The complexity of processed Food: environment vs. health

Recent health trends are steering us towards unprocessed foods, but what if opting for that healthy snack actually leaves a bigger footprint on our planet? Research conducted by Reina Vellinga, a researcher at RIVM, unveils surprising insights about the environmental effects of highly processed foods, challenging our perceptions of what truly constitutes ‘good food.’

Reina Vellinga delves into the practical realization of the ideal diet – healthy, sustainable, and affordable. Current findings from RIVM indicate that 60% of our energy intake stems from highly processed foods, such as cookies, jams, and sodas. While previous studies have highlighted the health risks associated with excessive consumption of these foods, Vellinga's research zeroes in on their environmental impact.

Win-win-win

She categorized foods based on the NOVA classification and analyzed the consumption patterns of 40,000 participants. Her research spanned both health effects and environmental considerations like greenhouse gas emissions and water usage. The findings revealed that consuming highly processed beverages is detrimental for both health and the environment. Moreover, these drinks tend to be more expensive than minimally processed ones like water.

When it comes to solid foods, the results were more ambiguous. Intriguingly, a correlation was observed between higher consumption of highly processed foods and a reduced environmental footprint. However, Vellinga emphasizes that other studies paint a more nuanced picture.

Such findings provoke questions regarding the definition of "highly processed." Vellinga explains that products as diverse in nutritional value as whole grain and white bread both fall under this category. Additionally, the consumption variance between those consuming the most and the least processed foods wasn't significantly large.

In conclusion, Vellinga suggests that while reducing highly processed food consumption might be environmentally favorable due to overconsumption tendencies, switching to unprocessed foods might increase environmental strain. The challenge lies in balancing health and environmental impacts, with a reduction in overall food consumption potentially benefiting both facets.

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