Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden

  title={Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden},
  author={Elin R{\"o}{\"o}s and Georg Carlsson and Ferawati Ferawati and Mohammed E. Hefni and Andreas Stephan and Pernilla Tid{\aa}ker and Cornelia M. Witth{\"o}ft},
  journal={Renewable Agriculture and Food Systems},
  pages={192 - 205}
Abstract The Western diet is characterized by high meat consumption, which negatively affects the environment and human health. Transitioning toward eating more plant-based products in Western societies has been identified as a key instrument to tackle these problems. However, one potential concern is that radically reducing meat in the current diet might lead to deficiencies in nutritional intake. In this paper, we explore a scenario in which meat consumption in Sweden is reduced by 50% and… 

The Climate and Nutritional Impact of Beef in Different Dietary Patterns in Denmark

The present study estimates the carbon footprint, land use and nutritional impact of the different beef products ready to eat in different real-life dietary patterns, indicating that replacing beef with a combination of other foods without a significant effect on the nutrient profile of the diet is a potential mitigation option.

Pulses Twice a Week in Replacement of Meat Modestly Increases Diet Sustainability

Increasing pulse consumption to two portions/week could modestly improve the sustainability of diets when pulses replace meat but not starches, and iron and zinc status of individuals at risk of deficiency should be monitored.

Legumes in a sustainable healthy diet: (How) to be or not to be, that is the question

It is argued that processing must be part of the solution as the authors also need to replace red meat with legumes and re-design traditional meals to include legumes or legume products and to create the necessary lasting impact for planetary and population health.

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

Directions for future revisions of sustainable FBDGs include a stronger emphasis on the intake of legumes, nuts and seeds, fruit and vegetables including dark green vegetables, whole-grain products and vegetable oils as well as lowering meat intake.

Nutritional Limitations of a Green Protein Shift with Focus on Iron

A dietary shift into plant-based diets (PBD) to reduce the climate footprint is advocated. Effects on nutrition and health from a modern PBD, composed of replacement products based on protein

Sustainable Diets in the UK—Developing a Systematic Framework to Assess the Environmental Impact, Cost and Nutritional Quality of Household Food Purchases

The aim of this study was to develop a framework to quantify actual diet records for health, affordability and environmental sustainability and apply this to UK food purchase survey data and enable identification of more sustainable households.

Shifting to a Sustainable Dietary Pattern in Iranian Population: Current Evidence and Future Directions

Based on the findings, moving Iranian diet toward sustainability will require increase in consumption of dairy, fruits, vegetables, cereals, poultry, and legumes and decrease in Consumption of bread, rice, pasta, red meat, eggs, fats, sugars, and sweets.

The Vegetarian and Vegan Communities Supporting Sustainability Through Responsible Consumption

Plant-based diets are more and more popular across the world, together with the growing concern of consumers towards environmental issues and animal welfare. In this context, a better understanding



Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors

A dietary shift towards reduced meat consumption is an efficient strategy for countering biodiversity loss and climate change in regions (developed and transition countries) where consumption is

Legumes: Health Benefits and Culinary Approaches to Increase Intake

The purpose of this article is to highlight the research demonstrating the benefits of increasing legumes in the diet and to offer practical suggestions to aid health care providers in increasing their own legume intake and more confidently discussing such a goal with their patients.

Food, livestock production, energy, climate change, and health

Potential health hazards of eating red meat

  • A. Wolk
  • Medicine
    Journal of internal medicine
  • 2017
The evidence‐based integrated message is that it is plausible to conclude that high consumption of red meat, and especially processed meat, is associated with an increased risk of several major chronic diseases and preterm mortality.

Health benefits of legumes and pulses with a focus on Australian sweet lupins.

The strongest evidence appears to be for links between eating legumes and reduced risk of colorectal cancer as well as eating soy foods and reduced LDL cholesterol, but epidemiological studies suggest that replacing several meat-based meals a week with legumes can have a positive impact on longevity, diabetes, cardiovascular disease and weight management.