Hello. My name is Sharon Donovan. I am the co-chair of the Yogurton Nutrition Initiative for Sustainable and Healthy Diet. And I'm also virtually co-chairing our session here today. I'd like to introduce my co-chair, Olivia Kulei, who will be joining you in Tokyo. And I would also like to thank the organizers of the IUNF ICM meeting for allowing us the opportunity to have our symposium today. The topic is eating to protect our planet and our health. And I think the law agrees that this is a timely and important topic. So before we get into our scientific session today, I'd like to provide a brief introduction to the Yogurton Nutrition Initiative. So today is our tense uni summit. And we're very proud of the accomplishments over the last 10 years. So briefly, uni was formed in 2013 as a collaborative project between the known Institute of International and ASM. The mission of uni is to advance scientific knowledge and practice on healthy, sustainable diets and the importance of all food groups to meet nutritional needs across the lifespan by respecting local cultures, affordability, and accessibility. We achieve our mission by engaging with an international board of experts. We also have a very active ecosystem, as I'll show you on the next slide. We host scientific events, such as the one today. And we publish and also those symposia in peer-reviewed journals. We also publish review articles, such as a recent review article that answers nutrition on the topic of sustainable diets. Uni also supports a small secret program to help young investigators launch research questions that could ideally lead to additional funded work. Our international online community is quite robust. We have more than 60,000 members and we have a total reach of more than 250 million people. You can see the link to our website below and I would really encourage you to visit that website. And on this slide are just some of the materials that are available to you. These are oftentimes reviewing recent scientific articles, but also summarizing related information about yogurt, fermented foods, sustainability, and nutrition. These materials are available currently in three languages, English, French, French, and Spanish.  So see on the right side the different ways that you can reach us and interact with us. And I would really encourage you to engage with us in Twitter and Instagram and Pinterest and LinkedIn in particular. So let's now get into our scientific program. We're very excited to have three exceptional speakers today. The first speaker is Dr. Ranganathan from the World Research Forces Institute in the US. He'll be joining us by video to talk about creating a sustainable food feature. Our second speaker Dr. Fran Cox from the University of Baganin in the Netherlands will talk about balancing nutritional adequacy and environmental sustainability. What do we learn from modeling studies? And our final speaker Dr. Jess Hame from the University of Wales in Canada will be speaking about food-based interventions and family-based interventions to promote sustainable healthy diets. Our scientific program will be followed by a live Q&A. So for those of you in Tokyo, please join us with questions. If you're joining us online, please share your questions and comments with us on social media using the hashtag sustainable diets 2022. Thank you and I hope that you enjoy the program. I would also like to refer you to the booklet which will have more extensive backgrounds on our two speakers as well as their abstracts. I'd like to thank you all for joining us today and I wish you a successful session and a successful conference and now it's my pleasure to turn it over to Jan and as our first speaker. Thank you. Thank you very much Sharon for that nice introduction. I'm delighted to be here at the Yine Symposium albeit virtually. So I'm going to talk today about the challenge of how to feed 10 billion people almost 10 billion people in 2050. I think it is what I call the mother of all sustainability challenges. So look forward to talking to you about some of the challenges and approaches to addressing those. Okay, creating a sustainable food future. I'm going to talk about specifically three challenges. We call it a tale of three gaps. I'm going to talk very much about the challenge of food sustainability from a system perspective. We often think about food sustainability at the field level. I'm very much focusing on the system level the global food system but ultimately we have to bring those two perspectives together but I will point out that what practices may appear sustainable at the field level might not be at the system level and vice versa so we need to bring those together. So let me talk about the three challenges or three gaps. The first one is that world needs to close 11 gigaton greenhouse gas emissions mitigation gap. Let me explain what that is. Here is the emissions profile roughly today. This is the emissions for the whole economy. The yellow part is actually the contribution of food which is broken into land use related emissions and production related emissions so about a quarter of global emissions a day. This here is the business as usual scenario which actually has some optimistic assumptions around yield improvements but emissions from the agricultural sector rises to 15 gigatons. This here is the budget for the whole economy under the Paris Agreement of two degrees so just reducing agricultural emissions to its share for the gap here between four and and 15 is the 11 gigatons and that gets us to two degrees but if we want to get to 1.5 degrees we have to go even lower. One other thing to notice here is that the reduction in emissions from a from a business as usual star in 2050 to here is a significant reduction. In fact 15 gigatons represents 70% of the economy-wide budget under the Paris Agreement. The second big gap that we have is closing a food gap of 56%. So by 2050 we won't have enough food it's not just a distribution issue we actually have a 56% gap which is the difference in calories produced a day and what we need to just adequately feed people in 2050 and then the third gap is a land gap of around 593 million hectares that's about twice the size of India and this is the difference between the land that's devoted to agriculture today and what is projected will be needed in 2050 so a very significant land gap so those are the three challenges the greenhouse gas gap the food gap and the land gap. So three big challenges three big gaps to close WRI has spent the last decade plus with its partners working on how to address these and we put down a number of working papers over the last five last 10 years with partners and it culminated in this flagship report which was done with the World Resources Institute UNDP UNEP the World Bank and two agricultural research institutes so I'm going to be largely drawing from these findings in my presentation today. First insight probably no surprise no silver bullets we have to tackle these three challenges from both the production and consumption side all options need to be on the table and here are some of the some of the approaches that we came out with it's my thing here so what you see here is the taking one of those gaps the climate gap the 11 gigatons so remember 15 gigatons is business as usual in 2050 greenhouse gas emissions and when we have to get down to 11 we have to reduce it by 11 down here so we said how do we close that gap what are the approaches so first of all we identify a series of what we call demand style approaches so this is like reducing food loss and waste shifting diets and phase out of biophase fields we're getting fertility rates down to replacement level in places like Africa and just to point out the hatched areas there are the contribution from avoidant land use emissions and the solidest agricultural production related emissions we then actually looked at how do we actually increase food production on the same land or even less land without expanding agriculture so you see a number of approaches there related to livestock and pasture crop productivity and then increasing fish supply and then approaches to address greenhouse gas emissions from agricultural production and then lastly to actually get to the two degrees and then down to the 1.5 degrees target we actually have to restore agricultural land so taking agriculture taking land out of agricultural production and putting it back into restoration so that was a menu of 22 based approaches so make it very clear that this is a very challenging this is a big challenge and we need to keep all options on the table at the world resource institutions producing that work we kind of boiled it down into these kind of four themes these are the four approaches that we need to sustainably leave the planet so one is produce reduce protect and restore so produce is essentially that we have to produce more whether it's meat dairy crops on the same or less land the second strategy is to reduce that's about reducing project projected growth in demand for a variety of foods that are land-based and that have a large land footprint and then protect that's like hold the line if not bring it back on the conversion of the agricultural production line and then finally restore the big emphasis initially on restoring peatland which is a very small area of agricultural land globally there's a massive greenhouse gas footprint so reduce reduce protect and restore and they actually go together like be very very clear they're actually taking actions to help farmers that have low productivity to increase productivity have to be coupled with protect so you don't have some of these sort of unwanted consequences second global land squeeze there's going to be competing demand for a fixed amount of production land if you want to protect the remaining natural ecosystems for biodiversity and carbon's perspective we're going to have a lot of pressure on the remaining land as mark twain says they're not making land anymore so firstly let's talk about the past in the last 8 000 years agriculture has cleared 70 percent of the world's grasslands 45 percent of the world's temperate forests and 27 percent of the tropical forests and 50 percent of the wetlands actually much of that happened in just the last 100 years so it's really kind of rapidly accelerating i'm going to move to talk a little bit about the current situation so what's the result of that so this is a profile this visual is a profile of land use right now so there's about 13 billions of hectares of land on the planet on the terrestrial ecosystem that's ice free and of that the overwhelming majority of land now is devoted to production for human goods and services so the green stuff here is for forest products this the the kind of pinky colored area is for livestock productivity and then the crops is down here so two-thirds of agricultural land use here is for livestock productivity and about one-third for crops and then over here you've got what little's left of natural ecosystems and sort of managed lightly managed conservation areas and then the the built environment think of that as a city footprint and then sort of barren land and rock so we don't have much left of what little's left of nature so you clear about biodiversity you've got to hold the line on this to protect that and what's more is that the bulk of carbon stored in the soils is actually in this area not over here i'm going to come back to that a little bit later so now just moving forward so i've looked at the past the present and the future and this is where you start to see the pressure on land and as mark twain said they're not making it anymore so that 13 billion hectares is a fixed amount of area so here's the two big drivers that are putting pressure on land so 40 increase in population and then a significant growing middle class which is important because food the production of food is in large part occupying that production area land but you see here some of the pressures increase in crop demand neat urban population timber bioenergy but also pressure to actually put forests back and reforest for climate reasons now over here you see how they translate into hectares of hectares of land with the big ones being the pasture land expansion crop land expansion and bioenergy projects at bioenergy crops so that is the projected global land squeeze and just to sort of highlight the discussions in europe right now over the ukraine energy crisis europe is now talking about devoting one fifth 20 percent of its crops to bioenergy so again that's putting pressure on that it may be exporting food production to other parts of the world where there actually are still remaining natural ecosystems and putting pressure on them so more people more food feel feed and fill more pressure for reforestation for carbon storage purposes a fixed land area land efficiency in agricultural production becomes absolutely crucial third insight an outsize role role for reduction demand typically we've traditionally we focus only on the production side of agriculture when thinking about sustainability but we have to think a lot more about consumption and the demand side going forward so um just going back to the waterfall chart um let's get this one here remember the the greenhouse gas gap here and then the whole variety of solutions but i'm just going to point out the two big ones here which is reducing food loss and waste and shifting diets both both demand side approaches and this contribution here is from our a scenario reducing food loss and waste by 25 between now and 2050 right now a quarter of a quarter of food by calories between field and pork is wasted so we're trying to cut that by 25 the shifting diets is particularly focused on reducing ruminant meat which is from goat sheep and cattle and there the scenario was to get everyone no one eating more than 1.5 hamburgers a week but you can see that they have a significant they took a significant chunk out of this greenhouse gas gap and if you if you look at the same analysis but this time rather than looking at the greenhouse gas emission we're looking at that land gap remember it was 600 million hectares and again you can see these two approaches take a big chunk they actually you know they reduce and actually shrink the need for land in the agricultural system so really important demand side approaches off insight ruminant are a big problem that's beef lamb goat because of the production related emissions and the land use associated with their production so i think this uh oops sorry i think this visual explains it i'm sorry it's a little bit small from you but you've got three little you've got you've got different kinds of protein sources here on the left of this line plant-based wheat rice etc to the right of the line animal-based protein sources and for each of these we're looking at three things land use freshwater consumption and ghg emissions the thing to focus on here though this is beef this is dairy over here these are all plant-based so beef has an outsize impact on land freshwater and ghg emissions just by the way this darker bit of the yellow is greenhouse gas emissions from land use production related emissions there so beef requires 20 times as much land and produces 20 times as much greenhouse gas emissions than your average plant-based protein so just looking at the average us and world per capita protein consumption and i should say us is actually includes information from from canada and consumption here but here's the profile of the protein consumption of your average world citizen so just over a half coming from plant-based protein here this is from other animal-based sources dairy there with beef at the very top this is the average us kind of canadian citizen and their produce they eat a lot less plant-based protein they eat a lot of plant-based protein but a small amount of beef here and we'll talk about how that translates into the greenhouse gas footprint in the minute but just to also note that the FAO talks about 55 grams of protein per person per day so even the average world citizen is eating more protein than they actually need for their dietary requirements so how does that translate into ghd emissions so you're just going back that red area there which is the percentage of protein from from ruminant meat from beef in particular has an outsize impact on the overall emissions footprint of your average us citizen and um same for for land same thing here so they they track um i don't want to think about ruminant meat though just from a consumption point of view although that's really important i think also how we produce because there's always going to be people are always going to eat meat and red meat in particular so we also have to think about how do we produce that more efficiently because that will also have a significant factor on the ghd emissions associated with it and here there's a big opportunity this graph just shows differences in efficiencies in beef production vary by a factor of three across the globe so increasing those efficiencies in places like sub Sahara Africa and India will help to reduce the emissions associated with beef consumption likewise more efficient milk production more more milk per cow again significantly reduces the greenhouse gas emissions dramatically and there's big opportunities across the globe to focus on that too so um just a little aside here if all the cattle in the world came together and formed their own nation they would be the third largest emitter after um china and the us and if they went to the the next cop in um Cairo uh in egypt i wonder what what position they would take at the negotiating table but maybe it might be something like this eat more chicken or plant-based protein last insight um questions around the role of agricultural soil carbon sequestration in agricultural systems so i'm going to provide some insights into why we think it may have a more limited role so um chapter 30 about creating a sustainable food for address this specific issue of agricultural soil carbon sequestration and here's a few um pointers from that a few observations so first of all the initial hype around agricultural soil carbon came from some big numbers that were in an IPCC report and i want to point out that those numbers for the most part focused on technical potential technical potential is what theoretically could be stored in soils that is not the same as what is feasible or what is sort of economically um feasible also some of those big numbers they intermingled what i would call non-agricultural practices such as like restoring like converting pasture land back into forests or actually restoring degraded areas back systems or even forest protection those were where the big numbers were the big numbers weren't as much in agricultural production practices thirdly um some agricultural practices believed to initially be be promising have now been questioned so an example here is no tillage agriculture first thought to accumulate a significant amount of soil carbon and certainly does at the first 15 centimeters level but when and when researchers went back and looked at carbon across the profile at deeper levels they found there wasn't any there wasn't significant changes that compounded with the fact that most farmers here in the United States will always plow at some point within five six seven years so the benefits get lost um so the science is still complex and evolving on this issue of soil soil carbon particularly in the context of agricultural practices there are also GHG measurement and accounting challenges a GHG measurement challenge at the field level even in a single field there's significant heterogeneity of soil carbon based in one part of the sample in one part of the field versus another but there are also broader accounting challenges and this gets to system level issues is you can't just look at carbon at the field level you have to look at the impacts of those practices outside the field level so if you're just moving manure from one place to another of course you're going to get sequestration but there isn't any net effect because you've just moved it from one to the other and then um that the challenge of a you know if you're going to get um if you're going to get soil carbon sequestration you also have to put nitrogen in at a ratio of one to twelve which has its own GHG challenges and water water linked problems too so our conclusions was that soil carbon is critical to soil health it plays a significant role in helping with climate adaptation but we saw a more much more limited role for it in large-scale climate mitigation with perhaps the biggest price on soil carbon being if we can actually implement practices in the agricultural system that protect the very large reservoirs of soil carbon in natural ecosystems so the issue again of land efficiency and productivity becomes very very important there so in summary no silver bullet produce protect reduce and restore use land efficiently big demand side challenge need to reduce demand fairly um we can't be expecting people that don't eat much meat these days to be cutting you have to cut from some of the high consuming countries first and in every way we can third it's the ruminants cattle sheep and goat they have an outsized impact on land water and greenhouse gas emissions fifth we need to produce more on the same land or less more per animal per liter of water and kilogram of nitrogen so efficiency becomes really important we have to we have to pair that with reducing impact at the field level and then finally the role of agricultural soil carbon good for soil health but questions around its role in mitigating climate change um great that's a an easy question my presentation focused on it but the three big gaps are the greenhouse gas emissions reduction gap between expected business as usual agricultural emissions and what we need to be compliant with a 1.5 degrees climate scenario the second one is the food gap which is 56 percent increase we need in food production just to meet people's dietary needs in 2050 and then the third one is the land gap the gap between what what land we use today to produce food and what is projected to be needed in in 2050 which is around 600 million hectares or twice the size of India but closing those three gaps is the paramount challenge facing the food system so the focus should be on high consuming countries like Europe the US that consume a lot of protein and the focus should be on dairy and ruminant meat so lamb beef goat in particular beef because that's the most consumed protein and how to do that information and information campaigns in my view is a blunt instrument it's necessary but it's not suffice we need to use some of the behavioral economics and marketing approaches you know the power of language and how you you present food in menus in a restaurant setting and so on and so forth but the focus should be in high consuming countries you know beef and dairy and recognizing that we're over consuming protein there's no risk here that people in those countries are going to go about in fact in the US the average male is consuming twice as much protein as they they need for their dietary requirements simply just because of the amount that you can produce per animal relative to meat so it all comes from how much land per a given amount of protein that you supply so you get a lot more milk over the life of the cow than you when you do from from the meat so as I understand your question it's of the 22 approaches that I shared what are the easiest I don't think any of them are easy even things like reducing food loss and waste which you'd be thinking of as a no-brainer is really difficult because it if you look at the food value chain you have these kind of you know it's 25 percent of food of calories between field and pork that loss happens at multiple places so there's no sort of again there's no silver bullet for how you sold food loss and waste shifting diets you know it's difficult people you know grow up with particular kinds of diet so we I think I think it's just it's just very difficult and even things like crop yield we're already building in assumptions around business as usual crop production productivity increases so what you saw on that diagram was and let's go another 25 percent more in terms of productivity than we've had previously so I think there's no easy approach here it's like as I said we've really got to invest more research and funds in how to do this if you look at the two big climate problems of the economy it's its energy system and the food system if you look at how much has been spent on trying to invest in mitigation approaches enormous amounts have gone into the energy system very little has been spent on agricultural systems so we need to change that so although I've said that the approaches to addressing the problem are difficult the good news here is that the answers are no we know how to do this we just need to sort of like consistently you know scale up some of these approaches in terms of the issue of carbon soil sequestration specifically yes there are good practices I mean I would put cover crops in there agroforestry as an example it's just that the the amount of soil carbon sequestered there is quite small relative to the amounts in in natural ecosystems so you have to be very careful that the practices that you implement to increase soil carbon sequestration at the field level aren't at the expense of productivity and remember we need to increase productivity not not hold it the same need to increase productivity and then some more so if you take action to increase like you might reduce the stocking of cattle in pasture land to increase the soil carbon sequestration but if that now means that there's you know it's 70 percent more demand going forward between now and 2050 for livestock then that becomes a okay you increase the carbon at the farm level but the agricultural frontier the pasture frontier now expands at the overall effects of that at the system level are really significant so yeah there are practices that can be done but I think as I said the biggest prize on soil carbon sequestration is holding the frontier on the agricultural the agricultural frontier and actually moving it backwards freeing up land to liberate so that you can sequester more carbon in natural ecosystems so I just wanted to end there and say a big thank you for the opportunity to talk to you today I really wish I was there and I wish you all a successful symposium I will be thinking of you thank you very much thank you very much Janet for your outstanding presentation about the challenge and the target for 2050 and thank you for answering the question you are all connected and these are outside plants and they are invited to ask you to continue your question it's my pleasure to then produce the next speaker with the professor Holmes Koch Holmes Koch is an MA professor in nutrition and house and a former head of the division of human nutrition and women in university in the Netherlands thank you very much for giving the talk balancing nutritional adequacy and environmental sustainability what do we learn from modeling studies thank you very much Olivier ladies and gentlemen you have heard I think a very nice systems approach by Janet before and I will discuss with you the modeling studies for healthy and sustainable diets and here is special special attention to nutritional adequacy these are my disclosures and not so many as an immediate professor you can see and my first slide is showing the association the impact of food groups on house and the environment on the y axis you see the environmental impact of food groups and on the x axis the impact on health expressed as the relative risk of mortality and if you see in the red circle you see an unprocessed and processed meat we have heard that already as the major contributions contributors of both environmental impact as well as impact on health a moderate level is shown for chicken fish dairy and tanks and a low level for whole grains vegetables fruits nuts legumes etc and if you look at the nutritional benefits on average one can say that these are the contributions to nutritional benefits for the different foods and you have heard a lot about business as usual in greenhouse gas emissions and it is clear from this slide that most of the food-based dietary guidelines in the world are inconsistent with this 1.5 degree as we know from the 2050 Paris agreement you see here the boxes for different countries on the x axis and on the y axis the greenhouse gas emissions and you see quite much difference between lands and if you look at the left column then you see business as usual you have seen it with huge exposures whereas if you would adhere to the 1.5 it's much lower and what you also see in the dotted lines that the food-based related greenhouse gas emissions are also quite tremendous if you then see in the yellow boxes you see the contributions of animal products through the greenhouse gas emissions and the blue color is the red meat and the green is the dairy showing that they are the major contributors so I think we have quite a huge challenge to change the food production and food consumption to levels that come close or even below this level and as you can see the WHO healthy diet recommendations are in fact also advising or recommending this level the eat lots at the commission has produced the lots at the reference diet also known as the planetary health plate and from this plate you see that we need to increase a lot of the food and vegetable consumption whole grains, starchy vegetables, plant proteins from nuts and from legumes etc and beans and reduce the intake of animal protein and for dairy, dairy would be around zero to two servings per day and indeed this is a global picture and I will come to that later because we need maximum modeling studies on a regional and national level to bring in sustainability in food-based diet and guidelines and what the eat lots it also has done very nicely as they use the reference diet of the Lancet to come up with scenarios of environmental effects in the food system and what you see here on the horizontal first line is food production boundaries for greenhouse gas emissions and for other parameters, problem use, water use, nitrogen application and also biodiversity and the baseline is the second line and you can already see that at this stage in 2010 there is already quite some red boxes here indicating that we are going exceeding the the box and what they did is they projected to 2050 and looked at production weights and diet and this red box shows if we wouldn't do anything at this stage so business as usual for food production will waste like it is now and based and business as usual in the diet then you see that these red boxes are increasing quite substantially and if you look at the reference the Lancet reference diet it's already become a little better also dietary regimens everybody would become vegetarian or vegan that would help quite substantially but it's probably not necessary I will show you later and this box here shows if we would improve the production practice with 20% or so not even more half the waste of half the waste and business as usual have been seen but changed but for the Lancet reference diet the colors are becoming better so a huge challenge but we have to do a lot in order to have a healthy and sustainable planet in 2015 you look at modeling studies most of the time the modeling studies are making use of health nutrition data and environmental data and so what really is needed in the modeling studies is to also include variables that are more on an economic level relating to accessibility affordability economically fair and also social cultural aspects like the the type of food patterns dieting patterns people have and this is necessary because then this might help to to accelerate the food transition and it is probably a more effective way if you include also the other variables and that again on a national and regional level there are two types of global two types of modeling studies the one is the first one is on observational and replacement studies making use of current diets recommended diets or dietary regimens and the other one will be coming in a few minutes I will show a few slides because there's quite some research going around but to give you an impression this is a symptomatic review or 63 studies where you see the environmental benefits if we would shift from current to more sustainable diets and you see that with dietary regimens like the one here and here you see that you find quite tremendous differences decreases in greenhouse gas emissions and also the land and waterings will be much better because that was also taken into account and there are a number of other ways which are not contributing a lot but also meat and dairy finding replaced by plant foods that is our only five studies but showing quite important changes which already come close to what we would need in order to achieve our goal. This slide is from the experiment showing health and environmental impacts of dietary change projected to certain and this is making use of data from 115 countries all over the world and using food balance sheets of the FAO and these are often not very accurate so there's a lot of uncertainty about these figures you would prefer to have individual food consumption data and I will show you later because they are more accurate but if you look at if you for example in the other bar if you would replace all the animal sorts foods by plant-based ones then you see enormous reductions the same holds for if you would have flexisterium diets with not a lot of meat and dairy and also balance for calories you'll also see benefits both in the parameters on on climate change and land use etc etc and also by tremendously in premature mortality so this this information was also used for looking at the nutrient adiposeem of dietary scenarios and I again you have to keep in mind that these are food balance sheets so they are not too accurate but anyway if you look here at the recommendations what a number of vitamins and minerals you see here the borders the recommendations this is the baseline in 2010 and as you can see there are quite some red boxes indicating that it's either too low or too high in terms of intake of these some of these migratory nutrients and what has been done by springman is he projected on the scenario that animal source foods would be reduced by 25 percent 50 percent 75 percent or 100 percent and they also he also looked at some dietary regimens specific plant-based and what you see here is that it affects three calcium and two vitamins are a little bit at stake you see it in the yellow boxes what you also see is that all the other numbers are becoming green that are so that is a very nice effect as well so there are potentially vulnerable vitamins and minerals depending on how you change your diet but the good news is is that if you plan your diet well then in fact there is almost no issue and if necessary you could use supplements or fortified foods which are available nowadays as well so but for vegetarian diets thank you for protein quality omega 3 that has to be 12 lean calcium iron zinc is based on a literature review and in a systematic review of 48 starts you see for veganism that there are some other vitamins and minerals that are potentially vulnerable as well i picked out the the amino acids especially in in this festival amino acid because protein quality is an important issue and especially in low and middle income countries the total amount of proteins are important but in in the region also the quality so what is indicated here is that they have compared plant protein plants and you can see here that such one example of a plant beans and potato protein and other beans and pea albumin this combination they they compared this plant protein with cow milk and chicken wheat with respect to indispensable proteins and as you can see the blue profile is really overlapping the red profile so this is a very optimal protein blend this is for cow milk and this is for chicken meat which is also quite similar and if you look there are more examples given but if you look at them in fact if there are problems they might be for specifically dispensable amino acid it might be isoleucine releasing our history but as i said if you mix your diet with different plant proteins and in general you don't have any problem with the protein quality the optimization studies is the second group of studies for modeling and in these title studies they maximize healthy eating and nuclear advocacy they minimize environmental impact greenhouse gas but also other parameters and they can put in constraints so they can put in economic and social cultural aspects like acceptability affordability accessibility if you have data of course about this they can also put constraints on technological innovation one can imagine that in agriculture but also in the in the food that the with respect to meat replacers our fortification our supplementation that you have the possibilities to construct main constraint and also the chain interdependencies for example beef and milk because you you can get that's in the in the dependency because you cannot have milk without cows or without without the cattle so that's a constraint as well the models that are used in our benchmarking and food and diet based this is an example of a person who is from Dr. Matus who is in the audience she's there it's her in this rework and this is in i hope i tell it rightly anyway and four countries in in europe danmark check republic italy and france using individual food consumption data in these countries they looked also at the greenhouse gas emissions and as you can see there's quite some variation already within europe and again red and processed meat and milk and cheese they are the major contributors of the greenhouse gas emissions and what they what they did is to model and to optimize to come up with an optimized diet so they model the diet looking at the nutrition adequacy but also for health and environmental impact but also things that the diet should be still realistic and also should be afforded and this is shown in this slide and i will help you through the four boxes before boxes here they are representing males these are females and on the left side you see for the four countries the observed dietary intake but also the amount of greenhouse gas emissions on the right side it is what the lancet breakfast diet is saying and in between there are the two types this is the maximum sustainability country specific where they have benchmark diets making use of best practices within a country and here they have done it on an european level you can see that the green is the the deduces and fruit the vegetable that the eat lancet is very high high cold in europe it's it's not very high currently and it you see how it need to change in order to machine the 1.5 degree the red boxes the dark red boxes they show the meat and you'll see here the fish and the eggs also in the red and as you can see the lancet has of course not a lot of red meat etc in the diet anymore this is the current situation it is not not changing a lot coming close to this but this is because within the category of animal products of meat you make changes to less less red meat and more of the other types and with respect to dairy you can see the blue bars here where you see that again this is not changing a lot but what is important if you look at it more specifically if you go from cheese and butter much more to liquidary including yogurt so the consumption can be quite similar and in you white you white batch might but also the country one may result in a 31 percent decrease in greenhouse gas emissions in 23rd which is quite nice this is a specific study in the Netherlands also making use of individual food consumption data with two scenarios for 20 30 and 20 50 for a sustainable diet the Netherlands is a really a dairy country so we are using quite some dairy and you see from the from these circles here that as you expect would expect green and the grains and starches and vegetables fruits they have to increase very much I will come to specific data on the next slide and you see the damning this is changing quite strongly for the 20 30 not 30 30 less 40 20 50 scenario and the meat is completely disappearing and instead of this meat you know protein in solid foods you can see the green bar is bigger and also the green bar here is the destroyed rates especially 20 50 because we don't have a lot of other components so this is the the part with the data and I have expressed the baseline the 20 certain scenario 20 50 scenario and a vegan scenario you see that these are lamb is disappearing no consumption anymore the rest is decreasing for 20 30 and would not be eaten anymore except completion shelters and 20 50 and then you see here the dairy the cheese is disappearing from the plate liquid dairy is still present but there is disappearing and and you can see here the soy drinks which are also increasing dramatically because we don't have other products yet enough to to to have on our plate and that's exactly the criticism because you see that the diversity in the diet is really decreased very much in 20 50 so yeah it is also quite uncertain whether this will be the pattern and it is a lot can be changed of course and you see here that the yogurt intake in the current intake 77 gram will not change and it will decrease over the day I come to my three final conclusions of first of the modeling studies and I hope I make clear to you that regional and national modeling studies are really needed including especially the lower middle income countries to come up with food based dietary guidelines which include much more sustainability issues because I haven't shown any data from Asia and Africa here so you can imagine that for example the animal protein is still much much more required not more but still required in in those countries and of course dairy is a completely different starting in several other regional and national areas the second point is that important is that we model economic and social cultural dimensions because that as I mentioned accelerate dietary changes and also food transition more effective and that is I think that crucial and I think we need to work more intensively with social sciences in this respect and also with economic researchers and then with respect to the animal basins and every in agriculture and food technology they will for sure lead for the coming years to all the food supply you will we will have new recipes of new recipes new meat replacers reform related foods and that will also change the modeling and also the results to achieve a healthy and sustainable planet with respect to conclusions from health and environmental impacts I showed the greenhouse gas emissions and the Elan said asks for 50 target and that would indeed require in addition uh transit in production and very important is a lot and with food and with respect to nutrient advocacy and based diets if you plan them well these solutions can provide the required nutrients it should be said that we don't have to all go to a vegetarian or a vegan diet of course these are very nice dietary regiments but I mean there is still room for meat and for dairy but it is important that we work on it and finally if then I talk about yogurt yogurt first we have the ring order in global warming it's beef other meat uh cheese milk eggs fish and plant products daily intake of quartered of 50 grams of milk or derivatives and for example yogurt fits impurities sustainable diets on a bridge the Elan said reference diet by the way that talks about the range of one of zero to 500 grams and yogurt is of special interest because it's new to the rich it's low-fat content and it has a moderate environmental impact I thank you for the attention thank you very thank you very much once our future dates it's not so I think we are courageous so many good you know but anyway you've said to your course the focus open to the discussion for this is and you that means it's open to your society's thank you I really am here for the cause with the products uh thank you very much for this thank you very much for your attention there's a lot of modeling studies and I was involved in some modeling studies about health and I was surprised by the very big savings in medical costs in diets I had approved and we will face in the future also a huge health care for us in other words in 2020 about three people who work in health care that's too much and for instance you know I am in those who are greats if Americans would eat one slice of whole bread bread more that will save 17 billion of you as well as the hard to use so I think I thought I think we do I completely agree young middle in fact the health economics had a cost benefit analysis was benefit analysis crucial and and are required and it should be done and it also relates to the previous talk by by Janet because I think we we should become much more active as a nutrition society to really show politicians and policy papers that if you go for prevention uh and you you put the emphasis right that in fact uh in cooperation with the medical costs then uh then I think we are doing a very good job and I think the attention should go much more in that direction completely agree I'm very sure to be Mark excuse me the name but because there are three notes okay very sure in the break and I would like to ask you whether you have considered animal feed as food waste in your modeling because the inefficiency of producing animal crops that provide lots of energy goes to the for example the cow or the you are from the cow for yes one and then you get three for every hundred calories you get three of meat and about 20 of them yeah I I agree that this is the whole food waste part for the involved in lines we got quite huge measures and and persons like you who really can identify what what contribution is on which of the parts and in agriculture are desperately needed to uh to come up with better pictures because so I cannot give you an answer but I probably agree completely with you oh but it's a just as a joke no no it's a good idea thank you ladies thank you thanks uh on the protein uh I like your spider uh diagram but I also noticed that diet fairs diversity of the protein source really needs to increase if you want to have the right protein quality and also that the source of the proteins becomes rather large so we compare animal soy protein and pen source protein for the same diversity you need more food from the pen source and I think it's also good in those aspects to recognize the micronutrient component of animal source foods so if we're improving diets in below within companies it's not only about the protein that they bring it's about the other and then I'm always a bit troubled if we take the global analysis and I'm gonna talk about improving diets and that that will reduce the greenhouse gas emissions it really depends on what your target point is but the diet is going by perfect start with it's going to be increased and that's fine you know you need that health and you need to balance that it's not necessarily driving down greenhouse gas emissions everywhere yeah Sascha I agree completely and especially in lower middle income countries the better problems of proteins and protein quality and also availability of micronutrients and also diet and diversity these are all elements that should in fact be building a lot much more and so yeah as I mentioned we all are waiting for more studies from these regions to learn the specifics as really to thank you thank you no no no no thank you yeah thank you um thanks for talking to us I enjoyed it um Mitch hander was the global dairy platform I had several um comments observations I'll limit them to a couple one just pick up on the last point about protein diversity I would add to that that if you came up with these plant plans to replace Amazon source foods their projections you might have to consume 20% more calories in order to get an equivalent amount of essential you know assets which obviously has implications for land use as well as for our consumption and costs and overweight so in fairness I think that's worth pointing out the other couple of things you made a point as to Janet in a presentation about land use if we were to keep away without the source foods if we remove humans and replace them with crops that would help with greenhouse gases to be sure that's true but it's also they are finding out that about 70 percent of they're about of the land that these humans raise on is not an ever land right so we took them off the land you're not going to be able to go with your crops anyway so okay but I again agree and I'm not an advocate of removing all the cattle don't eat any dairy but of course you are cautious and that's right that it's not a simple story if you would go to plant proteins and simply forget about animals that's true it's and it depends on where on earth you are living absolutely thank you hello I'm Marina obviously not from Human Nutrition Research Center in Indonesia and I'm happen to be a professor of plants PhD students long time ago so a very nice presentation France I have two questions very technical questions regarding the eggs there's a planetary healthy diets we comment about 1.5 pieces a week for the eggs in the model of Netherlands it shows that the reduction to 17 to 0 so what would be the concentration on that in 2050 any concentration in relation to the increasing of diabetes or because we are now actually talking about that in the advanced formation second to highlight on eggs because eggs is very important for your protein especially for developing countries and it's not it we recommend it to out so I would like to know what is the contribution on that and the second question is on the the whole brain that in the modeling so there's a room of refined brain so this is the wrong question especially in Indonesia we have a very large consumption of the refined brain for white rice and it's absolutely it's not really much on environment it's very much on the health aspect it's a high high present index so what do you think that would be the shift on that refined brain in that developing countries to make the the target of the the growth destination as well as the development goal thinking okay yeah to start with the last question I don't think that everybody in Indonesia will change from whole brain rice but stick I mean what in fact if you look at the traditional I'm sorry but we have to we will talk about it yes during the break the coffee break and it's my pleasure to introduce now Jess Ayes with with us to focus on applied nutrition at the University of Canada thank you sir for being here thank you as both friends and Jan one of the key things we think about sustainable food system is changing the consumer consumer diet so I want to share some of the work we've been doing in Canada to promote healthy and sustainable diets among families well listen I hope you might be able to hear a tip or a recipe that you might want to try in your own house to have a more healthy and sustainable diet so first what are we talking about when we think about sustainable healthy diet so up here on this screen is the definition by the ethics of what you chose behaviors that actually are healthy and sustainable in our work we focus on the three key behaviors we focus on eating more plant-based proteins cooking more meals at home and this is a way to reduce the process to food intake as well as reducing the waste thinking about that first behaviors as Fran showed in his presentation this is the eat-lancet diet on the left hand side and this shows the diet that's a helpful diet as well as one that is supportive of planetary health on the right hand side is what we're actually eating and particularly in high-income countries like Canada we're eating far too many animal-based proteins so finding a way to promote more plant-based proteins as a way to replace some of that remnant of plant-based or animal-based protein is one way we can ask where you're treating the unhealthy diet we are also eating far too many processed foods and we know that these processed foods are certainly so bad for health outcomes but also many of the ingredients that are in these highly processed foods are high meals inexpensive ingredients that have an detrimental effect on biodiversity so this important environmental impact as well and as the recent global diet quality project just showed recently showed in those high income countries not only do we have we certainly have more access to healthy foods but you can see by the light green bars on that on the right hand side that's also we also have high intake of that highly processed foods and in Canada that's about 40 percent of our intake so certainly some work we can do to reduce that process intake highly processed intake one way to do that is by having more meals at home we also throw away far too much food so one third of the food that's produced is lost or wasted in high income countries a large majority of that food waste actually happened at the household household level with some colleagues at the university of wealth so both food waste experts as well as economists we did one of the most detailed assessment of food waste within families we looked at food waste from 100 families and we collected everything they threw away over four weeks and then we took a look to see what was what was thrown away and how much what we found was that families throw away about three kilos of avoidable food waste avoidable food waste is that stuff that had we managed it better we could have eaten it so think about those strawberries that are going bad at the back of your fridge looking at the impact of that food waste we found that that amount of food waste translates to about $20 worth of food that's been purchased that ends up in the garbage each week over the year that equals about a thousand dollars as we say to families it's like going to the grocery store and leaving one of your grocery bags behind everything here so the waste also has really substantial impacts on the environment when we think about greenhouse gas emissions that are associated with the production of that food that ends up in our bin that's about 23 kilograms of carbon dioxide between up to about 1200 over the over the year that's what driving a car for half a year so pretty substantial greenhouse gas emissions and given during a nutrition conference there's also a lot of calories that are being thrown away right so about 3,400 calories now again because we're nutritionists many of us we're not just so concerned about how many calories but the quality of what's being thrown away so we did a detailed assessment to see what are people throwing away and in fact families were throwing a vast majority of what they threw away fruits and vegetables so this kind of thinking is there a way that we could help families reduce the amount of food waste which would have important economic and environment impacts but also dietary impacts could we have an increase their intake of fruit and vegetable so what we did to do that is we created a recipe book called rock what you've got this one the recipe book comes with tips so we partnered with love food heat waste in Canada and so the beginning part of the cookbook has specific tips for families to plan out their food it's just the word of good right to use it out as ways to reduce the food waste and the point here that you can see on the next two slides is where you can find your free coffee rock what you forgot we also partnered with culinary arts students and staff at a local college and created 30 recipes that help families reduce the amount of food waste they have so my favorite recipe that we have is a coconut one pot wonder and what that is it's a sort of a fridge cleanup recipe you can use whatever vegetable they're growing bad out of can of coconut meat and some protein and in 10 minutes you're with a delicious dinner we also have recipes that are these two in one recipes that show families how they can use some of the leftover food to have delicious leftovers the next day as the way to sort of change the sort of reputation of leftovers so our recipe book had a really strong uptake we've had over 15,000 downloads which was exciting it's particularly been although we designed it for families college campuses have really liked it so young adults have been very interested and it's about us like quiet but we also started to wonder as by just you know is does the cookbook actually change behavior so if we give it to families can we actually reduce the food waste so this brought us thinking about a study to do that we created supper savers and supper savers with a feasibility study and a look to take a look at how our intervention focused around family food waste could be implemented and whether or not it had any impact on some of those behaviors were interested in it was funded by the known Institute of North America and their one planet one health initiative so we when we were designing it we realized it's actually not that many interventions that have focused specifically on household food waste there's been about eight to date and of those none of them would focus specifically on families and we were interested in focusing on families for two reasons why is kids can often be an instigator for change in the family in my generation it was very likely we were the ones who were pressing our parents to you know reduce or to recycle things we're hoping this could be the same here getting kids excited about reducing food waste might be that instigator within the house we also know that the habits that kids develop early in life from very odd to later life so that's why we focused on families specifically a few of the kids eight nine 12 so they could participate in these activities that we had in our intervention they just only one other of these interventions focused on household food waste actually used a hands-on approach where the people actually develop skills versus knowledge in a really applied way and we really wanted to do that because we know from health behavior theory that once you have developed your skills your confidence increases and the chance you do the behavior increases so we had specific and you'll see hands-on approach to teaching some of those skills so our intervention included a family toolkit to reduce food waste in the food in the toolkit and we included rock what you've got cookbook but we also included other ways versus to help families plan their meals plan their groceries store the food properly in their refrigerator to increase its shelf life we also the pink container you see there that's a eat first container so what we do with that is you put the produce that you bought the week before as you come back for if you're traveling this time to let your family know these are the things you have to eat first before you eat the new apples I just bought today and then up in the corner in the black vegetable brush and this is actually revolutionized my life I no longer peel carrots or potatoes they get a good rock and brush with with this brush and no longer do those peels end up in the food waste so thinking about our applied approach we partnered with a local chef who did work in community kitchen and she ran an online cooking class for families as we've done during COVID so she ran the cooking class where they made a roasted chickney burrito bowl which is again one of our fridge cleanup recipe you can use whatever veggies you have for that she ran the class and families cooked along with her I was there to provide sort of food waste tips and help them walk through sort of what they had in their toolkit they also sent text messages to reinforce some of those behavioral messages we had both in our cookbook and class my favorite ones here the fruit and vegetables are good for you but only if you eat them so we tested this among 19 families and using a pre-post design and you saw that there was some suggestion that we were able to decrease fruit and vegetable waste avoidable fruit and vegetable waste out of a 420 grams from before and after so this is about you know three apples for example parents reported greater confidence in decreasing food waste and kids told us that their knowledge of a they understood but best was worth eight minutes so meaning at baseline many of them didn't realize that actually food is just on can be just wide after the language we used in our intervention as we called it freshest before that's the freshest before date and we also saw that families reported serving more vegetables after the intervention comparative report this work was led by a PhD student on Marlela his paper has been submitted to public health nutrition so hopefully soon you can read it in a published public form because this is the first time we did this study we also want to know what families thought about subversavers and they told us they enjoyed it both kids and parents found it fun and easy to follow they also told us they like the tools we provided and as you'll see at the end it said they also love the potato brush just like I do so now we think subversavers program I'll just think about promoting making more meals at home and also reducing food waste but the one behavior we haven't talked about is increasing plant-based protein in 2019 Canada had released its new food guide the first one to be the first new one we had in 12 years whether the financial change one of the big pages we no longer had a meat and alternates group instead we had a protein group and the main message there was to increase your intake of plant-based proteins in place of some of those animal-based proteins we were interested to know from parents you know what did they think about the food guide and more importantly what could we do to help them meet some of those recommendations what might be hard about making meeting those recommendations and what could we do to help this was led by a postdoc that may is a Brazilian student of an excellent who did this excellent work so what we heard from parents is that they were so unclear about what were we talking about when we talked about plant-based proteins they sort of said where what are we talking about I'm just not sure one person said you know once you get past beans or lentils I don't know what you're talking about what are we thinking about when we think about plant-based proteins the other interesting thing is they in the Canada speaker talks about decreasing intake of processed foods so this led to some confusion you know things beyond me is that you know should I eat that or not it's a plant-based protein but it's highly processed so some confusion about what are we talking about when we think about plant-based proteins we also heard from many many parents that they were worried about their confidence is sort of prepared so they were interested they thought it was good that there was this focus on plant-based protein but we're unsure if they had actually prepared some of those some of those products so what if you do we create another this one's called plant-based proteins made in the PV for this cookbook we partnered with Health Canada who are the people who create our dietary guidelines so this cookbook is both in English and French and is available at that same website as our brock what you've got this has the same format as rock what you've got at the beginning some tips about how do you find store and prepare plant-based proteins followed by 30 delicious recipes that feature plant-based protein some of them have a combination so some will replace some of the animal-based protein with plant-based but still have some animal-based proteins there too my favorite recipe from here is a ramen and I realize that's a fairly bold statement when I'm standing here in Tokyo it is a pretty delicious and quick meal that all people like take over so what our work with the rock what you've got cookbook it's had fairly good uptake the plant-based protein recipe book but we are also interested to find out do those tools actually help so what we've done is work to combine our messages around promoting eating more and more meals at home um two three six percent based protein and keeping clean waste in a single intervention called supper heroes this is an online program that is funded by the snow international prize for alimentation and so we are just in the process of developing this and then we'll test it with families I had three small things to say before I'm done here one is just where you can find our cookbooks at that well family health study dot com there we have other cookbooks as well they're all free so you can find me here's my email as well as my twitter so I'd love to talk more about sustainable healthy eating any of you and lastly the prize that is funding our supper heroes work to known international prize for alimentation is a bi-annual um uh prize it's fabulous it's been really great to fund this great work and the graduate students were doing it so if you know the mid-level career person who might want to apply for that it'll be again 2024 so keep your eye out for that thank you so much thank you just for your excellent presentation and so far we are at the end I opened the audience for two questions I cancelled my concluding remark presentation it says any further question you can go on twitter and last point all the presentation will be available on the mini website no question you can use yourself hello you are from really lovely talk and thank you for all the lovely work that you have done I have one more question or alternatives or a suggestion on what you could add perhaps to your next edition in many countries pickering and vegetable preservation is a big thing so I wonder if you could explore it along those lines such a great question thank you we do actually so in um supper savers we've worked with these fabulous chefs who have great ideas just like that one and so we have there are short videos that families can watch on pickling and we use the quick pickle so it takes about five minutes because one of our goals with families is to make it quick so it's such a great idea it's such a good thing to do when that food is right on the edge so thank you that's great hello my name is Cricard Filoni I'm an HSA student for just in a million years at the first learner and I was the one I have thought on expanding these projects in other countries oh I would love to anyone wants to collaborate we have had the um cookbook translated into different of the rocket you've got on folks who are interested or different there's researchers interested in having it translated we are open to that so please reach out I'm happy to currently register in Canada and English and French but happy to talk about um other languages or other um adaptive great thank you so I'm actually from uh University of Indonesia uh it's a very fun program and I like the tools and the information from your presentation my question is how to maintain uh the family uh the family um family intention to do uh to follow this program and uh do you have uh like a budget uh special budget for each of the family to follow this program and how long it's thank you yeah excellent question um so we um have not done maintenance measures so we've only done pre-posts so we don't know how well they're sustained we do try to highlight tools and tips that they've learned that they can read um you know any time that they sort of get off course they can get back on by you know using the same tips they did before to change their behavior um and your second question so we essentially the the behaviors we focus on we do try to make sure that they don't cost money so making more meals at home should actually save you money not increase money um choosing plant-based proteins like canned beans etc should be less expensive um than many of the meat-based approaches and then reducing food waste hopefully turning between using that food that you're already focusing hoping that it decreases costs but we've never measured it and now that you've said it actually a good idea to see sort of what the cost um is to families when they are trying to do our our behavior can so thank you for that thank you thank you just so much thank you I think that one of the most important issues is our duty of each one to protect our products by not only changing our eating habits but also by leaving differently and I think we maybe obtain results in in 2050 and thank you very much again and see you next time thank you everyone for attending um there were some uh questions and and comments in the chat actually was uh very lively uh perhaps uh I'm calling to the the stage Janet Ranganathan and Sharon Donovan maybe you would like to provide a comment on what's being said during this session and and and also about the questions that we received the many questions we actually received in the chat floor floor is yours and Janet why don't you start I'm sure so actually I thought there was a quite a lot of convergence um across the speakers um with the emphasis on um plant-based diets both for climate and I would also add nature reasons but also for health reasons um I thought the discussion on um food loss and waste was timely as well because if you think about consumption-based strategy shifting diets and food loss and waste or are really kind of the the two big approaches it was good to have that piece on there I think there's a lot of alignment between the work that was presented I think mainly from the Lancet Eat Research Report and the work that the the WRI has done on creating a sustainable food future maybe one one area of difference there is on the emphasis that we gave to land and the fact that land has a GHG cost um it just only it only emphasizes more the importance of reducing consumption of land-intensive products like like women and meat so maybe I'll leave it there there's some great questions in the chat um I wasn't very good at typing so please excuse all my typos but maybe over to you Sharon yes well I just would like to um echo what you said and congratulate you on your presentation and I think when this was designed we really wanted to you know think globally and then think maybe countries and modeling and then you know get to the household level because and I think to be effective or to get anywhere near we need where we need to be we have to really be thinking at all these levels and whenever I hear these presentations I have to say personally you know it's so easy to get depressed and think oh my gosh are we ever going to solve these problems but you know if we don't start um we'll never get there and so what I appreciated in all presentations were you know actual realistic whether they're attainable but you know really recommendations on how we can start to address the problem and and hopefully you know protect our planet but I thought what was really important you know your three gaps it's like you know we need to feed people too and so we um I was listening to one of the questions so I'd be interested to get your comment on this is one of the questions in the session and I've heard this often you know it's it really comes down to like an essential amino acid um aspect and you know we may need to actually eat more plant-based foods to to get the same protein or an equivalent protein quality of meat so I'd be interested in your your thoughts on that or even anyone else in the in the chat so I'll give a standard but first let me just make one one other observation about the presentation so my my presentation really kind of started at the planetary scale you know we've got this greenhouse gas budget we've got a finite amount of land to use as working land if you want to keep the remaining ecosystems and we still have to feed a bunch of people and there's going to be a lot more of them and what they're putting in their mouths are also going to be more land intensive as they as a global middle class rise but then we kind of like shifted really quickly to thinking about what's on people's plates and what waste is happening in their fridge and also what's happening at the field level at farms because some of the impacts of the industrial agricultural system are very real um but but I think we have to reconcile those two worlds um because I often feel like a lot of the one of the kind of conflict and polarization in the food space now is around those who work at the field level who think about those impacts and then others like myself who work more at the system level and um I think we have to bring those two worlds together because they're both realities and they're both correct um in in your um onto your question about um plant-based diets and amino acids um I mean plant-based protein I mean there's the issue of you know you you need to have the whole full spectrum of amino acids and plant-based many plant-based um proteases don't have those some do actually um like like soya but I think it's about sort of balanced diet isn't it I mean and and it's also I think there's a myth here that you have to have all of the right balance of amino acids in every meal right um now I'm not a nutritional expert so please correct me if I'm wrong here Sean but I think it's that's now myths being taken away you don't need to have them at every meal but it's like over the course of a few days your bodies they want to put those into supply and bring them together so um I think we we have to just sort of I think we also have to think that people like the taste of meat I mean let's not get away from that and I don't think I don't think anyone I know in my area of work the researchers that we were are saying everyone has to become a vegetarian let alone a vegan I think it's like it's just moderating the consumption of meat like people should still eat beef um you know we talked about reducing it to about one and a half burgers a week for making it the treat I mean that's a 50 reduction on what the Americans eat maybe about a 25 reduction on the average American so it's not about eating no meat it's eating less of it and then eat you know eat quality meat um in order to create the planetary space so that people in developing countries that are eating very little meat right now are also be able to eat some more so maybe I'll put that back to you now yeah well and if there's any other questions here please put them in the chat yeah we actually received a question uh Janet I would invite you to keep the microphone open uh if you if you if you agree um we we received a question from Japan I I hope I read it correctly does each recipe also estimate in terms of CO2 GHG reduced uh and how does that count for reducing food loss and waste I think maybe they're referring to the recipe book um like I haven't got a copy but I would imagine that they do get that information but um Sharon do you know yeah no I I don't know but I do think he is asking um about the recipe book and I I did put in the chat someone asked um I did find the book online but it did look like she put a link where they might it might be available so people at that Guelph family health study dot com so you can check that out um yeah you're we just Yini took the lead on um Luis Moreno was the first author but the article that was recently in advances in nutrition which um I believe that you you reviewed for us that you know that was really this and that's kind of in the mission now of Yini is this idea that you know there's there can be a place for all foods and there can be certain times of the lifespan where for example pregnant women are going to you know need more iron so that this idea of maybe the eat lancet could be too limiting in some places or you know for for meeting nutritional needs at specific you know phases in early childhood or even in the elderly so I think I'm echoing your comments about you know we need to do a much better job of how we raise animals so intensively we need to really reduce the portion sizes I mean I live in the U.S. Midwest and you know people are routinely eating you know 12-ounce steaks and there you know there's no nutritional reason for that and it's likely you know fueling the obesity epidemic as well so it's really about I think retraining a lot of populations and I think the U.S. is probably one of the worst in terms of what's an appropriate serving size of meat like you were saying you know a burger a week but you know even I like this plate idea where people can see you know really how how does it look on a plate and I see there's a comment about the role of making policies yes I think that countries have a lot to do in this I I just saw and some people may know this more than I do but recently they just said in France that if you have if you can get to a city from an airport on a train in less than two hours they're not going to have local flights anymore and so you know these decisions you know I'm sure but many people will be unhappy about them but we can't continue to you know work of business as usual or we're we're not going to be surviving in the future certainly not at the the quality of life that that we currently have maybe I could speak to the question about marketing strategies and actually I think it's really kind of critical so we have initiative at wi that we run called cool food and it's a collaboration of food services companies have committed to cut their greenhouse gas emissions from their scope three from the emissions related to the sale of food by food services companies like paneer some of a burger companies there and so we've worked with them to actually figure out help them shift consumers when they come in to purchase food to shift them to more plant-based choices and you know some of the approaches are very simple and basic like for example the menu if you put vegetarian food in a box guess what the people who look for that box are mainly vegetarians if you integrate vegetarian food into the broader menu they the research finds that non-vegetarians are more likely to order it no one wants to be in that sort of special box the language of food like if you if you just sort of I'm making this up if you put a dish like I don't know roast you know like boiled butternut squash with something on the side or opposed to sort of like roast butternut squash with a twisted ginger and a very elaborate here but elaborate language really really does make a difference to help how people order it and we've also developed a label as well that that we found the food service companies wanted some let's go back to your plate comment Sharon yeah you know like people want to know is this meal how do you label called food that actually created this huge analytical challenge for us is like because you don't know what the rest of the day the person's eating but we try to identify like you know this this this this food this luncheon that you're buying in a box or whatever actually is a cool food because it actually significantly reduces your emissions below low the average for your average person's lunch so the cool food label starting to catch on now some examples of working companies yeah that's that's that's cool yeah cool food cool cool cool pledge all right do do we have any other comments or questions from from audience to share in the chat you know well while we're waiting for that I mean I'm very happy actually like when we started out on our work on now it'd be published something on shifting diets in 2016 you know people people didn't equate diets with a climate problem um and so but now you know I mean all the presentations here and the interest I think you know it's you know diets and food now is squarely on the agenda of people focused on climate action what I hope now though is that you know if you think about how much investment there's been in renewable energy technology and trying to fix the industrial energy system we need to sort of similar levels of innovation and investment going into the food system now to help it cut greenhouse gas emissions yeah I mean we've gotten so efficient at producing food that you know if we think about turning that that ingenuity in technology into you know thinking about how we can produce food with less less emissions you know I'm I think the one thing I was struck with I've seen you present this before is really where are we wasting food in the system and that's I think many people are shocked and and and Jess Haynes created that you know how much we waste at the household level and you know these are these are really easy education points you know people probably think well gosh grocery stores throw away a lot or restaurants waste a lot but you know thinking about a colleague who said they they shouldn't call their vegetable you know the crisper drawer they should call it the Rotter drawer because that's great the things in it so you know I really like this idea of increasing awareness but then giving individuals the tools and the knowledge to actually act on that because I know many many people who want to make a change but they're not sure how to yep yep one of the interesting factoids that we've calculated in our work I didn't mention it during my presentation but if you actually calculate the GHG emissions with you know with an average American's diet they're not really far off they're a little bit low but not really far off the average American's emissions associated with its energies and we use energy very inefficiently here likewise in Europe the same analysis showed that actually the average emissions associated with the average average European diet was actually at the same order of magnitude of their emissions from everything else they did so these are you know this is a big this is a big opportunity to reduce impact and emissions and and by the way it isn't just about climate and it's about you know reducing your emissions from food is also about reducing emissions from land so it is also a biodiversity protection strategy too yep yep exactly and you didn't talk too much about it but I think you know we always have to be thinking of water as well as probably we don't have enough land but we're certainly running out of fresh water and so you know and it's all together so let's we just need to keep having these conversations and education and policies and and all across the board but um and it's great it's great that you yeah it's great that you allowed that with this uh with this seminar Sharon so yeah thank you okay well well thank you everyone um I know some of you are it's the middle of the night almost so we'll probably wrap this up and and again thanks for attending we we really have enjoyed the interactions yeah thank you okay bye