Exploring dietary guidelines based on ecological and nutritional values: A comparison of six dietary patterns

Dooren, Corné van; Marinussen, M.P.J.C.; Blonk, Hans; Aiking, H.; Vellinga, P.

doi:10.1016/j.foodpol.2013.11.002

Cited by 291 publications

(246 citation statements)

References 43 publications

Supporting

Mentioning

213

Contrasting

Unclassified

Order By: Relevance

“…the inefficient conversion of plant protein into meat protein, the impacts of fertilizer use and of methane produced by livestock (Aiking, 2014;Westhoek et al, 2014)). The low awareness of the option's effectiveness can also be explained by the fact that policy-makers in government, industry, and even environmental NGOs are often reluctant to inform consumers on this option, although the degree of and the reasons for this reluctance may vary between countries and organizations (Laestadius, Neff, Barry, & Frattaroli, 2014;Markham & van Koppen, 2014;Reynolds, Buckley, Weinstein, & Boland, 2014).…”

Section: Table 4 Predictions Of Lifestyle Changesmentioning

confidence: 99%

See 1 more Smart Citation

Help the climate, change your diet: A cross-sectional study on how to involve consumers in a transition to a low-carbon society

2016

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Table 4 Predictions Of Lifestyle Changesmentioning

confidence: 99%

“…developed in the Nordic countries), which combines the less meat and the local food options (Mithril et al, 2012;van Dooren, Marinussen, Blonk, Aiking, & Vellinga, 2014).…”

Section: Table 4 Predictions Of Lifestyle Changesmentioning

confidence: 99%

Help the climate, change your diet: A cross-sectional study on how to involve consumers in a transition to a low-carbon society

2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…The notion of the Mediterranean diet has undergone a progressive evolution over the past 50 years, from that of a healthy dietary pattern for the heart (34) to the model of a sustainable diet (1,20,(35)(36)(37) . From the early 1990s, taking into account increasing concerns regarding environmental sustainability, the Mediterranean diet as a plant-centred diet began to be researched as a sustainable dietary pattern (35) , with lower environmental impacts (25)(26)(27)(28)(29) . Despite the fact that the Mediterranean diet is well documented and acknowledged as a healthy diet (38) , paradoxically, it is being abandoned, mainly by the young generations in most Mediterranean countries (33) .…”

mentioning

confidence: 99%

Med Diet 4.0: the Mediterranean diet with four sustainable benefits

Dernini

Berry

Serra-Majem

et al. 2016

Public Health Nutr.

283

196

View full text Add to dashboard Cite

Objective: To characterize the multiple dimensions and benefits of the Mediterranean diet as a sustainable diet, in order to revitalize this intangible food heritage at the country level; and to develop a multidimensional framework -the Med Diet 4.0 -in which four sustainability benefits of the Mediterranean diet are presented in parallel: major health and nutrition benefits, low environmental impacts and richness in biodiversity, high sociocultural food values, and positive local economic returns. Design: A narrative review was applied at the country level to highlight the multiple sustainable benefits of the Mediterranean diet into a single multidimensional framework: the Med Diet 4.0. Setting/subjects: We included studies published in English in peer-reviewed journals that contained data on the characterization of sustainable diets and of the Mediterranean diet. The methodological framework approach was finalized through a series of meetings, workshops and conferences where the framework was presented, discussed and ultimately refined. Results: The Med Diet 4.0 provides a conceptual multidimensional framework to characterize the Mediterranean diet as a sustainable diet model, by applying principles of sustainability to the Mediterranean diet. Conclusions: By providing a broader understanding of the many sustainable benefits of the Mediterranean diet, the Med Diet 4.0 can contribute to the revitalization of the Mediterranean diet by improving its current perception not only as a healthy diet but also a sustainable lifestyle model, with country-specific and culturally appropriate variations. It also takes into account the identity and diversity of food cultures and systems, expressed within the notion of the Mediterranean diet, across the Mediterranean region and in other parts of the world. Further multidisciplinary studies are needed for the assessment of the sustainability of the Mediterranean diet to include these new dimensions. Keywords Mediterranean dietSustainable diets Sustainable food systems Public health nutrition Food security and nutrition Sustainability

show abstract

“…In Western diets, meat and dairy are the most important contributors to GHGE (5,7,(13)(14)(15)(16) . Changing from a meat-and dairy-based diet towards a more plantbased diet may reduce GHGE by 20-35 % on a daily basis (17)(18)(19) . It is less clear what the associations between GHGE and macro-and micronutrient intakes are.…”

mentioning

confidence: 99%

Greenhouse gas emission of diets in the Netherlands and associations with food, energy and macronutrient intakes

Temme

Toxopeus

Kramer

et al. 2014

Public Health Nutr.

View full text Add to dashboard Cite

Objective: To evaluate the greenhouse gas emission (GHGE) of diets in Dutch girls, boys, women and men and to explore associations with diet composition. Design: Descriptive analyses for the total population as well as stratified for gender, age and dietary environmental load. Setting: The Netherlands. Subjects: Dutch children and adults aged 7-69 years (n 3818). Results: The GHGE of daily diets was on average 3·2 kg CO 2 -equivalents (CO 2 e) for girls, 3·6 kg CO 2 e for boys, 3·7 kg CO 2 e for women and 4·8 kg CO 2 e for men. Meat and cheese contributed about 40 % and drinks (including milk and alcoholic drinks) 20 % to daily GHGE. Considerable differences in environmental loads of diets existed within age and gender groups. Persons with higher-GHGE diets consumed more (in quantity of foods and especially drinks) than their counterparts of a similar sex and age with low-GHGE diets. Major differences between high-and low-GHGE diets were in meat, cheese and dairy consumption as well as in soft drinks (girls, boys and women) and alcoholic drinks (men). Of those, differences in meat consumption determined the differences in GHGE most. Diets with higher GHGE were associated with higher saturated fat intake and lower fibre intake Conclusions: GHGE of daily diets in the Netherlands is between 3 and 5 kg CO 2 e, with considerable differences between individuals. Meat, dairy and drinks contribute most to GHGE. The insights of the study may be used in developing (age-and gender-specific) food-based dietary guidelines that take into account both health and sustainability aspects.

show abstract

Exploring dietary guidelines based on ecological and nutritional values: A comparison of six dietary patterns

Cited by 291 publications

References 43 publications

Help the climate, change your diet: A cross-sectional study on how to involve consumers in a transition to a low-carbon society

Help the climate, change your diet: A cross-sectional study on how to involve consumers in a transition to a low-carbon society

Med Diet 4.0: the Mediterranean diet with four sustainable benefits

Greenhouse gas emission of diets in the Netherlands and associations with food, energy and macronutrient intakes

Contact Info

Product

Resources

About