A sustainable diet is achievable, but might require trade-offs in taste, quality or health, admits a new report by the Sustainable Development Commission to be published today.
Written by SDC, the government's independent watchdog on sustainable development and published to coincide with the Copenhagen climate change summit, the report suggested some high-priority "win-win" measures, which it said would advance sustainability as well as either helping or at least not hindering the government's health agenda. These were tackling food waste, cutting down on junk food and persuading consumers to eat less meat and dairy.
However, depending on the size of the emissions cut required the WWF forecasts emissions from food will need to be reduced by 70% to prevent climate change rising two degrees more controversial steps will be required.
The report also suggested measures such as canning or preserving UK foods, rather than importing, could cut emissions but would reduce variety in diet and may impact on flavour.
Persuading consumers to change their views on taste and the appearance of some lower-graded produce was proposed, as was cutting down on fish consumption from unsustainable sources, a suggestion that could run against government health goals.
"For some time, consumers have been raising the problem of how to juggle competing demands between the environment, health and social justice. They are right to do so," said SDC food commissioner Tim Lang. "Our research found strong evidence of 'win-wins' in these areas, suggesting a diet sustainable on multiple fronts is possible.
"Our report finds there is already sufficient evidence to chart a direction for a sustainable food system. Advice to consumers ought to change, and stop compartmentalising health, environment and social issues. Where there are problems, let them be faced."
One health official said fish was a clear area where priorities could be in conflict. "There is clear evidence that eating oily fish is good for health thanks to omega-3 oils," he said. "But many of these fish are not sourced sustainably, and some are from at-risk stocks. There's a conflict between health and sustainability here, and it's one of many that have yet to be worked out."
The SDC report calls on the FSA to co-ordinate further studies into sustainability, and to factor it into its work more systematically. "This report will require the FSA to start taking sustainability seriously," said Mark Driscoll, WWF-UK lead for the One Planet Food programme.
"To date, the agency has failed to accept sustainability as a dietary issue. Its five-year plan, published a few days ago, mentions sustainability just once," he added.
Written by SDC, the government's independent watchdog on sustainable development and published to coincide with the Copenhagen climate change summit, the report suggested some high-priority "win-win" measures, which it said would advance sustainability as well as either helping or at least not hindering the government's health agenda. These were tackling food waste, cutting down on junk food and persuading consumers to eat less meat and dairy.
However, depending on the size of the emissions cut required the WWF forecasts emissions from food will need to be reduced by 70% to prevent climate change rising two degrees more controversial steps will be required.
The report also suggested measures such as canning or preserving UK foods, rather than importing, could cut emissions but would reduce variety in diet and may impact on flavour.
Persuading consumers to change their views on taste and the appearance of some lower-graded produce was proposed, as was cutting down on fish consumption from unsustainable sources, a suggestion that could run against government health goals.
"For some time, consumers have been raising the problem of how to juggle competing demands between the environment, health and social justice. They are right to do so," said SDC food commissioner Tim Lang. "Our research found strong evidence of 'win-wins' in these areas, suggesting a diet sustainable on multiple fronts is possible.
"Our report finds there is already sufficient evidence to chart a direction for a sustainable food system. Advice to consumers ought to change, and stop compartmentalising health, environment and social issues. Where there are problems, let them be faced."
One health official said fish was a clear area where priorities could be in conflict. "There is clear evidence that eating oily fish is good for health thanks to omega-3 oils," he said. "But many of these fish are not sourced sustainably, and some are from at-risk stocks. There's a conflict between health and sustainability here, and it's one of many that have yet to be worked out."
The SDC report calls on the FSA to co-ordinate further studies into sustainability, and to factor it into its work more systematically. "This report will require the FSA to start taking sustainability seriously," said Mark Driscoll, WWF-UK lead for the One Planet Food programme.
"To date, the agency has failed to accept sustainability as a dietary issue. Its five-year plan, published a few days ago, mentions sustainability just once," he added.
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