Overview

The environmental impacts of food are currently at unsustainable levels. Consumers undoubtedly play a central role in reducing the impacts of the food system to more sustainable levels via dietary changes and food waste reduction. A limited number of studies, however, have assessed whether impact reductions offered by optimised diets are enough to remain within planetary boundaries (ie attain ‘absolute’ environmental sustainability). Using UK food consumption as a case study, here we employ linear programming to identify nutritionally adequate diets that meet socio-cultural acceptability criteria whilst minimising environmental impact, cost, or deviation from the current diet.

Speakers

Gonzalo Guillén-Gosálbez, Professor, Doctor in Chemical Systems Engineering, ETH Zurich Institute for Chemical and Bioengineering

Gonzalo works in the field of Process Systems Engineering focusing on research at the interface of engineering, environmental science and computer aided systems design. As a student and researcher, Gonzalo has received numerous awards and recognitions for his work.

Elysia Lucas, Postdoctoral Researcher, ETH Zurich Institute for Chemical and Bioengineering

Elysia is a post-doctoral researcher in the Sustainable Process Systems Engineering Lab@ETH Zürich, working on quantitative sustainability assessments of products and consumption patterns, in particular to provide recommendations for improving the environmental sustainability of how we produce, utilize and consume food and chemicals via life cycle assessment and optimisation approaches.

The material presented in this webinar has not been peer-reviewed. Any opinions are the presenters' own and do not necessarily represent those of IChemE or the Sustainability Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.

Webinar recording