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