New briefing calls for nutrition and affordability to be central to sustainable diets
New briefing calls for nutrient density, affordability and accessibility to sit alongside environmental impact when assessing sustainable diets.
With fewer than 1% of people in the UK meeting all the recommendations of the Eatwell Guide1, there are significant opportunities to improve dietary patterns in ways that benefit both human and planetary health. A new briefing from the British Nutrition Foundation highlights that achieving this will require a whole-system approach, considering nutritional quality, affordability and accessibility alongside environmental impact.
Published today, Beyond protein and carbon: expert perspectives on the future of healthy, sustainable diets, brings together contributions from leading experts speaking at the Foundation's Annual Conference. The briefing explores the challenges and opportunities in delivering healthier, more sustainable diets and building resilient food systems for future generations.
While discussions about sustainable diets have rightly focused on the environmental impacts of food production, particularly greenhouse gas emissions and the role of different protein sources, the briefing highlights the need to look beyond carbon and protein alone.
It argues that sustainable diets must also provide the nutrients people need to stay healthy, be affordable and accessible to different communities, and reflect the realities of how people shop, cook and eat.
Elaine Hindal, Chief Executive at the British Nutrition Foundation said:
“Sustainability is about more than carbon, and healthy diets are about more than protein. A diet that is low in emissions cannot be considered truly sustainable if it leaves people short of the nutrients they need, or if it is beyond the reach of large sections of society. As dietary patterns change, we need to ensure that transitions support, rather than compromise, nutritional adequacy.
Future food systems must be designed to support both human and planetary health, and that will require innovation, collaboration and a whole-system approach that brings together research, policy, agriculture, industry and public health.”
Key considerations for healthy, sustainable diets
The experts contributing to the briefing highlights several areas that should be considered together when assessing foods and dietary patterns:
Nutrient density
Nutritional quality and nutrient density should sit alongside environmental considerations when foods and diets are assessed
Greater consumption of vegetables, fruit, wholegrains, legumes, nuts and seeds can support both health and environmental objectives
Nutrients of concern
Dietary changes need to consider the availability and adequacy of essential nutrients, particularly among population groups already at risk of inadequate intakes. Iron, calcium, iodine, zinc and vitamin B12 are among the nutrients requiring attention as dietary patterns evolve.
Affordability and access
Affordability, accessibility and cultural preferences are critical to whether healthier, more sustainable diets can be adopted across the population
Innovation
Advances in agriculture, food science technology offer opportunities to improve the nutritional quality, sustainability and accessibility of foods
The briefing brings together perspectives from leading experts speaking at the British Nutrition Foundation Annual Conference, taking place online today.
1 Scheelbeek P, Green R, Papier K, et al. Health impacts and environmental footprints of diets that meet the Eatwell Guide recommendations: analyses of multiple UK studies BMJ Open 2020;10:e037554. doi: 10.1136/bmjopen-2020-037554
About the British Nutrition Foundation
Connecting people, food and science for better nutrition and healthier lives
The British Nutrition Foundation is a charity that strives to prevent diet-related illness and promote health and wellbeing through evidence-based nutrition science. It provides a bridge between nutrition science, government, industry, healthcare, education and people, and is a conduit to a healthier, more sustainable food environment for all.
The British Nutrition Foundation’s team is made up of highly qualified and experienced nutrition scientists and educators who work to disseminate evidence-based peer reviewed research findings which: support industry strategy and healthy, sustainable product innovation; inform government policy and regulations; and help people build their knowledge, skills and confidence in making positive, food and lifestyle choices to help prevent illness and disease and promote health and wellbeing.
We safeguard our independence through robust governance, with an independent Board supported by an Advisory Committee and a Scientific Committee, both of which draw upon a broad range of experts from academia, government, industry, and public life. Our governance is weighted towards the scientific community, universities, and research institutes, and those from education, finance, media, communications, and HR backgrounds.
Funding for the British Nutrition Foundation is from membership subscriptions; donations; project grants from food producers and manufacturers, retailers and food service companies; conferences; publications, training, trusts, and foundations. The British Nutrition Foundation is not a lobbying organisation, nor does it endorse any products or engage in food advertising campaigns.
More details about the British Nutrition Foundation’s work, funding and governance can be found here.
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