- What does the controversial EAT- Lancet really say?
- What does sustainable healthy eating look like practically for the UK & Ireland and how can this be achieved?
Dr. Fabrice DeClerck
Science Director, EAT
Fabrice DeClerck is the EAT Science Director. In this role Fabrice leads the development of EAT research and synthesis science. With the Stockholm Resilience Centre, EAT’s Science Secretariat, he works closely with EAT partners and programs as the interface between science and practice.
Key learning objective and outcomes
Clear understanding of:
- The impact of unsustainable dietary choices on the planet’s resources, global warming and population health.
- How sustainable dietary choices are evaluated / assessed with a focus on the planetary boundaries.
- EAT Lancet latest report: who the scientists are, aims of the report, their findings.
- What a sustainable diet means in real food terms.
- Dietary, health and environmental implications of a sustainable diet.
- Implications for British and Irish dietary patterns.
- The actors and key players in the food system who have the biggest influence on consumer food choices.
Be aware of:
- How sustainable diets have been defined by different expert groups e.g. FAO, WHO, EAT-Lancet, BDA OBD®.
- The complexity of assessing and defining a ‘sustainable eating pattern’ and there is a need for trade-offs.
- Resources, websites and organisation providing further information.
Be able to:
- Better understand and critique key scientific publications on sustainable diets and interpret findings into dietary recommendations.
- Access additional information on sustainable diets.
- Confidently provide the public with simple and achievable sustainable dietary advice.