What we should eat vs. what we actually eat

One would think that society has an understanding of what a healthy diet consists of these days. When looking at the actual consumption we see a completely different picture on a global scale. If we add the environmental component to the equation, we start to understand that the current food system urgently needs disruptive solutions.

We are all being bombarded with facts from the food world and it’s becoming increasingly difficult to understand what really holds up. We struggle with the sheer abundance of nutritional information, one day highlighting the positive effects of certain food groups and the next day learning about the toxic impacts on our system. Whom can we trust and what is scientifically proven?

The nutritional landscape is constantly changing and we won’t be able to remove false headlines from our information channels. It is however fortunate that we already have a consensus of certain topics today. Of course there remain numerous areas within the food universe where scientists are still unclear and further studies need to be explored.

So what should we eat today? Research shows that diets that are mostly plant-based improve health. When comparing vegan, vegetarian and flexitarian diets, the health benefits are highest when animal-based foods are avoided. But what happens when you add the environmental aspect to this?

Research institutes around the globe have collected vast data for decades and have come up with recommendations and how we should nourish ourselves without compromising health nor the planet.

The EAT Lancet Commission has developed “The planetary health diet”. They refer to it as “a global reference diet for adults that is symbolically represented by half a plate of fruits and vegetables. The other half consists of primarily whole grains, plant proteins (beans, lentils, pulses, nuts), unsaturated plant oils, modest amounts of meat and dairy, and some added sugars and starchy vegetables.”

The Planetary Healthy Diet from the EAT-Lancet Commission

Another dietary concept is the one from Harvard University called “The healthy eating plate”. It is recommended to eat mostly vegetables, fruit, and whole grains, healthy fats, and healthy proteins. Sugary beverages are to be avoided and the intake of sodium and alcohol should happen in moderation while the required vitamin levels are to be maintained.

The recommendations are numerous around the globe and range from country to country depending on the political and commercial interest of the respective nation.

If we look at the recommendations as a whole respecting health concerns and environmental impact, the following seem to be relevant :

• Emphasize plant foods

• Reduce red and processed meats

• Focus on healthy fats and carbs

• Eat mostly whole or minimally processed foods

• Make responsible seafood choices

• Reduce food waste

• Select certified products

• Avoid plastics

• Consume seasonally

• Try out new foods and find the diet that meets your needs

When looking at the current picture of global food consumption, we are far from the above-mentioned guidelines. The National Geographic estimates that global consumption patterns resemble the following:

Global Daily Diet - Calories per Person

Although all dietary guidelines recommend a reduction in meat consumption for health and environmental reasons, we see a steady rise around the planet with an accumulated increase of a whopping 325% from 1961 to 2011.

Global Meat Consumption in Tonns from 1961 to 2011

It is evident that we need a massive dietary shift in the next few years to battle climate change and to safeguard food supply for the generations to follow. The food system faces urgent challenges along the entire value chain. We need to start to understand where the biggest impacts happen and collectively tackle these pressing issues.

We need a sustainable approach that delivers food security and nutrition for all in a way that the economic, social and environmental bases are protected. Government policies need to focus more on the production side rather than the individual consumer resulting in a complete restructuring of the agricultural sector. In order for healthy and sustainable food to become more affordable, government support and agricultural policies need to be more aligned and the value chain needs to become more transparent. The majority of consumers are not willing to compromise on taste nor do they want to pay a premium in order to consume more sustainably. It’s time to bring all stakeholders to the table to jointly develop real solutions enabling a global dietary shift.