Plant-Based Diet and Planetary Health

Benefits of a Plant-Based Diet

Vegetables, fruits, legumes, whole grains, nuts and seeds are low in saturated fats, contain healthy fats for the heart and are a great source of fiber. These provide our body with some vitamins, minerals, and antioxidants which offer protection against cardiovascular diseases.

Making diets healthier for the future requires significant changes in our eating habits. That is why it is key to increase the intake of plant-based foods, seeds and whole grains. With a diet rich in plant-based foods and with less animal origin ones we will achieve a good health and important environmental benefits.

What Is the Planetary Health Diet?

Planetary health is about "the health of human civilization and the condition of the natural systems it depends on." The concept was coined in 2015 by the Rockefeller Foundation and the Lancet Commission on planetary health to transform the public health field which has traditionally focused on the health of human populations without taking natural systems into consideration.

The EAT-Lancet Commission, based on the definition of planetary health, presented the new term, "planetary health diet" to highlight the fundamental role diets play in connecting human health and environmental sustainability — bringing these two agendas together under one common global agenda for the transformation of the food system needed to meet the Sustainable Development Goals (SDG) and the Paris Agreement.

The Paris Agreement was a landmark international event in 2015 during which member countries of the UN Climate Change Conference committed to reducing risks and impact of climate change around the world. Nutrition became the center of food safety and climate change programs — two points that, since then, are understood and managed as one.

Did you know that for 2050 there will be around ten billion people living on the planet? Together we can succeed in having a planetary health diet!

Get to Know The Planetary Health Plate

Half the plate: fruits and vegetables. The other half: whole grains, plant proteins, unsaturated vegetable oils and small portions of animal proteins.

Through a sustainable food production we will set scientific goals for healthy diets.