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Environmental and Nutritional Sustainability of Diets: Exploring Food Consumption Patterns Between Different Sustainability Groups

Year: 2025

Type: article

Abstract: ABSTRACT Food sustainability is a vital global challenge, as dietary choices affect both human health and the environment. This study evaluates Portuguese dietary patterns' environmental and nutritional sustainability dimensions using data from the National Food, Nutrition, and Physical Activity Survey (IAN‐AF) 2015–2016. Environmental indicators (carbon footprint, water footprint, and land use) and a nutritional quality index (NRD9.3) were analysed. Sustainability scores were calculated based on deviations from population medians, with the environmental score estimated from a weighted mean of the three indicators. A quadrant analysis classified individuals into four sustainability segments: better environmental and better nutritional scores (reference group); worse environmental and worse nutritional scores; worse environmental and better nutritional scores; and better environmental and worse nutritional scores. The reference group, with higher plant‐based food consumption, had the lowest environmental impacts, 33% lower carbon footprint, 36% lower water footprint, and 50% lower land use, while exhibiting 87% better nutritional quality. In contrast, the worse environmental and worse nutritional scores group, with a diet rich in red and processed meats, sweets, and alcohol, showed higher environmental impacts and poorer nutritional quality. The group with worse environmental and better nutritional scores favored dairy and seafood, whereas the group with better environmental and worse nutritional scores had higher intakes of white meat, sweets, and alcohol. Sociodemographic factors, including sex, age, and education, show to influence the sustainability dimensions. These findings highlight the need for tailored dietary strategies that consider differing environmental and nutritional profiles, supporting more effective and practical public health interventions.

Source: Sustainable Development

DOI: 10.1002/sd.70522

Authors: Joana Margarida Bôto, Vera Miguéis, Ada Rocha, Belmira Neto

Institutions: Universidade do Porto, INESC TEC, Centro de Investigação em Produção Agroalimentar Sustentável

Language: English

Topic: Agriculture Sustainability and Environmental Impact

Subfield: Ecology

Field: Environmental Science

Domain: Physical Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: bronze

Funders: Ministério da Ciência, Tecnologia e Ensino Superior, Fundação para a Ciência e a Tecnologia