Sustainable diets Flashcards
How is sustanable diest defined according to UN?
Sustainable diets according to UN FAO defined as “those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustanable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, nutritionally adequate, safe and healthy; while optimizing natural and human resources.
Why is a sustaiable diet complex? What is the five big aspects to consider?
However, a sustainable diet is complex due to all the issues to consider.
Sustainable diet consist of 5 big aspect: nutrition, environment, economy and food supply, society and ethics and other food related health.
Nutrition include – energy, macro and micro nutrients. Influences on nutritional status including lifestyle, sanitation cooking facilites, affordability, access, avalibality, intra household distrubtion. Induvidual needs and helth status and knowledge and belifs.
Enviroment include – GHSs, water, land use, biodiversity, fish stocks and marine ecosystem. Resources efficiency, resilience, asthetic value.
Economy and food supply – markets and infrastructure. GDP, value added, jobs, terms of trade.
Society and ethics – laubor conditions and standards, animal ethitcs and welfare, impact of new technologies, culture and identity and taste.
Other food related health – chemical and pestiscide use, agriculture-linked infectious diseases (zoonotic, vector borne), environmental health risks, occupational injuries.
Why is nutrient central in sustainable development?
Nutrition is central to sustainable development – by 2050 the world need to produce at least 50% more food to feed 9 billion people. However, unless we change how we produce food (climate change could cut crop yields by more than 25%) food security – espically for the world’s poorest – will be at risk.
How may climate change effect the global food availability?
Climate change reduces global food availability. Warmer temperature and changing rainfall patterns may reduce global food production by about 10% by 2030 and by more than 20% in 2050. New crop modelling results: +1 C -> 2 to 6 % yield loss in global wheat.
How can shifting diets contribute to a sustaninable food future?
he double pyramid representation of healthy, sustainable diets. The double pyramid (from the barilla institute) shows the synergies between eating better for health and for the enviroment.
The things we should eat most of in the food pyramid is correlating in same extent with the food that has a low enveriomental impact.
What is the negative aspects of eating more animal protein?
Animal-based foods are generally more resource-intensive and environmentally impactful to produce than plant-based foods.
Beef production – 20 x more land and 20 x more greenhouse gas emissions per unit of edible protein than plant-based protein sources (e.g. beans, peas and lentils). When it comes to resources use and environmental impacts, the type of food eaten matters as much, if not more, than how that food is produced.
What is a good diet for health and environment?
Are the sustainable diet the same all over the world? How is it produced? How do we get our nutrient? Use food that are in sesons or frozen products pivked at their season.
Describe the 7 guidelines to sustainable food.
- Eating better, and less meat and dairy produce. Consuming more vegetables and fruit, grains and pulses, and smaller amount of animal products produced to high-welfare and environmental standards helps reduce health risks and greenhouse gases.
- Buying local, seasonal and environmentally friendly food such as organic from local farms. This benefits wildlife and the countryside, minimizes the energy used in food production, transport and storage, and helps protect the local economy.
- Choosing fair-trade-certified products. This scheme for food and drinks imported from poorer countries ensures a fair deal for disadvantages producers.
- Selecting fish only from sustainable sources, certified by the marine stewardship council (MSC). Future generations will be able to eat fish and seafood if we act now to protect our rivers and seas and the creatures living there.
- Getting the balance right. We need to cut down on suger, salt and fat.
- Growing our own, and buying the rest from a wide range of outlets. Fresh out of local markets, small shops, cafes and other retailers provides choice, variate and good livelihoods.
- Aiming to be waste-free. Reducing food waste (and packaging) saves the energy, effort and natural resources used to produce and dispose of it, as well as money.
What are the three main food paradoxes?
Food acces and exess, use of natural resources and food waste.
What is the problem and solution to food acess and excess?
Food acces and exess- today we produce enough food to feed everyone on the planet, but worldwide hunger u still a serious problem with 815 million people suffering from a shortage of food. AT the same time, 2.1 billion people are suffering from obesity or are overweight.
Solutions: Strengthning global goverance of the world’s food systems and improving agriculture, agro-industrial and commercial policies in order to ensure a more balanced access to food.
Rethinking the use of natural resources, especially in the first stage of the agro-food supply chain(cultivation).
Intervening in the supply chain and managing the volitallity of prices to consolidate fair working conditions in order to incentivise investment, pay farmers a decent wage and increase the opportunites for food access.
Reducing the waste of food and resources throughout the agro-food supply chain. Promoting lifestyles which promotes better food sustainability and advocate healthy and nutritionally balanced diets.
Investing in food education for rural populations in developing countries. AN increase in the access to primary education of 100% can improve food security by 20-24%.
What is the problem with how natural resources are used and what is the solution?
Use of natural resources
Should we feed people, animals or cars? We urgently need to feed a growing global population and yet 40% of the worlds cereal resources are used to feed livestock and produce fuel.
Solution
Improving the efficiency in the way natural resources are used.
Conserving, protecting and improving natural resources.
Proposing agriculture methods which protect and improve equality and social wellbeing in rural areas.
Focusing in the resillence (ability to recover to a previous optimal conditions) of people, communites and ecosystems.
Implementing policies which are responsible and effective to boost the sustainability of agro-food systems.
What is the problem with food waste and what is the solution?
Food waste
To ensure there is enough food for everyone: don’t waste it. Every year, we waste a third of the worlds production of food in the supply chain, during the processes of conservation, processing, distrubtion and consumption. The amount of food wasted is four times more than the quantity needed to feed all of the people around the world who are malnourished.
Solution
Agreeing to a shared definitions of food loss and waste which tackle its root causes and set out a hierarchy for the use of food, because identifying the nature of foos loss and waste is essential for eradicating hunger around the world.
Recognising the positive contribution of long-term cooperation and agreements on the food supply chain (between farmers, producers and distributors) in order to achieve better planning and forecasting of consumers demand.
Providing the support necessary to launch awareness raising initiatives, including among professionals in the food sector.
Decribe the problem with food waste and food losses
Food waste
Theoughout the FSC, from initial agricultural production down to final household consumption.
In medium- and high-income countries food is to a high extent wasted , meaning that it is thrown away, even if it is still suitable for human consumption.
In low-income countries food is mostly lost during the production-to-processing stages of the food supply chain.
Food losses.
Represent a waste of resources used in production such as land, water, energy and inputs.
Producing food that will not be consumed leads to unnecessary CO2 emission in addition to loss of economic value of the food produced.
How much food is lost and wasted in the world today and how can we prevent food losses? Varys on the type of food, the more sensitive food has higher losses.
45% fruit and vegetables food losses. Along with roots and tubers, fruit and vegetables have the highest wastage rates of any food products. Almost half of all the fruit and vegetables produced are wasted.
How can the reducing nutrient waste and losses be handled?
Roughly one-third of food produced for human consumption globally is lost or wasted. In addition, qualitative losses occur as nutrients are lost during storage, processing and distribution. In developing countries, most losses occur at the farm level and along the supply chain, only 5-15% occur at the consumer level. Reducing post-harvest losses could increase food supplies and reduce food prices.
Waste = don’t have any value, but the waste from the food industry is filled with nutrients. Use side stream or co-product instead. Ex. When you produce juice(from fruit and berries) you get a press residue (contains: vitamin, polyphenol, dietary fibre, taste …) Create new health products from sidestream.
What types of food losses happens in industrilized countries?
Food losses in industrialized countries. To ensure delivery of agreed quantities while anticipating unpredictable bad weather or pest attack, farmers sometimes make production plans on the safe side, and end-up producing larger quantities than needed, even if conditions are “average”. In the case pf having produced more than required, some surplus crops are sold to processors or as animal feed…
Consumers need more advice on how to shift to sustainable diets
Reduction in waste along the food chain. Encourage healthy and sustainable eating patterns
Abundance and consumers attitudes lead to high food waste in industrialized countries
An important reasons for food waste at the consumption level in rich countries is that people simply can afford to waste food.
- the amount of available food per person in retail stores and resturants has increased during the last decades in both the USA and the EU.
- Resturants serve buffets at fixed prices, which encourages people to fill their plates with more food than they can actually eat.
-Retail stores offer large packages and “getting one for free” bargains. Likewise, food manufactures produce oversized ready to eat meals.
Preventation: public awareness.
Education and political initiatives are possible starting points to change people’s attitudes towards the current massive food waste.
The future is now.
