Sara Forbes1, Ellyn Bicknell2, Ligia Guilovica3, Kate Wingrove4, Karen Charlton5. 1. UniSA Online, University of South Australia, North Terrace, Adelaide, Australia. sarafforbes@gmail.com. 2. Food and Environment Interest Group, Dietitians Australia, Canberra, Australia. 3. School of Medicine, University of Wollongong, Wollongong, Australia. 4. School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia. 5. School of Medicine and Illawarra Health and Medical Research Institute, University of Wollongong, Northfields Avenue, Wollongong, Australia.
Abstract
PURPOSE OF REVIEW: The 2013 Australian Dietary Guidelines (ADG) have been criticised for making only brief reference to sustainability considerations. With the ADG currently under review, the purpose of this rapid review was to determine the environmental impacts associated with food consumption in Australia and New Zealand. RECENT FINDINGS: Of the 20 articles included, greenhouse gas emissions (GHGe) were the most common environmental indicator (n = 12), followed by water use and water footprint (n = 7), and carbon footprint (n = 3). Whilst there are commonalities between different environmental indicators such as the large impact of discretionary food consumption on GHGe, cropland scarcity footprint, and water scarcity footprint, there is wide variation in these indicators for other food groups. Furthermore, modelling of current food consumption data to the recommended diet does not necessarily result in improvement of all indicators. The next iteration of the ADG should promote consumption of foods and dietary patterns that are associated with positive health and environmental outcomes.
PURPOSE OF REVIEW: The 2013 Australian Dietary Guidelines (ADG) have been criticised for making only brief reference to sustainability considerations. With the ADG currently under review, the purpose of this rapid review was to determine the environmental impacts associated with food consumption in Australia and New Zealand. RECENT FINDINGS: Of the 20 articles included, greenhouse gas emissions (GHGe) were the most common environmental indicator (n = 12), followed by water use and water footprint (n = 7), and carbon footprint (n = 3). Whilst there are commonalities between different environmental indicators such as the large impact of discretionary food consumption on GHGe, cropland scarcity footprint, and water scarcity footprint, there is wide variation in these indicators for other food groups. Furthermore, modelling of current food consumption data to the recommended diet does not necessarily result in improvement of all indicators. The next iteration of the ADG should promote consumption of foods and dietary patterns that are associated with positive health and environmental outcomes.