Healthy diets from sustainable food systems: food, planet, health
Year Published: 2019
Walter Willett, Johan Rockström, Brent Loken, Marco Springmann, Tim Lang, Sonja Vermeulen, Tara Garnett, David Tilman, Fabrice DeClerck, Amanda Wood, Malin Jonell, Michael Clark, Line J Gordon, Jessica Fanzo, Corinna Hawkes, Rami Zurayk, Juan A Rivera, Wim De Vries, Lindiwe Majele Sibanda, Ashkan Afshin, Abhishek Chaudhary, Mario Herrero, Rina Agustina, Francesco Branca, Anna Lartey, Shenggen Fan, Beatrice Crona, Elizabeth Fox, Victoria Bignet, Max Troell, Therese Lindahl, Sudhvir Singh, Sarah E Cornell, K Srinath Reddy, Sunita Narain, Sania Nishtar, Christopher J L Murray
In this commission, authors outline the urgent transformation needed in the global food system in order to sustain human health and the environment for future generations. It is estimated that the world's population will be 10 billion by 2050. Diets are needed that will be both healthy and sustainable.
Key Findings: Transformations to healthy diets will require substantial shifts from what we currently consume. We will have to shift to more plant-based diets. We will need to double our consumption of fruits, vegetables, legumes and nuts, and reduce our consumption of added sugar and red meat by approximately 50%. The globally sustainable diet outlined in the report could potentially prevent 11 million deaths each year.