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Assessing the Health and Environmental Benefits of a New Zealand Diet Optimised for Health and Climate Protection

Author

Listed:
  • Christine Cleghorn

    (Department of Public Health, University of Otago, Wellington 6011, New Zealand)

  • Nhung Nghiem

    (Department of Public Health, University of Otago, Wellington 6011, New Zealand)

  • Cliona Ni Mhurchu

    (National Institute for Health Innovation, School of Population Health, University of Auckland, Private Bag 92019, Auckland Mail Centre, Auckland 1142, New Zealand)

Abstract

Population diets have impacts on both human and planetary health. This research aims to optimise a New Zealand (NZ) version of the EAT-Lancet diet and to model the impact of this diet on population health if it was adopted in NZ. The optimisation methods used mathematical equations in Excel to ensure: population diets met the nutritional recommendations; diet-related greenhouse gas (GHG) emissions did not exceed the NZ GHG boundary; and diet costs did not exceed baseline costs of the average diet. The EAT-Lancet diet was also directly mapped onto the NZ adult nutrition survey food groups, as another estimate of a NZ EAT-Lancet diet. Both diets were modelled using a DIET multi-state life-table model to estimate lifetime impacts on quality adjusted life years (QALYs), ethnic health inequities and health system costs. The optimised diet differed greatly from baseline intake with large amounts of fruits and vegetables, some fish but no beef, lamb, pork or poultry. Modelling nationwide adoption of the NZ EAT-Lancet diets generated large health savings (approximately 1.4 million QALYs), and health system cost savings (around NZD 20 billion). A healthy, climate-friendly, cost-neutral diet is possible for NZ and, if adopted, could provide large health gain, cost savings and reductions in ethnic health inequities.

Suggested Citation

  • Christine Cleghorn & Nhung Nghiem & Cliona Ni Mhurchu, 2022. "Assessing the Health and Environmental Benefits of a New Zealand Diet Optimised for Health and Climate Protection," Sustainability, MDPI, vol. 14(21), pages 1-13, October.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:21:p:13900-:d:953632
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    References listed on IDEAS

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    1. Rosemary Green & James Milner & Alan Dangour & Andy Haines & Zaid Chalabi & Anil Markandya & Joseph Spadaro & Paul Wilkinson, 2015. "The potential to reduce greenhouse gas emissions in the UK through healthy and realistic dietary change," Climatic Change, Springer, vol. 129(1), pages 253-265, March.
    2. Hoolohan, C. & Berners-Lee, M. & McKinstry-West, J. & Hewitt, C.N., 2013. "Mitigating the greenhouse gas emissions embodied in food through realistic consumer choices," Energy Policy, Elsevier, vol. 63(C), pages 1065-1074.
    3. Corné Van Dooren & Marcelo Tyszler & Gerard F. H. Kramer & Harry Aiking, 2015. "Combining Low Price, Low Climate Impact and High Nutritional Value in One Shopping Basket through Diet Optimization by Linear Programming," Sustainability, MDPI, vol. 7(9), pages 1-19, September.
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