KEEPING IT GREEN – EATING FOR BODY AND PLANET

THE ANIMAL FOOD DILEMMA 
Meat and dairy products are valuable sources of nutrition yet a recent report by Greenpeace recommends limiting meat intake to 300g per week and dairy intake to 630g per week to lessen our environmental footprint. They say this would reduce global consumption of animal products by 50% by 2050. However, they did not have a nutrition expert involved so how can we be sure this advice supports good health? How do we reconcile the nutritional value of animal foods with their environmental footprint? We decided to delve deeper into the animal food dilemma.

 
What is the most sustainable diet? 
Meat has the greatest environmental footprint followed by dairy and then plant-foods. This is because livestock farming requires more land and water; and animals produce more green house gas (GHG) emissions compared to plant foods. You may think veganism (eating no animal products at all) is the most sustainable solution to feed our growing global population but you may be surprised to hear that it’s not, because growing crops doesn’t utilise all types of land. For example, some land is useless for growing fruits and vegetables but can be used for dairy farming or livestock grazing. In fact, a vegetarian diet including dairy products (lacto-vegetarian) has been identified as the most sustainable diet.

Eat a diet that is mostly plants, but some animal foods can be included in your diet and still be sustainable.

How much meat do you need?
In grappling with the animal food dilemma, we need to know how much we need – not want or crave, but actually need – for good health. National dietary recommendations are a good place to start. Meat is part of the ‘meat and protein alternatives’ group that includes red meat, white meat, fish, eggs and plant-based alternatives like pulses, legumes, nuts and seeds.

The US Dietary Guidelines recommend 5-6.5 ounces (around 140g-185g) of meat or protein equivalents per day for a sedentary person.

The Australian Dietary Guidelines recommend 2-3 ‘serves’ of meat or alternatives per day, where one serve is:

• 65g of cooked red meat (100g raw); 
• 80g cooked poultry (100g raw); 
• 100g cooked fish (115g raw); 
• 2 eggs; 
• 1 cup (150g) cooked legumes (lentils, chickpeas, beans); 
• 170g tofu; 
• or 30g of nuts or seeds. 

 If you do the math, both countries are recommending around 1300g (45oz) of meat (or equivalent) per week, which seems a lot more than the 300g limit Greenpeace is recommending, but of course not all serves from this group need to be meat. The Australian guidelines recommend limiting your cooked red meat intake to 455g per week and including plant-based foods in the mix. And remember smaller animals such as chickens and pigs, and wild animals such as deer, bison and kangaroo all have a smaller environmental footprint than cattle.

The question of how much meat we can get away with eating and still look after our health and the environment is hotly debated and depends on a myriad of factors including: location/region, climate, production method, land and water use, feed type, animal genetics, waste management, supply chain efficiency, transport and wastage. We as citizen-eaters can help by eating animals ‘nose-to-tail’ (not just our favourite bits) and not wasting any because throwing animal foods in the bin just adds insult to injury (it wastes the already significant environmental costs in producing it).

Enjoy a variety of protein sources including plant sources but limit meat intake – especially from large, high eco-footprint animals to around 400g a week, or two meals. Whatever you do, don’t waste a skerrick of food, especially animal food. 

How much dairy do you need? 
While Greenpeace recommend no more than 630g dairy food a week, Australian and US dietary guidelines recommend 2-3 serves of dairy products (or equivalent), or 500-750g a day of dairy milk.

One serve of dairy is:

• 1 cup of milk or fortified soy milk; or 
• 40g cheese; 
• 200g yoghurt; 
• 100g almonds; 
• 100g firm tofu with calcium 

The dairy food group is a good source of many nutrients including calcium, Vitamin D and Vitamin B12. While you could meet these dietary requirements using only plant-based foods it is more difficult and you’ll probably need supplements or fortified foods. For example, calcium is available in foods such as almonds, however you would need to eat more than 3 handfuls of almonds (100g) to get just 1 serve of dairy alternatives. If you choose plant-based ‘milks’, choose one with added calcium.

Why is there conflicting advice? 
Greenpeace’s advice to consume no more than 300g of meat and 630g dairy products per week appears to conflict with both Australian and US national dietary guidelines, although it doesn’t have to if we chose more plant-based alternatives within the meat and dairy food groups. As Greenpeace correctly points out, you can meet your nutritional requirements with a vegetarian diet or vegan diet supplemented with Vitamin B12. However, there are still lingering nutrition questions we need to answer. For example, which groups (pregnant women, children, athletes, young women, teens?) are likely to experience nutritional shortfalls if meat and dairy are removed or limited from diets? How do we ensure those with higher needs have them met in an animal-food constrained world? If we are to solve the dilemma of animal foods, we need collaboration between environmental scientists and nutrition scientists and dietitians to ensure advice is evidence-based, and our sustainable diets are enjoyable.

The animal food dilemma in a nutshell: 

• Eating less meat reduces your environmental footprint, but you still need to meet your nutritional needs – include healthy plant-based meat and dairy alternatives such as nuts, seeds, legumes, fortified plant ‘milks’ and tofu. 
• If you eat meat make it a side show rather than the main attraction on your plate – fill half your plate with vegetables, a quarter with grains (or starchy vegetables) and limit meat to a quarter of your plate. 
• Replace some of your meat with plant proteins. For example, try adding lentils to your spaghetti Bolognese, burgers, meatloaf or casseroles; and adding chickpeas, tofu or nuts to curries, soups and salads. 

Thanks to Rachel Ananin AKA TheSeasonalDietitian.com for her assistance with this article.

    
Nicole Senior is an Accredited Nutritionist, author, consultant, cook, food enthusiast and mother who strives to make sense of nutrition science and delights in making healthy food delicious.  Contact: You can follow her on Twitter, Facebook, Pinterest, Instagram or check out her website.