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The EAT-Lancet Commission 2.0 is launching a new report to update the global community on their goals for healthy diets and sustainable food systems.
The first EAT-Lancet commission Report Published in 2019. The EAT-Lancet 2.0 report will launch in 2024 and will focus on different dietary guidelines, environmental diets and food justice. In addition, the report includes 12 months of international Consultation For the public and other interested global food system stakeholders to share their views on the transition to sustainable food systems and to shape efforts by the Intergovernmental Panel on Climate Change (IPCC) to assess multiple pathways to sustainable food systems.
The second EAT-Lancet Commission brought together 25 scientists from 19 countries and five continents. The commission includes the science-based non-profit EAT in collaboration with the Stockholm Resilience Center (SRC), the Potsdam Institute for Climate Impact Research (PIK), Harvard University and the Consultative Group on Global Agricultural Research (CGIR).
The commission’s research “considers the role that sustainable, nutritious foods play in culture,” Shakuntala Talsted, co-chair of the Eat-Lancet 2.0 Commission and laureate of the 2021 World Food Prize, told Food Tank. Tilsted added that the commission wants to “incorporate and integrate indigenous and traditional knowledge with current scientific evidence.”
During the commission’s press conference at Stockholm+50, EAT-Lancet 2.0 Commission Co-Chair and PIK Director Johan Rockström said the EAT-Lancet 2.0 report includes guidance for investing in renewable, carbon-efficient farming systems. Walter Willett, co-chair of the commission and professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health, said carbon sequestration will be a critical part of the solution to keeping temperatures below 1.5 or two degrees Celsius by the end of the century. He said.
The policy recommendations in the 2019 report seem like a “silver bullet,” Matthias Keizer, professor emeritus at the Center for the Study of Science and Humanities at the University of Bergen in Norway, told Food Tank. He believes that the simple recommendations set out in the 2019 report are not universally applicable. Kaiser also said the 2019 report did not address the instability and complexity of the global food chain. He said the upcoming report should consider “diverse food labels, food cultures and traditions.”
Kaiser noted that it is possible to reduce red meat consumption or production, but guidelines should address differences in “different regions and cultures.” In coastal cultures, such as Kaiser, “large amounts of protein” can be obtained from seafood and red meat. Low-income or remote areas “don’t have the supply chain” to support a diet rich in seafood.
Secretary General of the United Nations Nutrition System, Stineke Onyema The food tank speaks “It’s important to look at the context” when giving dietary advice. In low-income countries, Oenema notes, it may be beneficial for consumers to consume more animal proteins.
During the EAT-Lancet 2.0 press conference, Willett said the commission will take a “fresh look” at the effects of red meat on a healthy diet, among “other nutrition and health interactions.”
The 2019 report cast doubt on the involvement of the private food industry in the 2019 EAT-Lancet report. Scientist Nina Teiholz He wrote“,[EAT’s] The high level of corporate support raises serious questions about the motives behind this report. Specifically, EAT’s Food Reform for Sustainability and Health (Hot) initiative includes multi-billion dollar food industry giants such as PepsiCo, Danone, Syngenta, and Unilever.
The EAT-Lancet 2.0 Commission for Food Tank says: “EAT works with food system actors from all sectors, including business, civil society, governments (local, national and international). He believes that alignment between actors is critical to supporting change, especially creating a space for dialogue and discussion between different voices, reflecting different perspectives and persuasive approaches.
Kaiser tells Food Tank that power relations in the food industry may influence the commission’s recommendations. “Given that 70 percent of the food consumed globally comes from small producers, this is not necessarily the case,” Kaiser said. [in] The interests of large corporations represent the reality of our food system.
The 2019 report was written by “experts from the rich and industrialized countries of the global north,” Kaiser noted. Kaiser advocates that the upcoming report will include a more bottom-up approach. This, he said, should include frameworks for “local, regional and cultural food labels that improve the sustainability of food consumption” rather than top-down directives from rich, industrialized countries.
Kaiser recommends that the commission not only focus on the areas of nutritional science or health science, but also social sciences “such as anthropology, sociology, political science, which are related to power structures.” “What they have to do is to have an appeal rather than a recipe,” says Kaiser, “to appeal to these differences and suggestions, how to get sustainable food that is different from the existing traditions, from the existing traditions. Socio-economic relations or power structures.
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Photo by Alexander Shimek, Unsplash
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