Just eating healthier is not enough: studying the environmental impact of different diet scenarios for Dutch women (31–50 years old) by linear programming

Tyszler, Marcelo; Kramer, G.F.H.; Blonk, Hans

doi:10.1007/s11367-015-0981-9

Cited by 68 publications

(87 citation statements)

References 16 publications

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“…Donati et al (2016) suggested the complete substitution of meat and fish with vegetal proteins in their dietary model to constitute an affordable and environmentally sustainable diet for young adults, although they noted that from a nutritional point of view this recommendation may not be adequate and a detailed assessment of micronutrients would be required. Similarly, an "optimized diet" which reduced the overall environmental footprint (GHGe, energy and land use) by about 21% excluded both meat and fish; however, the diet failed to meet the recommendations for intake of Omega-3 fatty acids (Tyszler, Kramer, & Blonk, 2015). One study that specifically excluded seafood in their sustainable diet scenario, but managed to meet recommended dietary guidelines, included an increase in consumption T A B L E 1 Summary of diet scenarios examined in quantitative studies and relationships between seafood, environmental performance and health…”

Section: Results Of Quantitative Studies Comparing Actual and Modelmentioning

confidence: 99%

“…Fish consumption was associated with increased energy use as a result of fuel use during fishing (Tyszler et al, 2015) and due to feed production for farmed fish (Tom et al, 2016). In contrast, adoption of the Mediterranean diet, which includes a higher intake of fish than the current Spanish diet, by the Spanish population was estimated to reduce energy consumption by 52% from current dietary patterns (Saez-Almendros et al, 2013).…”

Section: Energy Usementioning

confidence: 99%

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Assessing the inclusion of seafood in the sustainable diet literature

et al. 2017

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The literature on sustainable diets is broad in its scope, and application yet is consistently supportive of a move away from animal‐based diets towards more plant‐based diets. The positioning of seafood within the sustainable diet literature is less clear. A literature review was conducted to examine how the environmental impacts of seafood consumption are assessed and what conclusions are being drawn about the inclusion of seafood in a sustainable diet. Seafood is an essential part of the global food system but is not adequately addressed in most of the sustainable diet literature. Aquaculture, the world's fastest growing food sector, was considered by very few papers. Seafood consumption was commonly presented as a dilemma due to the perceived trade‐offs between positive health outcomes from eating seafood and concerns of overfishing. A number of studies included seafood as part of their sustainable diet scenario, or as part of a diet that had lower impacts than current consumption. Most of the indicators used were biophysical, with a strong focus on greenhouse gas emissions, and very few studies addressed biological or ecological impacts. The assessment of seafood was limited in many studies due to relevant data sets not being incorporated into the models used. Where they were used, data sources and methodological choices were often not stated thereby limiting the transparency of many studies. Both farmed and wild‐capture production methods need to be integrated into research on the impacts of diets and future food scenarios to better understand and promote the benefits of sustainable diets.

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Section: Results Of Quantitative Studies Comparing Actual and Modelmentioning

confidence: 99%

Section: Energy Usementioning

confidence: 99%

Assessing the inclusion of seafood in the sustainable diet literature

et al. 2017

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“…by adding vegetable sources of calcium not linked to high protein content. However, any change implies that consumers, and specifically children, would have to make an effort to adopt dietary changes; for this reason, Maillot et al (2010) and Tyszler et al (2014) penalize the introduction of new foods in their linear programming models, and Tyszler et al (2014) also change the portion of foods depending on their popularity. In our study, the model has been designed for the purposes of choosing dishes, hence, the decision variables are integer (0/1), but these decision variables could also be defined as the quantity of each dish and this would lead to better solutions.…”

Section: Discussionmentioning

confidence: 99%

“…In the last few years, this issue of sustainability has been tackled by using mathematical modelling, specifically linear programming, to design or modify environmentally friendly diets so that they provide the recommended levels of relevant nutrients (e.g. Macdiarmid et al 2012;Tyszler et al 2014;van Dooren and Aiking 2014).…”

Section: Introductionmentioning

confidence: 99%

Designing healthy, climate friendly and affordable school lunches

Ribal

Fenollosa

García-Segovía

et al. 2015

Int J Life Cycle Assess

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Ribal Sanchis, FJ.; Fenollosa Ribera, ML.; García Segovia, P.; Clemente Polo, G.; Escobar Lanzuela, N.; Sanjuán Pellicer, MN. (2016) Methods: An optimizing technique, specifically integer goal programming, is used as a means of designing diets which take into account the aforementioned aspects. Goal programming (GP) is used to design those menus that meet, or nearly meet, all the requirements with respect to caloric content, caloric share among macronutrients, nutrients to encourage and nutrients to limit, while reducing the carbon footprint (CFP) and the lunch budget. In order to have real, acceptable dishes, a school catering company provided information about the typical dishes they serve. The CFP of each dish was assessed, based on literature about life cycle assessment and CFP studies on food products. The nutritional value of each dish was obtained from databases, whereas prices were gathered from a wholesaler. Results and discussion:After solving the goal programming model for several CFP and budget goals, the results show reductions with respect to the average CFP of between -13% and -24%, and reductions with respect to the average budget between -10% and -15% while maintaining the nutritional aspects similar to the average of the proposed menus. The results show that a wide range of budget is available, maintaining an almost constant CFP and meeting nutritional requirements to a similar degree; therefore, it is possible to avoid trade-offs between the CFP and the budget. The analysis of the dishes selected shows how the optimization model, in general, avoids the dishes which have a high CFP and high price and which are low in iron content, but high in protein and cholesterol. Conclusions:Goal programming constitutes a suitable tool for designing diets which are economically, environmentally and nutritionally sustainable. Its flexibility enables specific issues to be studied, such as the existence of possible trade-offs between budget and CFP, attained by changing the budget and the CFP goals. By means of an iterative process, new dishes could be introduced or the existing ones could be improved, thus providing catering companies with useful information.

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“…The authors argue that an optimized diet based on the traditional diet would have a better cultural acceptability to the Dutch population than a foreign diet. Tyszler et al (2015) optimized diets for Dutch women between 31 and 50 years by means of linear programming. The purpose was to identify diets meeting the nutritional requirements, but with lower environmental impacts than the present diet.…”

Section: Food Wastementioning

confidence: 99%

Environmental impacts of food consumption and nutrition: where are we and what is next?

Nemecek

Jungbluth

Canals³

et al. 2016

Int J Life Cycle Assess

164

106

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Purpose This article introduces the special issue "LCA of nutrition and food consumption" and 14 papers selected from the Ninth LCA Food Conference in San Francisco in October 2014. Literature overview The scientific literature in the field of food LCA has increased more than ten times during the last 15 years. Nutrition has a high contribution to the total environmental impacts of consumption. Agricultural production often dominates the impacts, but its importance depends on the type of product, its production mode, transport, and processing. Local or domestic products reduce transports, but this advantage can be lost if the impacts of the raw material production are substantially increased. Diets containing less meat tend to be more environmentally friendly. Several studies concluded that respecting the dietary recommendations for a healthy diet would reduce the overall environmental impacts in the developed countries, although this is not a universal conclusion. Contribution of this special issueEight papers analyze the environmental impacts of catering and in-house food consumption and impacts on sectoral and national levels; four papers presents tools and methods to better assess the impacts of nutrition and to implement the results in practical decisionmaking. Finally, two contributions analyze the impacts of food waste and reduction options. Communication of the environmental impact assessment results to stakeholders including policy-makers and consumers needs additional efforts. Research needs and outlook (i) Development of holistic approaches for the assessment of sustainable food systems, (ii) assessment of land use related impacts and inclusion of ecosystem services, (iii) exploration of LCA results for policy support and decision-making, (iv) investigation of food consumption patterns in developing and emerging countries, and (v) harmonization of databases.

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Just eating healthier is not enough: studying the environmental impact of different diet scenarios for Dutch women (31–50 years old) by linear programming

Cited by 68 publications

References 16 publications

Assessing the inclusion of seafood in the sustainable diet literature

Assessing the inclusion of seafood in the sustainable diet literature

Designing healthy, climate friendly and affordable school lunches

Environmental impacts of food consumption and nutrition: where are we and what is next?

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