Plant Based World Pulse’s Post

Sustainable diets could help limit global warming to 1.5°C

🥚 Are eggs a superfood? ---> The short answer is yes! 👩🍳 Eggs are a nutrient-dense protein that's in demand around the world 🌍 But what impact does that have on climate change and greenhouse gas emissions? Thanks Harriet Walker Alltech for the insightful article.

As we are all witnessing the climate change impacts and hence the adaptability of millets becomes increasingly valuable in ensuring stable agricultural yields and sustaining communities facing unpredictable environmental conditions.

Reducing animal proteins in our diets is increasingly being seen as crucial for achieving net zero and reducing carbon emissions in the food supply chain. At the recent Plant Based Proteins Workshop hosted by Plant Futures, I learned that an astounding 30% of the population is open to reducing meat in their diets. This is a powerful indication that the industry needs to move in the direction of reducing animal proteins. This article from The Guardian discusses the impact of flexitarian diets on global warming and climate change. #plantbased #sustainability #netzero #climatechange

Meat the Next is a superfood technology company enabling New Generation Food. We hope to use unique raw materials and food technology to fight for climate change and alleviate food shortage problems with diet change. Global warming and climate change remain significant challenges. Livestock rearing contributes to 1/3 of climate change, making desertification a pressing issue. Each year, 20M hectares of farmland cease cultivation, resulting in $42B losses. China has the world's largest desertification area, covering 2.5737M sq km (26.81% of its land). Hence, there is an urgent need to address climate change through dietary changes through our innovative food technology. Reference link: https://lnkd.in/eDgxK58x

Healthy food is crucial for a sustainable world Here is another study that confirms how important it is to shift to a flexitarian culture of eating (predominantly featuring a wide variety of plant-based foods). A global shift in the way we eat can substantially contribute to limiting global warming to 1.5°C. Healthy lives on a healthy Planet, isn't that what we want? https://lnkd.in/ecQhCqUn

Food systems are responsible for roughly 30% of human-caused emissions globally. Even if we eliminate all emissions belched by burning fossil fuels, those emitted from food alone would still prevent the world from limiting warming to 1.5℃. But modest changes in diet could make a significant difference: http://econimpact.co/uw #TheSustainabilityProject #sustainablefood #foodsystems

= Ingredient specifications alone do not tell the story =. We recently took a look at wood ear amongst vitamin D-rich ingredients, and there are many excellent descriptions of the wood ear itself, as follows. Dietary fibre is effective in preventing lifestyle-related diseases The five most important nutrients required by humans are known as the five macronutrients, with dietary fibre being the sixth. Insoluble fibre is dietary fibre that does not dissolve in water. Chewing them thoroughly gives a feeling of satiety and is effective in preventing overeating. When eaten, it absorbs water and swells, which helps to improve constipation by moving the bowels. Like soluble fibre, it also has a beneficial effect on bowel regulation. = Seeing is believing=. However, it should not be forgotten that the wood ear itself actually varies depending on where it is produced. Dietitians try to calculate calories, combine foods and further crystalise combinations on the basis of the data they have gathered, but they also need to be aware of the fact that, with global warming as it is today, the ingredients themselves are also affected. At the same time,, with global warming as it is today, I feel that it is necessary to promote a new way of dealing with food, as the ingredients themselves are also affected by global warming. The attached photo shows a wood ear with similar nutritional value. One was produced in Oita Prefecture and the other was imported.

Foods that we rely on are at risk of extinction. 🍌 ☕ 🌽 Climate change is making the problem worse. Olivia Bonifant explores how we’ve ended up here and the potential solutions to safeguard food for the future in our latest blog: https://lnkd.in/dCyvPnw5 #foodextinction #foodsecurity #sustainableagriculture #sustainablefood

#DYK atmospheric carbon dioxide has increased by 2–3 ppm annually and is predicted to reach 550 ppm by 2050? Elevated CO2 levels in the atmosphere cause the nutritional quality of our food crops to decline— a direct consequence of #ClimateChange on global #nutrition. #Fortification of wheat flour, maize flour, and rice could offset the nutrients lost due to rising carbon emissions. Learn more: