Nutrition: Novel foods may reduce the environmental impact of diets by 80%
Replacing animal foods (ASFs) with new / futuristic foods (NFFs) such as cultured milk, insect foods and mycoproteins in European diets will increase global warming factor, water use and land use by more than 80% each. It became clear that it could be reduced.A paper reporting the findings of this modeling studynature food Will be published in.
Existing literature on alternative diets such as vegetarian (vegetarian), vegan (pure vegetarian), and mild vegetarian diets shows the health and environmental benefits of reducing meat consumption.In contrast, NFFs produced under new technologies such as cell culture technology and new regulatory frameworks include currently available vegetable high protein (PBPR) foods (legumes, legumes, grains, etc.). In comparison, it may contain more comprehensive essential nutrients.NFF also tends to be more efficient in land and water use than existing ASF.
Rachel Mazac and colleagues now apply a linear programming model to optimize ASF, PBPR foods, and NFFs with the goal of meeting nutritional aptitude while minimizing global warming potential, water use, and land use. I found the combination.In doing so, constraints and expandability on the amount of consumables associated with cultural acceptability were also taken into account.The overall trend is that replacing ASF with NFF (specifically, insect diet, cultured milk, microbial protein) in the European diet provides nutritional aptitude and meets constraints on the amount that can be consumed. It has become clear that all environmental impacts (global warming potential, water use, land use) can be reduced by 80% or more.
Mazac et al. Show that the findings not only show the potential contribution of new foods to a more sustainable food system, but also trade with synergies associated with each and every dietary option in Europe. It concludes that it reveals off.
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Reprinted from: "Nutrition: Introducing new foods may reduce the environmental impact of diet by 80%'
