Nuffield Department of Population Health, University of Oxford, UK
Marco Springmann is a senior researcher in the Centre on Population Approaches for Non-Communicable Disease Prevention in the Nuffield Department of Population Health, and leads the Centre’s programme on environmental sustainability and public health. He is interested in the health, environmental, and economic dimensions of the global food systems. He often uses systems models to provide quantitative estimates on food-related questions. Most recently, he was part of the EAT-Lancet Commission on Healthy Diets form Sustainable Food Systems.
Our food system is neither healthy, nor sustainable. Imbalanced diets, such as diets low in fruits and vegetables and high in red and processed meat, are the leading risk factor for mortality in the world and in most regions. On the other hand, agricultural production that underpins our diets is a major driver of climate change, land-use changes and biodiversity loss, freshwater depletion, as well as air and water pollution. Current dietary guidelines often do not reflect the current evidence on healthy eating and do not account for aspects of sustainability. The talk will discuss the health and environmental implications of current dietary guidelines and provide suggestions for improvement.