Sustainability - BDA One Blue Dot
Top 3 contributors to diet related GHG
Dairy
Soft drink
Proteins
Recommendations
Potatoes, bread, pasta, rice
Fruit and vegetables
Dairy - moderate consumption
Portion control
Fish
Hydration
Plant proteins
Reduce food waste
Red meat
No processed meats
70g per person per day or 350-500g per week
Soya protein, mycoprotein
beans, lentils, nuts and seeds.
Sustainable sources - 2 per week
1 oily fish per week
whole grains
Tubers - potatoes, carrots, parsnips,
turnip, beetroot, sweet potatoes
locally produced
tinned/frozen
seasonal
Nor air-freighted, pre prepared or prepacked
reduce portion size of animal protein and dairy
No high sugar or salt foods
tap water
Tea/coffee
reduce perishable fruit and veg
recycle any waste
Nutritional concerns
Zinc reduction if reducing animal products
B12 - even with a reduction the population should still be able to meet the 1.5 mcg/d (vegan to supplement)
Iodine reduction if less dairy
omega 3 should not be a concern as fish advice is still the same just sustainably sourced
reduction in iron consumption if less red meat
Selenium - meat is a key source but 5-6 brazil nuts a day is enough
Reducing Dairy could negatively affect Calcium intake
Vit D - reducing intake of meat and dairy will have little effect on population status
Reducing red meat and dairy could lead to reduction in protein intake for population
UK population already eat too much protein and a shift to more plant based sources will positively contribute to their 5 a day fruit and veg intake
Increase foods with good bioavailability of Calcium
white bread and fortified foods
soya foods
Kale/chinese cabbage
toddlers, girls and women already have low iron stores
SACN modelling suggest men's status would not be affected
If you have low stores then your absorption rate increases
DRV set too high?
Alternative sources - well absorbed
click to edit
fortified breakfast cerals
vegetables
nuts and seeds
choose marine sources instead
fortified breakfast cerals
nuts and seeds
beans and lentils
Barriers to eating sustainably
Convenience/difficulty
Food culture - a meal isn't a meal without meat
Awareness
Expense
skills to prepare food and food recognition are falling
need to teach cooking from scratch using unprocessed ingredients