Healthy and sustainable diets: Are possible in Argentina?

Abstract

To face the challenge of feeding a growing population that changes its lifestyle and diet while trying to conserve natural resources and to protect biodiversity, there are three main strategies: 1) changing current agricultural practices, 2) reducing losses and waste throughout the food production and processing chain, and 3) promoting healthy and sustainable diets. Strategies (1) and (2) have been largely considered in Argentina and are part of the academic, government and industrial agenda, but the third strategy has been given little attention so far. By a revision and literature analysis, we show the relevance of healthy diets as a tool to increase the sustainability of the national food system and to improve public health, as well as the challenges it poses to domestic supply. First, we present information on the environmental impacts of food systems and the strategies traditionally used to increase sustainability: production efficiency, food losses and waste reduction. Second, we argue that efficiency should not be the only way for improvement because of the consequences that arise from rebound effects (a.k.a. Jevons paradox). Third, we analyze the evidence in favor of a positive correlation between the health benefits of several food groups (mostly plant-based foods) and their relatively low environmental impact. Finally, we briefly analyze the capacity of the national food system to provide enough food —physically, but not economically— to achieve healthier diets, and the implications that this would have on production and the environment.