Incorporating animal-source foods into sustainable healthy diets will require shifting consumption patterns around the world to benefit human health and planetary well-being
OVERVIEW
- Animal-source foods (ASFs) are an excellent source of high-quality proteins and bioavailable micronutrients that can be difficult or impossible to obtain from plant-source foods. ASFs are particularly important for individuals with high nutrient requirements, such as young children.
- ASF consumption can contribute to negative health outcomes. Processed meat is known to be carcinogenic; however, the association between noncommunicable diseases and consumption of unprocessed red meat and saturated fatty acids continues to be debated. Unsafe animal products are an important contributor to foodborne disease worldwide.
- Global livestock production has substantial negative effects on the environment, but the impact varies widely by type of ASF, production system, and region. The largest impacts are seen with ruminant production.
- Demand for ASFs is growing and expected to grow further, particularly in low- and middle-income countries (LMICs), due to urbanization, changes in dietary preferences, and population growth.
More sustainable and healthy consumption of ASFs can be encouraged in various ways:
- Promote a shift toward more plant-based diets in high-income countries and other populations with excess intake of ASFs through, for example, public awareness campaigns and adjusting prices to include environmental costs.
- Support increased ASF consumption among populations with deficient diets in LMICs, for instance by making ASFs more affordable through increased farm productivity, improved market efficiency, and by raising household income, for example, using social safety nets.
- Address foodborne disease with better monitoring and food safety systems, especially in informal markets.
- Invest in sustainable ASF production systems to benefit human health and keep global livestock production within planetary boundaries.
- Develop and test food system and food environment innovations that promote moderate ASF consumption in countries at all income levels.
Browse Chapters
Chapter One
Advancing Nutrition
Chapter Two
Diets and Nutrition
Chapter Three
Demand-Side Approaches
Chapter Four
Diet Affordability
Chapter Five
Food Environments
Chapter Six
Plant-Source Foods
Chapter Seven
Animal-Source Foods
Chapter Eight
Improved Governance
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