May, 2022. The Danone Institute International opens its 3rd edition of the Danone International Prize for Alimentation (DIPA).

A prestigious Prize for Alimentation to mid-career researchers

The Danone International Prize for Alimentation (DIPA) rewards pioneering research that spans multiple disciplines and represents a major advance in Alimentation, the umbrella term for sustainable eating and drinking practices that contribute to the health of individuals, including food choice, purchase, preparation, cooking and meal organization, and their determinants.
The DIPA is awarded by the Danone Institute International* and the French research organization, Fondation pour la Recherche Médicale.

A call for application until October 2022

The Call for Application for the 3rd edition of DIPA is open until 16 October 2022.

Encourage innovative research in Alimentation

The purpose of the DIPA is to encourage and support cutting edge, innovative and multidisciplinary scientific research in Alimentation, the umbrella term for sustainable eating and drinking practices that contribute to the health of individuals, including food choice, purchase, preparation, cooking and meal organization, and their determinants. The award is intended to raise the profile of a mid-career researcher and accelerate his/her career, as well as help develop knowledge on the topic and inspire junior researchers.

The DIPA 100,000 Euros prize will recognize the work of a single researcher, or a representative of a research team, who is leading a pioneering and collaborative approach in Alimentation.
The Prize is open to research scientists from a variety of scientific disciplines within Alimentation, including behavioral science, sociology, anthropology, psychology, environmental science, economics, and cultural studies.
The DIPA aims to:

• advance understanding of Alimentation through cutting edge research;
• encourage and inspire pioneering advances that integrate lifestyle, cultural, socio-economic and environmental approaches into research on sustainable diets;
• boost collaboration between the different disciplines affecting nutrition, from anthropology to economics;
• support talented and highly motivated mid-career researchers whose work contributes to scientific excellence in the field of Alimentation

For further details on entries for the DIPA, please see the Rules and Regulations at www.danoneinstitute.org

* The Danone Institute International  was established in 1991 as a not-for-profit organization aiming to promote human health through developing and disseminating knowledge about the links between food and health, and to highlight the importance of nutrition in health. The Yogurt in Nutrition Initiative for Sustainable and Balanced Diets is funded by the Danone Institute International and conducted in collaboration with the American Society for Nutrition.

Since the emergence of the concept of sustainability in the 1990s, governments and individuals have been multiplying efforts at all scales to initiate a transition towards sustainable diets, favoring seasonal agro-ecological production and fair and local production-consumption networks [1].

According to the EAT-Lancet Commission (2019), when it comes to protecting the environment, food remains one of the biggest levers and means of action to reduce your carbon footprint [2]. There is nowadays a recognition that the current global food system is indeed unsustainable, responsible for 30% of global greenhouse gas (GHG) emissions, 70% of water use and a huge loss of biodiversity [2]. And 49% of the habitable land is used by agriculture [3].

By switching to a more sustainable diet, we hold a possible solution to improve not only our own health but also that of the planet. It is not the food itself that is sustainable but the diet as a whole that can be sustainable and healthy.

Food choices for a sustainable diet

A healthy and sustainable diet is defined by four dimensions [4]:

• with safe nutritionally-dense foods, included in a balanced healthy diet
• culturally acceptable
• accessible, affordable and equitable

The production must have a low impact on environment and preserve biodiversity and natural resources, ideally produced and consumed locally [1].

The best balance between these aspects is achieved by choosing a varied predominantly plant-based diet, combined with a reduction of food waste. Elements that are being part of the diet should be sourced in sustainable food production systems, i.e., local and seasonal [5].

According to the Food and Agriculture Organization (FAO) ‘Sustainable diets are 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]

A recent publication [5] examines the benefits and limitations of different types of diets in terms of health and nutrition, affordability and accessibility, cultural (ethical and religious) acceptability, and the environment. This review suggests that flexitarian diets and territorial diets (TDD) (Mediterranean or New Nordic diets for instance) can meet the energy   and nutrition needs of different populations without the need for dietary education or supplementation.

NB : Flexitarianism combine large amounts of plant-sourced foods, low levels of meat but moderate volume of poultry, fish, eggs and dairy, while TDDs are region-specific flexitarian diet that primarily includes seasonal, locally-sourced foods.

Moreover, even if further studies are required to define more precisely optimal sustainable healthy diets (taking into account the 4 pillars underlying these diets), those diets may have a more sustainable impact on the environment than Western diets (especially if diets include locally sourced seasonal foods). They may be more acceptable and easier to maintain than less diverse vegan/vegetarian/pescatarian diets for people transitioning from Western diets to sustainable healthy alternatives.

Nutrient-dense and healthy

A sustainable food is nutritionally safe, dense and healthy, it must prove a good nutrient-density, including a high-quality protein content, as well as fibers and vitamins.

Nutrition density refers to the “concentration of nutrients per amount food or caloric contribution of that food” [6]. It is the amount of nutrients provided by a portion of food, knowing its caloric intake. A nutritionally dense food provides many more nutrients than calories relative to the body’s needs.

The choice of sustainable foods within a varied healthy diet, such as flexitarian diets or TDDs, improves global health by reducing malnutrition and NCDs risk (no-communicable diseases) and nutritive deficiencies, but also by meeting the energy and nutrition needs without the need for dietary education or supplementation [4,5].

Contribute to protect biodiversity, while preserving natural resources

By adopting new food consumption habits on a collective and individual scale, it is now possible to reduce food-related GHG emissions and protect the planet’s natural resources.

Moreover, supporting a healthy and sustainable dietary pattern is one essential way to limit and prevent environmental degradation caused by what ends up on the plate [4].  Indeed, our global food system is today unsustainable because largely based on intensive exporting agriculture, and dependent on phytosanitary products and agricultural fertilizers [4]. The use of such chemicals and deforestation are a main driver of biodiversity loss, both in soil and aquatic ecosystems [4].

“Achieving healthy diets from sustainable food systems for everyone will require substantial shifts towards healthy dietary patterns, large reductions in food losses and waste, and major improvements in food production practices.” – Willett W et al, 2019

Economically accessible and culturally acceptable 

Sustainable food comes from responsible supply chains, valuing short circuits and local seasonal production.

Reducing the transport of goods and food is a major step in handling climate change already in place [5,8]. Buying over short distances limits the energy consumption of transport and the chances are local foods will also cost you less.

Furthermore, direct and seasonal sales from farmers to consumers through new local organizations is the best way to get good prices in a fair trade and educational relationship that reconciles urban citizens and producers [1,8].

Regarding sociocultural aspects, sustainable healthy diets are built considering with the respect of local culture and traditions. Culinary tools, practices and values, even religious and ethical believes regarding the way the food is produced, prepared and cooked, should be taken into account [4,5]. Furthermore, sustainable diets adoption must cut down gender-related impacts, especially with regard to time allocation (e.g. buying and cooking, water and fuel purchase) [4].

4 resolutions for a more sustainable diet

Our food choices may affect the future: thus, by reducing wastage and making healthier food choices, we can cut global GHG emissions by up to 50% [12,13]. In daily life, we can follow these resolutions :

• Reduce the domestic food waste. With a better understanding of use-by dates, a weekly planned menu and proper storage conditions, we can make sure that all the products we buy will be consumed (and our wallet will also thank us).
• Prefer seasonal and locally produced food [4,5]. Locally produced and seasonal fruits and vegetables are often low calories foods, rich in vitamins (A, C and K), minerals (copper, manganese and magnesium) and fibers [9,10]. It is necessary to keep in mind that the GHG Emissions reductions achieved by substituting plant-based foods for animal foods are offset by the environmental impacts of transporting out-of-season fruits and vegetables around the world, especially by plane [5]. Hence the importance of respecting the seasonality of products and ensuring that they are sourced locally as much as possible.
• Limit the intake of added-sugar and ultra-processed foods (so-called “empty calories”). The latter encompass foods containing very low levels of essential nutrients (proteins, vitamins and minerals), in favor of fats and sugars that create an energy excess.
• Add more nuts, seeds, beans, legumes and sprout in the diet. Nuts and seeds stand out for their protein, vitamin E and polyunsaturated fat content. The texture and shape make them the food of choice for balanced, nutritionally rich snacks [9]. In terms of global health and reduction of non-communicable diseases burden, the FAO emphasizes the importance of increasing nuts and seeds consumption [4]. However, although they show several nutritional benefits and a low energy use, the latter are deemed the fourth most water-irrigated foods as they are grown in dry climate regions, mostly in USA [11]. Consequently, their consumption must be reasonable. Beans, legumes and sprouts are plant-based protein sources and support the soil enrichment in nitrogen for the recovery of land they are grown in. [9]

References:

1. Burlingame B, Dernini S. Sustainable diets and biodiversity: Directions and solutions for policy, research and action. Food and Agriculture Organization. 2010.

2. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492.

3. Ritchie H, Roser M. 2019. Land Use. Our World Data.

4. Food and Agriculture Organization of the United Nations; World Health Organization. (2019) Sustainable Healthy Diets, Guiding Principles.

5. Luis A Moreno, Rosan Meyer, Sharon M Donovan, Olivier Goulet, Jess Haines, Frans J Kok, Pieter van’t Veer, Perspective: Striking a Balance between Planetary and Human Health—Is There a Path Forward?, Advances in Nutrition, 2021; nmab139

6. Drewnowski A. et al., Nutrient profiling of foods: creating a nutrient-rich food index, Nutrition Reviews, 2008, 66 (1): 23-39

7. WWF France. Towards a low carbon, healthy and affordable diet. 2018

8. Food and Agriculture Organization of the United Nations. Sustainable Food and Agriculture. [Online].

9. WWF, Future 50 foods. February 2019.

10. Randhawa M et al. (2015) Chapter 18: Green Leafy Vegetables: A Health-Promoting Source. In: Watson RR (ed) Handbook of Fertility. Academic Press.

11. Tom, M.S., Fischbeck, P.S. & Hendrickson, C.T. Energy use, blue water footprint, and greenhouse gas emissions for current food consumption patterns and dietary recommendations in the US. Environ Syst Decis, 2016, 36:92–103

12. Hallström E, Carlsson-Kanyama A, Börjesson P. Environmental impact of dietary change: a systematic review. J Clean Prod. 2015; 91:1-11.

13. Aleksandrowicz L, Green R, Joy EJM, et al. The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: a systematic review. PLoS One. 2016;11(11):e0165797.

14.  Keast DR, et al. Associations between yogurt, dairy, calcium, and vitamin D intake and obesity among U.S. children aged 8-18 years: NHANES, 2005-2008. Nutrients. 2015;7(3):1577-93.

15.  Hess J, Rao G, Slavin J. The Nutrient Density of Snacks: A Comparison of Nutrient Profiles of Popular Snack Foods Using the Nutrient-Rich Foods Index. Glob Pediatr Health. 2017 Mar 30;4:2333794X17698525.

16.  Rolls B., The Ultimate Volumetrics Diet, William Morrow, 2012.

17. Smethers A. & Rolls B., Dietary management of obesity: cornerstones of healthy eating patterns, Med Clin N Am, 2018, 102 : 107-124

18. van Hooijdonk T, Hettinga K, Dairy in a sustainable diet: a question of balance, Nutrition Reviews, 2015; 73 (1): 48–54

19. Drewnowski A, Rehm CD, Martin A, et al. Energy and nutrient density of foods in relation to their carbon footprint. Am J Clin Nutr 2015;101:184–91.

20. FAO, 2010, Greenhouse Gas Emissions from the Dairy. Sector : A life Cycle Assessment, p.13.

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For more information:

1. Short video: How can our diets protect both, human and planet health?
2. Go local for a healthy sustainable diet
3. Q&A about sustainable diets: What would a more sustainable diet mean for you?
4. Q&A about sustainable diets: What is a flexitarian diet or flexitarism?
5. Conference by Franz Kok – ASN, Baltimore, 2019 – Dairy & yogurt as part of sustainable diets
6. Conference by Adam Drewnowski – ICD Granada, 2016 (Can yogurt be part of a sustainable healthy diet?)

A recently published review mentions that a global switch to Flexitarian and Territorial Diversified Diets may be a practical and affordable way to reduce the impact of our diet on the health of the planet …

These diets are rich in plants, with moderate amounts of poultry, dairy and fish and low levels of red meat, highly processed foods and added sugars. Territorial Diversified Diets are flexitarian-style diet that includes high intakes of seasonal and locally produced foods. In addition, these types of diet may also improve our health by helping to reduce the risk of nutrition-related diseases.

Also, compared to vegan and vegetarian diets, consuming these mostly plant-based diets with small amounts of animal products can help to easily meet recommended nutrient intake without the need for nutrient supplements, fortified foods, or professional advice for diet planning.

Following a mostly plant-based diet has many benefits…

These dietary patterns have been associated with lower risk of developing non-communicable diseases.

Flexitarian diets can better meet the nutritional needs of adult women, who have higher needs for certain nutrients.

For pregnant and breastfeeding women, Flexitarian and Territorial Diversified Diets are also considered ideal because they provide more fibers, high quality protein, vitamins and minerals than solely plant-based diets. These diets also help to better support the nutrient needs of breastfeeding women that are required by infants to ensure a healthy development throughout life.

And to prevent the risk of nutritional deficiencies, special attention needs to be given to children and adolescents to ensure that vegan and vegetarian diets meet their needs for growth and development.

Flexitarian and Territorial Diversified Diets have also been associated with better fitness, improved cognition and longevity among the elderly. While they are also likely to benefit from increased dairy and fortified plant-sourced drinks consumption, the inclusion of moderate amounts of eggs and small amounts of meat will help maintain vitamin B12 levels.

Flexitarian and TDD also include a diverse range of foods that help to increase our microbiome diversity, and such diversity can be further increased through the consumption of probiotic and fermented foods.

Adoption and maintenance of healthy sustainable diets will require attention, professional advice, guidance and research, but with better practices, we can ensure a better future for ourselves, our family and our planet.

Source: Moreno LA, Meyer R, Donovan SM, Goulet O, Haines J, Kok FJ, Van’t Veer P. Perspective: Striking a Balance between Planetary and Human Health: Is There a Path Forward? Adv Nutr. 2021 Nov 27;13(2):355–75. 

What we eat has a major impact on our health and the health of our planet. In order to qualify as sustainable and healthy, a diet must meet several criteria of health, economic, environment and social issues (1). With these elements in mind, let’s take a leap from theory to real life and take a closer look at the most common different diets: what are, for each of them, the benefits and limits in terms of health, social, economic and environment?

Discover, through this infographic, a detailed review of 6 common diets and their impacts on human and planetary health(3).

The Western Diet

The Western Diet is an omnivorous diet that includes all types of meat, fish/shellfish, dairy, eggs, honey, insects, and plant-sourced foods (e.g., fruits, vegetables, grains, pulses, legumes, nuts, seeds, tubers, fungi, algae) in any ratio. The Western diet is however characterized by high intakes of animal-sourced and processed foods and lower-than-recommended intakes of plant-sources foods (3).  It is recommended to shift from this type of diet to more sustainable healthy diets, incorporating more plant-based foods.

The Flexitarian Diet

The Flexitarian diet is an omnivorous diet that includes primarily plant-sourced foods (e.g., fruits, vegetables, unrefined grain, legumes, nuts, and seeds), moderate amounts of poultry, dairy and fish, and low amounts of red meat, highly processed foods and added sugar. The Flexitarian diet is ideal for people wishing to transition from a Western-style diet to a more sustainable healthy diet ; or for population without religious, cultural or ethical constraints who wish to follow a sustainable healthy diet, with a moderate amount of animal food products in order to meet their recommended nutrient intakes.

The Territorial Diversified Diet (TDD)

A Territorial Diversified Diet (TDD)  is a flexitarian-style diet that includes high intakes of seasonal, locally produced foods. Examples are the Mediterranean diet or the New Nordic diet.

Like the Flexitarian diet, the TDD is suitable for people wishing to transition from a Western-style diet to a more sustainable healthy diet, but who might struggle to maintain more restrictive diets, such as vegan, vegetarian and pescatarian diets. Also, these diets represent a more sustainable option, by focusing on regionally- or seasonally-available foods.

The Pescatarian Diet

A pescatarian diet is a vegetarian diet that excludes meat, insects, and gelatin, but includes plant-sourced foods, dairy and eggs, fish and shellfish. Pescatarian diets are good options for people who have constraints when it comes to following vegan, vegetarian and flexitarian diets, but also wish to switch to a healthier dietary pattern, for they are more inclusive towards different types of foods. They are rich in n-3 fatty acids and iron, especially essential for women of reproductive age. However, marine ecosystems are the same as others, meaning that fish stocks should be taken care of and overfishing needs to be controlled to maintain sustainability.

The Vegetarian Diet

Vegetarian diets are mainly plant-sourced foods, but depending on the type may include dairy and eggs. It excludes meat, seafood, insects, and gelatin. A Lacto-Ovo-Vegetarian diet includes dairy and eggs. Lacto-vegetarian diets include dairy products, but not eggs and Ovo-vegetarian diets include eggs, but not dairy.

Vegetarian diets can be adopted by people wishing to transition from a Western diet to a sustainable healthy diet; who might struggle to maintain a vegan diet or have religious, cultural or ethical beliefs that exclude flexitarian diets. Nutritional guidance is encouraged to ensure meeting recommended nutrient intakes.

The Vegan Diet

The vegan diet excludes all animal products, including meat, fish and shellfish, insects, gelatin, eggs, dairy, and honey. It can be suitable for people switching for a sustainable healthy diet and who have religious, ethical and social constraints that prevent them from consuming any kinds of animal products. Nutritional guidance is encouraged to ensure meeting recommended nutrient intakes.

The “historical” Western-style diet has been implicated in increased risks of obesity and non-communicable diseases and recent recommendations (1,2) favor adoption of diets richer in plant-based foods (Flexitarian, TDD or plant-based diets). On the other hand, traditional plant-based diets (vegan/vegetarian/pescatarian diets) are consumed by large numbers of people who wish to reduce their intake of animal-sourced foods. Compared with western diets, those diets can reduce the risk of obesity, NCDs and premature mortality while reducing the impact of food production on the environment. However, plant-based diets, particularly vegan diets, can increase the risk of nutritional deficiencies.

The need to move towards sustainable diets for the health of the planet is clear, but adoption of more sustainable, healthy diet must balance the individual’s personal feelings, tastes, economic and social constraints. Fortunately, there are many options for individuals and families to choose from.

Sources:

(1) FAO/WHO – Sustainable healthy diets: guiding principles – Oct 2019

(2) Willett W, Rockstrom J, Loken B, Springmann M, Lang T, Vermeulen S, Garnett T, Tilman D, DeClerck F, Wood A, et al. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet 2019; 393(10170):447-92.

(3)  Moreno LA, Meyer R,  Donovan SM, Goulet O, Haines J,  Kok FJ, van‘t Veer P. Perspective: Striking a balance between planetary and human health: Is there a path Forward?  Advances in Nutrition 2021; nmab139. doi: 10.1093/advances/nmab139