Almost every country in the world faces a serious challenge due to our eating habits. Whether the challenge is undernutrition or obesity, global development efforts in areas such as poverty and disease are under threat.
Our diets also threaten the climate, life on land and life below water. The unsustainably increasing appetite for red meat and dairy leads to more carbon release, both from animal emissions and clearing land for ranching and growing feed. Overfishing has led to a drastic reduction in 93% of all fish in the ocean. Processed food requires more energy to produce and food-miles to distribute than freshly farmed produce.
People need to understand the true impact on nature of what they choose to eat – and that eating seasonal, local and sustainable produce can greatly benefit everyone.
We conduct research and develop guides to help consumers understand how they can eat more healthily and with a lower impact on nature and climate. We partner with chefs to create recipes and promote the consumption of sustainable foods, and work with innovative producers who are exploring new ways of farming and producing nutritious food.
- Check your national dietary guidelines and do your best to follow them
- Avoid processed food and eat lots of fresh fruit and vegetables
- Eat local, seasonal and sustainably-sourced food
- Don’t eat too much red meat – and when you do, look for meat which has been sustainably produced
- Don’t eat types of fish which are over-harvested – shellfish and molluscs are great alternatives