Sustainable Diets

The United Nations predicts that the global population will grow to 9.8 billion people by 2050. This refelcts an increase of almost 30% from the current population of 7 billion. Demographic changes and population growth suggest increased demands for animal products, particularly meat, dairy products and crops. By 2050, milk and meat production are expected to increase 58% and 73% respectively (Chai et al., 2019).

 

Whilst concerns about animal welfare have been an issue for centuries, climate change and greenhouse gas emissions have recently started to increase discussions about the sustainability of animal production. Current food systems, especially the agriculture sector, are considered to have a highly unsustainable impact on the environment. Specifically, using natural resources (land, water and fossil energy) to raise livestock is known to increase environmental degradation to a significant extent compared to other forms of food production. Moreover, agriculture is responsible for an average 10-12% of global greenhouse gas emissions, with estimates that this is expected to increase by up to 150% of current emission levels by 2030. For this reason, finding ways to mitigate the negative impact of climate change and the environmental footprint of the current food system’s environmental footprint is seen as more and more urgent (Chai et al., 2019).

 

In this context, a sustainable diet is considered as one where food production has little environmental impact, is protective and respectful of biodiversity and of ecosystems, contains adequate nutrients, is safe, healthy, culturally acceptable and financially affordable (Chai et al., 2019).

 

Increasing awareness about the environmental consequences of eating animal products along with recognition of animal rights and health benefits, has played a significant role in the growth of veganism within the last decade (i.e. abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects animals as commodities).

Several organisations continue to highlight the substantial environmental impact of animal agriculture, including the Food and Agriculture Organization of the United Nations. Growing awareness of the environmental impact of animal products and greater visibility of veganism in the mainstream media have also supported a rise in veganism. Moreover, movements such as Veganuary, which promotes a switch to a plant-based diet in the month of January, are gaining prominence in the public. 

Research has repeatedly shown that a 100% plant-based diet (e.g., vegan) has the least environmental impact of all major diets. This is particularly the case where locally produced food is used that minimises the environmental impact of transport of food (Poore and Nemecek, 2018; Chai et al., 2019). In addition, studies have shown that a healthy vegan diet can be nutritionally more balanced and healthier than a diet where animal products are consumed (Springmann et. al., 2016), including those consuming a Mediterranean diet (Castañé and Antón, 2017).