The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction.

Members may be interested in the various publications of the SPREAD project. This is an EU sponsored iniatiative that seeks to provide a social platform for research and engagement on sustainable consumption. 

Another study highlighting the benefits of the Mediterranean diet. This one reports on the findings of a randomised controlled trial finding that a Mediterranean diet high in fruit and vegetables, seafood, whole grains, mono-unsaturated fats and very low in meat and dairy delivers better health outcomes as regards prevention of cardiovascular heart disease and strokes than a low fat diet.

The environmental organisation, WWF has published a new report entitled A balance of healthy and sustainable food choices for France, Spain and Sweden. It builds on the Livewell project undertaken in the UK which considers what a healthy acceptable and lower GHG  diet might look like.

A new FCRN article – “Food sustainability: problems, perspectives and solutions” –  has been published in the journal Proceedings of the Nutrition Society.

The latest issue of the journal Proceedings of the Nutrition Society features a number of articles related to food, nutrition, and sustainability (including one by the FCRN’s founder, Tara Garnett).