The potential of future foods for sustainable and healthy diets

Alejandro Parodi Parodi, Adrian Leip, I.J.M. de Boer, P.M. Slegers, Friederike Ziegler, Elisabeth H.M. Temme, Mario Herrero, Hanna Tuomisto, Hugo Valin, C.E. van Middelaar, J.J.A. van Loon, H.H.E. van Zanten

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

Abstract

Altering diets is increasingly acknowledged as an important solution to feed the world’s growing population within the planetary boundaries. In our search for a planet-friendly diet, the main focus has been on eating more plant-source foods, and eating no or less animal-source foods, while the potential of future foods, such as insects, seaweed or cultured meat has been underexplored. Here we show that compared to current animal-source foods, future foods have major environmental benefits while safeguarding the intake of essential micronutrients. The complete array of essential nutrients in the mixture of future foods makes them good-quality alternatives for current animal-source foods compared to plant-source foods. Moreover, future foods are land-efficient alternatives for animal-source foods, and if produced with renewable energy, they also offer greenhouse gas benefits. Further research on nutrient bioavailability and digestibility, food safety, production costs and consumer acceptance will determine their role as main food sources in future diets.
Original languageEnglish
Title of host publicationTrade-offs in Science : Keeping the Balance
Subtitle of host publicationAbstracts of the WIAS Sicence Day 2019
PublisherWageningen University & Research
Pages35-35
Publication statusPublished - 18 Mar 2019
EventWIAS Science Day 2019: Trade-Offs in Science - Congrescentrum de Werelt, Lunteren, Netherlands
Duration: 18 Mar 201918 Mar 2019

Conference

ConferenceWIAS Science Day 2019
Abbreviated titleKeeping the Balance
CountryNetherlands
CityLunteren
Period18/03/1918/03/19

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animal-based foods
healthy diet
edible insects
ingestion
diet
edible seaweed
consumer acceptance
renewable energy sources
greenhouse gases
dietary minerals
production costs
ecosystem services
nutrient availability
food safety
digestibility
meat
nutrients

Cite this

Parodi Parodi, A., Leip, A., de Boer, I. J. M., Slegers, P. M., Ziegler, F., Temme, E. H. M., ... van Zanten, H. H. E. (2019). The potential of future foods for sustainable and healthy diets. In Trade-offs in Science : Keeping the Balance: Abstracts of the WIAS Sicence Day 2019 (pp. 35-35). Wageningen University & Research.
Parodi Parodi, Alejandro ; Leip, Adrian ; de Boer, I.J.M. ; Slegers, P.M. ; Ziegler, Friederike ; Temme, Elisabeth H.M. ; Herrero, Mario ; Tuomisto, Hanna ; Valin, Hugo ; van Middelaar, C.E. ; van Loon, J.J.A. ; van Zanten, H.H.E. / The potential of future foods for sustainable and healthy diets. Trade-offs in Science : Keeping the Balance: Abstracts of the WIAS Sicence Day 2019. Wageningen University & Research, 2019. pp. 35-35
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author = "{Parodi Parodi}, Alejandro and Adrian Leip and {de Boer}, I.J.M. and P.M. Slegers and Friederike Ziegler and Temme, {Elisabeth H.M.} and Mario Herrero and Hanna Tuomisto and Hugo Valin and {van Middelaar}, C.E. and {van Loon}, J.J.A. and {van Zanten}, H.H.E.",
year = "2019",
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Parodi Parodi, A, Leip, A, de Boer, IJM, Slegers, PM, Ziegler, F, Temme, EHM, Herrero, M, Tuomisto, H, Valin, H, van Middelaar, CE, van Loon, JJA & van Zanten, HHE 2019, The potential of future foods for sustainable and healthy diets. in Trade-offs in Science : Keeping the Balance: Abstracts of the WIAS Sicence Day 2019. Wageningen University & Research, pp. 35-35, WIAS Science Day 2019, Lunteren, Netherlands, 18/03/19.

The potential of future foods for sustainable and healthy diets. / Parodi Parodi, Alejandro; Leip, Adrian; de Boer, I.J.M.; Slegers, P.M.; Ziegler, Friederike; Temme, Elisabeth H.M.; Herrero, Mario; Tuomisto, Hanna; Valin, Hugo; van Middelaar, C.E.; van Loon, J.J.A.; van Zanten, H.H.E.

Trade-offs in Science : Keeping the Balance: Abstracts of the WIAS Sicence Day 2019. Wageningen University & Research, 2019. p. 35-35.

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

TY - CHAP

T1 - The potential of future foods for sustainable and healthy diets

AU - Parodi Parodi, Alejandro

AU - Leip, Adrian

AU - de Boer, I.J.M.

AU - Slegers, P.M.

AU - Ziegler, Friederike

AU - Temme, Elisabeth H.M.

AU - Herrero, Mario

AU - Tuomisto, Hanna

AU - Valin, Hugo

AU - van Middelaar, C.E.

AU - van Loon, J.J.A.

AU - van Zanten, H.H.E.

PY - 2019/3/18

Y1 - 2019/3/18

N2 - Altering diets is increasingly acknowledged as an important solution to feed the world’s growing population within the planetary boundaries. In our search for a planet-friendly diet, the main focus has been on eating more plant-source foods, and eating no or less animal-source foods, while the potential of future foods, such as insects, seaweed or cultured meat has been underexplored. Here we show that compared to current animal-source foods, future foods have major environmental benefits while safeguarding the intake of essential micronutrients. The complete array of essential nutrients in the mixture of future foods makes them good-quality alternatives for current animal-source foods compared to plant-source foods. Moreover, future foods are land-efficient alternatives for animal-source foods, and if produced with renewable energy, they also offer greenhouse gas benefits. Further research on nutrient bioavailability and digestibility, food safety, production costs and consumer acceptance will determine their role as main food sources in future diets.

AB - Altering diets is increasingly acknowledged as an important solution to feed the world’s growing population within the planetary boundaries. In our search for a planet-friendly diet, the main focus has been on eating more plant-source foods, and eating no or less animal-source foods, while the potential of future foods, such as insects, seaweed or cultured meat has been underexplored. Here we show that compared to current animal-source foods, future foods have major environmental benefits while safeguarding the intake of essential micronutrients. The complete array of essential nutrients in the mixture of future foods makes them good-quality alternatives for current animal-source foods compared to plant-source foods. Moreover, future foods are land-efficient alternatives for animal-source foods, and if produced with renewable energy, they also offer greenhouse gas benefits. Further research on nutrient bioavailability and digestibility, food safety, production costs and consumer acceptance will determine their role as main food sources in future diets.

M3 - Abstract

SP - 35

EP - 35

BT - Trade-offs in Science : Keeping the Balance

PB - Wageningen University & Research

ER -

Parodi Parodi A, Leip A, de Boer IJM, Slegers PM, Ziegler F, Temme EHM et al. The potential of future foods for sustainable and healthy diets. In Trade-offs in Science : Keeping the Balance: Abstracts of the WIAS Sicence Day 2019. Wageningen University & Research. 2019. p. 35-35