Page 122 - 長庚科技大學 台灣營養學會 第51屆年會暨學術研討會

永續健康飲食：影響人類健 康與地球環境

Sustainable Healthy Diets: Impacts on People and the Planet

Ray-Yu Yang

Food and Fertilizer Technology Center for the Asia and Pacific Region
Global Health Program, College of Public Health, National Taiwan University
Taipei, Taiwan

This presentation explores the dual importance of sustainable healthy diets for
both human and planetary health. It highlights the interconnections between food
systems, nutrition, and environmental sustainability.
Healthy Diets and Human Nutrition: A healthy diet, as defined by the World
Health Organization, helps prevent malnutrition and reduces the risk of non-
communicable diseases (NCDs). Key principles include dietary diversity, high
intake of fruits and vegetables, moderate consumption of fats, and limited intake
of sugars and salt. The presentation explains food group classifications, essential
nutrients, and the role of phytochemicals in disease prevention, while noting
global inequalities in dietary quality and affordability.
Environmental Dimensions of Diets: The agrifood system accounts for roughly
one-third of global greenhouse gas (GHG) emissions. Environmental pressures
are driven by population growth, urbanization, climate change, and shifts in food
production and consumption. Alternative diets such as flexitarian, vegetarian,
and vegan are presented as sustainable approaches, and the EAT-Lancet
“planetary health diet” is introduced as examples that balances nutrition and
environmental limits.

Greenhouse Gas Emissions from the Food System: Emissions stem from all
stages of the food supply chain, with livestock, especially beef, and rice
cultivation as major sources. Post-farm emissions, including transport and
packaging, are rising, especially in middle- and high-income countries. Plant-
based diets and reduced food waste are effective strategies to lower emissions,
though climate finance remains insufficient.

Climate-Smart Agriculture, Traditional Vegetables and Policies: Climate-
smart Agriculture (CSA) promotes productivity, resilience, and lower emissions.
In Taiwan, emissions have increased due to consumption and logistics, despite
reductions at the farm level. Traditional vegetables are highlighted for their
nutritional value and role in biodiversity. The presentation concludes with policy
recommendations to support a sustainable agrifood transition in Taiwan.

Keywords: public health nutrition, dietary options, agrifood systems, GHG
emissions, climate resilience, biodiverse crops

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