Abstract
This chapter aims to provide an insight into the sustainability of whole grains in terms of environmental impact, and the role of whole grains regarding sustainability of the total diet that can be considered when developing a recommendation for whole-grain intake.
Environmental impact and nutritional adequacy are central elements in the definition of sustainable diets. Thus, the Food and Agriculture Organization of the United Nations (FAO) defines sustainable diets as “…those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources” [1].
The environmental impact of food is described by parameters such as greenhouse gas emission (climate impact), land use, water use, biodiversity, toxic impact, acidification and eutrophication [2].
Food production is estimated to account for up to 30% of the global climate impact in Western countries [3,4], and for a significant proportion of the environmental impact on the planet [5]. Especially with regard to loss of biodiversity and the nitrogen and phosphorus emissions the proposed planetary boundaries have been exceed, whereas the levels of climate change and land system change are in zone of uncertainty but with increasing risk of reaching planetary boundaries [6].
To be able to address these increasing serious environmental impacts and at the same time ensure adequate food production for a global growing population there is a need to reduce the environmental impact at all stages of the food supply chain – from primary production and processing to retailers, consumer’s dietary composition and food waste [4,7].
To help governments and other actors in policy-making to implement sustainability in their Food Based Dietary Guidelines (FBDG), FAO and the World Health Organization (WHO) have developed a set of “Guiding Principles for Sustainable Healthy Diets”. It is emphasised that a sustainable diet includes whole grains, legumes, nuts, fruits and vegetables and that it can include moderate amounts of eggs, dairy, poultry and fish; and small amounts of red meat due to both the health and environmental properties of the foods [8].
Since whole grains play a role in healthy diets (see chapter 3), it is relevant to examine the significance of the environmental impact of different kinds of grains and whole grains, and the environmental impact of grains in the diet. The current chapter also discusses the nutritional significance of grains and whole grains in plant-based diets. The content is partly inspired by the scientific work of including sustainability in the Danish food-based dietary guidelines [9,10].
Environmental impact and nutritional adequacy are central elements in the definition of sustainable diets. Thus, the Food and Agriculture Organization of the United Nations (FAO) defines sustainable diets as “…those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources” [1].
The environmental impact of food is described by parameters such as greenhouse gas emission (climate impact), land use, water use, biodiversity, toxic impact, acidification and eutrophication [2].
Food production is estimated to account for up to 30% of the global climate impact in Western countries [3,4], and for a significant proportion of the environmental impact on the planet [5]. Especially with regard to loss of biodiversity and the nitrogen and phosphorus emissions the proposed planetary boundaries have been exceed, whereas the levels of climate change and land system change are in zone of uncertainty but with increasing risk of reaching planetary boundaries [6].
To be able to address these increasing serious environmental impacts and at the same time ensure adequate food production for a global growing population there is a need to reduce the environmental impact at all stages of the food supply chain – from primary production and processing to retailers, consumer’s dietary composition and food waste [4,7].
To help governments and other actors in policy-making to implement sustainability in their Food Based Dietary Guidelines (FBDG), FAO and the World Health Organization (WHO) have developed a set of “Guiding Principles for Sustainable Healthy Diets”. It is emphasised that a sustainable diet includes whole grains, legumes, nuts, fruits and vegetables and that it can include moderate amounts of eggs, dairy, poultry and fish; and small amounts of red meat due to both the health and environmental properties of the foods [8].
Since whole grains play a role in healthy diets (see chapter 3), it is relevant to examine the significance of the environmental impact of different kinds of grains and whole grains, and the environmental impact of grains in the diet. The current chapter also discusses the nutritional significance of grains and whole grains in plant-based diets. The content is partly inspired by the scientific work of including sustainability in the Danish food-based dietary guidelines [9,10].
| Original language | English |
|---|---|
| Title of host publication | Whole grain: definition, evidence base review, sustainability aspects and considerations for a dietary guideline |
| Editors | Sofia de Moura Lourenço |
| Number of pages | 14 |
| Publisher | WholEUGrain |
| Publication date | 2021 |
| Pages | 78-91 |
| Chapter | 5 |
| Commissioning body | European Commission |
| Publication status | Published - 2021 |
