Contributing to sustainability at the dinner table

Is there a link between climate change and what we eat?

Yes, it is now verified that as consumers, we can adopt a high number of food consumption choices that can help mitigate the effect of human activity on the environment.

As the world grapples with environmental challenges, the sustainability of our food choices has become a priority. It is no coincidence that the food production system has been identified by the European Commission as one of the areas to be addressed to support the transition to a greener Europe (Farm to Fork Strategy and Food 2030).

The impact of food production and consumption occurs at various points in the system chain:

• At the production stage because of the methods used;

• At the distribution stage because of the long journeys of products from producer to consumer;

• At the table where food loss or waste can occur.

Consumers can then choose to adopt several strategies to limit the impact of their choices:

• Preferring to buy local, non-intensively grown produce from small farms;

• Reducing waste at the table by planning their meals and reusing their waste.

  
  

Transitioning to more plant-based diets

Transitioning to more plant-based diets also has beneficial effects on reducing our impact on the environment. Indeed, a plant-based diet, which emphasizes the consumption of vegetables, fruits, grains, nuts, and seeds, has gained attention for its potential to reduce environmental impact.

One of the most significant benefits of a plant-based diet is the reduction of greenhouse gas emissions. Livestock production is, directly or indirectly, one of the largest sources of methane and nitrous oxide, powerful greenhouse gases.

The study 'Vegans, vegetarians, fish-eaters and meat-eaters in the UK' show discrepant environmental impacts, published in 2023 in the journal Nature, found that a vegan diet emits 75 percent less greenhouse gases than an omnivorous diet in which 100 gr of meat per week is consumed.

Moreover, producing plant-based foods typically requires less water and less land compared to diets rich in animal products. In fact, the study shows that the vegan diet consumes almost three times less land and about half as much water as a diet with average meat consumption.

Finally, a plant-based diet also shows a positive impact on biodiversity conservation. According to the study, a vegan diet has significantly less impact than all others (vegetarian, pescetarian, and omnivorous) on all dimensions monitored: greenhouse gas emissions, land consumption, eutrophication potential, and biodiversity.

Important differences also emerge in the quantities consumed: those with very low meat consumption have an environmental impact close to that of a vegetarian diet.

The sustainability of a plant-based diet

Finally, the sustainability of a plant-based diet extends to the economic and social dimensions. Plant-based foods often have lower production costs and may be more accessible to low-income populations.

In addition, plant-based diets can promote food security by making more efficient use of agricultural resources. This can help address world hunger and provide a more equitable distribution of food.