(Natural News) A new study published in the journal Frontiers in Nutrition has found that plant-based diets and the environment benefit from organic food choices and farm production systems.
- The study authors looked at the environmental impacts of both dietary patterns and farm production systems. They also examined the environmental impact of organic food intake through an observational study.
- In the study, the study authors gathered information on food consumption and organic food consumption from more than 34,000 French adults.
- They identified preferences for plant-based or animal-based food products with the use of a “provegetarian” score.
- In addition, they carried out production life cycle environmental impact assessments at the farm level on three environmental indicators – greenhouse gas emissions, cumulative energy demand, and land occupation.
- Results revealed plant-based diet lessened diet-related environment impacts, specifically greenhouse gas emissions. Moreover, the consumption of organic food provided more environmental benefits for a plant-based diet.
- On the other hand, consumption of organic food did not provide notable benefits to diets with high contribution from animal products and only moderate contribution from plant products.
- Thus, organic food choices and farm production systems give essential benefits to a diet rich in fruit and vegetables and the environment.
- The study authors also warned that the environmental impacts of production systems are not similar and could be affected by climate, soil types, and farm management.
In conclusion, the findings of the study indicate that a diet rich in fruit and vegetables, especially organic ones, is better for the environment compared to animal-based products.
For the full text of the study, go to this link.
Camille Lacour, Louise Seconda, Benjamin Allès, Serge Hercberg, Brigitte Langevin, Philippe Pointereau, Denis Lairon, Julia Baudry, Emmanuelle Kesse-Guyot. ENVIRONMENTAL IMPACTS OF PLANT-BASED DIETS: HOW DOES ORGANIC FOOD CONSUMPTION CONTRIBUTE TO ENVIRONMENTAL SUSTAINABILITY?. Frontiers in Nutrition, 2018; 5 DOI: 10.3389/fnut.2018.00008