Sustainable Eating

THE PROBLEM: ENVIRONMENTAL IMPACT OF THE FOOD SYSTEM

The global food system is a major driver - if not the major driver - of climate change, greenhouse gas (GHG) emissions and air pollution, water shortage and pollution, land use, biodiversity loss, land degradation and deforestation and the depletion of fish stocks*. About one-third of human-caused GHG emissions come from the food system*, with about half of food-sector emissions coming from the livestock (animal-based) sector*. 

Growing global populations and incomes with changing food preferences - requires more food to be produced in the coming decades, particularly animal products*. However, we have only one planet and scientists warn us regarding exceeding a 2oC increase in global temperature (over pre-industrial levels). We have “much to do” and need to improve diets and decrease food waste to deliver the necessary emissions reduction and to provide enough food for the global population of 2050*.  

THE SOLUTION: 

In general, plant-based products have a lower climate impact than animal-based products*, switching to a more plant-centric diet can therefore help reduce climate impact*. Research indicates the greater the restriction of animal-based foods, the smaller the environmental footprint*. 

A dramatic change in the food system is critical to tackle challenges linked to climate change and public health as well as to manage to feed a growing population*.

CONSIDERATIONS WHEN DEFINING A HEALTHY, SUSTAINABLE DIET 

The UN, FAO and WHO have defined Sustainable Healthy Diets:*

“Sustainable Healthy Diets are 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” 

Indeed, numerous scientists and scientific organisations have sought to identify the main characteristics associated with a healthy sustainable diet. The common theme is to eat more plant foods and less animal-based foods*.  

The UN, FAO and WHO highlight the need to shift to plant-based diets for environmental and health reasons*. The inclusion of advice for the broad spectrum of plant-based diets within food-based dietary guidelines is recommended*. 

The inclusion of plant-based diets can be seen within dietary recommendations, models, and dietary patterns around the world*. Modern dietary recommendations, which consider both health and sustainability, tend to have greater reductions of animal foods.  

YOU MAY ALSO LIKE TO:  

Read the Complete Nutrition article ‘Sustainable Diets - Why, what and how’ by leading Nutrition Consultant and Registered Dietitian, Lynne Garton

View the AfN and BDA endorsed webinar on ‘Sustainable Eating – why, what and how’ with leading Nutrition Consultant and Registered Dietitian, Lynne Garton BSc (Hons) RD

View further webinar resources:  

Webinar presentation 

Post webinar activity

Webinar Q&As

Read Issue 8 of our e-newsletter The Oatly Way, which has a special feature on sustainable eating

Read Oatly's latest Sustainability Report