Open access publications in the SLU publication database

Current food systems are responsible for approximately one-quarter of anthropogenic greenhouse gas (GHG) emissions and are a leading cause of deforestation, biodiversity loss, freshwater use and water pollution. They are also insufficiently effective at feeding people adequately; malnutrition in all its forms (hunger, obesity and micronutrient deficiency) affects about one-third of the world’s population. At the same time, food systems reflect and exacerbate inequalities and abuses of power at all levels (international, national, societal, sectoral and familial), while the treatment of farm animals reared for food and draught purposes raises serious ethical questions.

There is mounting evidence that a shift towards more sustainable food systems and diets is necessary and will require profound changes in how and what food we produce and how and what we consume. This report summarises the current scientifically-grounded state of thinking on what such a shift might comprise, with particular focus on sustainable diets. More specifically, it considers the respective roles of dairy and plant-based dairy alternatives in sustainable diets. Dairy products currently deliver many important nutrients to large population groups and are highly appreciated. However, rearing ruminant animals is associated with important negative environmental impacts such as high GHG emissions and large land requirements. Plant-based dairy alternatives based on soy, legumes, seeds, nuts or cereals are now on the market and there is increased interest and demand for such products in many countries. Functionally, these could replace and complement dairy products in the human diet, potentially reducing the environmental impact of food consumption. However, since dairy products and plant-based dairy alternatives differ in their nutrient composition and health impact, the nutritional aspects of such a switch need to be considered.