Ditch sweets, pastries and processed meats to lower your eco-footprint, UniSA scientists urge
09 Nov 2021 --- When scientists from the University of South Australia (UniSA) collated the findings of 20 studies published over the past decade, they observed discretionary foods such as confectionery, soft drinks, alcohol and processed food accounts for a vast ecological footprint.
Sarah Forbes, dietician at UniSA, who led the review on the environmental impacts of food consumption in Australia and New Zealand, says the findings highlight the need for more environmentally sustainable dietary choices.
“Discretionary foods have higher cropland, water scarcity and ecological footprint. Meat also emits greenhouse gases (GHG), although its water scarcity footprint is lower compared to dairy products, cereals, grains, fruit and vegetables,” says Forbes.
“It is time we better acknowledge the environmental impacts of the type and amount of food we eat, considering the planet as well as our health.”
In contrast to the UniSA study findings, developments in the discretionary food market globally indicate these products are being produced more sustainably. Innova Market Insights crowned “Shared Planet” as its leading F&B trend for 2022.
According to the market researcher, planetary concerns outstrip personal health when it comes to consumers’ food priorities and brands are meeting a clear measurement of their environmental and social impact.
Discretionary foods account for roughly 33% of food-related GHGe.
Food-related GHGe
Australians and New Zealanders eat more discretionary and junk foods than recommended by dietary guidelines, inadvertently contributing to food-related GHG emissions.
Worldwide, food consumption and production account for a quarter of total global emissions. According to the UniSA study, half of the world’s habitable land is used for agriculture, leading to a 60% biodiversity loss. In addition, an estimated two-thirds of the world’s fresh water is used for irrigation.
A federal government report from 2020 showed that Australia emitted an estimated 510 metric tons of carbon dioxide, with food-related emissions accounting for 14.2%. The average Australian produces 19.7 kg of carbon dioxide each day via their diet.
“By 2050, the world’s population is projected to reach 10 billion. There is no way we can feed that amount of people unless we change the way we eat and produce food,” stresses Forbes.
GHG inclusion in dietary guidelines
At present, the Australian Dietary Guidelines (ADG) do not consider environmental impacts of food and need to be updated, UniSA researchers urge.
The existing ADG recommends daily servings of “core” foods: fruit and vegetables, grains, lean meats, fish, eggs, nuts, seeds, legumes, milk, cheese, yogurt and alternatives.
These core foods are estimated to contribute around 73% of total food-related GHGe in Australia, with meat, grains and dairy contributing the most emissions. Fruit and vegetables are two of the lowest contributors.
Non-core or “discretionary” foods such as sugar-sweetened beverages, alcohol, confectionery and processed meats account for roughly 33% of food-related GHGe.
Worldwide, food consumption and production account for one-quarter of total global emissions.
In New Zealand, the highest GHG emitters are meat, seafood and eggs, followed by highly processed foods such as pastries and ice cream.
Keeping up with the times
Many international companies making “discretionary” foods are steadily making efforts to reduce the ecological footprints of their products. Earlier this month, Mondelēz pledged to achieve net-zero GHG emissions across its value chain by 2050.
Innova Market Insights recently highlighted that chocolate, confectionery and ice cream manufacturers increasingly demand suitable ingredients to keep pace with today’s mindful consumer who wants clean labels and organic products.
Edited by Inga de Jong
