In a recent UN Global Sustainable Development Report (GSDR) brief we proposed that well-designed policies targeting the demand for particular foods could simultaneously improve the health of the global population and achieve environmental sustainability. Current evidence shows that reducing food over-consumption (especially consumption of livestock products), and lowering food waste would at the same time improve people’s health and help environmental goals. Based on accumulating evidence from psychology and neuroscience we suggested that policy interventions aimed at changing people’s environments could both improve people’s diets and environmental sustainability. Examples of such policies include: portion control, package size, offering alternatives to red and processed meats, as well as removing agricultural subsidies for commodities with adverse effects on human health and the environment. For more information please click here. The full reference is detailed below.

Bajželj, B., Benton, T. G., Clark, M., Garnett, T., Marteau, T. M., Richards, K. S., Smith, P., & Vasiljevic, M. (2015). Synergies between healthy and sustainable diets. UN Global Sustainable Development Report (GSDR) Brief. Access full text here.