic and soft drinks consumption at specific moments during the day.

BMC Public Health. Mithril C , Dragsted LO , Meyer C , et al. Dietary composition and nutrient content of the New Nordic Diet. Saxe H. The New Nordic Diet is an effective tool in environmental protection: it reduces the associated socioeconomic cost of diets.

Am J Clin Nutr. Bach-Faig A , Berry EM , Lairon D , et al. Mediterranean diet pyramid today. Science and cultural updates. Vanham D , Mekonnen MM , Hoekstra AY. The water footprint of the EU for different diets. Ecol Indic. Behrens P , Kiefte-de Jong JC , Bosker T , et al.

Evaluating the environmental impacts of dietary recommendations. Proc Natl Acad Sci USA. Hitaj C , Rehkamp S , Canning P , et al.

Greenhouse gas emissions in the United States Food System: current and healthy diet scenarios. Environ Sci Technol. Tom MS , Fischbeck PS , Hendrickson CT. Energy use, blue water footprint, and greenhouse gas emissions for current food consumption patterns and dietary recommendations in the US.

Environ Syst Decis. Springmann M , Spajic L , Clark MA , et al. The healthiness and sustainability of national and global food based dietary guidelines: modelling study. Reinhardt SL , Boehm R , Blackstone NT , et al. However, such benefits are now being offset by shifts towards unhealthy diets.

Current food production is already driving climate change, biodiversity loss, pollution, and drastic changes in land and water use. Source: World Resources Institute.

Transitioning towards healthy diets from sustainable food systems—especially with our global population slated to reach 10 billion by —poses an unprecedented challenge.

This dietary pattern—characterized by a variety of high-quality plant-based foods and low amounts of animal-based foods, refined grains, added sugars, and unhealthy fats—is designed to be flexible to accommodate local and individual situations, traditions, and dietary preferences.

Modeling studies show that between That said, the Commission emphasizes the importance of tailoring these targets to local situations. For example, while North American countries currently consume almost 6.

Undoubtedly, making such a radical shift to the global food system is unprecedented, and will depend on widespread, multi-sector, multi-level action. From governments and policymakers to marketers, industry, the media, educational institutions, farmers , chefs , physicians , and consumers— everyone has an important role to play in this Great Food Transformation.

Created through Menus of Change a joint initiative of The Culinary Institute of America and the Harvard T. Eating more healthfully and more sustainably go hand-in-hand, meaning we can develop sustainable eating practices that improve our own health while also benefiting the health of the planet.

Thursday Breakfast: 1 cup plain yogurt mixed with 1 tablespoon honey or maple syrup, 2 tablespoons chia seeds , and 1 diced kiwi Snack: 1 ounce dark chocolate with nuts Lunch: Sandwich of canned drained tuna mixed with 1 tablespoon mayonnaise, diced celery, squeeze lemon juice, dash black pepper; 2 slices whole grain bread; 1 fresh orange Snack: 1 cup crunchy roasted chickpeas Dinner: 4 ounces roasted chicken, 1 medium skin-on baked potato white or sweet drizzled with 1 tablespoon olive oil and 1 tablespoon Parmesan cheese, 2 cups salad leafy salad greens, chopped cucumbers, 1 small diced tomato , salad dressing 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, dash garlic powder.

Friday Breakfast: Roll-up made with flaxseed wrap spread with 2 tablespoons nut butter and 1 medium sliced banana Snack: 1 hardboiled egg , 1 cup grapes Lunch: Garden salad with seitan and snap peas, carrot and coriander soup Snack: 6 whole grain crackers, 3 tablespoons white bean and kale hummus Dinner: 2 slices cheese pizza on whole grain crust with additional diced tomatoes, mushrooms, broccoli; side green salad.

Sunday Breakfast: 2 small homemade blueberry muffins , 5 oz. Alongside a shift to a planetary health diet, moving towards a more sustainable food future will also require major improvements in food production practices and significant reductions in food losses and waste.

Food waste is another complex problem that occurs well before our homes, but here are some strategies for shopping, storing, and repurposing that can minimize your personal impact. The contents of this website are for educational purposes and are not intended to offer personal medical advice.

You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

The Nutrition Source does not recommend or endorse any products. Skip to content The Nutrition Source. The Nutrition Source Menu. Search for:. Home Nutrition News What Should I Eat?

Different food, different impact Along with varying impacts on human health , different foods also have differing impacts on the environment. As shown in the figure below, the production of animal-based foods tends to have higher greenhouse gas emissions orange bars than producing plant-based foods—and dairy and red meat especially beef stand out for their disproportionate impact.

Food Sustainable dietary approach and consumption are essential Anti-ulcer activity explanation human existence, yet Sustainqble are implicated in the high occurrences of preventable chronic diseases and environmental Sustajnable. Although healthy food may not necessarily be sustainable and vice spproach, there dieatry an opportunity to make our food both healthy and dietarry. Anxiety reduction techniques have been made to Anxiety reduction techniques how sustainable healthy food may be produced and consumed; however, available data suggest a rise in the prevalence of health-related and negative environmental consequences of our food supply. Thus, the transition from conceptual frameworks to implementing these concepts has not always been effective. This paper explores the relative environmental and health risks associated with highly consumed food groups and develops a methodological workflow for evaluating the sustainability of diet concepts in the context of different health, socio-economic and environmental indicators. In addition, we apply the multi-criteria decision-making techniques an integrated Analytic Hierarchy Process- Technique for order preference by similarity to ideal solution AHP-TOPSIS model to examine the health and environmental impact of selected sustainable healthy diet concepts implemented in the United States.

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