UKHACC’s recommendations are published in a report: ‘All Consuming: Building a healthier food system for people and the planet’, which aims to tackle climate change through measures that protect and promote public health.
The report says that until recently most activity to reduce climate change was focused on decarbonising energy and transportation, but now attention needs to turn to the role food plays in producing greenhouse gas emissions.
The UKHACC believes it will be impossible to keep global temperatures at safe levels unless there is a transformation in the way the world produces food and manages land.
Professor Andrew Goddard, president of the Royal College of Physicians, said: “I am the first to admit that I enjoy a steak every now and then, but it’s clear that if we are to avoid dangerous levels of global warming we must start to reconsider our attitudes to food – which accounts for a quarter of total greenhouse gas emissions.
“The UK Health Alliance on Climate Change’s survey shows that a majority of health professionals agree, and it’s hugely encouraging that 40% have already taken action by changing their eating habits.
”We each have a responsibility and an ability to make a difference as individuals, and making changes like reducing our meat consumption is not only good for the planet, but can also be good for our health.”
Two-thirds of health professionals agree that changing your diet in a way that reduces its environmental impact can also improve your health.
Henry Dimbleby, independent lead of the National Food strategy, added: “Healthcare professionals have an important role in shaping our diets and I am very pleased to see their recommendations cover not only our health, but that of our planet too – and that they consider the broader influences on our food system.”
A YouGov survey, commissioned by the Alliance, shows high levels of concern amongst UK health professionals about the impact of food on climate change. Of those surveyed:
- Over two-thirds (68%) are concerned about the impacts of society’s approach to food production and consumption on the environment/climate.
- Two-thirds (67%) agree that changing your diet in a way that reduces its environmental impact (e.g. by eating less meat) can also improve your health.
- 40% have already changed their diet/eating habits due to environmental concerns.
National School Meals Week 2020 is due to take place next week and one of the days is focussing on reducing meat consumption.
Jimmy Pierson, director of ProVeg, commented: “National School Meals Week is the perfect opportunity to draw attention to the groundbreaking ‘20% Less Meat’ pledge and encourage schools and local authority caterers to increase meat-free options, save money and help save the planet.”
The NHS in England has recently set a target to become carbon neutral by 2040. However, UKHACC believes that the Government must do more to encourage, enable and support these changes.
The Alliance’s recommendations, include:
- Advice & information: Public information campaigns on diet should include climate messages and health professionals should support patients with accessible information on climate-friendly diets.
- Food labelling: Independent research found environmental labelling was the most effective way of getting consumers to make sustainable choices.
- Public Procurement: Amend public procurement rules to require all procured food to meet minimum environmental standards.
- Food policy after brexit: New trade agreements should include a clause requiring imports to meet UK environment standards.
Professor Dame Parveen Kumar, Ambassador of the Alliance, said: “Most activity to limit climate change has focused on decarbonising energy and transportation. This is very important, but we mustn’t overlook the potential to mitigate the dangerous health effects of climate change by rethinking our approach to food.
“To achieve this, as the UK Health Alliance on Climate Change recommends, health professionals must be supported to share, and direct their patients to, clear and accessible advice on transitioning to a more climate-friendly diet.”
Access the full report below: