sustainable diets

This report was published jointly by the Food and Agriculture Organisation (FAO) and the Food Climate Research Network (FCRN) and evaluates government-issued food-based dietary guidelines from across the globe, looking in particular at whether they make links to environmental sustainability as well as personal health. The report highlights instances of forward thinking governments who are taking the lead in developing integrated guidance; examines what these guidelines say; identifies common messages; and considers whether and how their approaches could be replicated elsewhere. »

This report examines major food policy issues, global and regional developments, and commitments made in 2015, and presents data on key food policy indicators. The report also proposes key policy options for 2016 and beyond to achieve the Sustainable Development Goals. In 2015, the global community made major commitments on sustainable development and climate change. »

In this article method was developed for designing ‘fair’ diets (not using more than globally available arable land per capita) and for assessing the sustainability of such diets. The diets were based on the principle of ‘ecological leftovers’ for livestock production, i.e. raising livestock on pasture and by-products not suitable for or wanted by humans. The method was applied to Sweden using three different scenarios for livestock production »

This article investigates the public perspectives and awareness about the environmental impacts of food and of eating less meat. It thereby considers the cultural and social values associated with eating meat. While reducing meat consumption is central to many of the scientific debates on healthy and sustainable diets, the social and cultural values related to meat consumption are often not evaluated. »