Meat and the future of sustainable diets-Challenges and opportunities.

IF 2.7 4区 医学 Q3 NUTRITION & DIETETICS Nutrition Bulletin Pub Date : 2024-12-01 Epub Date: 2024-11-11 DOI:10.1111/nbu.12713
A Spiro, Z Hill, S Stanner
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Abstract

The British Nutrition Foundation convened a roundtable event in January 2024 entitled 'Meat and the Future of Sustainable Diets: Turning Challenges into Opportunities', bringing together multi-sector stakeholders to discuss the social, nutritional, public health and environmental aspects of meat consumption within a sustainable food system. Participants explored the challenge of the complexity of balancing nutrition and planetary goals, emphasising the need to navigate trade-offs between various dimensions of sustainability. Whilst recognising the global nature of the issue, the roundtable primarily focussed on a UK perspective. The discussion highlighted the urgency of transforming the food system to achieve net zero, whilst ensuring broader environmental benefits, nutritional adequacy and dietary and health equity across all life stages. Concerns about poor dietary patterns, particularly among vulnerable groups were raised, with participants stressing the need for policies that promote healthy, sustainable and equitable diets without worsening inequalities. These policies should also enhance livelihoods and community wellbeing, foster resilience and support local economies. On the supply side, participants called for better data within the agri-food system, particularly at the farm level. They advocated for a multidimensional, holistic approach that goes beyond greenhouse gas emissions to encompass wider environmental impacts and whole-farm benefits, such as enhancing soil health, promoting biodiversity, improving water management, supporting nutrient cycling and boosting farm-level resilience through diversified cropping systems. Roundtable participants acknowledged existing recommendations to reduce meat consumption for both environmental reasons, such as land use and greenhouse gas emissions, and health concerns, as evidence links red, particularly processed, meat consumption with increased colorectal cancer risk. Given the variation in meat consumption globally and even locally between individuals, the discussion explored the potential of targeted campaigns to reduce high meat intake, along with the role of public food procurement and the food industry in decreasing processed meat consumption. The consensus was that dietary changes must be framed within the context of a balanced diet and broader sustainability concerns. Despite some differing viewpoints on implementation, participants agreed that transitioning to healthier, more sustainable diets is a priority. Collaboration across the entire food chain, from farm to fork, with investment in innovation, robust data collection and research, alongside policy support, was emphasised as essential to achieving this goal.

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肉类与可持续饮食的未来--挑战与机遇。
英国营养基金会于 2024 年 1 月召开了题为 "肉类和可持续饮食的未来:将挑战转化为机遇 "的圆桌会议,汇集了多部门利益相关者,讨论可持续食品体系中肉类消费的社会、营养、公共卫生和环境问题。与会者探讨了平衡营养和地球目标的复杂性,强调需要在可持续发展的各个层面之间权衡利弊。虽然认识到这一问题的全球性,但圆桌会议主要侧重于英国的视角。讨论强调了转变粮食系统以实现净零排放的紧迫性,同时确保更广泛的环境效益、营养充足以及各生命阶段的膳食和健康公平。与会者对不良膳食模式,特别是弱势群体的不良膳食模式表示关切,强调需要制定促进健康、可持续和公平膳食的政策,同时不加剧不平等现象。这些政策还应改善生计和社区福祉,提高复原力,支持地方经济。在供应方面,与会者呼吁改善农业食品系统内的数据,特别是农场一级的数据。他们主张采取多维、整体的方法,不仅要考虑温室气体排放,还要考虑更广泛的环境影响和整个农场的利益,如加强土壤健康、促进生物多样性、改善水管理、支持养分循环以及通过多样化的种植系统提高农场一级的复原力。圆桌讨论的与会者承认,现有的减少肉类消费的建议既出于环境原因(如土地使用和温室气体排放),也出于健康考虑,因为有证据表明,食用红肉,特别是加工肉类与增加结肠直肠癌风险有关。鉴于全球甚至地方上个人肉类消费的差异,讨论探讨了开展有针对性的运动以减少高肉类摄入量的可能性,以及公共食品采购和食品工业在减少加工肉类消费方面的作用。讨论达成的共识是,膳食改变必须以均衡膳食和更广泛的可持续发展为背景。尽管在实施方面存在一些不同观点,但与会者一致认为,向更健康、更可持续的膳食过渡是当务之急。与会者强调,从农场到餐桌的整个食物链的合作、对创新的投资、强有力的数据收集和研究以及政策支持,对于实现这一目标至关重要。
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来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
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