Sustainable Eating Lecture Slides PDF

Sustainable Eating Yi Yi Lee, Ph.D. Nutrition & Dietetics [email protected] Tomatoes, Tokyo. Source: LYY  Learning Outcome  Describe the concept of sustainable...

Sustainable Eating Yi Yi Lee, Ph.D. Nutrition & Dietetics [email protected] Tomatoes, Tokyo. Source: LYY  Learning Outcome  Describe the concept of sustainable eating and its impact on the environment:  Describe the concept of sustainability and sustainable food production  Describe the impact of food on the environment, climate change and the global food systems  Describe the concept of sustainable eating  Recognise the role of nutrition professionals in promoting sustainability and sustainable eating Fruit stall in Indonesia. Source: LYY Urbanisation Kuala Lumpur, 03/24/2020 7.20pm. Source: LYY Food producing lands are replaced – lost touch with agricultural production City inhabitants at risk of both under- and over-nutrition, NCDs – reliance on a commercial food supply Food culture moving towards fast, processed foods, distributed by large centralised supermarket chains High costs of nutritious foods Defining Sustainability (or Sustainable Development)  Complex; wide range of interpretation  Sustainable development - “development that meets the needs of the present without compromising the ability of future generations to meet their own needs” (United Nations General Assembly, 1987, p. 43)  FAO: "the management and conservation of the natural resource base, and the orientation of technological and institutional change in such a manner as to ensure the attainment and continued satisfaction of human needs for present and future generations. Such sustainable development (in the agriculture, forestry, and fisheries sectors) conserves land, water, plant and animal genetic resources, is environmentally non-degrading, technologically appropriate, economically viable and socially acceptable“  UN Environment Programme (UNEP): “development that ensures that the use of resources and the environment today does not compromise their use in the future.” Ref: 1. Parker, R. & Pace, M. (2017). Introduction to Food Science and Food Systems. 2 nd ed, CENGAGE Learning, Canada. 2. United Nations (2015). Transforming our World: The 2030 Agenda for Sustainable Development. From: https://sustainabledevelopment.un.org/post2015/transformingourworld/publication Ingredients for Sustainability Sustainable agriculture:  Agricultural systems that efficiently and comprehensively meet the food, fuel, and fiber needs  contribute to all 4 dimensions of food security, i.e., availability, access, utilisation, stability Sustainable food systems: Strawberries, Tokyo. Source: LYY  environmentally, economically, socially, and culturally sustainable Sustainable Food Systems (SFS)  Profitable throughout (economic sustainability)  Broad-based benefits for the society (social sustainability)  Positive or neutral impact on the natural environment (environmental sustainability) Sustainable Food Production Sustainable Agriculture Economic Environmental Social Fig: Diagram used to illustrate sustainable agriculture Ref: Parker, R. & Pace, M. (2017). Introduction to Food Science and Food Systems. 2 nd ed, CENGAGE Learning, Canada.  Standards of Sustainable Food Production 1. Base direction and change on Science Ongoing research and use of scientific methods to improve food production and address sustainability E.g. Genetic improvement Animal health management Reproduction and early development Plant and animal growth, development and nutrition Quality, safety and variety of food products for consumers Universities, government agencies, and private & public organisations conduct scientific research to aid the food systems. Ref: Parker, R. & Pace, M. (2017). Introduction to Food Science and Food Systems. 2 nd ed, Source: Creative Commons (CC) 2.0 CENGAGE Learning, Canada. Standards of Sustainable Food Production 2. Follow market principles Marketing – process of planning and executing the conception, pricing, promotion, and distribution of ideas, goods and services To create exchanges that satisfy individual and organisational objectives 3. Increase profitability and reduces risk Weather, consumer preference, price fluctuations = risk Increased opportunities to ensure sustainability Ref: Parker, R. & Pace, M. (2017). Introduction to Food Science and Food Systems. 2 nd Source: CC 2.0 ed, CENGAGE Learning, Canada. Standards of Sustainable Food Production 4. Satisfy human need for shelter and safe, nutritious food Source: CC 2.0 Key factor to reduce undernourishment is ‘inclusive’ economic growth Opportunities for the poor & improving livelihoods, of small scale farmers 5. Conserve and seek energy resources Recognises that the energy resources of coal, petroleum & natural gas are finite Utilises renewable and alternative energy (wind, solar, bioenergy [biogas], hygrogen, or nuclear energy – but most requires more development and research Will likely need to be maintained by government programmes/individual initiatives Ref: Parker, R. & Pace, M. (2017). Introduction to Food Science and Food Systems. 2 nd ed, CENGAGE Learning, Canada. Source: CC 2.0  Standards of Sustainable Food Production 6. Create and conserve healthy soil Conservation: well-planned and managed vegetation cover, intercropping, terracing 7. Conserves and protects water resources Source: CC 2.0 Efficient irrigation systems and water management practices 8. Recycle and manage waste products Anaerobic digestion, land application, composting, incineration Ref: Parker, R. & Pace, M. (2017). Introduction to Food Science and Food Systems. 2 nd ed, CENGAGE Learning, Canada.  Standards of Sustainable Food Production 9. Select animals and crops appropriate for environment and available resources E.g. aquaponics – combination of raising aquatic animals and producing some plants Source: CC 2.0 10. Manage pests with minimal environmental impact Techniques and control agents that can effectively reduce or eliminate pest damage without sacrificing soil, water or beneficial organisms Use of global positioning satellites and global information systems provide ways to efficiently and effectively applying pesticides with minimal risk to the environment E.g., Biological control; Mechanical or physical controls Ref: Parker, R. & Pace, M. (2017). Introduction to Food Science and Food Systems. 2 nd ed, CENGAGE Learning, Canada. Source: CC 2.0 Standards of Sustainable Food Production 11. Encourage strong communities Create and implement projects and industry that generate new wealth and jobs 12. Use appropriate technology Consider current technology being used, local and national regulations, finances, local cultural customs, local institutions and the local environment before introducing technological advances 13. Promote social and environmental responsibility A system that addresses the first 12 standards will automatically address Standard 13 Involves policies and programmes to address numerous environmental and social concerns Ref: Parker, R. & Pace, M. (2017). Introduction to Food Science and Food Systems. 2nd ed, CENGAGE Learning, Canada. Source: CC 2.0 KEY FACTS (FAO, 2018) By 2050, 19.9 billion people 3.4 million people die agriculture will are overweight. 672 every year due to need to million of these are overweight and produce obese. Adult obesity. In many almost 50 obesity is rising countries more percent more everywhere at an people died from food, feed and accelerated pace. obesity than from biofuel than it homicides did in 2012 to meet demand Up to 83% of the overall economic impact of drought in developing 1/3 of all food countries falls on produced worldwide is Over 80% of all agriculture lost or wasted. The major global costs of food internationally waste are reported approximately USD 2.6 disasters are trillion per year climate related A Global Challenge…the tightly linked ‘diet- environment-health’ trilemma  More than enough food is generated for the entire population. The world food system - capable of producing an average of 2,870kcal/person/day.  Current dietary trends  significant damage to the environment (e.g. biodiversity loss and increased pollution), and  increased ill health (i.e. higher prevalence of NCDs). (FAO, 2018) Impacts of Global Food Demand and Dietary Patterns on Climate Change and Health  Global diets are the tie that binds environmental sustainability and human health.  Foods differ substantially quantity of land, water and energy needed per unit of energy and protein consumed, amount of greenhouse gases (GHG) generated  A 70% increase in total food demand is expected between 2005-07 and 2050.  Dietary patterns are shifting, with more food of animal origin, including fish, being consumed. Food production accounts for a quarter of all GHG Emissions (GHGE) globally…  Animal agriculture and industrial agriculture are clear drivers of unsustainable climate change.  Global demand for beef is likely to increase by 95%, and demand for animal-based foods generally by 80%, between 2006 and 2050.  The growth is likely to be concentrated in urban areas of emerging economies, particularly China and India (WRI, 2016).  Growing global meat consumption is seen boosting food-related GHG emissions from 30% to 80% by 2050.  High demand for meat products may also have profound, long-term effects on the availability and pricing of certain basic food commodities and on access to nutritionally diverse food sources. World Resources Institute (WRI). Shifting Diets for a Sustainable Food Future: Creating a Sustainable Food Future, 2016. Quiz: In what form do these livestock produce greenhouse gases (GHG)? A. Belching (burping) & Farting B. Manure (dung) C. Production, processing, and transport of their feed D. Energy use and consumption occurring along the entire livestock supply chain E. All of the above  Quiz: In what form do these livestock produce greenhouse gases (GHG)? A. Belching (burping) & Farting [Methane emissions from their digestive process] B. Manure (dung) [Methane and nitrous oxide from manure management] C. Production, processing, and transport of their feed [Carbon dioxide and nitrous oxide] D. Energy use and consumption occurring along the entire livestock supply chain [production of fertilisers for feed, use of machinery, Source: CC 2.0 processing and transport) E. All of the above Source: World Resources Institute, 2016. Climate Change and Global Food Systems  The global food system - accounts for a substantial portion of the GHG emissions  climate and environmental change.  Simultaneously, climate change is influencing  food production & food systems;  the food environment;  socioeconomic conditions, and  dietary quality & malnutrition  While climate change has an impact on our diets, our food systems (and therefore our diets) also Source: CC 2.0 affect climate change.  Climate Change and Global Food Systems  Mitigation strategies to reduce food-related GHG emissions have co-benefits on climate, nutrition, human health and the environment. Optimising land use for food production, such as reducing the amount of land for food production. To achieve climate-change targets, agriculture and food production methods, and dietary intake patterns need to change.  Climate change adaptation is key to managing the impact of climate change on the food system, food environment, health and nutrition.  Co-benefits of sustainable and healthy diets  A transition to more nutritious and diverse diets (with fewer processed foods and more fruit and vegetables)  frequently projected to result in reduced GHG emissions  However, some diets can have a low environmental impact and still be harmful to human health.  Ultra-processed foods high in sugars, fats or salt can have lower GHG emissions, but can be less healthy than the carbohydrate-rich staple foods.  Similarly, while there are synergies between healthy diets and reduced emissions, cardio-protective diets are not always environmentally sustainable [e.g., consumption of nuts and fish has been associated with a reduction in the risk of cardiovascular disease]. Source: CC 2.0 Co-benefits of sustainable and healthy diets (con’t)  There are trade-offs between health benefits and environmental impact of increasing fish and nut consumption, which tend to have large ecological and water footprints, respectively.  Therefore, there is a need to look at the entire food system, especially food production, to ensure diversity increases across the board. This requires research and dedicated resources.  In addition, consumers need to choose from the most sustainable alternatives.  Educational initiatives to increase consumer knowledge and informed decision making, as well as incentives to make these healthier foods more available and accessible will help. The Food Pyramid Reimagined (based on a Mediterranean diet) Fig: The Double Pyramid Model Ref: Barilla Center for Food and Nutrition Foundation (2018).  The Food Pyramid Reimagined  Illustrates how foods with the most nutrients are the foods that have the least environmental impact  Foods with the greatest negative impact on human health – sugar, meat produced in industrial animal operations  foods that create a wider range of environmental problems.  Cattle raised for beef and milk are responsible for 65% of the livestock sector’s GHG emission. Livestock rearing takes up 30% of the Earth’s entire land surface.    Fresh produce, Central Market Hall, Budapest, Hungary. Source: LYY San Diego Country Fair. Source: LYY Sustainable eating BACK TO THE PEOPLE? Source: EFFEKT ARCHITECT   Definition of sustainable eating:  Eating diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations  Protective and respectful of biodiversity and ecosystems  Culturally acceptable  Accessible, economically fair and affordable  Nutritionally adequate, safe and healthy  Optimise natural and human resources Source: LYY The more diverse the system, the higher its resilience in the face of climate change and other stressors. Barilla Center for Food and Nutrition Foundation (2018). Nourished Planet: Sustainability in the Global Food System. Island Press. The 21st-century great food transformation Civilisation is in crisis.  The dominant diets that the world has been producing and eating for EAT–Lancet Commission the past 50 years:  Collaboration between 37 experts o no longer nutritionally optimal, from 16 countries, o a major contributor to climate  Informed by a range of change, disciplines, including health, nutrition, environmental o accelerating erosion of natural sustainability, food systems, and biodiversity. economic and political  Comprehensive shift in how the governance. world eats needed to achieve SDGs - The EAT-Lancet Commissions (2019)  Defining a “Planetary Health Diet” Table: Scientific targets for a planetary health diet Caloric intake, kcal/day (based on a Food group Intake (possible ranges), grams/day 2,500 kcal/day diet) Major carbohydrate sources – 0-60% of energy Whole grains (such as rice, wheat, corn), 232 grams (adjusted to meet energy 811 kcal dry target) Tubers or starchy vegetables (potatoes 50 (0-100) grams 39 kcal and cassava) Protein – around 15% of energy intake Beef and lamb 7 (0-14) grams 15 kcal  The world’s first scientific targets for Pork Chicken and other poultry 7 (0-14) grams 29 (0-58) grams 15 kcal 62 kcal healthy and sustainable food systems Eggs 13 (0-25) grams 19 kcal Fish (including shellfish) 28 (0-100) grams 40 kcal Dry beans, lentils, and peas, dry 50 (0-100) grams 172 kcal  ~including a “planetary health diet” Soy foods, dry Peanuts 25 (0-50) grams 25 (0-75) grams 112 kcal 142 kcal with defined daily consumption Tree nuts Dairy foods 25 (0-75) grams 149 kcal ranges for each food group. Whole milk or derivative equivalents 250 (0-500) grams 153 kcal (such as cheese) Fruit and vegetables  ~red meat & sugar to decrease by 300 (200-600) grams, including: 100 grams dark green 23 kcal 50%, while consumption of fruits, nuts, Vegetables 30 kcal 100 grams red and orange 100 grams of other vegetables 25 kcal vegetables, & legumes must double Fruits 200 (100-300) grams 126 kcal Added fats Palm oil 6.8 (0-6.8) grams 60 kcal  ~designed to be flexible to Unsaturated oils (olive, soybean, canola, sunflower, and peanut oil) 40 (20-80) grams 354 kcal accommodate local and individual Dairy fats (such as butter) Lard or tallow 0 grams 5 (0-5) grams 0 kcal 36 kcal situations, traditions, and dietary Added sugars All sweeteners 31 (0-31) grams 120 kcal preferences. Preparing a “Planetary Health Plate” *based on daily energy intake of 2,500 calories for an average adult A planetary health plate. (Source: EAT, Summary Report of the EAT-Lancet Commission) Managing Food Loss and Food Waste  Up to one third of all food is spoiled or squandered before it is consumed by people  At the consumer end, food waste occurs when food fit for human consumption is discarded by retailers or consumers for reasons such as spoilage from improper storage, poor cooking and buying habits, as well as disposal after sell-by-date expiry.  A recent study carried out by the European Commission  estimated that up to 10% of the 88 million tonnes of food waste generated annually in the EU is linked to date marking and misinterpretations by consumers of the meaning of these dates.  FAO (2015) estimated yearly global food loss and waste at roughly:  30% of cereals,  40–50% of root crops, fruits & vegetables,  20% of oilseeds, meat & dairy products,  35% of fish.  Source: CC2.0 Quiz: Is this edible? Why?  Source: CC2.0 Ready for the bin? Actually, no! Under the black peel, you’ll likely find a ripe banana that is fine to eat! Peel before you throw! What can you, young aspiring nutritionists/dietitians do, to help the world in its mission?  Avoid food waste  Buy and eat only what is necessary  Don’t discriminate against “ugly” vegetables and fruits  Say NO to useless plastic packaging.  If you have leftovers, freeze them for later, or use them as an ingredient in another meal.  When you eat at a restaurant, ask for half a portion (if possible) if you’re not feeling too hungry, or take leftovers home.  Don’t be fooled by the labels Source: CC2.0  Only the “use by” date tells you when something is no longer safe to eat.  Even if something has passed the “best before” date, it may still be good! Check before you throw something out.  Mix up your diet  Producing meat uses up a lot more of our planet’s natural resources, especially water, than producing plants or pulses.  Eat healthy food Source: LYY  Learn to identify unhealthy ingredients such as trans fat on food labels.  Replace unhealthy processed snack with fresh fruit, raw vegetables, nuts or whole grain bread.  Prepare your own nutritious meals. Source: LYY  Take care with water  Linked to climate change – which means we’re part of the problem.  Suggestions: use rain water for your garden, take quicker showers, and turn off the tap while brushing your teeth.  Keep fish populations alive  Some fish are overfished and risk disappearing forever.  Suggestion: eat other kinds of fish that are more abundant, or look for fish that has been caught or farmed sustainably. Source: CC 2.0  What can you, young aspiring nutritionists/dietitans do, to help the world in its mission?  Buy Local  Shop from local farmers whenever you can to support local economic growth and the journey between people and produce is shorter. (less food miles)  This creates less emissions, less pollution, healthy world, happier farmers.  Recycle  Plastics, glass, aluminium, and paper.  Suggestion: Use the front and back of every sheet of paper to save trees. Source: CC 2.0  Make cities greener Future of Urban Agriculture  Building and looking after a garden at school, in your local community, or set up a rooftop gardens.  Having plants creates shade, clean the air, cools the cityscape, reduces water pollution. Santo R., Palmer A., Kim B. 2016. Vacant Lots to Vibrant Plots: A review of the benefits and limitations of urban agriculture. John Hopkins Center for a Livable Future   Be rubbish-savvy  Be aware that some household items don’t go in with the regular rubbish – such as batteries, mobile phone, medicines, chemicals, fertilizers, tyres, ink cartridges.  They can be extremely harmful to the environment, especially if they get into our water systems.  Plastics discarded irresponsibly can severely damage marine habitats and  kill marine animals. Learn how to recycle or dispose these harmful items safely. Source: LYY  Energy-efficient is best  Suggestion: Buy an energy-efficient household appliance that uses less electricity, save energy by turning off the lights, unplugging TV or PC instead of leaving them on standby, use energy-efficient lightbulbs  Participate in or organise a community clean-up  Citizens o Adopt a new mindset by supporting local producers o Use resources more wisely o Follow nutritious and varied diets o Change day-to-day actions to reduce waste o Take on a more sustainable lifestyle Root vegetables, Farmers’ market, San Diego, USA. Source: LYY Governments o Right policies in place to target rural populations o Promote pro-poor investment and growth o Address rising overweight and obesity levels through better nutrition o Get stakeholders to work together, share knowledge and support the country’s policies and strategies   Smallholder farmers o Adopt new, sustainable agricultural methods to increase productivity and income, mitigate risk and be more resilient to shocks o Diversify crops and reduce post-harvest losses o Vulnerable rural populations need to empower themselves by uniting and forming local cooperatives to realize their right to adequate and decent employment Chilli peppers and Jalapeño, Farmers’ market, San Diego, USA. Source: LYY o Share knowledge about sustainable agriculture  Private sector o F&B sector should eliminate food loss and waste, strive for better food safety standards o Use and acquire land responsibly, be resource efficient and find ways to source locally and responsibly o Innovators can share knowledge and new digital Hummus and salad, Qatar. Source: LYY tools with farmers  Take home message…  These emerging issue of sustainable eating and diets offer new opportunities.  Sustainability literacy for nutrition professionals can effectively equip them for this emerging and dynamic area of professional practice.  Sustainable and healthy diets can bring co-benefits to the environment and to people’s wellbeing and nutritional status. Source: LYY  References  Ranganathan J, Vennard D, Waite RI, Dumas P, Lipinski B, Searchinger T. Shifting diets for a sustainable food future. World Resources Institute. 2016 Jun.  Barilla Center for Food and Nutrition Foundation (2018). Nourished Planet: Sustainability in the Global Food System. Island Press.  Parker, R. & Pace, M. (2017). Introduction to Food Science and Food Systems. 2nd ed, CENGAGE Learning, Canada.  FAO. 2014. Sustainable food value chain development – Guiding principles. Rome.  FAO. 2018. Sustainable food systems – concept and framework. Hanh Nguyen (Value Chain Development Consultant of the Sustainable Markets, Agribusiness and Rural Transformations Team, FAO  EAT. Summary Report of the EAT-Lancet Commission. 2019.  UNSCN, 2016. The Food Systems. Retrieved from: https://www.unscn.org/  Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet. 2019 Jan 16.  EAT-Lancet. 2019. Human and planetary health: towards a common language https://www.thelancet.com/action/showPdf?pii=S0140-6736%2815%2961044-3  Santo R., Palmer A., Kim B. 2016. Vacant Lots to Vibrant Plots: A review of the benefits and limitations of urban agriculture. John Hopkins Center for a Livable Future  Thank you! Questions? [email protected] Fruit stall in Indonesia. Source: LYY