Food loss is widely recognized as undermining food security and environmental sustainability. However, consumption of resource-intensive food items instead of more efficient, equally nutritious alternatives can also be considered as an effective food loss. Here we define and quantify these opportuni...

Apart from industrial activities, our eating habits also have a significant environmental cost associated with crop cultivation, manufacturing processes, packaging, refrigeration, transport cooking and waste management. In a context of growing social awareness of the role of different dietary choice...

We humans do not need meat. In fact, we are healthier without it, or at least with less of it in our diets. The Adventist Health Studies provide solid evidence that vegan, vegetarian, and low-meat diets are associated with statistically significant increases in quality of life and modest increases i...

The food system is a major source of environmental impact, and dietary change has been recommended as an important and necessary strategy to reduce this impact. However, assessing the environmental performance of diets is complex due to the many types of foods eaten and the diversity of agricultural...

Food consumption accounts for an important proportion of the world GHG emissions per capita. Previous studies have delved into the nature of dietary patterns, showing that GHG reductions can be achieved in diets if certain foods are consumed rather than other, more GHG intensive products. For instan...

INTRODUCTION: Animal agriculture has exponentially grown in recent decades in response to the rise in global demand for meat, even in countries like Italy that traditionally eat a Mediterranean, plant-based diet. Globalization related dietary changes are contributing to the epidemic of non-communica...

Agricultural food production substantially contributes to green house gas (GHG) emissions worldwide and 80% of the agricultural emissions arise from the livestock sector, in particular from ruminants. Meat consumption is generally above dietary recommendations in many countries, including Italy, and...

OBJECTIVE: Shifting towards a more sustainable food consumption pattern is an important strategy to mitigate climate change. In the past decade, various studies have optimised environmentally sustainable diets using different methodological approaches. The aim of the present review was to categorise...

BACKGROUND & AIMS: Endocrine-disrupting chemicals (EDCs) are increasingly thought to be involved in the rising prevalence of disorders such as obesity, diabetes, and some hormone-dependent cancers. Several lines of evidence have indicated that vegetarian and vegan diets may offer some protection fro...

Few population studies have measured urinary levels of pesticides in individuals with vegan, vegetarian, or organic diets. The objectives of this study were to evaluate whether a vegan/vegetarian diet was associated with increased exposure to organophosphate and carbamate pesticides, and to evaluate...

'Wholesome Nutrition' is a concept of sustainable nutrition that was developed at the University of Giessen in the 1980s. In this concept, health and the ecologic, economic, social and cultural dimensions of nutrition are equally important. In 1992 at the UN-Conference on Environment and Development...

The consumption of animal-sourced food products by humans is one of the most powerful negative forces affecting the conservation of terrestrial ecosystems and biological diversity. Livestock production is the single largest driver of habitat loss, and both livestock and feedstock production are incr...