More sustainable European diets based on self-selection do not require exclusion of entire categories of food
2020
Vieux, Florent | Privet, Lisa | Soler, Louis-Georges | Irz, Xavier | Ferrari, Marika | Sette, Stefania | Raulio, Susanna | Tapanainen, Heli | Hoffmann, Ruben | Surry, Yves | Pulkkinen, Henni | Darmon, Nicole | MS Nutrition | Alimentation et sciences sociales (ALISS) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Natural Resources Institute Finland (LUKE) | Council for Agricultural Research and Agricultural Economy Analysis ; Partenaires INRAE | National Institute of Health and Welfare | Department of Ecology ; Swedish University of Agricultural Sciences = Sveriges lantbruksuniversitet (SLU) | Marchés, Organisations, Institutions et Stratégies d'Acteurs (UMR MOISA) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM) ; Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
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Show more [+] Less [-]English. Sustainable diets are nutritious, culturally acceptable and have low environmental impact. The aim of this study was to identify sustainable diets among actual self-selected diets based on five national dietary surveys (Finland, France, Italy, Sweden, the United Kingdom), without ex ante assumptions concerning the food content of diets. Using nutrient intakes and dietary greenhouse gas emissions as active variables, energy-adjusted multiple factor analysis and agglomerative hierarchical clustering were applied to identify clusters of diets. The cluster with the lowest dietary GHGE had the lowest nutritional quality. Another cluster displayed a good compromise between nutritional quality and dietary GHGE (21% lower than the average of observed diets) and was therefore considered as more sustainable than the other clusters. Compared to the rest of the sample, diets in the more sustainable cluster were characterized by a larger quantity of plant-based products and lower quantities of meats, soft drinks and alcoholic beverages. The average diet in this cluster contained approximately 1000 g per day (g/d) of plant-based products (including 400 g/d of fruit and vegetables, 100 g/d of juices and 500 g/d of other plants) and 400 g/d of animal-based products (including 100 g/d of meat/fish/eggs of which livestock meat represented 20 g/d, 50 g/d of animal-based composite dishes, 30 g/d of cheese and 220 g/d of other dairy products). We concluded that exclusion of entire food categories (e.g., meat) is not necessary to improve the sustainability of European diets.
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