Delphine Deryng is a climate and agriculture scientist, specializing in the issues of risk and adaptation of the agri-food sector to climate hazards, and mitigation of greenhouse gas emissions. Delphine is the lead author of the second part of the IPCC‘s sixth report, published in 2022.

Charlotte Debeugny is a registered nutritionist under British law and passionate about science and healthy cooking. We thought it would be interesting to cross their approaches and points of view. We invite you to discover this interview, through 3 episodes. This interview is in french, subtitled in english.

Part 3: How to eat in a healthier sustainable way?

According to the FAO/WHO definition, healthy and sustainable diets are eating patterns that promote all dimensions of human health and well-being. They have low environmental pressure and impact, are accessible, affordable, safe and equitable, and are culturally acceptable (FAO-WHO (2020), Healthy and sustainable diets. Guiding Principles).

In general, foods that are beneficial to health are also beneficial to the environment, which is good news.

Thus, adopting a diversified and varied diet, rich in plant products (fruits and vegetables, cereals, legumes) ensures the intake of proteins and minerals that meet nutritional needs. But the question arises concerning certain nutrients that the body needs (iron, proteins, certain vitamins such as vitamin B12) and these nutrients are found essentially in meat and animal products. The FAO recommends not to eliminate these foods but to consume them in small quantities.

In detail, regarding certain limiting nutrients:

• The proteic profiles of plants, except for soy, are often limited in essential amino acids. The combination of cereals and legumes provides a complete proteic profile. Numerous typical dishes demonstrate this: couscous with chickpeas and durum wheat, chili con carne with corn and red beans.
• Concerning iron intake, a certain vigilance is required concerning the type of iron provided by the food and its bioavailability. In particular, the bioavailability in vegetable products is low, although it is interesting to note that some cereals and legumes provide some iron (e.g. lentils). However, the intake of meat, in small portions, can be useful to cover iron needs (especially for children, teenagers and women).
• Concerning calcium intake, dairy products, in our cultures, remain quite essential. Combined with dairy proteins, phosphorus and vitamin D, calcium is more bioavailable in dairy products and has a better content. In cultures where the consumption of dairy products is more rare, calcium is provided rather by tofu or seaweed, naturally integrated in the local food culture.

For a good balance between a healthy and more sustainable diet, vegetarian and flexitarian diets are good ways to cover nutritional intakes, progressively modify eating habits, while having a positive impact on the environment.

“Every little step can help the environment – Charlotte Debeugny “

“Acting for the planet is not necessarily doing things in a rigid and strict way, there is a flexibility according to personal needs and cultural aspects – Delphine Deryng “

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Delphine Deryng is a climatologist specializing in the issues of risk and adaptation of the agri-food sector to climate hazards, and mitigation of greenhouse gas emissions. Delphine is lead author of the second part of the IPCC’s sixth report, published in 2022. She is also a visiting scholar at Humboldt University in Berlin since 2018. Delphine holds a PhD in Environmental Science from the University of East Anglia, a Master’s degree in Geography from McGill University and a Master’s degree in Physics and Cosmology from the University of Paris Diderot.

 

Charlotte Debeugny 

(RNutr) is a British registered nutritionist. A nutrition expert who is passionate about science and good food.  She is very aware that healthy food choices are also good for the planet. She also chairs a FENS (Federation of European Nutrition Societies) working group that focuses on improving the quality of scientific communication about nutrition to the public.

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For more information:

• The Intergovernmental Panel on Climate Change (IPCC) was established to provide comprehensive assessments of the state of scientific, technical and socio-economic knowledge about climate change, its causes, impacts and coping strategies. The panel is now in its 6th assessment cycle. All data is available online.

Food and Climate: Dialogues between a climate and agriculture scientist and a nutritionist

Delphine Deryng is a climate and agriculture scientist, specializing in the issues of risk and adaptation of the agri-food sector to climate hazards, and mitigation of greenhouse gas emissions. Delphine is the lead author of the second part of the IPCC‘s sixth report, published in 2022.

Charlotte Debeugny is a registered nutritionist under British law and passionate about science and healthy cooking. We thought it would be interesting to cross their approaches and points of view. We invite you to discover this interview, through 3 episodes. This interview is in french, subtitled in english.

What are the ways to take action?

All the effects of climate change on food production can be useful to change our food behavior towards a more eco-friendly, sustainable food, in order to minimize the risks and negative impacts on the climate.

It is essential to draw up a state of knowledge to identify the negative effects that can be acted upon, both on an individual scale and on a collective, national or international scale. For instance, limiting the use of pesticides and chemical inputs, specifically selecting the use of fertilizers, reducing methane emissions, especially from livestock, and limiting food loss and waste.

“There are solutions to make food systems more resilient and sustainable – Delphine Deryng “

30 to 40% of food production is lost or wasted during the different stages of the food chain. In less developed countries, losses are mainly at the level of post-production, due to storage and conservation, whereas in developed countries, losses and waste are more likely to occur at the consumer level.

In terms of waste, there are definitely things to do on an individual level:

• Look at consumption dates
• Encourage the use of “doggy bags” in restaurants
• Don’t hesitate to save leftovers and reuse them in the kitchen

Implementing more sustainable and healthier diets may require more preparation and anticipation. It is definitely possible to adopt simple techniques to gradually move towards a more eco-friendly diet on a daily basis, without requiring too much preparation or cooking techniques.

For instance, it is easy to use canned legumes (chickpeas, lentils, dried beans…), already cooked, and easy to reheat, with nutritional values that are still interesting ( be careful with the salt in some cans).

Thus, on an individual scale, there are tricks to change one’s habits without requiring too much effort and to have a sustainable approach, whether it is in the reduction of food waste or in one’s diet.

To be continued in a few days, the next part of this interview, on the ways to act on a global and individual scale…

Delphine Deryng is a climatologist specializing in the issues of risk and adaptation of the agri-food sector to climate hazards, and mitigation of greenhouse gas emissions. Delphine is lead author of the second part of the IPCC’s sixth report, published in 2022. She is also a visiting scholar at Humboldt University in Berlin since 2018. Delphine holds a PhD in Environmental Science from the University of East Anglia, a Master’s degree in Geography from McGill University and a Master’s degree in Physics and Cosmology from the University of Paris Diderot.

Charlotte Debeugny 

(RNutr) is a British registered nutritionist. A nutrition expert who is passionate about science and good food.  She is very aware that healthy food choices are also good for the planet. She also chairs a FENS (Federation of European Nutrition Societies) working group that focuses on improving the quality of scientific communication about nutrition to the public.

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For more information:

• The Intergovernmental Panel on Climate Change (IPCC) was established to provide comprehensive assessments of the state of scientific, technical and socio-economic knowledge about climate change, its causes, impacts and coping strategies. The panel is now in its 6th assessment cycle. All data is available online.

Food and Climate: Dialogues between a climate and agriculture scientist and a nutritionist

Delphine Deryng is a climate and agriculture scientist, specializing in the issues of risk and adaptation of the agri-food sector to climate hazards, and mitigation of greenhouse gas emissions. Delphine is the lead author of the second part of the IPCC‘s sixth report, published in 2022.

Charlotte Debeugny is a registered nutritionist under British law and passionate about science and healthy cooking. We thought it would be interesting to cross their approaches and points of view. We invite you to discover this interview, through 3 episodes. The interview is in french, subtitled in english.

Food production and global warming: what are the facts?

What we eat, through the modes of agricultural production, transformation and choices of consumption, has an impact on the environment, the climate, biodiversity, greenhouse gases… The entire food system is involved in these changes.

At the same time, agriculture is also highly dependent on environmental hazards related to global warming. Agricultural production depends on temperatures, precipitation, drought episodes, resources… and all climatic hazards pose a growing risk to global food security.

According to the FAO, the agricultural sector contributes between 18 and 30% of greenhouse gases (GHG) in the world. When the entire food chain is taken into account (including production, processing, transport, storage, consumption, etc.), this can reach 37%. In France, according to ADEME data (Food and environment: fields of action for professionals, 2022), the food system, from production to consumption, is responsible for a quarter of greenhouse gas emissions. More specifically, methane emissions associated with meat production account for 45% of the emissions from the agricultural sector (on a global scale, in agricultural systems, methane comes essentially from livestock and rice production).

The growing temperatures change the seasons, modifying the frequencies and intensities of the cold and hot seasons. There is an increase in these extreme episodes (intense heat waves, periods of drought, fire risk, torrential rains, flood risks, etc.), which disrupt food production systems.

These increasing risks, directly linked to climate change, have an impact on agricultural production both in terms of quantity and quality of crop production (lower nutritional density, particularly concerning proteins, iron, zinc). For instance, the increase in CO2 induces an unbalanced photosynthesis reaction and this leads in a medium term to a negative effect on the quantity of proteinaceous matter in crops.

To be continued in a few days, the next part of this interview, on the ways to act on a global and individual scale…

Delphine Deryng is a climatologist specializing in the issues of risk and adaptation of the agri-food sector to climate hazards, and mitigation of greenhouse gas emissions. Delphine is lead author of the second part of the IPCC’s sixth report, published in 2022. She is also a visiting scholar at Humboldt University in Berlin since 2018. Delphine holds a PhD in Environmental Science from the University of East Anglia, a Master’s degree in Geography from McGill University and a Master’s degree in Physics and Cosmology from the University of Paris Diderot.

 

Charlotte Debeugny (RNutr) is a British registered nutritionist. A nutrition expert who is passionate about science and good food.  She is very aware that healthy food choices are also good for the planet. She also chairs a FENS (Federation of European Nutrition Societies) working group that focuses on improving the quality of scientific communication about nutrition to the public.

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For more information:

• The Intergovernmental Panel on Climate Change (IPCC) was established to provide comprehensive assessments of the state of scientific, technical and socio-economic knowledge about climate change, its causes, impacts and coping strategies. The panel is now in its 6th assessment cycle. All data is available online.

Additional references:

• How climate change affects food system and nutrition? Compte-rendu en anglais de la conférence de Kristie L. Ebi, PhD, MPH (University of Washington Seattle, Washington, USA) – ASN 2022).

• Reducing food’s environmental impacts through producers and consumers (Poore et al, 2018, Science)

• Food systems are responsible for a third of global anthropogenic GHG emissions (Crippa et al, 2021, Nature)

• Creating a sustainable food future – World Resources Institute (2019)

• Methane Emissions from Ruminants in Australia: Mitigation Potential and Applicability of Mitigation Strategies (Black et al, 2021, Animals)

• How much of global greenhouse gas emissions come from food? – Our world in data (2021)

• Animal Agriculture and Climate Change in the US and UK Elite Media: Volume, Responsibilities, Causes and Solutions (Kristiansen et al, 2020, Environmental communication)

• IPCC Report – food security (2019)

• Climate change 2022 – summary for policy makers (IPCC, 2022) (!) lien mort sur le site FR

• Le secteur agricole et forestier est à la fois émetteur et capteur de gaz à effet de serre, Ministère de l’agriculture et de la souveraineté alimentaire, adaptée du rapport national Secten 2022 du Citepa

• Impact of anthropogenic CO2 emissions on global human nutrition (Nature Climate Change, 2018)

At every stage of life, from birth through infancy to old age, changes occur in the body to support its development and proper functioning. The gut microbiota is an important player and has an influence on the physical and mental health of an individual throughout his life. Its composition and functions are dynamic and change with age. Therefore, what changes occur in the microbiota as we age? What are the consequences?

The key periods of life for the gut microbiota

The first months of life are the first key stage. From birth to feeding, from breastfeeding to solid food introduction, key events will contribute to shape the gut microbiota from 0 to 3 years old.

The transition from adulthood to old age is a second stage. This second phase (beginning between 65 to 70 years old) is characterized by numerous changes in the body, some of them may impact the gut microbiota, others result in more general difficulties in performing daily tasks. Indeed, on a daily basis, it is possible to witness situations where age becomes an obstacle to certain actions, particularly because of joint pain. This would be due to “a physiological and progressive reduction of the functional reserves of the organs and systems”. And this results in a loss of efficiency on several levels: kidneys, heart and blood vessels and/or nervous system, which is no longer in the best of shape. In addition, there may be a phenomenon of “senility” that can occur at times when intellectual and physical abilities are reduced.

Finally, the immune system also ages, resulting in a greater exposure to diseases : we speak of “immunosenescence“, defined as a “reduced activity of the innate and adaptive immune system, the two mechanisms that protect us from infections”.

Immunosenescence, an age-related loss of immune system effectiveness

The immune response can be defined by two types of responses: a first one called “innate” and a second one called “adaptive”. Both mechanisms act in cooperative and collaborative manners and the terminology gives us an indication of their respective functions. Innate immunity is part of the baggage we carry from birth, without prior learning. It acts fast but can prove insufficient. Adaptive immunity acts as a second shield and is acquired over time. In order to develop our adaptive immune system, several means exist:

• Active way: the immune system tends to have an immune memory during repeated contacts with the same infectious agent.
• Passive way: the mother transmits to her fetus antibodies that act as a weapon to fight against the target against which they were specifically created, even if the child has never encountered it before.
• Artificial way: through human voluntary interventions such as vaccines.

Under normal conditions of efficiency, the immune system reacts to certain factors with a proliferative response.In the case of immunosenescence, this response is reduced. There is also a reduction in the activity of cells such as Natural Killer cells and T lymphocytes, involved in innate and adaptive immunity respectively.

In addition, there is a relative increase in pro-inflammatory cytokines. Under physiological conditions, there is a balance between anti and pro-inflammatory cytokines. However, in immunosensitive conditions, the imbalance in favor of pro-inflammatory cytokines (e.g. TNF-α, IL-6 and IL-8) causes a state of chronic inflammation.

In this context of immunosenescence and possible chronic inflammation, the microbiota also undergoes alterations resulting in a phenomenon of dysbiosis.

Dysbiosis: what consequences for the microbiota of the elderly?

Dysbiosis is defined as a change in the quality and quantity of the intestinal microbiota due to several factors, starting with dietary changes.

It can occur at this delicate time of life. Indeed, with ageing, protein and fiber consumption is often reduced and may be accompanied by dehydration. Older adults may also have trouble chewing, and their gut becomes less efficient at absorbing nutrients. In addition, as we said before, elderly may suffer from an underlying pro-inflammatory state.

These elements can have cumulative effects and lead to states of malnutrition. They primarily lead to alterations in the intestinal microbiota which increase the risk of diseases. Thus, a relative reduction of protective and anti-inflammatory bacteria in the gut (e.g. Akkermansia municiphila, Faecalibacterium prausnitzii and Bac­teroides fragilis) and an increase in aggressive pathobionts (Clos­tridium, Actinobacteria and Proteobacteria) is observed.

Gut dysbiosis would seem to potentially cause cognitive changes, characteristics of neurodegenerative diseases. Some studies have shown a link between gut dysbiosis and neurodegenerative diseases, such as Parkinson’s and Alzheimer’s. In view of these data, it is relevant to ask whether we could age in good health by maintaining a normal homeostasis to avoid the damage of dysbiosis.

In a context where the average lifespan is increasing and the population is aging, science is broadening its fields of research towards the promotion of healthy aging.  It is thus turning to the microbiota to try to understand its potential role in this phase, where the phenomenon of dysbiosis seems to be correlated with neurodegenerative pathologies.

In this context, it is important to take care of one’s microbiota by adopting a healthy diet in terms of quantity and quality, in order to limit possible alterations.

This post is written on the basis of the book “Microbiota”.

“Microbiota” is published in english by the Danone Institute Italy and Danone Institute International. It gathers a mix of historical, anthropological and scientific concepts explaining why research on gut bacteria, from ancient texts to the most recent scientific evidence, is a sector of great interest for science. Thanks to a Q&A structure, 7 recognized experts explain several topics considering the different ages and conditions in life. The book is available in pdf and e-book format (on the Danone Institute International website)

Download the complete book in pdf