Researchers are clear: the healthy diet for a healthy planet is more vegetables, less meat. What matters is the food that’s served, and the way it’s produced too.
An international panel of health scientists and climate researchers has prescribed a new diet for the planet: more vegetables, less meat, fresh fruit, wholegrains and pulses, give up sugar, waste less and keep counting the calories.
If 200 nations accept the diagnosis and follow doctor’s orders, tomorrow’s farmers may be able to feed 10 billion people comfortably by 2050, help contain climate change, and prevent 11 million premature deaths per year.
A commission sponsored by one of the oldest and most distinguished medical journals in the world today provides what it calls the first scientific targets for a healthy diet, from a sustainable food production system, that operates within what its authors term “planetary boundaries.”
The commission is the result of three years’ consultation by 37 experts from 16 countries, among them experts in health, nutrition, environmental sustainability, economics and political governance.
Goal within reach
It addresses the twin problems of global food supply: altogether 3 billion people are either under-nourished or approaching clinical obesity because they are too well-nourished.
And global food production in its present form is helping to drive global warming and climate change, trigger accelerating biodiversity loss, pollute the rivers, lakes and coasts with ever greater levels of nitrogen and phosphorus run-off, and make unsustainable use of both land and fresh water.
“The food we eat and how we produce it determines the health of people and the planet, and we are currently getting this seriously wrong,” said Tim Lang, a food scientist at the City University of London, and one of the authors.
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