Sustainable Diets Research Articles

Longitudinal changes in income are associated with the healthiness and sustainability of foods purchased in Mexican households.

To estimate the within-households association between change in income over time and food purchases in a national panel of households. The need to shift towards healthy and sustainable diets is widely recognized, thus the importance of identifying the factors that influence food purchase decisions. Longitudinal observational study; for each of the 33 food items queried, we ran a conditional logistic fixed-effect regression model to evaluate the association between change in income per-capita and food purchases (yes/no) during the past week, adjusted by covariates. Mexican Family Life Survey. 6,008 households that participated in the survey for at least two of the three available waves of study (2002, 2005, and 2009). Within-households, the odds ratio (95% CI) of purchasing the food in the past week for an increase in 1 SD of income was 1.09 (1.02, 1.16) for rarer fruits (other than bananas, apples, and oranges); 1.11 (1.04, 1.18) for beef; 1.06 (1.00, 1.13) for canned tuna/sardines; 1.09 (1.02, 1.18) for fish/shellfish; 1.08 (1.02, 1.16) for discretionary packaged products, and 1.15 (1.08, 1.23) for soft drinks. There were some differences by urban/rural area or SES; mainly, those with lower SES had increased odds of purchasing the food item in more cases (10 out of 33 food items). households' income growth can have mixed effects on the healthiness and sustainability of food purchases. Public policies to improve the food environment and nutrition education are necessary to enhance the positive and counteract the negative effect of income.

Association between habitual adherence to the planetary-health diet and mortality and major chronic disease risk among UK Biobank participants.

Association between habitual adherence to the planetary-health diet and mortality and major chronic disease risk among UK Biobank participants.

Gender and healthy eating attitude strongly predict sustainable food literacy among Turkish young adults, while Mediterranean diet adherence shows only weak correlation

BackgroundSustainability is the main concept shaping Turkey’s development plans. Adherence to healthy and sustainable diets can significantly contribute to development goals. Based on the sustainability agenda, we aimed to determine the level of sustainable food literacy among adults. We also evaluated the effect of Mediterranean diet adherence and healthy eating attitude on sustainable food literacy.MethodsA survey form containing scales for sustainable food literacy (SFLS), adherence to the Mediterranean diet (MEDAS), and attitudes toward healthy eating (ASHN) was administered to 319 Turkish adults aged 19–40.Results40% of individuals have a low SFLS score, while 55% have a low MEDAS score. Gender affects SFLS scores, with men scoring lower (β = −0.31, p < 0.001). ASHN scores positively affect SFLS scores (β = 0.51, p < 0.001). Individuals’ SFLS scores are weakly positively correlated with MEDAS scores (r = 0.14, p = 0.013).ConclusionFemale gender and positive nutritional attitudes are major predictors of sustainable food literacy. Educational programs should be instituted to redefine gender roles, promote male engagement in environmental sustainability through the equitable distribution of domestic tasks, and positively influence individuals’ attitudes toward healthy eating. The observation that persons possessing high sustainable food literacy do not completely conform to the Mediterranean diet underscores the necessity to identify and address the issues beyond knowledge that hinder adherence to this dietary regimen through policy interventions.

Diet in Pregnancy: A Review of Current Challenges and Recommendations. A British Nutrition Foundation Briefing Paper.

Pregnancy is a crucial period during which maternal nutrition, weight and lifestyle behaviours have a direct impact on both maternal and fetal health. This briefing paper describes dietary and lifestyle recommendations for women during the preconceptional period and throughout pregnancy, identifying specific factors that can be modified to improve health outcomes for both mother and child. It considers key areas such as nutrient intakes, supplementation, food safety and weight management, and highlights how dietary choices can help reduce the risk of common pregnancy-related conditions. Despite widespread recognition of the importance of a healthy, balanced diet, many women in the UK fall short of recommended intakes for important nutrients, including iron, folate, iodine and vitamin D. These shortfalls are particularly evident among nutritionally vulnerable groups, such as teenagers, women from lower-income households and those experiencing food insecurity; such groups may face barriers to accessing healthy foods and adhering to supplementation guidance. An increasing interest in plant-based diets presents an opportunity to consider a range of dietary patterns that support both maternal health and environmental sustainability. However, such shifts must be carefully managed to ensure adequate intake of nutrients commonly found in animal products, such as vitamin B12, iron, iodine, calcium and long-chain fatty acids. Rates of overweight and obesity among women of childbearing age remain high, reflecting trends in the general population and contributing to growing concern about maternal obesity. Maintaining a healthy weight before and during pregnancy plays a key role in supporting maternal and fetal wellbeing. Both insufficient and excessive weight gain are associated with elevated risks of complications. Excessive weight gain during pregnancy is associated with an increased risk of developing gestational diabetes, hypertensive disorders such as pre-eclampsia, preterm birth and a greater likelihood of long-term obesity in both mother and child. Supporting women to achieve and maintain a healthy weight in the periconceptional period and throughout pregnancy is therefore a public health priority. The antenatal period presents a unique window of opportunity to promote healthier and more sustainable eating patterns, as women are often highly motivated to improve their health and are in more regular contact with healthcare professionals at this time. Yet, research indicates that many women are unaware of dietary recommendations or receive inconsistent advice. To fully harness this opportunity, healthcare providers must be equipped with culturally appropriate, accessible and evidence-based resources to support perinatal conversations around diet, supplementation, physical activity and body weight. Providing appropriate support during the periconceptional and early pregnancy period is essential to addressing health inequalities, improving long-term wellbeing and positively influencing the health of future generations.

Personal Values for Sustainable Eating: A Preliminary Investigation of a Value-Based Planned Behavior Model

Background/Objectives: The adoption of sustainable eating behaviors is not only crucial for environmental health but also has significant implications for individual health outcomes. A deeper understanding of the psychological determinants underlying such changes is needed. The Theory of Planned Behavior (TPB) has been widely used to understand the psychological factors influencing health behaviors, including dietary choices. Recent advances suggest integrating additional psychological constructs, such as personal values, to enhance TPB’s predictive power and the effectiveness of related behavioral interventions. Methods: A novel Food-Related Personal Values Questionnaire (FRPV-Q) was developed based on Schwartz’s circumplex model of basic values, and the role of these food-related personal values within an enhanced TPB framework was tested. Statistical analyses were conducted to explore the structure of the questionnaire. Results: Three components were identified within the FRPV-Q: Openness, Health and Security, and Autonomy (Kaiser–Meyer–Olkin test = 0.576). The regression analyses highlighted the potential role of personal values in predicting sustainable eating behaviors (adjusted R2 = 0.318). Specifically, an orientation toward autonomy, hedonism, and self-directionality appeared to hinder the adoption of sustainable food choices, while an orientation toward health, security, and openness to novelty was found to promote more sustainable dietary choices. Conclusions: The results offer preliminary insights into the role of personal values in food-related behaviors. Future research aimed at understanding and promoting pro-environmental food-related behaviors should rigorously investigate the topic. Carefully tailored value-based psychological interventions may prove beneficial for the general population in the promotion of sustainable dietary lifestyles.

Risk-benefit assessment in food Systems: Towards personalized nutrition and sustainable diets

Risk-benefit assessment in food Systems: Towards personalized nutrition and sustainable diets

Exploring attitudes towards healthy and sustainable diets: a Q-methodology study

Exploring attitudes towards healthy and sustainable diets: a Q-methodology study

16S rRNA gene amplicon sequencing for microbiota analysis of rumen fluid, feces, and milk of Sarda sheep fed different content of alfalfa hay (Medicago sativa).

16S rRNA gene amplicon sequencing for microbiota analysis of rumen fluid, feces, and milk of Sarda sheep fed different content of alfalfa hay (Medicago sativa).

The food environment through the eyes of adolescents: exploring socioecological factors and opportunities for healthy and sustainable food choices

BackgroundAlthough it is evident that current food environments do not facilitate healthy and sustainable diets, it is still largely unknown how adolescents navigate their food environments during the school week. This study explored how adolescents, in rural and urban areas, interact with their food environment, the factors influencing this interaction and the opportunities they perceive to get healthy and sustainable food.MethodsA mixed-methods study was conducted among 305 adolescents, aged 12–16, of which 54% identified as female, 43% as male, and 3% as non-binary or other. Adolescents from 13 classes at four Dutch secondary schools in rural and urban areas participated. Participants completed a questionnaire and a food environment mapping assignment. Next, 50 focus groups were conducted with 5–8 participants each. Questionnaire and assignment data were analysed using descriptive statistics. Focus groups were analysed inductively, through a thematic analysis, to identify socioecological factors influencing adolescents’ interaction with their environment.ResultsOf all food outlets, adolescents marked their home (n = 305), the supermarket (n = 268), and the school canteen (n = 194) as the most visited locations to obtain food during a school week. The home was perceived as a safe and pleasant place to eat, as well as a place where healthy and sustainable food is available and consumed. In out-of-home settings, adolescents perceived more freedom to make their own choices and fewer adolescents indicated that they obtain healthy and sustainable food themselves. Focus groups revealed 18 factors underlying adolescents’ food choices in their environment, including the need for autonomy, the social function of food among peers, the influence of caregivers, the importance of a diverse and appealing food offer, and the price of food. Differences between rural and urban areas were mainly found in the presence and use of fast-food outlets and delivery services.ConclusionsWhile navigating the food offer in their homes, schools and other food outlets, adolescents balance more healthy and sustainable food choices at home with more autonomous, but less healthy and less sustainable, choices outside of their homes. To support adolescents in making more healthy and sustainable choices, environments in and around schools should be designed to promote healthy and sustainable options that are affordable, while also facilitating a social mealtime and giving adolescents space to express autonomy in their food choices.

SISTEMAS ALIMENTARES SUSTENTÁVEIS: ESCOLHAS E PRÁTICAS ALIMENTARES COMO ESTRATÉGIAS AMBIENTAIS

Recommendations for healthy eating need to include sustainability as one of its main dimensions. Healthy food must be related to a food system that is economically viable, environmentally sustainable and socially fair, encompassed by a sustainable diet. Actions that promote the sustainability of food systems and ensure that future generations enjoy natural resources, which are currently being depleted, are an emerging corrective form. This article discusses sustainable and globalized food systems and the challenges faced today in protecting planetary health.

Shaping sustainable healthy diets discourse on Facebook: A multi-region investigation of urban stakeholders' communication, social networks and public engagement

Shaping sustainable healthy diets discourse on Facebook: A multi-region investigation of urban stakeholders' communication, social networks and public engagement

Meat attachment or health awareness? Understanding the factors influencing the consumption of local red meat in Italy

The literature suggests that consumers who purchase local foods tend to maintain more sustainable and healthier diets and are more likely to engage in fitter lifestyles. While this holds true for many local food products sold through short supply chains (such as eggs, milk, fruits, and vegetables), the role of a widely debated food like local red meat remains unclear. Specifically, it is uncertain whether health-related attitudes and justifications for meat consumption vary based on the frequency of red meat consumption among consumers of local red meat. This study aims to examine the influence of health attitudes and meat attachment on local red meat consumption among Italian consumers, differentiating between those who consume red meat within and those who exceed the World Health Organization's recommended nutritional guidelines. A stratified sample of 1135 Italian red meat consumers responsible for household food purchases was used for this analysis. To assess the data, a logistic regression model with robust standard errors was applied. The findings indicate that health attitudes drive consumer behaviour regardless of the overall quantity of meat consumed. However, only consumers with low meat consumption tend to justify their consumption of local red meat, while justifications for meat consumption decrease as meat intake increases. This study contributes to a deeper understanding of the local red meat market and provides valuable insights for companies to tailor their marketing strategies and product value propositions to consumer perceptions. Additionally, the findings can inform policymakers in designing interventions aimed at reducing excessive meat consumption.

Exploring the complexity of sustainable and healthy diets

Exploring the complexity of sustainable and healthy diets

Following the Food Consumption Footprints of Adults and the Elderly Around the World: A Systematic Review.

The search for sustainable food production and consumption is increasing globally. Sustainable diets capable of promoting human and environmental health are widely promoted by governmental and nongovernmental organizations to contribute to the achievement of food and nutritional security and the health of people and the planet. The published literature on the environmental footprint of food consumption by adults and the elderly around the world was reviewed. A systematic search was carried out of the Web of Science, PubMed, LILACS, MedLine, and Science Direct databases. Review studies, studies with theoretical diets, scenario studies without presenting the current diet, and projections were excluded. The inclusion criteria were population-based studies that quantified the environmental footprints of food consumption by adults and the elderly. The main characteristics of the study and the risk of bias were extracted independently by 2 researchers. A total of 3243 articles were obtained, of which 30 were included for synthesis according to the established eligibility criteria. The primary environmental footprints of consumption by adults and the elderly were carbon, water, land use, and energy. Adult men had higher environmental footprints than the other groups. There is no standardization in the data sources used to measure footprints, and the boundary of the food system considered in the analysis was generally from primary production to retail. Studies that considered the stages of food preparation and food waste in households obtained higher footprint values but presented more significant challenges in their realization. The findings of this research demonstrate the challenges and possibilities in the field of research into the environmental footprint of food consumption and the relevance of this portrait in the quest to promote healthy and sustainable food systems.

Association Between Adherence Levels to the EAT-Lancet Diet in Habitual Intake and Selected Gut Bacteria in a Mexican Subpopulation

The EAT-Lancet diet is an outstanding model of a healthy, environmentally sustainable diet. However, its effects on the gut microbiota remain poorly explored. This study assessed the asso-ciation between adherence to the EAT-Lancet diet in habitual intake and the relative abundance of selected gut bacteria in a Mexican subpopulation. Fifty-four young adults (18–35 years) completed a validated Food Frequency Questionnaire (FFQ) and were nutritionally assessed. Participants were grouped into low, moderate, and high adherence levels to the EAT-Lancet diet. Blood samples were analysed for glucose and lipid profiles, and gDNA from faecal samples was analysed using Real-time qPCR to quantify gut bacteria. While no significant differences in bacterial abundance were observed across adherence levels, correlations emerged with increased adherence. Notably, Bifidobacterium negatively correlated with beef and lamb intake (rho −0.5, p < 0.05), and Akkermansia muciniphila negatively correlated with fish intake (rho −0.8, p < 0.05). Bilophila wadsworthia positively correlated with triglycerides, while Prevotella copri and Faecalibacterium prausnitzii negatively correlated with body fat and blood pressure, respectively. In addition, a non-significant trend toward a higher abundance of Firmicutes, Akkermansia muciniphila, and Prevotella copri was observed in the high-adherence group, whereas Lactobacillus tended to be more abundant in participants with low and moderate adherence. These findings suggest that adherence to the EAT-Lancet diet modulates gut microbiota composition. However, further controlled interventional studies are needed to confirm these effects and their implications for human health.

Sustainable Plant-Based Diets and Food Allergies: A Scoping Review Inspired by EAT-Lancet

Background: The escalating prevalence of food allergies, alongside the global call for environmentally sustainable dietary transitions, has drawn attention to plant-based dietary models—particularly those inspired by the EAT-Lancet Commission. These frameworks not only reduce reliance on animal-sourced foods, benefiting planetary health, but may also play a role in modulating immune tolerance and allergic responses. Methods: This scoping review followed PRISMA guidelines and included 53 peer-reviewed studies published between 2000 and 2024, retrieved from PubMed, Scopus, and Google Scholar. Eligible articles were classified into two thematic domains: prevention of food allergy onset (n = 31) and modulation of allergic symptoms in sensitized individuals (n = 22). Included studies comprised randomized controlled trials (n = 6), observational studies (n = 17), systematic reviews and meta-analyses (n = 11), and narrative/scoping reviews (n = 19). Results: Sustainable plant-based diets were consistently associated with a lower incidence of allergic sensitization and reduced symptom severity. These effects were partly due to the exclusion of common allergens (e.g., dairy, eggs, and shellfish) but more importantly due to immunomodulatory mechanisms. Fermentable fibers can enhance short-chain fatty acid (SCFA)-producing bacteria (e.g., Faecalibacterium prausnitzii), elevating butyrate and acetate levels, which interact with G-protein-coupled receptors 43 and 109A (GPR43 and GPR109A) to induce regulatory T cells (Tregs) and reinforce epithelial integrity via tight junction proteins such as occludin and claudin-1. Polyphenols (e.g., quercetin and luteolin) can inhibit Th2-driven inflammation by stabilizing mast cells and downregulating IL-4 and IL-1. Conclusions: Following sustainable dietary guidelines such as those proposed by the EAT-Lancet Commission may confer dual benefits: promoting environmental health and reducing the burden of allergic diseases. By emphasizing plant-based patterns rich in fiber and polyphenols, these diets support microbiota-mediated immune education, mucosal barrier function, and immunological tolerance. When properly supervised, they represent a promising tool for allergy prevention and symptom management. Larger randomized trials and long-term population studies are needed to confirm and operationalize these findings in clinical and public health contexts.

Author response of: A climate action intervention boosts 10 pro-environmental psychological triggers, increases climate advocacy and sustainable eating, and supports climate education behaviors. Round#1

Author response of: A climate action intervention boosts 10 pro-environmental psychological triggers, increases climate advocacy and sustainable eating, and supports climate education behaviors. Round#1

What do stakeholders understand of the links between diet and terrestrial biodiversity loss? A systematic review of the literature

Abstract The topics of biodiversity loss and dietary impact have received extensive individual scrutiny within the scientific community. However, there is a notable gap in understanding the level of awareness among stakeholders regarding the impact of dietary choices on biodiversity. Using a systematic review approach, this paper will identify how different stakeholders perceive and engage with the interconnected dynamics of biodiversity conservation and dietary choice. Following systematic processes, 26 articles were identified as suitable for inclusion in a qualitative synthesis. Results delineated four distinct stakeholder categories: consumers, Indigenous populations, producers and policymakers, each with a unique understanding of the relationship between biodiversity and diet. This variation is more pronounced in regions where food sourcing is more closely linked to local environmental conditions and reflects cultural identities. In developed countries, consumer behaviour tends to prioritise individual autonomy in dietary choices, posing significant implications for biodiversity conservation. Indigenous communities view themselves as essential elements of the environment, upholding collective culture, emphasising community, heritage and shared values in conservation efforts. Producers play a critical role in preserving terrestrial biodiversity through informed land management decisions, and policymakers lead by enacting policies aligned with conservation goals and discontinuing harmful subsidies. This systematic review reveals a strong consensus among stakeholders on the critical link between biodiversity and dietary practices, highlighting the importance of traditional food systems, consumer education and policy support in promoting sustainable diets that protect biodiversity. Read the free Plain Language Summary for this article on the Journal blog.

Taxes to red and processed meat to promote sustainable and healthy diets in Mexico

BackgroundConsumption of red and processed meat is above sustainable and healthy dietary targets in Mexico. Policies to promote greater adherence such as taxing meat are needed to reduce consumption. Here, we evaluated how price increases to red and processed meat could shift consumption for meat as well as other key food groups.MethodsUsing data from the Mexican National Household Income and Expenditure Survey (2018, 2020, 2022), we estimated own- and cross-price elasticities of demand for 10 food groups. These were used to predict changes in quantity demanded of each food group according to price increase scenarios.ResultsPrice increases to meat increased demand for substitutes such as fruits and vegetables, legumes, poultry, and seafood, and reduced demand for salty snacks, sweets and sugary beverages. Substantial increases to the price of processed meat markedly reduced processed meat consumption, increased consumption of protein- and nutrient-rich foods, and resulted in more modest levels of red meat consumption. Lower-income groups were more sensitive to price increases but still met dietary recommendations for meat and substituted these foods with alternatives such as legumes and seafood.ConclusionsIncreasing the price of red and processed meat through a tax may promote greater adherence to sustainable and healthy dietary targets in Mexico. It simultaneously increased demand for healthier substitutes, and reduced demand for unhealthy complements. Substantially raising the price of processed meat only may be an effective strategy for addressing diet-related risk factors, while delivering environmental benefits. Additionally, meat taxes have the potential to promote improvements in diet quality and equitable health outcomes.

Adopting a Whole School Food Approach: Understanding Influences on Adolescent Nutrition Choices

Abstract Adolescence is a crucial period for establishing lifelong eating habits, yet the dietary patterns of young people in the UK pose health risks, contributing to rising obesity rates and health inequalities. Young people in the UK consume three times the recommended amount of their total energy intake from free sugars and do not meet essential nutrient requirements for good health. Schools are recognised as the ideal setting to offer key interventions; however, research suggests national school food standards are not being met in secondary schools and a culture of healthy sustainable eating remains a challenge. This case study responds to the question: What is required to support UK secondary schools in achieving the national school food standards and consistently serving nutritious foods? It draws on findings from a systematic review, mixed methods research, and the author experience of implementing school food approaches. A six-phase toolkit is presented as a guide to support a collaborative and coherent approach to school food. Opportunities to ensure the young person is involved in the development of a ‘Whole School Food Approach’ are considered necessary for successful implementation. Creative facilitation methods are emerging as promising tools to enable young people to contribute and lead as informed stakeholders. Information © The Author 2025