Diets that are healthier generally appear to be more sustainable. This applies to a flexitarian, vegetarian, Mediterranean, Scandinavian and a traditional Dutch menu. "The amount of meat and the amount of calories are the most decisive factors," concludes VU University Amsterdam scientist Corné van Dooren.
Van Dooren investigated how sustainable (environmental impact) and healthy (nutritional quality) existing dietary patterns are. “I saw that the diets have common characteristics:they contain little salt, little saturated fat and little added sugar per calorie, but they do contain a lot of fiber, essential fatty acids and vegetable protein.” With this he developed the Sustainable Nutrient-Rich Foods index, a smart mathematical model to provide better nutritional advice. He divided products into four categories:red, white, brown and green. Van Dooren:“The green category with vegetables, mushrooms, legumes, soy products and fruit, for example, scores best on both aspects, sustainable and healthy.”
Van Dooren calculated the environmental impact of food by looking at factors such as greenhouse gases and land use. In addition, he took the nutrients, cultural acceptance and price into account and conducted a consumer survey. The consumer survey showed that low-scoring groups such as young, working men could improve their diet on a number of points. Van Dooren:“This group would do well to replace the snacks with fruit as a snack and to replace some meat with fish. I also advise them to replace the cheese with vegetables at lunch. If they also drink more water and less alcohol, they will consume fewer empty calories.”
