Flexitarian diet heralded as cutting GHG emissions, Australian researchers detail

09 May 2022 --- Researchers from the Australian-based University of Sydney and Curtin University have published a book featuring the main food production and consumption problems at global, industry and individual levels. “Food in a Planetary Emergency” explores new ways to eat to curb greenhouse gas (GHG) emissions, protect natural habitats and support the United Nations Sustainable Development Goals goals.

“Climate change is being supercharged by humankind. Whether we are prepared to admit it or not, our food choices majorly contribute to the current environmental emergency. Still, we can make significant changes today to lessen our impact,” says Dr. Diana Bogueva, co-author and center manager, University of Sydney, Centre for Advanced Food Engineering.

The authors purport that a “flexitarian” diet would significantly reduce GHG emissions. Generation Z, born between 1995 and 2010, is a significant focus of the research as they have been proactive in instigating moves toward radical change in the global food system.

The findings of the book are in line with Innova Market Insights Top Ten Trend for 2022, "Shared Planet" which focuses on how industry and consumers can play their part in shaping a sustainable future. 

The market researcher’s “Plant-Forward” trend charts the rise of plant-based eating. Consumer research highlights a need for choice and multiple positionings.

Gen Z initiate global change
The changing food attitudes of Gen Z have been the catalyst for the plant-based movement. Inspired by global activists like Greta Thunberg, Gen Z has led a wave of action through climate strikes, demanding urgent action from governments and making conscious food choices. 

“They are very environmentally and socially motivated. Our previous research found that many Gen Z opt for vegetarianism and veganism for ethical reasons such as  preserving the dignity of animals. Other studies have found they are actively reducing their consumption in places like the US and UK,” explains Dr. Bogueva.  

Food choices and global food production systems significantly impact the climate and environment, with food production contributing more than 37% of GHG emissions. 

Plant-based footprintComplete proteins such as soya are also a good source of essential amino acids. 
The book, drawn from hundreds of peer-reviewed studies and meta-analyses on the link between food and environmental impact, sets an agenda of change needed in food waste and packaging pollution to meat consumption, circular agriculture and flexitarianism. 

The authors have researched meat consumption and its impact on biodiversity and human health. 

“There is no doubt that the increase in meat consumption globally leads to huge biodiversity loss and land clearing. However, its impacts are far-reaching, including human health, causing obesity in the developed world and malnutrition in the developing world,” Dr. Bogueva says.

The authors urge consumers to include more traditional plant-based choices in their diets, such as vegetables, legumes, whole grains, nuts and fruits. Complete proteins like soy, tempeh, tofu, buckwheat, chia, quinoa, industrial hemp and chickpeas are a source of essential amino acids. 

“Not only is this the best response in the current environment and climate emergency, but also much better for our health. It will diminish the current exploitative ways of food production and give a chance for the planet to regenerate,” says professor Dora Marinova, Curtin University and study co-author. 

“Better diets are healthy and come from food systems that allow the natural environment to continue to produce food and regenerate,” she says.

Going circular is crucial
Meanwhile, circular agriculture practices are essential to adopt to help return nutrients derived from organic waste to the soil, the researchers urge. Modern techniques have reduced soil fertility, ultimately impacting the quality of food we eat.

According to Kerry's research honing in on flexitarians in the country, India is fast becoming a key market for plant proteins. Notably, vegetarians comprise one-third of the population in India, and the remaining 70% of non-vegetarians also consume plant protein regularly in their diet.

India’s high volume of flexitarians is driving the plant-based shift from niche to mainstream. Currently, 41% of the population already consume six or more plant proteins, with most meals comprising pulses, salads, lentils or cooked vegetables.

Edited by Inga de Jong