In a review published in the Proceedings of the Nutrition Society, Dr Macdiarmid from the
Rowett Institute of Nutrition and Health (Aberdeen), addresses the question whether a healthful diet can
also be environmentally sustainable. While she finds that it may be possible to achieve a diet that is both
healthful and sustainable, one should not automatically assume that they go hand in hand. Consumer
understanding of sustainable diets is often poor and a more effective combination of research and
communication is needed to establish dietary recommendations which can fulfill both of these societal
Of the total annual greenhouse gas emissions (GHGE) that contribute to climate change, about
20-30% in the UK originates from dietary intake, which is mainly due to a higher than adequate
consumption of meat and dairy products. Dietary changes considered to help mitigate the impact on
climate change include reducing the intake of these products, and limiting energy intakes to what is
required to maintain a healthy body weight. However, the feasibility of such approaches as well as their
unintended consequences, both for health and the environment, should be considered before jumping to
early conclusions.
From a consumer perspective, literature shows that there is resistance towards reducing the intake
of meat. A plant-based diet is seen as insufficient in protein, especially by men. In addition, there is a
widespread tendency of people trying to increase protein in their diet although already over consuming it,
indicating a misconception about protein requirements. Reason for that might be the popularity of low-
carb-diets.
In a review published in the Proceedings of the Nutrition Society, Dr Macdiarmid from the
Rowett Institute of Nutrition and Health (Aberdeen), addresses the question whether a healthful diet can
also be environmentally sustainable. While she finds that it may be possible to achieve a diet that is both
healthful and sustainable, one should not automatically assume that they go hand in hand. Consumer
understanding of sustainable diets is often poor and a more effective combination of research and
communication is needed to establish dietary recommendations which can fulfill both of these societal
Of the total annual greenhouse gas emissions (GHGE) that contribute to climate change, about
20-30% in the UK originates from dietary intake, which is mainly due to a higher than adequate
consumption of meat and dairy products. Dietary changes considered to help mitigate the impact on
climate change include reducing the intake of these products, and limiting energy intakes to what is
required to maintain a healthy body weight. However, the feasibility of such approaches as well as their
unintended consequences, both for health and the environment, should be considered before jumping to
early conclusions.
From a consumer perspective, literature shows that there is resistance towards reducing the intake
of meat. A plant-based diet is seen as insufficient in protein, especially by men. In addition, there is a
widespread tendency of people trying to increase protein in their diet although already over consuming it,
indicating a misconception about protein requirements. Reason for that might be the popularity of low-
carb-diets.
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