Sustainable healthy diets | TableDebates

Study: Organic versus conventional foods – health comparisons

WWF report: Selling Sustainability? In search of the retail business case for sustainable diets.

This report presents the results of a research exercise commissioned by WWF and conducted by Brook Lyndhurst during the latter part of 2011 and early part of 2012. The research was designed to investigate the business case for retailers to further support and promote sustainable diets.

UK's Environmental Audit Committee report on Sustainable Food

The UK’s Environmental Audit Committee has published its report on Sustainable Food. Its member MPs conclude that “Government must develop a joined-up strategy to change the UK's unhealthy and environmentally damaging food system, as fears mount about global food security.”

Useful presentation: global burden of chronic diseases

Publication: 'Achieving a Healthy Sustainable Diet: An Integrated Approach’ – a series of papers published in the Nutrition Bulletin

The December edition of the journal Nutrition Bulletin, published by the British Nutrition Foundation, examines the complex nutrition and health factors associated with the challenge of achieving a sustainable and secure food supply.

Food and the planet: nutritional dilemmas of greenhouse gas emission reductions through reduced intakes of meat and dairy foods

Plenary Lecture by Joe Millward and Tara Garnett, given at the Conference on ‘Over- and undernutrition: challenges and approaches’ published in Proceedings of the Nutrition Society.

Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture

Edible entomological environmentalism

This should get you out into the garden. If you don’t want to get your hands dirty, you can buy a half dozen chocolate coated ants or worms at Fortnum and Mason’s for a mere £7.

Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?

This paper reviews estimates of food related greenhouse gas (GHG) emissions at the global, regional and national levels, highlighting both GHG-intensive stages in the food chain, and GHG-intensive food types.