Decreasing the overall environmental impact of the Dutch diet: how to find healthy and sustainable diets with limited changes

Public Health Nutrition - Tập 20 Số 9 - Trang 1699-1709 - 2017
Gerard F. H. Kramer1, Marcelo Tyszler2, Pieter van’t Veer3, Hans Blonk1
1Blonk Consultants, Gravin Beatrixstraat 34, 3111 PX Gouda, The Netherlands
2Department of Sustainable Economic Development, Royal Tropical Institute (KIT), Amsterdam, The Netherlands
3Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands

Tóm tắt

AbstractObjectiveTo find diets optimised on nutrition and environmental impact close to the current Dutch diet and to identify the most effective and acceptable options for mitigating environmental impact.DesignLinear programming was used to optimise diets of Dutch men and women aged 9–69 years, divided into ten age–gender groups. The analysis included nutrient composition, a metric for popularity and life cycle assessments of 207 food products. Greenhouse gas emissions, fossil energy use and land occupation were used to calculate a weighted score for the overall environmental impact. Optimised diets were solutions that minimised changes to the current diet while satisfying all nutritional constraints, with stepwise reductions in environmental impact.SettingThe Netherlands.SubjectsDutch children and adults aged 9–69 years.ResultsMeat was always reduced. Vegetable, fruit and dairy contents remained similar, while bread, fatty fish and legumes increased. The extent of changes depended on age and gender. Beverages were not heavily reduced. Nutrients critical for the outcome were α-linoleic acid, retinol, Ca, Na, Se, dietary fibre, SFA, thiamin and Fe (women of childbearing age). Total protein, essential amino acids and carbohydrates were not critical.ConclusionsReducing meat is the most effective option for lowering the environmental impact of diets in all age–gender groups. Reducing alcoholic and non-alcoholic beverages is another option. Leaving out fish and dairy products are not. The differences in nutritional requirements related to age and gender have a significant effect on the composition of the optimised diets.

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Public Health Nutrition

Tập 20 Số 9

1699-1709

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