Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients.

The team of 37 international experts comprising the EAT Lancet Commission has compiled a comprehensive, authoritative review of the scientific evidence around healthy diets and sustainable food systems. …

The Alpro Foundation welcomes the EAT-Lancet report and its cut-through recommendations for feeding people healthily while protecting the planet.

The EAT Lancet report is without any doubts a landmark in the publications regarding effects of nutrition on health and envirroment.

One Blue Dot is the British Dietetic Association's Environmentally Sustainable Diet Project.

To bring about the greatest environmental benefit, they emphasise dietary change is required, in particular a reduction in total animal production.

How food is produced and consumed has consequences for the planet. The MedDiet has been proposed as a sustainable dietary model.

Experts from Lund University have calculated that switching to a plant-based diet is 1 out 4 most effective actions individuals can take to reduce their greenhouse gas emissions.

It is possible to eat both climate friendly and nutritious food!

Plant-based eating patterns are resource-efficient: using less land, water and energy.

a new index which reflects both climate impact and nutritional impact of food products

More plant-based eating integrated in the new food-based dietary guidelines of UK and The Netherlands. Both models emphasize the importance of sustainability.

Diet which is both healthy and has half the average climate impact is also much more affordable with a 68% cost reduction.

Replacing meat and dairy products by plant-based alternatives (twice a week) contributes to a healthy and environmentally friendly diet for children.

"The food choices we make and the food we waste impacts significantly the environment, contributing to 30% of greenhouse gas emissions and impacting on the climate."

Professor Harry Aiking is specialized in food security and sustainability. In nine questions and answers he summarizes the main issues about a sustainable diet.