NEWS • 2019-01-16
Launch of the EAT Lancet report on Food, Planet and Health
The report Our Food in The Anthropocene: the EAT-Lancet Commission on Healthy Diets From Sustainable Food Systems, brings together more than 30 world-leading scientists from across the globe to reach a scientific consensus that defines a healthy and sustainable diet.
The Commission is delivering the first full scientific review of what constitutes a healthy diet from a sustainable food system, and which actions can support and speed up food system transformation. The results will be presented in The Lancet in mid-January 2019, and the report is co-authored by Beijer Institute researchers Therese Lindahl and Max Troell. Read more about the report here.
Friday, January 18, the Eat Lancet Report will be launched for a Swedish audience in an event organised by Stockholm Resilience Center in collaboration with the Beijer Institute and the Global Economic Dynamics and Biosphere programme at the Royal Swedish Academy of Sciences and EAT.
The launch, which is mainly in Swedish, is recorded and can be seen here. For program see below.
The EAT Lancet report report is the first of its kind that quantifies, at a global level, how large a conversion is needed for the food system to be both good for human health and sustainable for the planet.
The report deals with a variety of topics, such as health, diet, climate, environment, fishing and agriculture. Here are some important conclusions:
• Providing a growing population of 10 billion in 2050 with food that is both healthy and sustainable requires that we change our diet, improve food production and reduce food waste. Achieving the report’s scientifically based goals for a healthy diet within the limits of the planet will require significant changes, but is within reach.
• The dietary advice presented in the report include about 35% of calories from whole grains and root vegetables, protein mainly from plants – but also about 14 g of red meat per day and 500 g per day of vegetables and fruit. For each of these components there is great flexibility, depending on the availability of food and cultural and personal preferences.
• Making this major transition will require decreasing the consumption of foods such as red meat and sugar by about 50%, while more than doubling the consumption of nuts, fruits, vegetables and legumes.
• Such a global diet change can lead to major health benefits, potentially averting 10.9-11.6 million premature deaths annually, according to the report.
Time and place for Swedish Launch
Fredag 18 januari 2019, 09:15-12:00
Beijersalen, Kungl. Vetenskapsakademien
Line Gordon, Executive Director Stockholm Resilience Centre vid Stockholms universitet, medförfattare till EAT Lancet rapporten och Gunhild Stordalen, Founder och Executive Chair, EAT.
09:30 Presentation av rapporten “Our Food In The Anthropocene: The EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems”
Johan Rockström, Commission Co-Chair för EAT Lancet rapporten, Stockholm Resilience Centre, Potsdam Institute for Climate Impact Research och Brent Loken, Director of Science Translation EAT, Stockholm Resilience Centre, medförfattare till EAT Lancet rapporten (in English)
Health benefits. Marco Springmann, Oxford universitet, Oxford Martin Programme on the Future of Food, medförfattare till EAT Lancet rapporten (in English)
Klimatgränsen i relation till kött. Elin Röös, Sveriges Lantbruksuniversitet, Institutionen för energi och teknik
Betydelsen av en blå transformation för att stanna inom planetens gränser. Max Troell, Beijerinstitutet för Ekologisk Ekonomi vid Kungl. Vetenskapsakademien, medförfattare till EAT-Lancet rapporten
Regional analysis – the EAT-Lancet report in the Nordic context. Amanda Wood, Stockholm Resilience Centre, medförfattare till EAT-Lancet rapporten (in English)
Forskning för transformation. Beatrice Crona, Kungl. Vetenskapsakademien, Stockholm Resilience Centre vid Stockholms universitet, medförfattare till EAT Lancet rapporten; och Line Gordon