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Concluding remarks from Elling Bere and Johannes Brug’s report ‘Towards health-promoting and environmentally friendly regional diets – a Nordic example’

“We suggest six ingredients for a new healthier and more environmental friendly Nordic diet:

(i) native berries;

(ii) cabbage;

(iii) native fish and other seafood;

(iv) wild (and pasture-fed) land-based animals;

(v) rapeseed oil; and

(vi) oat/barley/rye “

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”..what we eat also strongly influences our environment. The way most of us feed ourselves in affluent societies is not sustainable. For example, the livestock sector, which produces our meat and milk products, is responsible for a total of 18% of anthropogenic greenhouse gas emissions measured in CO2 equivalents. This is a higher share than for transportation. A second example is that the biomass of high trophic level fishes (larger predatory fish, e.g. cod) in the North Atlantic has declined by a factor of nine over the last century because of over-fishing practices. Other examples of the environmental effects of food production are plentiful: soil erosion, over-consumption of fresh water, monoculture (reduces both plant and animal biodiversity), and pesticides and fertilizers polluting soil, water and air. In addition, most foods eaten today travel long distances, demanding additional fossil fuel, before they reach the dinner table.”