Sustainable diets are defined as “those diets with low environmental impacts” and “sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, are nutritionally adequate, safe, and healthy, and optimize natural and human resources. ” Et al. This includes the study of eating patterns and the impact of food and nutrition on the health of people and the environment. This growing body of research is recognized by the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO). A growing population and an increase in income are shifting global demands to be known as the global diet. It requires a high protein diet, oils, salts and processed foods. Additional research and methods that will help address issues such as agricultural production methods, food waste, environmental problems like the declination of biodiversity and global warming, are necessary for promoting sustainable diets,
In 2010, the FAO and Bioversity International defined a sustainable dietary and health food for life and future generations. Sustainable 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.
Some so-called “sustainable” diets are mostly concentrated on low carbon diets, which are structured to reduce the impact of global warming (eg, the Good Appetite Management Company’s Eat Low Carbon Diet). Others also focus on broader environmental factors (eg, WWF’s LiveWell for LIFE, and the Barilla Group’s “Center for Food Nutrition” model). Other regionalized diets include the Mediterranean diet which was used as a basis for research published in 2014 to outline an approach to developing metrics and guidelines to measure the sustainability of diets. making processes at a regional and national level.
There is research that states the importance of the role of animal agriculture to ensure food security. It is the ability to obtain nutrient dense and safe food and can be achieved through the production of nutritious and nutritious foods.
Animal farming, in particular beef production, is a leading contributor to greenhouse gas emissions and climate change. About 15% of global greenhouse gas emissions from the agricultural system With the exception of large-scale and resource intensive industrial meat production, the farming of animals with the benefit of improving soil conditions and the biodiversity of arable land. There is more research in the field than that which is given to both animals and animals. A solution to this issue is setting policies that target livestock practices in the supply chain.
Zoonotic diseases, which are especially concerned with animals, are a concern, specifically, for those that matter animal farming. It has been found that intensification of livestock production is related to an increase in the incidence of these animals, and is associated with low density genetic diversity.
A lower consumption of animal-sourced foods is a positive contribution to the health of people and the environment. Dietary shifts are based on reductions in animal nutrition and growth of plant-based foods.
As income increases the intake of calories from processed foods and the demand for animal protein increases. Demand for vegetables, fruits and vegetables.
These are the most important contributors to GHG emissions per capita and globally per year. One such diet from the Tilman and Clark study is the Income-dependent 2050 diet since it is a higher consumption of ruminant animals. A vegetarian diet, relative to the income-dependent diets, is the highest contributor to a pescetarian or Mediterranean diet. It is also the smallest contributor to GHG emissions when compared to any other diet.
An important contribution to this debate is the European Commission’s Roadmap to a Resource Efficient Europe. Amongst other things, this broad policy review looks at “incentives for healthier and more sustainable production and consumption of food and to halve the disposal of edible food in the EU by 2020.” As part of this new policy, a public consultation on the “Sustainability of the Food System” was launched in the summer of 2013. This will be a Communication on Sustainable Food by the European Commission. The European Parliament 766 MEPs and the Member States of the Council will debate this Communication and makes, changes and vote on approval. The indicative timeline for the consultation is as follows: