With starvation and obesity posing two of global society’s most pressing issues, and with a world population that’s forecast to soar to more than 9 billion people by 2050, further intensifying the pressure on precious resources, the current human diet is not sustainable, agreed a panel of experts at the recent edition of the annual Food Matters conference in London.
Leaders from science, health, food manufacturing and the restaurant trade took part in a special seminar titled “Putting sustainable diets at the top of the menu,” and quickly acknowledged that delivering food security in a sustainable way undoubtedly presented one of the herculean tasks of the modern age.
A sustainable diet enables people to be healthy while also contributing economically, he said and highlighted that many of the the world’s hungry people work in agriculture sectors.
Ramond Blanc, chef, restaurateur and president of the Sustainable Restaurant Association (SRA), said many consumers eat too much meat-based protein, particulary beef, and that they need to introduce much greater protein diversity as a matter of urgency.
“A balanced diet requires far more fish and far more vegetables. Good food sustainability is also about working with the land and the sea – with farmers and fishermen – to create better food systems than we have now.”