We would like to clarify that the report proposes a battery of measures to our food system should stay within the planetary boundaries, where a transition to a healthy, locally customizable diet with a significantly lower intake of red meat is a important component.
Our reference food sets the framework within which local adaptation is possible
the Report is clear that the global referenskosten must be adapted to local production conditions and to some extent the cultural norms. The diet contains all the food groups, a range within which a daily food intake should be in order to be nutritious. The range gives flexibility and makes it possible to in different places in the world eat a diet that falls within the referensdieten, despite the fact that it is built of entirely different plants and animals.
In Sweden the long term, we maybe able to replace soya beans with sweet lupin, which germinate better here, and we can eat the meat from the animals that is needed to keep our semi-natural grasslands open. There is nothing in the report that contradicts to the diet can not be combined with to use and conserve local resources.
We therefore believe not that the proposal of a reference food is extremely or abandonment of local conditions. Extremely is, rather, in the day very quick global transformation that is happening to an increasingly uniform and unhealthy diet, which a few species (maize, wheat, rice, soy) spread in our landscape and where the red meat and empty calories will occupy an increasingly larger portion of our plates.
Production must become more sustainable
the Recommendation for increased intake of certain crops comes from a health and the suggested diet was put together with the human body needs the focus, not the planet. Thus we do not from to all the foods proposed are optimal from an environmental perspective. When the global referensdieten was tested against the planetary limits, the analysis showed clearly that it is not enough with a kostomställning but we also need improved production systems.
We are well aware of the specific environmental challenges for some healthy foods such as nuts, fruit, vegetables, fish and seafood, and this investment is needed to reduce the negative impact on the environment.
We need to phase out the use of fossil fuels and reduce other greenhouse gases
carbon Dioxide is an important greenhouse gas emissions from food production and a rapid phasing out of fossil fuels along with a reduction of other greenhouse gases is centrally located. To the use of fossil fuels in agriculture would account for the largest emissions, however, is not correct. Methane and nitrous oxide account for about 5-5.8 gigatons of carbon dioxide equivalent, the conversion of the land 2.2–6.6 gigatons of emissions and emissions from energy use for around 1 giga-tonne.
So why was not included the emissions of carbon dioxide in the analysis? This is because the report assumes that the society, in a quest to reach the paris agreement, have set about to totally renewable sources by 2050. This is optimistic, but nevertheless necessary if we are to have a chance to reach the climate objective of a maximum 2 degree warming.
Then one of the prerequisites to stay within the planetary boundaries of food is not to cut down forest to create new agricultural land is assumed the emissions from land-use to be zero. Unlike emissions of carbon dioxide, we mean, however, that it will be almost impossible to get rid of all the emissions of methane and nitrous oxide from the world’s food system.
A part of the global population will need to keep the animals and eat animal products for survival and grazing animals are good for keeping the landscapes open, but we need to address the order of magnitude of farming and its emissions.
The global market also need to be analyzed
We agree with the authors that the global market and the actors that currently have great power over the food system need to be analyzed more in depth. Our report identifies a framework for a sustainable and healthy food system with a focus on production and final consumption.
Strategies to achieve a long-term conversion of the whole food system however, were not covered by the report, but leaves an important space for the future research and development.
Price can certainly be a part of the matsvinnsfrågan
Although the price can obviously contribute to that food is valued higher by the consumers, and that this wastage can thus be reduced, so a significant part of losses due to bad kylmöjligheter and other shortcomings in the supply chain. These may not necessarily be easily reduced just by pricing but require an increased focus and investment in infrastructure for improved storage, transport, processes, and raw materials management.
Higher prices for food, could in addition play very hard against the economically vulnerable groups. Despite the fact that the food should bear its own environmental costs to a greater extent than it does today, we believe that the prissättningar should be made with social justice in mind.
Food is a central part of most cultures and is a way to give expression to the traditions and local conditions. A kostomställning that reflects the referensdiet that the report advocates helping us to secure the biosphere resilience, and are thus not a threat, but a prerequisite to preserve and expand both the gastronomic and biological diversity.
