Guidelines Dietary - Eat For Health

Appendix GFood, nutrition and environmental sustainabilityG1Key messagesOverconsumption is unsustainable• Avoid overconsumption—Overconsumption of foods and drinks involves greater use of natural resources andputs more pressure on the environment, including increased disposal of waste food and packaging. 1040-1043• Maintain a healthy weight—It is estimated that an overweight population has a greater environmental impactthan a normal weight population because they have a higher food (energy) intake – 19% more food energy isrequired for a population with an obesity prevalence of 40% than for a population with an obesity prevalenceof 3%. 1044• Choose foods for health and sustainability—Dietary patterns in line with the recommendations in theseGuidelines – eating nutrient-dense foods and limiting consumption of discretionary foods high in saturated fat,added sugars and added salt – provide health benefits and reduce the environmental impact associated withfoods. 153,1045,1046• Plan meals and shopping—Planning meals and food purchases and moderating the size of food portions canassist with avoiding overconsumption. Pre-shop planning, including checking cupboards, refrigerators andfreezers before shopping 1047 is economical and reduces food waste from spoilage. 1040,1046• Conserve water and energy—If individuals seek further advice on sustainable food preparation, healthprofessionals may encourage conserving water and the appropriate use and maintenance of energy-efficientappliances, and provide practical tips on reducing the use of natural resources when preparing foods (e.g. onlyusing the oven when more than one item requires this cooking method). 1047-1049Food wastage and food safetyStore foods appropriately—Decreasing food waste can substantially reduce the environmental impact of foodand has financial benefits for households. 1050,1051 Food wastage (not including packaging) accounts for about 10%of food purchased. 1052 The appropriate storage of foods avoids the unnecessary use and degradation of naturalresources. 1047Dispose of food waste appropriately—Most household food waste that enters landfills can be composted ormulched. The use of composting bins, worm farms or chicken runs promotes the recycling of nutrients backinto the home garden. 1040Keep food safely—Correct handling of food during all stages of its preparation and storage, including temperaturecontrol, is critical in ensuring food safety and preventing wastage. 1047 Most bacteria can multiply at temperaturesbetween 5°C and 60°C but a few pathogenic bacteria multiply at temperatures at or below 5ºC. 953 Date markingprovides a guide on the shelf life of food in terms of quality and safety: 943• use-by date indicates how long a food can be expected to remain safe, provided it has been stored accordingto any stated storage conditions and the package is unopened• best-before date indicates the length of time a food should keep before perceptible changes in quality occur.Select foods with appropriate packaging and recycle—Appropriate packaging protects food products throughtransit and storage, thereby reducing food waste. Packaging that is more than is required to preserve food andensure food safety places higher demands on natural resources. 1042,1047 Drinking tap water rather than bottledwater decreases production and disposal of plastic bottles. Choosing biodegradable or recyclable packagingreduces the amount of waste entering landfill.Eating seasonallyEat fruit and vegetables that are currently growing in the given climate—This can assist with lessening pressureon the food supply by potentially reducing processing, distribution and storage. 1040 However, consumers mayrequire advice from health professionals as to which fruits or vegetables are in season and also the challengesassociated with avoiding ‘year-round’ produce. 1053Focus on nutritional value—Some fruit and vegetables may look imperfect but are still nutritionally valuable. 1054130EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council