by Nutrilicious | Nov 27, 2024 | Hot Topics in nutrition, Food category comment, The Nation’s Health
We commissioned Marta Buczkowska to attend the food related sessions at COP29 and report back to us. Here is what she had to say which makes for an enlightening read.
Marta Buczkowska – Registered Dietitian
The main purpose of COP29
For the past 19 years, government representatives, scientists, activists, and members of the private and non-governmental sectors have convened annually at the United Nations (UN) Conference of the Parties (COP) to assess global progress in addressing climate change1. This year, COP29 took place in Baku, Azerbaijan, from November 11 to 21, with a spotlight on climate financing, climate mitigation and adaptation funds, and energy transition.
While last year’s COP28 placed a strong emphasis on agriculture, this year’s agenda—led by the Food and Agriculture Organization (FAO)—continued to highlight the pivotal role of transforming agri-food systems in combating the consequences of climate change. FAO organized a series of panels over the two weeks, with November 19 officially designated as Food, Agriculture, and Water Day.
But has this year’s COP delivered meaningful progress for agri-food systems worldwide? What are the most significant takeaways from the perspectives of agriculture and health? And, most importantly, will we see an acceleration in the transition towards sustainable food systems any time soon?
In this blog, I’ll provide a summary of the key discussions and insights about food systems shared during COP29 in Baku.
What role does the food system play in climate change discussions?
„The only way to reduce carbon emissions and restore nature on the path to limiting global warming to 1.5 degrees Celsius is to transform our agrifood systems” – the Director-General of FAO, QU Dongyu said in his opening remarks.
Even though the crucial role of agrifood systems in climate mitigation efforts is clear, this sector remains thoroughly underfunded. It is estimated that to meet the global net-zero targets, food systems would require even $1 trillion annually by 20302. However, currently, just over 4% of total climate finance is directed toward food systems. Of this, 65% is allocated to developed countries, while only 20% supports small-scale transformation projects in developing nations. Alarmingly, less than 1% reaches individual farmers3.
Why do developing countries need more money to better cope with climate change?
As highlighted at various panels, this trend needs to drastically change if we want to have a chance to meet the Paris Agreement declarations4 and keep the global temperature raise below 1.5*C. Small scale farmers in developing countries receive the least financing, while experiencing the most drastic consequences of climate change and more often than not, being among 730mln people facing hunger today. In 2023 extreme weather conditions, such as floods and draughts, were the primary reason for experiencing hunger in 18 countries – home to over 77m people – most of them in Africa and South East Asia5. Beyond reduced yields, climate change has been shown to negatively impact nutritional quality of staple crops across Africa and South East Asia – including rice, wheat, barley or potatoes6. Raising temperatures can compromise cows’ ability to produce milk7, while increased carbon dioxide (CO2) concentrations and changing nitrogen and phosphorus balance may lead to a reduction in protein content by up to 10-15% and an increase in starches and free sugars8– negatively affecting already compromised food security across local communities. Increased financing is also desperately needed for innovation, better feed or animal vaccines. As discussed during the ‘Decarbonizing the Food Value Chains: Transformative Financing for Rice, Dairy & Beed Sectors to Reduce Methane’ session, currently, 80% of global greenhouse gas (GHG) emissions from dairy sector comes from emerging markets. However, most existing programs designed to reduce these emissions are not only costly but are often tailored specifically to the needs and conditions of developed countries, making them less accessible or effective for emerging markets.
As wisely highlighted by one of the panelists – we need to have two separate discussions about sustainable food transformation in developed and developing countries – as the challenges we face are completely different; from increasing food security and nutrient adequacy for people living in the global South, to limiting meat and dairy consumption and shifting towards alternative protein sources in the global North.
Tools to accelerate sustainable transition proposed at COP29
Some of the most discussed solutions included:
- Digitalisation, such as using satellites, Artificial Intelligence- (AI) and machine learning-based solutions to better predict the weather conditions or measure soil quality.
- Incentivising the production of more climate-resilient crops – such as genetically modified rice, beans and legumes resilient to changing phosphorus and nitrogen balance in the soil & fortification and biofortification of staple foods to increase their nutritional adequacy.
- Including more plant-based and locally sourced foods in public procurement, such as school meals. Similar actions have already been taken both in higher- and lower-income countries – for example Brazil’s National School Feeding Program, requires 30% of its food procurement to be sourced from small, local farmers9, while Milan introduced green school canteen program prioritizing local and seasonal products and lower red meat consumption leading to a 43% reduction in CO2 emissions between 2015 and 202110-11
- Cultivated meat – development of this sector could bring benefits far beyond reducing agricultural GHG emission, including jobs or new technologies that could be applied to developing vaccines or developing synthetic materials like bioplastic from cultivated meat by-products.
- Voluntary carbon markets – markets where private actors (companies) buy and sell carbon credits that represent reduction or removals of GHG in the atmosphere12. In this context, it is the markets where companies invest in agrifood systems solutions – often based in developing countries – to offset their emissions. Although this method has the potential to drive innovation and profit, most of the money is invested in the export-oriented goods, such as almonds or pistachios rather than local staple foods like sorghum or millet, making it less profitable for local farmers to participate in such projects.
Although many panelists presented innovative solutions, some discussions were sadly very much focused on maintaining the current status quo. The panel titled “Is Net-Zero food within reach? Tackling Greenhouse Gas Emissions from Livestock Production” discussed ‘sustainable production intensification’ or using cow’s feed containing methane inhibitors to reduce livestock methane emissions in the developed countries. It did not mention the need to reduce meat and dairy consumption already thoroughly discussed in numerous esteemed publications worldwide13-14 – including in the British Dietetic Association’s One Blue Dot Reference Guide15.
Should the lack of discussions regarding limiting the consumption of animal-based products in favour of plant-based foods surprise us? At first glance – perhaps, but after looking closer at the COP attendee list, it becomes less shocking. According to The Guardian, more than 200 industrial farming lobbyist – including PepisiCo, Elanco or JBS – one of the biggest meat producers in the world, attended COP29. 40% of them travelled to Baku as part of countries’ delegations16 and presented among climate activists, scientists and world leaders. Their presence at the most important climate summit in the world raises significant concerns about the conflict of interest, as while studies unanimously conclude a drastic reduction in meat and dairy consumption in developed countries is desperately needed, the industry continues to lobby against tougher regulations and commitments.
Key COP29 outcomes
Throughout the last two weeks we have heard about a number of small to middle-scale agricultural projects introduced worldwide along with more and less innovative solutions to transform our food systems, but has COP29 brought about any specific commitments?
- On November 19 Climate and Clean Air Coalition consisting of COP29 presidency and United Nations Environment Programme launched the Reducing Methane from Organic Waste Declaration17 building up on the Global Methane Pledge launched at COP26.The declaration has been signed by 30 member states – including the United Kingdom, who together represent 47% global methane emissions from organic waste18.
- COP Presidency and FAO launched the Baku Harmoniya Climate Initiative for Farmers17 – a platform to empower farmers and local communities to introduce change and to help politicians identify opportunities for future policies. It also seeks to strengthen rural communities, with a particular focus on women empowerment.
This year’s COP has shown us that hundreds of thousands of innovative projects are driving the transition toward more sustainable food systems worldwide. Yet, the greatest challenge lies in scaling these initiatives and ensuring they reach those who need them most. Achieving this requires significant financing and collaboration among diverse stakeholders – including farmers, politicians, local communities, scientists and activists, and the courage to confront powerful lobbying forces that continue to defend the status quo.
The question remains: will global leaders rise to the occasion, or will the opportunity to transform our food systems slip through our fingers? I guess we will learn the answer in the upcoming years. We’d love to hear your thoughts—what do you think needs to happen to drive meaningful change?
References
- United Nations Climate Change. Conference of the Parties (COP). https://unfccc.int/process/bodies/supreme-bodies/conference-of-the-parties-cop
- Food and Agriculture Organization (FAO). COP29: FAO says agrifood systems transformation holds solutions for the climate crisis. https://www.fao.org/newsroom/detail/cop29–fao-says-agrifood-systems-transformation-holds-solutions-for-the-climate-crisis/en
- Barbara Buchner BN, Rajashree Padmanabhi, Sean Stout, Costanza Strinati, Dharshan Wignarajah, Gaoyi Miao, Jake Connolly and Nikita Marini. Global Landscape of Climate Finance 2023. Vol. 56. 2023. https://www.climatepolicyinitiative.org/publication/global-landscape-of-climate-finance-2023/
- THE PARIS AGREEMENT. https://unfccc.int/sites/default/files/resource/parisagreement_publication.pdf
- Food and Agriculture Organization (FAO). Global Report on Food Crises: Acute hunger remains persistently high in 59 countries with 1 in 5 people assessed in need of critical urgent action. https://www.fao.org/newsroom/detail/global-report-on-food-crises—acute-hunger-remains-persistently-high-in-59-countries-with-1-in-5-people-assessed-in-need-of-critical-urgent-action/en
- Victor Owino CK, Beatrice Ekesa, Megan E. Parker, Laina Ewoldt, Nanna Roos, Warren T. Lee, Daniel Tome. The impact of climate change on food systems, diet quality, nutrition, and health outcomes: A narrative review. Front Clim. 2022;4doi:https://doi.org/10.3389/fclim.2022.941842
- Gauly M, Ammer S. Review: Challenges for dairy cow production systems arising from climate changes. Animal. 2020/01/01/ 2020;14:s196-s203. doi:https://doi.org/10.1017/S1751731119003239
- Taub DR, Miller B, Allen H. Effects of elevated CO2 on the protein concentration of food crops: a meta-analysis. Global Change Biology. 2008;14(3):565-575. doi:https://doi.org/10.1111/j.1365-2486.2007.01511.x
- Sidaner E, Balaban D, Burlandy L. The Brazilian school feeding programme: an example of an integrated programme in support of food and nutrition security. Public Health Nutr. Jun 2013;16(6):989-94. doi:10.1017/s1368980012005101
- SCHOOL MEALS – the transformative potential of urban food policies. 2024.
- Maryam Rezaei NM. Beyond nutrition: Can school feeding address climate and food system challenges? ODI Global2024.
- The Integrity Council of Voluntary Carbon Markets. https://icvcm.org/voluntary-carbon-market-explained/
- Hedenus F, Wirsenius S, Johansson DJA. The importance of reduced meat and dairy consumption for meeting stringent climate change targets. Climatic Change. 2014/05/01 2014;124(1):79-91. doi:10.1007/s10584-014-1104-5
- Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–<em>Lancet</em> Commission on healthy diets from sustainable food systems. The Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4
- British Dietetic Association (BDA). One Blue Dot. Eating patterns for health and environmental sustainability. Vol. 92. 2020. https://www.bda.uk.com/static/539e2268-7991-4d24-b9ee867c1b2808fc/a1283104-a0dd-476b-bda723452ae93870/one%20blue%20dot%20reference%20guide.pdf
- Sherrington R. Hundreds of lobbyists for industrial farming attend Cop29 climate summit. The Guardian. https://www.theguardian.com/environment/2024/nov/19/hundreds-of-lobbyists-for-industrial-farming-attend-cop29-climate-summit
- Countries Representing Nearly 50% of Global Methane Emissions From Organic Waste Pledge to Reduce Emissions From Sector | Day Nine – Food, Water and Agriculture Day. 2024. https://cop29.az/en/media-hub/news/countries-representing-nearly-50-of-global-methane-emissions-from-organic-waste-pledge-to-reduce-emissions-from-sector
- Action on Climate Change. COP29 – Transforming Agri-Food Systems. 2024.
by Nutrilicious | Sep 25, 2024 | Hot Topics in nutrition, Thoughts, Education, Communications, Event Reports
Food is on the agenda at a number of events at this year’s labour party conference. Here is one of them.
We took part in an event hosted by PLMR in association with the The Vegan Society – Let Food Be Thy Medicine. Tanya Haffner, our CEO and founder, felt honoured to share the stage with Anna Taylor, Executive Director, The Food Foundation, Claire Ogley, Head of Campaigns, Policy and Research, The Vegan Society, Dr Simon Opher, MP, Simon Darby, Head of Public Affairs, PLMR and Jim Bligh, Director of Corporate Affairs and Packaging, Food and Drink Federation.
So why should and how can the government take advantage of the opportunity presented by diet change to deliver a preventative health revolution? Here are some of the highlights:
Why address the issue of diet change?
- Health: Our nation is suffering and dying from preventable diseases where unhealthy diets post a greater risk to morbidity (years living with disability) and mortality than unsafe sex, alcohol, drug and tobacco use combined. The least deprived are the most disadvantaged.
- Planet: At the same time the way we are eating is contributing to climate and ecological breakdown. Food is a major contributor and it is hardly recognised. It contributes to 1/3 of GHG emissions and is damaging all other planetary boundaries. The very systems we are using to nourish us are being damaged by our food system and as a consequence so too is our food security.
- Economics: we have a sick workforce. 2.8 million people are economically inactive because of long term sickness: it’s not sustainable. Recommendations by Henry Dimbleby in the National Food Strategy proposed 2021 focused on 4 dietary shifts towards a more plant based diet ( 30% increase in Fruit and Veg, 50% increase in fibre, 25% reduction in HFSS foods, 30% reduction in meat). When modelled against the Global Burden of Disease data if achieved these would see a 10% reduction in deaths and Years Living with Disability related to dietary risk factors. Yet, successive governments have overlooked the transformative potential of promoting a shift towards healthier plant-based diets in favour of encouraging “personal responsibility” when it comes to diet.
What has the Vegan Society’s recent research shown about the scale of the possible opportunity by plant-based diets?
- The vegan society’s recent research in partnership with the Office for Health Economics has for the first time put a figure on this opportunity cost and estimated that for every million people who take up a plant-based diet in England, this could unlock savings of £121 million for spending in our NHS from reduced spending on preventable diseases such as diabetes and cardiovascular disease. The scale of the opportunity is enormous. Link to the research is here
But are the benefits of healthy diets better understood than previously by health professionals?
- Treatment focused care is excellent. But there are lost opportunities for identifying early development of disease and modifiable risk factors such as diet which could unburden the NHS disease care system.
- Dietitians and nutritionists – plant-based sustainable diets knowledge and application is poor – training has only recently been added to pre-registration training. Yet, post registration dietitians are being called upon to help deliver on net zero targets are on catch up with knowledge confidence and application. MyNutriWeb training and tools supported by the British Dietetic Association and Association for Nutrition are helping to plug this gap. But dietitians and nutritionists often lack funding and time for training.
- Doctors, nurses and other health professionals receive little training – doctors as little as 1 hr in medical schools and lack knowledge confidence and useful trusted tools to support recommend and sign post in first line treatment. A huge opportunity to catalyse change is being lost.
- A joined up strategy to create a nourished healthcare culture that can help unburden the disease care system is needed which can include:
- More social prescribing.
- More dietitians.
- An NHS prescribed personalised prevention opportunities linked into the NHS app using digital tech may help to revolutionise this kind of preventative care.
- Plant-based by default strategies and campaigns such as those in New York City hospitals now being piloted in the UK can also contribute. A plant-based by default menu in healthcare is now being called upon by leading health professionals and organisations which outs plants first but doesn’t take away choice.
- Nutrition societies and health professionals are working with and being influenced by the food industry – but higher standards are needed to align with healthy and sustainable diets and to avoid green and health washing seen in recent years.
What has industry been doing to drive health improvements and how can they further work with government?
- Industry has focused and invested heavily in product reformulation and better labelling and will continue to do so.
- A number of players are undertaking public reporting of healthy and unhealthy sales.
- But industry needs more policy levers to create a level playing field for further change.
What policy changes will be needed by government, the health services, industry and individuals?
Many of the calls to action in the Food Foundations Election 24 Nourishing the Nation Manifesto were highlighted
- Making healthy and sustainable food affordable
- Stopping the junk food escalation
- Investing in children diets
- Making it easier to eat sustainably
- Creating a food bill for England
- Improving transparency by introducing mandatory public reporting by the food business
- Investing in and supporting innovation and R&D across the food and agriculture sector
Improving transparency by introducing mandatory public reporting of advertising was also highlighted when a 1/3 of advertising spend on food and drink goes towards confectionary, snacks, desserts and soft drinks compared to just 1% on fruit and vegetables.
Why are policy makers reluctant to talk about diet, especially plant-based diets?
- Subsidies that facilitate the production of cheap meat are not helping
- Farmers are trapped in a system that drives this and need more support to deliver on food provision centered around horticulture
- People need to be reassured and supported to transition and learn how to afford, access and go plant based
Embracing policy and funding action on diet change including the support for the NHS to be a champion of health, especially towards plant-based diets, is crucial for improving the nation’s health, protecting the planet, and strengthening the economy. What are your thoughts on the role of plant-based diets in creating a healthier future? Let us know in the comments below!
by Nutrilicious | Sep 23, 2024 | Thoughts
This month, we had the pleasure of catching up with Suellen, our Marketing Director, to discuss all things marketing, with a special focus on the art of storytelling.
As consumer expectations evolve, storytelling – the art of creating a narrative around what you are doing – is becoming an increasingly vital tool for brands, particularly those committed to nutrition and sustainability. Suellen shared her insights on why storytelling is the best way to capture attention in today’s discerning market.
Q: Why do you think storytelling has become so essential for brands, especially those focusing on nutrition and sustainability?
As people increasingly seek out brands that align with their values, storytelling has become essential for building trust, loyalty, and differentiation. In a world where consumers expect companies to contribute to societal well-being and a healthier future, storytelling offers a way to communicate these commitments effectively. Whether at the launch of a new brand or product, or during pivotal moments in your brand’s journey, sharing your story allows consumers to connect emotionally, making your brand more memorable and meaningful in their lives.
Q: How can storytelling foster emotional engagement between a brand and its customers?
Creating personal connections between your brand and customers transforms simple purchases into meaningful relationships. When your brand’s story resonates on a personal level, it not only builds strong emotional bonds but also enhances customer loyalty. It’s crucial to be clear about your values and share them with potential consumers, as many purchasing decisions are driven by shared beliefs and values, like sustainability or healthy living.
By showcasing your commitment to reducing environmental impact or sourcing sustainably, you can connect deeply with like-minded consumers, reinforcing their loyalty. Moreover, effective storytelling inspires action, encouraging consumers to purchase, share the story, engage with brand initiatives, and support the causes your brand champions.
Q: Trust is a significant factor in consumer decisions. How can brands build trust through storytelling?
Trust is indeed a cornerstone of consumer relationships. By showcasing the entire product lifecycle – from sourcing raw materials to reaching the consumer – storytelling builds trust with buyers who value openness. Addressing challenges honestly also enhances credibility; when brands are transparent about the obstacles they face and how they overcome them, they are perceived as authentic and relatable.
Q: What role does storytelling play in enhancing brand loyalty?
Storytelling builds a community of advocates when consumers resonate with your brand’s narrative and align with your values. Involving them in your journey and highlighting their stories of positive change can inspire others to join the movement, growing your following. This engagement should be nurtured continuously, not just at the start. Regular updates on your sustainability initiatives keep your audience connected and reinforce your brand’s commitment to these values.
Q: How can brands use storytelling to differentiate themselves in a crowded market?
In a market where many claim sustainability, storytelling is a powerful differentiator. By sharing a unique narrative that reflects your brand’s specific approach to sustainability and nutrition, you can stand out from the competition. Highlighting your brand’s heritage and innovation – such as a long history of sustainable practices evolving over time – can add depth to your story, making it distinct and compelling.
Q: Finally, how can storytelling create a personal connection between a brand and its audience?
Storytelling humanises your brand’s sustainability and nutrition efforts. Sharing real-life stories about the people behind the brand – from team members to those in the supply chain, and even your consumers – creates a personal connection with your audience. Highlighting the impact your brand is making, such as how choosing your products supports local agriculture or reduces environmental harm, empowers your consumers to feel like they are part of a larger movement, doing the right thing.
Q: Any final thoughts on the role of storytelling in today’s marketing landscape?
Storytelling isn’t just a marketing tactic; it should be a continuous pillar within your overall marketing and business strategy. By being authentic, transparent, and purpose-driven, you can build trust, differentiate your brand, and foster lasting relationships with your consumers. In a world where people increasingly seek meaning and integrity in their purchases, the role of storytelling in promoting sustainability and nutrition is more critical than ever.
Are you crafting your story? Would you like some support? Get in touch to find out how we can help your brand.
by Nutrilicious | Sep 17, 2024 | Hot Topics in nutrition, Thoughts
By Rebecca Tobi RNutr, Food Foundation
We caught up with Rebecca Tobi from the Food Foundation on one of their most recent reports, “Rethinking plant-based alternatives to meat” The bottom line is that grouping plant-based alternatives into a single category is an unhelpful strategy for encouraging a shift away from meat and towards more plant-rich diets as it hides a wide variety of options with differing nutrition and health profiles within the plant-based alternative category. We asked her to summarise the findings in a bite-sized summary for our partners and followers and here is what she has kindly shared.
We are running out of time to hit the UK’s Net Zero goal. Unless emissions from the food system (and therefore livestock production and consumption) are reduced we will simply not be able to keep global warming within 1.5 degrees (Clark et al, 2020). Yet the question of how best to approach a reduction in meat consumption has led to fierce debate, with the discussion frequently politicised and polarised. While the environmental and health case for eating a more whole food plant-based diet as a way to reduce meat consumption is clear, and the majority of plant-based alternatives have lower carbon footprints compared to meat, counter arguments frequently focus on the negative nutrition profiles of some meat alternatives and the level of processing required to produce them.
We wanted to explore the truth of some of these claims and explore which plant-based alternatives to meat are the best options for meeting health, environmental and affordability objectives.
In August 2024 we published our report, Rethinking plant-based alternatives to meat, analysing over 100 products including 68 different plant-based alternatives to compare and contrast how they perform compared to meat against a range of different indicators.
What we did
We looked at 104 products currently available for UK citizens to buy from supermarkets and categorised these into a taxonomy devised around three plant-based categories and a meat (red and white) category. The three plant-based categories were:
- Processed (new generation). This includes plant-based meat alternatives such as Beyond Meat, THIS branded products, Quorn, and Vivera that are more recent additions to the market. These are foods which aim to directly mimic equivalent meat products and are marketed as such
- Processed (traditional). This includes products such as tofu, tempeh and seitan which have a long culinary history in other parts of the world such as Southeast Asia
- Less processed plant alternatives. This includes beans, legumes and pulses (‘beans’), as well as grains, both of which are sources of protein. We included ready-to-eat and tinned products within this category given the role played by convenience in driving food choice
We focused on frequently eaten and purchased meat products with plant-based alternatives available to buy in the UK. The five most commonly consumed types of meat in the UK are chicken, chicken breast, sausages, bacon and beef steak, but given the lack of plant-based alternatives that directly replicate whole cuts of meat (e.g. roast chicken), we decided to focus our analysis on commonly eaten types of meat with close plant-based equivalents.
We aimed to select a range of different types of products (tinned, frozen and dried) and product formats (sausages, fillets, meatballs, etc) within each category for a range of different brands.
We then captured nutrient and price data in addition to carbon and water footprint information. We excluded dairy and dairy alts, nuts and seeds, mushrooms, and counted mycoprotein (a fungi) as a plant for the sake of simplicity.
Cultivated meat and insects were also excluded as they are not plant based and not (currently) available to buy in the UK.
Key takeaways
The vast majority of plant-based meat alternatives come with significantly reduced greenhouse gas emissions (GHGEs) and water footprints
compared to meat, but the nutritional profile of plant-based alternatives varies depending on the product and level of processing.
Much greater nuance is needed when discussing the healthiness of plant-based meat alternatives. Grouping all plant-based alternatives into a single category is an unhelpful strategy for encouraging a shift away from meat and towards more plant-rich diets as it hides a wide variety of options with differing nutrition and health profiles within the plant-based alternative category.
We found that all four categories included some ultra processed products, with sausages, bacon and ham examples of UPF meats that are frequently eaten in the UK. However, the proportion of ultra processed foods (UPFs) within each plant-based meat alternative category analysed varies considerably, despite media and popular discourse often depicting all plant-based meat alternatives as being UPFs. The processed (new generation) category has the highest proportion of UPFs overall (100%) and almost twice as many UPFs as the processed (traditional) category (55.6%).
Price is a key driver of food choice, yet our analysis shows that there is a notable price premium for the two processed meat alternative categories compared to meat products. This is concerning given that these two categories offer products that aim to directly, or closely, mimic meat and can therefore more easily encourage the substitution of meat for plant-based products than unprocessed alternatives can. The processed (new generation) alternative category is 73% more expensive per 100g than the meat category while the processed (traditional) category is 38% more expensive.
Although research on the health outcomes associated with plant-based meat alternatives remains limited, our analysis does not find evidence that the nutritional profile of plant-based meat alternatives is on average notably worse than for meat products. All three plant-based meat alternative categories that we analysed contained fewer calories, lower levels of saturated fat, and higher levels of fibre on average compared to the meat products analysed. More processed plant-based meat alternatives can therefore be a useful stepping stone for encouraging citizens to shift their diets, although less processed alternatives (beans and grains) offer the greatest number of co-benefits.
Less processed alternatives to meat (beans and grains) perform strongly on a number of different nutrition indicators, containing notably lower amounts of saturated fat, calories and salt and the highest amount of fibre per 100g of all categories compared to both meat and other plant-based meat alternatives. They are also the most affordable category per 100g ad per 100 calories.
Conclusion
Much greater nuance is needed when talking about plant-based meat alternatives. Beans were the meat alternative with the largest number of co-benefits for both health and the environment as well as being affordable. There is therefore a real opportunity in the UK to champion and better promote beans as an affordable, healthy and sustainable alternative to meat, and to try to better understand how best to increase uptake. They offer a win-win-win for environmental, health and equity outcomes!
To read the full report visit The Food Foundations website.
by Suellen Morris | Sep 10, 2024 | Thoughts
In an ever-evolving field like gut health, staying at the forefront of scientific discovery and ensuring this is shared with consumers in an evidence-based and nuanced way is crucial. The key to reaching consumers with these messages is engaging healthcare professionals and Yakult Science worked with us to do just that.
Activity Objective
The primary objective of this initiative was two-fold: first, to provide healthcare professionals with the latest scientific insights and advancements in gut health, thereby enriching their knowledge and expertise in the field. Second, by doing so, Yakult Science aimed to solidify its status as an authoritative voice and innovator within the gut health arena.
MyNUtriWeb Solution
Exclusive full-day symposium with 7 independent speakers and Yakult’s own Science Manager, Dr Emily Prpa as chair.
Independent experts gave updates on highly relevant topics in the area of gut health including research related to Yakult Science and a talk on the science of probiotics by Yakult’s Science Director for Europe, Professor Bruno Pot. The event was co-partnered with the BDA Gastroenterology Specialist Group and endorsed by the Association for Nutrition for added credibility and reach.
Results
unique on demand views
321
(in the first 6 months)
100%
Will recommend Yakult
97%
Would recommend the event
CONCLUSION
The team at Yakult Science were delighted with the event and ongoing supporting campaign.
“We collaborated with MyNutriWeb for our Yakult Science Study Day 2023, aimed at enhancing gut microbiota knowledge and awareness within the healthcare professional community. Throughout the process, their team showcased commendable professionalism, creativity, and attention to detail. The event not only met but exceeded our expectations, leaving a positive impression on our target audience. Thanks to MyNutriWeb’s strategic planning and effective execution, we observed a noticeable increase in engagement on our platforms. We look forward to the continuing our collaboration with MyNutriWeb in 2024.”
Dr Emily Prpa, Science Manager, Yakult
If you’d like to learn more about Yakult Science, visit their website
If you are keen to understand more about how we can help you reach your target audience, get in touch.
by Nutrilicious | Jul 18, 2024 | Thoughts, Impactful health initiatives, Resources worth having
Informed employees empowered with the latest research and thinking in nutrition and health are the greatest asset of any food- or health-based organisation. Ensuring your teams have regular opportunities to expand and deepen their knowledge is critical to safe, effective and compliant practice. And of course it clearly demonstrates an employer’s commitment to its workforce.
Short-form courses for employees
Our sector is fortunate in having a wide range of learning resources, ranging from one-off webinars to longer-form training, but it isn’t always easy to identify which your organisation and employees will benefit most from.
For the last year Nutrilicious has been proud to partner MyNutriCourses – a programme of short, online courses designed to provide professional development learning opportunities at individuals’ own pace, in current, relevant topics.
Developed by MyNutriWeb, the team behind award-winning CPD webinars, the courses are designed to provide deeper engagement with key topics with clear practical applications.
The courses are based on the same evidence-based and high-quality research approach that feature in the webinars, but material is more expansive, with quizzes and self-reflection built in.
Presenters are highly experienced professionals including nutritionists, dietitians, psychologists, academics and other world-class experts on specific subject areas.
The short course format means that significant development of understanding is possible within the duration of one or two days, with the pace of study set however the participant chooses over 12 months. It can be fitted in within working hours or outside. And a certificate at the end of the course, accredited by relevant industry bodies, provides confirmation of achievement for CPD purposes.
Two courses have been released so far: Recipe Analysis and Sustainable Diets and Nutrition.
Practical skills in recipe analysis
The Recipe Analysis course [Recipe Analysis 101], endorsed by the Association for Nutrition, helps professionals to develop confidence, knowledge and skills in the analysis of recipes, and learn how to utilise and effectively communicate nutritional, health as well as environmental benefits through clear labelling and marketing. It’s designed for those new to recipe analysis or those wanting to refresh on the latest knowledge and skills.
There are many uses for recipe analysis, including in nutrition and dietetics, food technology, public health policy, research, marketing and more.
Having the correct training in the subject is critical. The British Dietetic Association recommends that “recipe analysis should only be undertaken and/or supervised by experienced registered dietitians or registered nutritionists, who can appropriately interpret both the input data and the results, are aware of food regulations and the limitations of their software”.
The MyNutriCourses Recipe Analysis course helps educate on the crucial considerations and steps involved when calculating the nutritional content of recipes and environmental impact communicating the results incorporating nutrition and health claims and other legal considerations.
Nutrition and sustainability upskilling
The Sustainable Diets course [Sustainable Diets] endorsed by the Association for Nutrition and the British Dietetic Association, explores the fundamental principles of sustainable nutrition for human and planetary health.
Sustainability is a key area for organisations to upskill their employees in as they tackle the urgent challenge of climate change in their day-to-day operations. Understanding healthy sustainable diets is now an important competency for all dietitians and nutritionists and is increasingly being built into job roles and educational curricula.
Following the Environment Act 2021 and the Health and Care Act 2022, legislation has set net zero goals for the NHS, the first healthcare system to have sustainability embedded. ‘Delivering a Net Zero NHS’ [https://www.england.nhs.uk/greenernhs/publication/delivering-a-net-zero-national-health-service/] highlights the goal to be net zero by 2035, with procurement to be net zero by 2040.
Many other organisations have set their own environmental, social and governance which incorporate action on sustainable eating as appropriate, with dietitians, nutritionists and other HCPs contributing to these goals at all levels.
And the newly published Allied Health Professions (AHP) curriculum guide [Guidance education for sustainable healthcare] for environmental sustainability sets out sustainable healthcare guidance within UK pre-registration curricula for allied health professions.
There have been few easily accessible training resources on the topic available to date. The MyNutriCourses Sustainable Diets course provides a comprehensive and practical foundation in the topic.
It brings together leading experts across every aspect of sustainable diets, integrating planetary and nutrition science, together with behaviour change tactics and specific considerations such as low-income groups, athletes, children and the older population.
Make an enquiry
Group bookings for both training courses are available for organisations looking to elevate the nutrition and sustainability credentials of their employees.
You can find out more at MyNutriCourses Email hello@mynutriweb.com for details of group bookings.
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