Professional Documents
Culture Documents
Sources: Ranganathan, J. et al. 2016. “Shifting Diets for a Sustainable Food Future.” Working Paper, Installment 11 of Creating a Sustainable Food Future.
Washington, DC: World Resources Institute. Accessible at http://www.worldresourcesreport.org; Theresa M Marteau et al. BMJ 2015;351:bmj.h5863
2. Diet trends are of varying quality
Countries in which consumers spend less Countries in which consumers spend more
than 15% of income on food expenditures than 30% of income on food expenditures
Denmark Nigeria
Germany Kenya
Austria Cameroon
Australia Kazakhstan
Ireland Algeria
Canada Philippines
Switzerland Pakistan
United Kingdom Guatemala
Singapore Azerbaijan
USA Turkmenistan
0.0 2.0 4.0 6.0 8.0 10.0 12.0 0 10 20 30 40 50 60
Source: Ranganathan, J. et al. 2016. “Shifting Diets for a Sustainable Food Future.” Working Paper, Installment 11 of Creating a
Sustainable Food Future. Washington, DC: World Resources Institute. Accessible at http://www.worldresourcesreport.org
Part 2: The
implications
of our diet
choices
Is America’s diet healthy?
Source: Springmann, M., Clark, M., Mason-D’Croz, D., Wiebe, K., Bodirsky, B.L., Lassaletta, L., De Vries, W., Vermeulen, S.J., Herrero, M., Carlson, K.M., Jonell, M., Troell, M., DeClerck, F.,
Gordon, L.J., Zurayk, R., Scarborough, P., Rayner, M., Loken, B., Fanzo, J., Godfray, H.C.J., Tilman, D., Rockström, J., Willett, W., n.d. Options for keeping the food system within
environmental limits. Nature. doi:10.1038/s41586-018-0594-0
Is America’s diet sustainable?
Source: FAO Stat 2018; GlobAgri model with source data from FAO, depicted by Ranganathan et al. 2016. Width of bars represents region’s
population; WRI Creating a Sustainable Food Futures 2018 Report
Is America’s diets equitable?
Property value Healthy eating index
Source: Drewnowski, A., Aggarwal, A., Cook, A., Stewart, O. and Moudon, A.V., 2016. Geographic disparities in healthy eating index scores
(HEI–2005 and 2010) by residential property values: findings from Seattle obesity study (SOS). Preventive medicine, 83, pp.46-55.
Where to
implement to
promote healthy
diets
Source: Springmann, M., Clark, M., Mason-D’Croz, D., Wiebe, K., Bodirsky, B.L., Lassaletta, L., De Vries, W., Vermeulen, S.J., Herrero, M., Carlson, K.M., Jonell, M., Troell, M., DeClerck, F.,
Gordon, L.J., Zurayk, R., Scarborough, P., Rayner, M., Loken, B., Fanzo, J., Godfray, H.C.J., Tilman, D., Rockström, J., Willett, W., n.d. Options for keeping the food system within
environmental limits. Nature. doi:10.1038/s41586-018-0594-0.
Price, quality, and taste
are important to consumers
Source: The International Food Information Council (IFIC) Foundation’s 2018 Food and Health Survey https://foodinsight.org/wp-content/uploads/2018/05/2018-FHS-Report-FINAL.pdf
Sustainable Alternatives & Reformulations
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