EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs
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G Food, nutrition and environmental sustainability
G1 Key messages
Overconsumption is unsustainable
• Avoid overconsumption—Overconsumption of foods and drinks involves greater use of natural resources and
puts more pressure on the environment, including increased disposal of waste food and packaging.1040-1043
• Maintain a healthy weight—It is estimated that an overweight population has a greater environmental impact
than a normal weight population because they have a higher food (energy) intake – 19% more food energy is
required for a population with an obesity prevalence of 40% than for a population with an obesity prevalence
of 3%.^1044
• Choose foods for health and sustainability—Dietary patterns in line with the recommendations in these
Guidelines – eating nutrient-dense foods and limiting consumption of discretionary foods high in saturated fat,
added sugars and added salt – provide health benefits and reduce the environmental impact associated with
foods.153,1045,1046
• Plan meals and shopping—Planning meals and food purchases and moderating the size of food portions can
assist with avoiding overconsumption. Pre-shop planning, including checking cupboards, refrigerators and
freezers before shopping^1047 is economical and reduces food waste from spoilage.1040,1046
• Conserve water and energy—If individuals seek further advice on sustainable food preparation, health
professionals may encourage conserving water and the appropriate use and maintenance of energy-efficient
appliances, and provide practical tips on reducing the use of natural resources when preparing foods (e.g. only
using the oven when more than one item requires this cooking method).1047-1049
Food wastage and food safety
Store foods appropriately—Decreasing food waste can substantially reduce the environmental impact of food
and has financial benefits for households.1050,1051 Food wastage (not including packaging) accounts for about 10%
of food purchased.^1052 The appropriate storage of foods avoids the unnecessary use and degradation of natural
resources.^1047
Dispose of food waste appropriately—Most household food waste that enters landfills can be composted or
mulched. The use of composting bins, worm farms or chicken runs promotes the recycling of nutrients back
into the home garden.^1040
Keep food safely—Correct handling of food during all stages of its preparation and storage, including temperature
control, is critical in ensuring food safety and preventing wastage.^1047 Most bacteria can multiply at temperatures
between 5°C and 60°C but a few pathogenic bacteria multiply at temperatures at or below 5ºC.^953 Date marking
provides a guide on the shelf life of food in terms of quality and safety:^943
• use-by date indicates how long a food can be expected to remain safe, provided it has been stored according
to any stated storage conditions and the package is unopened
• best-before date indicates the length of time a food should keep before perceptible changes in quality occur.
Select foods with appropriate packaging and recycle—Appropriate packaging protects food products through
transit and storage, thereby reducing food waste. Packaging that is more than is required to preserve food and
ensure food safety places higher demands on natural resources.1042,1047 Drinking tap water rather than bottled
water decreases production and disposal of plastic bottles. Choosing biodegradable or recyclable packaging
reduces the amount of waste entering landfill.
Eating seasonally
Eat fruit and vegetables that are currently growing in the given climate—This can assist with lessening pressure
on the food supply by potentially reducing processing, distribution and storage.^1040 However, consumers may
require advice from health professionals as to which fruits or vegetables are in season and also the challenges
associated with avoiding ‘year-round’ produce.^1053
Focus on nutritional value—Some fruit and vegetables may look imperfect but are still nutritionally valuable.^1054