Significance of Nutrition for the Environment. How to Decrease the Impact on the Environment by Altering Diet

Firstly, it is important to consider how the food industry can burden the environment. There are three main factors: the emission of greenhouse gases related to food production, as well as the use of land and water resources. Greenhouse gases include carbon dioxide, methane, and nitrogen dioxide, which in increased concentrations in the atmosphere lead to global warming. The food industry is responsible for around 25% of global greenhouse gas emissions, with the largest share going to livestock farming (31%), the cultivation of plants for direct use and as fodder (27%), emissions from agricultural land and pastures (24%), and the processes of processing, packaging, transporting, and marketing food (18%).

Upon examination of greenhouse gas emissions data, high values related to coffee and chocolate can be noticed. It turns out that these high values are not caused by the plant requirements, but by the current cultivation methods. In order to obtain land for the cultivation of coffee and cocoa, forests are often cleared and burned, leading to environmental pollution and degradation (meaning fewer trees that can convert carbon dioxide into oxygen). Similar practices are also employed in the production of palm oil. Producers are encouraged to introduce cultivation methods that are less burdensome on the environment. They can then apply for their products to be certified by the Rainforest Alliance 2020, which confirms that they were produced with respect for climate, biodiversity and forests, as well as the wellbeing of the local population and the labor rights of plantation workers.

The argument around practices that lessen the burden on the environment from the food industry also brings up the issue of emissions from food transportation. Not all products can be grown in our climate, therefore they are transported over distances of hundreds or even thousands of kilometers. However, it is not the distance, but the mode of transportation that has the greatest impact on emissions. Air transport generates 50 times more greenhouse gases than shipping. Most food is transported by sea, which only increases its carbon footprint by about 5%. Food transported by air has a short shelf life and is mostly perishable, such as berries and asparagus. It is therefore advisable to choose locally sourced and seasonal food. These are usually fresh, ripe products with high nutritional value. Such a choice also supports local businesses. However, it should be noted that sometimes, from an environmental standpoint, it may be more important to consider the type of product being selected rather than its origin. Locally produced beef may be more harmful to the environment than imported avocados. Avocado cultivation is one of the most environmentally damaging due to its high water requirements and deforestation for cultivation in major production regions (such as Mexico). In addition, it requires transportation over long distances, but this is mostly done by sea and only increases the carbon footprint of avocados by about 8%. Compared to other fruits, it is not an eco-friendly choice, but when compared to the resources needed to produce beef, it fares better (beef requires almost three times the amount of water, and the carbon footprint of avocados is about 2.5 kg CO2-eq compared to 99.48 kg CO2-eq generated by beef) (R. Sommaruga and H. Eldridge 2020). To eat more environmentally friendly, it is worth avoiding the purchase of short-shelf life products from abroad (such as strawberries or other berries), as they are likely to be transported by the more environmentally damaging air transport.

As previously noted, the production of animal-based food, particularly meat, especially beef and lamb, dairy and eggs, is the biggest environmental burden. It appears that their contribution to the diet will mainly determine the impact of the chosen dietary approach on the environment. This trend has been observed in studies involving vegans, vegetarians, and meat eaters. Analysis of the dietary patterns of participants in the two major studies has shown a decreasing trend in overall diet-related greenhouse gas emissions along with a reduction in the proportion of animal-based products in the diet. The study also identified groups of individuals consuming large amounts of meat (averaging >100g per day), moderate amounts (50-99g per day), and small amounts (<50g per day). Significant differences were observed between the group with the highest meat consumption (7.19 kg CO2-eq per 2000 kcal) and the group with the lowest meat consumption (4.67 kg CO2-eq per 2000 kcal). Similar values (3.81 and 3.91 kg CO2-eq per 2000 kcal, respectively) were observed in the groups of vegetarians and individuals who consume fish. A vegan diet generated 2.89 kg CO2-eq per 2000 kcal (G. Segovia-Siapco, J. Sabaté 2019). A similar trend was observed during a 7-day observation of the dietary habits of a group of vegetarians, vegans, and individuals following a traditional diet (A. Rosi et al. 2017). A simulation of emissions for various diet models conducted by scientists in New Zealand showed that changing the current average dietary pattern of residents of this country to a flexitarian diet could reduce greenhouse gas emissions caused by food consumption in households by up to 50% (B. Kidd et al. 2021).

In 2019, the EAT-Lancet International Commission report was published, which proposed a dietary model that incorporates recommendations for healthy and environmentally friendly foods. This model is known as the planetary eating pattern. Its main objective is to minimize the consumption of red meat, added sugars in foods (e.g. in the form of white sugar, honey, glucose-fructose syrup, etc.), and highly processed foods (e.g. sweets, ready-to-eat meals, salty snacks, etc.). The eating pattern should be based on vegetables (about 200-600 g daily) and fruits (about 100-300 g daily), as well as whole grains and plant-based oils, in which unsaturated fats predominate (the most popular are rapeseed oil and olive oil). Proteins should primarily come from legumes and nuts. Animal products (fish, poultry, dairy, and eggs) are optional in the eating pattern, but should be present in moderate amounts (similar to a flexitarian eating pattern).

In summary of the previously gathered information, individual dietary choices have a significant impact on the environment. To minimize this, it is worth: – limiting the consumption of meat (especially red) and animal products in favor of plant-based foods. However, this does not mean that they should be completely discontinued. You can decide, for example, to replace two meat meals a week with vegetarian meals or to introduce meat-free meals once a week. – choosing local and seasonal products instead of imported ones. Instead of buying fruits and vegetables in supermarkets, it is worth looking for fresh products from local suppliers on the local market. This is especially important for products such as berries and asparagus. It is worth reaching for exotic products, such as avocado, less often. – avoiding products containing palm oil, often added to processed foods such as sweets, ready meals, salty snacks, etc. It is worth reaching for them only occasionally, reading the product composition before buying, and, if possible, choosing those based on other oils. – choosing products with a certificate of sustainable production (e.g. coffee, tea, chocolate).