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Recipes that meet the EAT-Lancet: what should we be cooking?

Reynolds, C. ORCID: 0000-0002-1073-7394 (2022). Recipes that meet the EAT-Lancet: what should we be cooking?. Paper presented at the British Dietetic Association Sustainable Diets Specialist Group, 29 Jun 2022, Online.

Abstract

About Dr Reynolds session - why should Dietitians attend? Global food production is the single largest driver of environmental degradation, climate instability and the transgression of planetary boundaries. To reduce the environmental impacts associated with food, we need to change dietary patterns. The EAT-Lancet commission proposed a global reference “planetary health diet” for adults that was based on defined targets for healthy diets and sustainable food production. One barrier to the adoption of planetary health diet is the lack of examples of real-world recipes that fit within the constraints posed by the planetary health diet – e.g. daily food consumption needs to be associated with less than 1780g of CO2e per 2500 kcal, and 56g of protein. Partnering with Edamam (a provider of nutrition data and semantic solutions for businesses), we have analysed a database of 196,005 “generic meals” recipes that encompass more than 90% of what restaurants offer/commonly cooked at home. We have found 5,619 recipes met the planetary health diet criteria. Other research has been conducted into over 244,541 recipes from across Europe that highlight how to change existing recipes to be more sustainable: modifying fruit, vegetable, fat and animal protein contents. This presentation will discuss the types of recipes that could be cooked, and discuss the advice that can be given to citizens about shifting to a sustainable diet and changing recipes to be more sustainable. Attend this session to Gain clear understanding of: What the EAT-Lancet planetary health diet is, and the history of sustainable dietary advice. Outline the different technological solutions that can help provide sustainable dietary advice. (E.g. the use of natural language processing to analyse recipes and calculate carbon footprints). Describe how recipes could be changed to reduce their environmental impacts. Be aware of: The tensions around operationalising the EAT-Lancet planetary health diet, and other sustainable diets. The advantages of DASH, vegetarian and vegan recipes in leading to sustainable eating patterns. The extent for “less and better” meat and animal products to contribute to a sustainable diet. Be able to: Define different types of environmental impacts as related to the EAT-Lancet planetary health diet Provide advice to make recipes more sustainable. Discuss the tensions around animal proteins in UK and global diets and food systems.

Publication Type: Conference or Workshop Item (Lecture)
Additional Information: Copyright, the authors, 2022.
Subjects: G Geography. Anthropology. Recreation > GE Environmental Sciences
G Geography. Anthropology. Recreation > GF Human ecology. Anthropogeography
H Social Sciences > HM Sociology
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
T Technology > TX Home economics
Departments: School of Health Sciences > Healthcare Services Research & Management > Food Policy
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