Sustainability and the Revised Australian Dietary Guidelines

The National Health & Medical Research Council (NHMRC) recently called for nominations for a Dietary Guidelines Sustainability Working Group as part of the revision of the Australian Dietary Guidelines. The role of the Working Group is to provide advice to the Dietary Guidelines Expert Committee about the strength and quality of evidence about sustainability and diet.

The NHMRC defines sustainable diets as being accessible, affordable and equitable and having low environmental impacts.

While sustainability is one of the key criteria increasingly influencing consumer purchasing decisions, not all across the food sector agrees that including it in the dietary guidelines is a good idea.

In an article in the ABC, for example, some representatives of the red meat industry disagreed with the inclusion of sustainability in the review of the Dietary Guidelines.

On the other hand, significant innovation continues to address the way food is produced as businesses look to make a difference to the future of both people and the planet.

For example, the Tasmanian dairy company Ashgrove Cheese announced his week it has partnered with SeaForest in an effort to reduce the carbon footprint of their milk production. By feeding a seaweed supplement to the cows, they are aiming for at least less 30% carbon emissions as the cows burp less when the supplement is added to their feed.

Taking into account both human and planetary health as criteria for the guidelines seems seems opportune when consumers, government, businesses and those who work in the business of food are interested in creating change in both of these areas.

There is a lot at stake when it comes to the wording and recommendations that end up in the Australian Dietary Guidelines. They are used as a key reference document for policy makers and public health advise, and are taught in schools and other educational instituions, and therefore have significant power to sway consumer perceptions, and purchasing decisions.

The current Dietary Guidelines were published in 2013 and, given we’re more than 10 years down the track, they are in desperate need of a review to ensure they’re in line with current science.

What does this mean for you?

As a food producer, it’s essential to be up to date with changes in government policy and the review of the Australian Dietary Guidelines is one project to follow closely. While government doesn’t move fast, it’s worthwhile being on their mailing list to receive updates when things do change.

You will also be notified of the opportunity to have your say in the review process. And sometimes this window is short.

Food & Nutrition Australia, supports the inclusion of sustainability as a relevant consideration in the determination of the next update of the Australian Dietary Guidelines. This is a timely and responsible change given the global challenges faced today. It is also in line with how consumers definition of what constitues ‘healthy’ food is evolving, meaning government guidelines will more closely reflect issues of relevance to the public.

What do you think?

We’d love to hear your thoughts on this topic. SImply hit reply and let us know.