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  Scientists urge inclusion of glycaemic index on food labelsThe quality of carbohydrates in foods as measured by their glycaemic index (GI) should be included in... |
 Industry uses technical barriers to salt reduction as ‘an excuse’, says CASHIndustry’s assertion that there are still technical barriers to salt reduction is often just an excuse to... |
 FAO asks: Could quinoa become a worldwide staple?Quinoa’s relatively high price compared to staple grains may restrict consumption to health-conscious consumers in high-income countries... |
 Good grub? Danish researchers win funding to show that insects can be deliciousA new Danish research project aims to promote the widespread adoption of insects in our diets by... |
 EFSA calls for safety tests for six food dyes – including five Southampton coloursThe European Food Safety Authority (EFSA) has recommended further safety tests for six food dyes – including... |
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Food sustainability isn't all about GHG's!
Whilst this article provides an interesting alternative slant on the current debate about the need for plant based eating, it should be remembered that GHG's are only one part of the wider sustainability picture when it comes to our dietary intake. How we consume is just as important as what we consume, and this type of study which calculates GHG's is therefore necessarily restrictive in its approach, as it can only consider parameters based on current provisioning practises, which have already been deemed to be unsustainable. Also, GHG's alone do not account for land use - which is one of the major problems in terms of meat production, think DEFORESTATION! Agree with Leslie - too many factors unnaccounted for in this simplistic analysis.
Posted by Angie
20 February 2013 | 13h29