Sustainable Diets, Food, and Nutrition Proceedings of a Workshop—in Brief (2018) / Chapter Skim
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Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop - in Brief
Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop - in Brief
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An extreme case is sugar. "If you want a plant food with the lowest land cost, lowest water use, and lowest greenhouse gas (GHG)
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He pointed out that, in addition to documents, food labels, workshops such as this one, and other tools, food prices also contain significant information. He likened food prices to the aperture on a camera -- it seems like a little hole, but in fact, a lot of information passes through it, including information about sustainability, such as how much healthy food will cost a consumer.
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Other predicted impacts of reduced meat consumption included reduced feed grain demand, lower grain prices, and a modest reduction in hunger; large reductions in GHG emissions; and substantial reductions in land loss. Based on the results of these two sets of modeling scenarios, Rosegrant called for a balanced approach to achieving sustainable and resilient food systems -- one that recognizes the need for both increased agricultural investment and significant dietary changes.
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Touching on Drewnowski's early emphasis on the multiple domains of sustainable diets, Jennie Macdiarmid, University of Aberdeen, Scotland, elaborated on the importance of modeling not just the human and environmental health impacts of various policy or programmatic changes, but also what she called the "human element." She described modeling results demonstrating that, while it may be possible to have an affordable diet that meets all nutrient requirements and also leaves a maximally reduced carbon footprint (90 percent reduction in GHG emissions) , doing so means eating nothing but bran flakes, pasta, peas, a few onions, and a bit of chocolate.
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Mitloehner asserted that, arguably, the greatest contributor of the food supply to GHG emissions is not livestock, but food waste. According to Mitloehner, in the United States, 40 percent of all food produced goes to waste.
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, after 1 year the reduction in GHG emissions would bring the United States 10 percent closer to achieving the 2°C climate target. Moving the discussion away from production versus demand side innovation, Nicole Tichenor Blackstone, Tufts University, considered how local and regional food systems can help to achieve sustainable diets.
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The results of Blackstone and colleagues' work indicated net benefits from using that food waste as animal feed instead. Tichenor Blackstone called for further assessment of this "leftovers approach." In the final presentation of this session, Karrie Denniston, Walmart, emphasized that retailers like Walmart can play a uniquely important role in achieving sustainable diets because of where they sit at the interface between supply chains and consumer demand.
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" While he acknowledged not having an answer, in his opinion, much of the change needed is behavioral, with the hardest question being how to agree as individuals, as nations, and as a global community on the choices that will need to be made regarding food, energy, land, water quality, and other sustainable diet issues. In Springmann's opinion, all of the data thus far suggest that a sustainable diet will probably require a shift toward a more plant-based diet.
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2018. Sustainable diets, food, and nutrition: Proceedings of a workshop -- in brief.
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