Beverage 3. Breakfast 2. Dessert 5. Diners Crave Global Flavors Back Print. February 15, Embracing global flavors on your menu can entice new customers to your restaurant.

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CONNECT WITH US. US Foods. com Cookie Settings. Quick links Locations Specials Products About Site Map Brand Guidelines Logo Downloads Media Inquiries.

Connect Careers Contact Facebook Instagram Twitter LinkedIn Pinterest. Do Not Sell My Personal Information. Cookie Policy. Cookie Settings. Site Map. Meeting the Paris Agreement targets 1 will require sharply curbing emissions from a broad range of industrial sectors.

The global food system is likely to be strongly affected by this trend as it currently accounts for a third of global anthropogenic greenhouse gas GHG emissions 2 , 3.

Cutting emissions from the food sector involves strategies such as adjusting diets, reducing food waste, improving agricultural practices and increasing resource efficiencies.

Notably, dietary change has considerable mitigation potential and would not necessarily require new technology or innovation. For example, reducing the intake of animal-sourced foods ASF could yield important climate benefits 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , while contributing to planetary stability regarding land use, biogeochemical cycles, biodiversity and water use 4 , 11 , as well as improving public health outcomes 6 , 7 , Relative to plant-based foods PBF , ASF production emits appreciably more carbon per gram 3 and accounts for the majority of total food production emissions 9.

Compared with current understanding of the direct climate and environmental implications of dietary changes, their indirect cost repercussions remain relatively under-explored.

For instance, the environmental impacts generated by food production incur wider ecological and socio-economic costs, known as externalities, which are not fully reflected in prices paid by producers or consumers 13 , Quantifying these externalities via bottom-up 15 , 16 , 17 , 18 , 19 or top-down 20 , 21 , 22 , 23 strategies is an important step towards fully understanding the broader implications of dietary change and could provide further scientific evidence for more effective policymaking.

However, previous studies on the environmental externalities of diets have limited scope—focusing on single countries 16 , 17 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , specific food types fruits and vegetables 26 , ASF 15 or pork only 17 , 27 or individual impact categories GHG emissions 15 , 16 , 18 , 19 or nitrogen flows A more holistic assessment of the worldwide ecological and socio-economic collateral cost implications of changes in food consumption and production levels for decarbonization is therefore still lacking.

This study fills this gap by quantifying the indirect costs of nine global low-carbon dietary change strategies which progressively reduce ASF groups Fig. Our holistic analysis of the global externalities of diets combines life cycle impact assessment LCIA principles, Food and Agriculture Organization FAO Statistics Division Food Balance Sheets FBS 28 and monetarization factors 29 , 30 to assess the external costs of the food supplies of countries considering the damage linked to environmental change caused by food production to human health and ecosystems.

We find that these external costs of food production embedded in diets worldwide are substantial; by considering nine low-carbon dietary change scenarios, we estimate that these production-linked external costs could be drastically reduced by lowering the proportion of ASF in diets.

Our global-level results shed light on the current magnitude and sources of the hidden external costs of food production on the health of the population and ecosystems worldwide—which could be widely reduced by dietary shifts in developed countries. For each scenario, we also estimate the potential reduction in consumption-linked health burden from changes in diet-related disease risk.

By considering changes in health burden due to the consequences of both production and consumption, we offer a more holistic appraisal of the effects of dietary change on human health and draw attention to the strong indirect links between diets and human health through the environmental changes caused by food production.

All environmental impacts contributing to each externality category were converted to the respective unit of damage DALYs or species loss and then aggregated to form a cumulative damage amount.

Total costs of externalities were then estimated by translating DALYs and species loss into their monetary worth. In parallel, changes in disease risk for four disease endpoints linked to four dietary intake risk factors were estimated for each dietary change scenario using a comparative risk assessment approach to quantify potential changes in disease-specific DALYs attributable to considered risk factors.

World map reproduced using ref. With the approach taken in this study, we aim to progress the science, industry and policy communities towards greater recognition and understanding of the external costs of food.

This approach, however, is subject to certain limitations and assumptions which are detailed in Section 10 of the Supplementary Information. As a first step in gaining deeper insight into the global implications of dietary change, we quantify the external costs of food production in , taken as a baseline.

These damage costs are considered to be external, or hidden, costs as the cost implications of disease or premature mortality burden on the wider population and ecological species loss linked to the production of a food item are not accounted for in its consumer price.

Bars present the mean values for consumer cost final consumption expenditure, FCE and monetarized human health Human health EXT and ecosystems Ecosystems EXT externalities of diets annual per capita for all countries in the analysis global , LICs, LMICs, UMICs and HICs.

Error bars are not provided on bars showing average FCE, as confidence intervals on expenditure values were not available. Consumer and external costs of diets generally increase from low- to high-income group countries, but the ratio of hidden external cost to consumer expenditure shows the reverse trend Fig.

Diets in higher-income regions are found to be the most expensive—in both externalities and consumer cost—due to diet composition and greater average food intake, as well as food product prices.

Red shades represent the magnitude of the combined externalities on health and ecosystems, linked to the environmental impacts from the production of the national average per capita food supply. By calculating externalities based on per capita food supply, we also include the impacts associated with portions of discarded and wasted food.

Countries that are not analysed are shaded in grey. Although the average amount of food intake in high-income regions such as North America, Oceania and Europe is greater than in LICs and lower-middle income countries LMICs , the large gap in externalities we find between higher- and lower-income regions can be mainly attributed to highly differing diet compositions.

Further details on calorie-level results are provided in Supplementary Tables 2 and 3. Breaking down contributions to externalities reveals that the levels of ASF meat, seafood, dairy, eggs and animal fat consumption greatly influence the indirect costs of food Fig.

Cereals represent another major contributor to the externalities of all income groups, but particularly for lower income where diets are highly dependent on cereal staple crops. By the same token, legumes, nuts and pulses contribute markedly more to the externalities of lower-income countries compared with HICs and UMICs.

Bars represent the total combined external costs on health and ecosystems. Total externalities for the average per capita diet of each income group that is, total externalities of all food group contributions in absolute monetary terms are provided in Fig.

We next explore the implications of shifting eating patterns to diets with less ASF. Previous studies 1 , 4 , 5 , 6 , 18 , 19 concluded that these changes could help mitigate climate change, but they neglected to quantify potential production-related cost implications of wider environmental impacts on important societal aspects such as human health and ecosystems quality.

Relative to the baseline food supply pattern BASE , we model nine hypothetical dietary change scenarios Table 1 and apply them to all countries in our analysis.

Except for the reference diet proposed by the EAT-Lancet Commission for planetary and human health 4 EAT , our scenarios model the implications of progressively lowering amounts of ASF groups from food patterns. They are not, however, intended to reflect exact dietary recommendations.

We model the removal of ASF groups from the BASE scenario in progressive stages that reflect how people typically approach transitions to a more plant-based diet 7 , 31 : no red meat NRM , pescatarian PESC , vegetarian VEG and vegan VGN.

Calories lost from meat, seafood, eggs and dairy elimination are replaced with legumes, fruits and vegetables. We find that substantial savings in both externalities and GHG emissions could be achieved by eliminating ASF from global food patterns to a greater extent Fig.

Top: reductions in GHG emissions are expressed as total global percentage reductions from the BASE scenario food supply patterns, countries.

Bottom: change in external costs from BASE scenario are in terms of monetarized damage of food production to health and ecosystems. Bar segments of externalities reduction for dietary change scenarios correspond to the total external cost savings contributions of each income group classification of countries—LICs, LMICs, UMICs and HICs.

By far, higher-income regions UMICs and HICs hold the most critical role in realizing potential savings in externalities from dietary change.

Consistent with the findings of ref. Our results also show that processed plant-based foods PPBF and insect protein could help greatly reduce externalities. Notably, scenarios which partly replace ASF with insect protein NRM-I, PESC-I and PPBF VEG-P and VGN-P could yield appreciable savings in externalities.

However, their associated savings would be smaller than in scenarios substituting ASF with legumes, fruits and vegetables NRM, PESC, VEG and VGN Extended Data Fig. For insects, however, no stark difference was observed in externalities between NRM and NRM-I scenarios.

We next delve into the topmost environmental impact or resource use types driving externalities damage Fig. As depicted in Fig. a , b , Further details on the underlying environmental mechanisms or resource use types driving the externalities caused by food production in and in each dietary scenario.

a , Estimated damage to human health, expressed in million DALYs, linked to the environmental impacts caused by annual food production for BASE and dietary change scenarios in countries.

Stacked bars show the contributions of individual environmental impact category to human health burden. b , Estimated damage to ecosystems, expressed in thousands of species loss over the next years, linked to the environmental impacts caused by annual food production for BASE and dietary change scenarios in countries.

Stacked bars present the contributions of individual environmental impact category to ecosystem quality decline.

Lowering the proportion of ASF in supply patterns could avoid a future increase of up to The substitution of meat PESC , however, accounts for most of this potential Meat production requires considerably more water than PBF farming—mostly to grow feed crops In turn, reducing meat intake could lower water consumption to levels which could prevent increases in undernutrition and food insecurity caused by potential irrigation water shortages Similarly for ecosystems, the most appreciable damage savings are achievable from the elimination of meat alone.

Elimination of all ASF BASE to VGN could prevent , ,—, species loss—most of which is linked to the removal of meat that is, PESC corresponds to a reduction of , 95,—, species loss Fig.

Our results indicate that the prevention of species loss through dietary change would mostly be a consequence of lower water consumption and land use Fig.

Reducing meat intake would avoid drops in freshwater availability which, in turn, would prevent the potential disappearance of terrestrial and freshwater species due to plant diversity decline and river discharge changes In addition, meat production—especially beef and lamb—is highly land-intensive due to the area required to grow crops for feed as well as for grazing.

Curbing meat consumption could free up and restore agricultural land while lessening the demand for new crop for feed or pastureland, thus preventing species loss via soil disturbance or habitat loss As shown by the results presented so far, dietary shifts could reduce production-linked human health burden by lowering the demand for foods with the highest environmental footprints of production.

Food production causes human health burden as there are various pathways in which environmental change can result in negative health outcomes Fig.

The other and most obvious way that dietary change is linked to human health, however, is through consumption of the food itself. For each dietary change scenario, we therefore sought to compare the magnitude of potentially avoided DALYs due to changes in environmental impact levels from food production versus changes in disease risk from adjustments in food intake.

The consumption-related health effects of shifting from the BASE diet to each scenario were estimated using a comparative risk assessment approach 18 , 38 , 39 , 40 to estimate changes in risk of four disease endpoints coronary heart disease, stroke, cancer and type-II diabetes associated with fruit, vegetable, legume and red meat intake further details are provided in Methods and Section 8 of the Supplementary Information.

Our estimates show that, of the total potential health benefits in terms of avoided DALYs from shifting to diets with less ASF and more PBF, approximately a third correspond to the benefits from less environmentally impactful food production. The remaining two-thirds are associated with lower disease risk from consumption Table 2.

Although our findings reinforce the notion that diets are most strongly tied to health via the intake of food itself, they also emphasize that production-linked health effects should be considered when appraising the potential benefits of dietary change.

If the health implications of less environmentally damaging food production are neglected, there is a risk of considerably underestimating the health advantages of more plant-based diets.

Our results uncover the high external costs of food production to ecological and socio-economic systems that are currently embedded in global eating patterns. Measuring the broader damage of food, which is ordinarily overlooked, can more comprehensively illuminate hidden economic hotspots in the negative consequences of food production and consumption while informing decision-making at the individual, business and policy levels.

Externalities could also be used as sustainability indicators by producers and companies for communication to consumers via, for example, labelling and for price internalization. Although their advantages are clear, the universal implementation of an externalities accounting framework faces many challenges.

Reaching consensus on standardized methodologies across organizations will require extensive collaboration Furthermore, general acceptance of how to derive the monetary worth of biodiversity loss and human life years will not be straightforward either, given ethical and practical difficulties.

Until a harmonized framework for comprehensively assessing externalities is agreed upon, however, the results of our study stand to expand current knowledge of production-related dietary externalities by providing insight into a wider breadth of environmental and socio-economic domains. Mitigating climate change through dietary change has the potential to also reduce wider externalities caused by food production.

Our results indicate that lowering portions of ASF in global dietary patterns would not only reduce GHG emissions but also substantially lessen the damage to health and ecosystems caused by the environmental impacts of agriculture. Our findings therefore reveal that dietary changes motivated by climate change mitigation could also result in accompanying benefits to human health and ecosystem quality.

Through translating such damage savings into monetary value, our findings shed light on the economic incentive to facilitate a transition to low-carbon diets.

Furthermore, most of the production-caused externalities we find to be embedded in diets correspond to human health damage Fig. Although our analysis shows that lowering ASF proportions in diets on a global scale offers large ecological and socio-economic benefits, most of these gains are achievable through changes to the dietary patterns of HICs and UMICs Fig.

Higher-income regions currently consume distinctly more ASF than lower-income regions, and the per capita food production-related externalities in HICs and UMICs are two to three times greater than those of LICs and LMICs Fig.

Ensuring the availability, accessibility, affordability and appeal of less environmentally intensive PBF is, therefore, essential to facilitating shifts to diets with lower production-related external costs.

Although our results point to a VGN diet for maximum externalities savings, we note that ASF are likely to remain in the diets of developed countries, albeit in lower proportions, for, for example, food security, livelihood and cultural reasons.

A mainstream farming transition, however, is unlikely to happen in a short timeframe and from producer initiative or consumer demand alone, therefore warranting government support and legislation.

Furthermore, careful policy design will require consideration of the labour market effects that large-scale dietary change could trigger. Compared with HICs and UMICs, the diets of developing regions do not account for a large portion of global production-related externalities Fig.

Nevertheless, we modelled a global transition away from ASF from a theoretical perspective to compare the impact mitigation potential of dietary changes in LICs and LMICs versus UMICs and HICs. As prevalence of undernourishment and nutritional deficiencies are of major concern in LICs and LMICs 44 , increasing access to healthy and diverse diets is more appropriate than reducing ASF consumption.

However, as we found for the EAT diet Fig. As is also the case for higher-income regions, less environmentally intensive animal farming methods are particularly critical in developing countries as many communities depend on small-scale livestock farming for food and livelihood security, and increases in meat demand are expected to accompany income growth 45 , 46 , The incorporation of PPBF such as imitation meat and milk and edible insects into diets of HICs and UMICs could help individuals move away from ASF and reduce the externalities from their diets.

In Europe, for instance, PPBF have become increasingly popular, and their consumption is expected to continue 34 , We note, however, that substituting ASF with PPBF may not reduce externalities as much as replacing them with only unprocessed whole PBF could Fig.

Moreover, given their high level of processing, opting for PPBF over unprocessed whole foods might not be as healthy or nutritious. Nevertheless, substituting ASF with their processed imitation counterparts could facilitate the transition to a more plant-based diet as individuals could continue to eat and cook familiar dishes without major changes to preparation, taste or texture.

Furthermore, edible insects offer a promising alternative to red meat and poultry—for example, mealworms are comparable to meat in terms of their protein, vitamin and mineral content Although insects are already commonly consumed in some regions, they are not yet accepted worldwide.

Strategies to normalize insect consumption could include promotion of their environmental and nutritional benefits 32 , 33 , 49 and increased availability of insect-based products that could be readily incorporated into current eating habits with little effort, such as protein bars or insect flour The low-carbon diet strategies we model rely on widespread behavioural change in HICs and UMICs that are likely difficult to achieve.

Efforts to mitigate production-related food externalities should therefore also encompass strategies that do not depend on changes in consumer attitudes and habits. With focus on the individual environmental impact drivers we find to dominate health and ecosystem externalities of agriculture Fig.

Lowering water, land and chemical inputs to ASF production could be achieved through sustainable intensification 51 —for example, adopting agroecological farming methods including agroforestry, organic farming and integrated pest management.

In terms of livestock farming, GHG emissions could be reduced via feed additives to reduce methane from ruminants and the replacement of imported soy for feed with less land-intensive alternatives that are sourced locally.

Decoupling food production from fossil resources, also reducing GHG emissions, requires a switch to renewable energy sources and fuel in fishing and on-farm operations, as well as agrochemical manufacturing. Our findings support the view that dietary change, as part of a wider food system transformation 52 , 53 , 54 , can bring substantial collateral benefits that are not usually considered in standard assessments.

More specifically, dietary shifts towards lower ASF proportions—in line with broad climate change mitigation recommendations—have the potential to considerably alleviate damage caused by food production to human health and ecosystem quality, in turn leading to substantial indirect external cost savings.

On a practical side, the potential of such changes to preserve the integrity of ecosystems and human health, contextualized in terms of monetary worth in this work, should serve as an incentive to spur a widespread dietary transition in developed countries that currently seem to have the most environmentally damaging food consumption patterns.

We compiled data on national food supply kg per capita per year and kcal per capita per day from the FAO FBS 28 for Food including non-alcoholic beverages supplies for each country are described in terms of 90 food groups in the FBS and reflect the total supply from domestic production and imports for that year available for human consumption.

We acknowledge that quantities of food supply per capita are not the quantities necessarily consumed, due to, for example, peeling, cooking or waste. However, using food supply data in this analysis allows the entire environmental footprint of food consumption to be captured, and these data are, nevertheless, indicative of the typical diet of each country.

Per capita food supply is, therefore, used as a proxy for the average diet. In addition, we assume that the relative proportions of imported and domestically produced food remains constant when scaling national supply down to the average per capita diet Data on national final consumption expenditure FCE on food and non-alcoholic beverages in are from the Economic Research Service from the US Department of Agriculture We note that the FCE data available from the US Department of Agriculture Economic Research Service is only for expenditure on food and non-alcoholic beverage consumed at home.

Actual expenditure is, therefore, expected to be higher when factoring in expenditure on food and drink consumed outside of the home. Furthermore, we only calculate an average hidden cost factor for each country, but, in reality, the hidden cost factor is likely heterogeneous as expenditure varies across socio-demographic groups.

Although we could not provide a more detailed breakdown of the hidden cost factor within each country, our results still allow overall cross-national comparisons. We used LCA to calculate the impact intensities impact per kilogram of food of food items, with country-specific or global average production methods, using life cycle inventory LCI data from the ecoinvent version 3.

To calculate both environmental midpoint and externality endpoint impact intensities, we used the SimaPro software version 9.

Using SimaPro, the LCI of each food item LCI flows generally refer to raw material, energy and water inputs; and direct emissions released to water, soil and air is converted into a particular midpoint environmental impact using the characterization models of the ReCiPe method.

The ReCiPe LCIA method also models cause-and-effect damage pathways linking each midpoint environmental impact to externality damage. The total externality impact intensity of a food item is the cumulative impact of its related midpoint environmental impacts.

The links between each environmental impact and externality types are visualized in Fig. To avoid making assumptions regarding retail for example, transport, energy inputs and use such as cooking and preparation stages, which would introduce a greater level of uncertainty into our calculations, we adopted a cradle-to-gate life cycle approach.

However, excluding the end-use phases from life cycle impact calculations means that our results likely provide a lower bound on total impacts and externalities of global diets in the baseline and all dietary change scenarios.

In addition, our results likely underestimate the difference between the impacts of less versus more developed countries as post-production stages, such as retail and packaging, play a greater role in the food systems of higher-income regions.

The extent of processing varies across food items and, therefore, cradle-to-gate encompasses different activities for each food group. Specifically, cradle-to-gate translates to cradle-to-farm-gate for whole PBF items for example, fruits, vegetables, cereals, legumes.

Cradle-to-slaughterhouse-gate applies to meat; cradle to factory-gate to oils, coffee, tea, cocoa bean, butter, cream, animal fat, fish oil, meat and milk substitutes and cradle-to-harbour to seafood further details on the stages included in system boundaries are outlined in Supplementary Fig.

Each food item taken from the LCI database was matched to its corresponding FAO FBS food group based on its specific crop or animal product type full list available in Supplementary Table 8.

We also calculated the life cycle impact intensities of mealworms, 7 processed meat alternatives and 11 milk alternatives. Different impact intensities were used for supplied food from domestic production and from imports. To calculate impacts associated with supply from domestic production, country-specific impact intensities were used if they were available.

If they were not available, the global average of impact intensities of all available food items corresponding to each FBS food group was used.

For imported food impacts, calculations used the global export-weighted average of the impact intensities of all representative food items in each FAO FBS food group. For many countries, global average intensities were used to calculate the impacts from domestic production due to large gaps in our LCI dataset.

It should be noted that these global averages are highly skewed by the relative over-representation and under-representation of production in certain regions. In addition, variation across production methods is not reflected in some food groups with scant data globally.

Cereals had the highest representation in our dataset, followed by oil crops and oils; fruits and vegetables; and legumes, nuts and pulses. For all foods, mainly LCI data for production in HICs were available Europe, in particular.

Further details on the food group and geographical coverage of the LCI dataset we used in our analysis is provided in Supplementary Tables 12 and Hence, for each endpoint impact and externality category and country, the impact of the total supply of each FBS food group is calculated via equation 3 if a country-specific LCI entry is available or equation 4 if no country-specific LCI entry is available:.

For each impact category and country, the impact of total food supplied is calculated via equation 5 :. In our consumption-based approach, impacts and externalities of imported food are allocated to importing countries equations 3 and 4 because the main focus of this study was the magnitude of externalities embedded in diets.

For existing restaurants, updating the menu to include both new and well-known dishes from global cuisines can boost the bottom line, and for new restaurants, the chance to attract a new type of customer has never been bigger. So how can offering global cuisines boost sales—and what should operators do to leverage this trend?

Offer a mix of familiar and unfamiliar options. When it comes to consumers seeking out global cuisines, two big motivations stand out: exploring new flavors and satisfying a craving.

This indicates that when consumers choose global foods, some are returning to dishes they already know and love while others want to try something new.

One way operators can do this is by taking a familiar dish, such as fried chicken, and adding a global twist. For instance, at Bonchon, a Korean fried chicken restaurant concept, diners can order fried chicken—a familiar dish—with signature sauces including Soy Garlic or Spicy.

Those looking for something new can try dishes such as tteokbokki rice cake simmered in spicy broth with fish cakes, onions and topped with mozzarella cheese and kimari or japchae, a dish made with glass noodles, assorted vegetables and sliced ribeye.

Try offering both traditional sides, such as french fries and onion rings, as well as global sides—at Bonchon, for instance, sides include kimchi and pickled radish as well as a fusion side of kimchi coleslaw.

By opening a franchise of an established brand, operators can bank on current and future consumer trends without having to start at square one. Sign up to receive texts from Restaurant Business on news and insights that matter to your brand.

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But this seven-unit Los Angeles chain is preparing for the next phase of growth. Reality Check: This year's mother of all industry forecasts is packed with tidbits that are likely to surprise. Here are five we found in the National Restaurant Association's State of the Restaurant Industry report.

The Bottom Line: The fast-food giant said it is losing customers to grocers. But then Taco Bell said it was doing fine.

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The funders had no role in the study design, data collection and analysis, decision to publish or preparation of the manuscript. Science and Solutions for a Changing Planet DTP, and the Department of Chemical Engineering, Imperial College London, London, UK.

Institute for Chemical and Bioengineering, Department of Chemistry and Applied Biosciences, ETH Zürich, Zürich, Switzerland. You can also search for this author in PubMed Google Scholar. and G. conceptualized the project. developed the methodology. curated the data, conducted the formal analysis and investigation, generated the data visualizations and wrote the original draft of the manuscript.

reviewed and edited the manuscript. supervised the project. Correspondence to Gonzalo Guillén-Gosálbez. Nature Food thanks Nicola Cerutti and the other, anonymous, reviewer s for their contribution to the peer review of this work. Bars show the mean consumer cost FCE and monetarized human health Human health EXT and ecosystems Ecosystems EXT externalities of diet annual per capita for each geographical region.

Regional grouping of countries can be found in Supplementary Table 12 in Supplementary Data. Error bars are not provided on bars showing average FCE as confidence intervals on expenditure values were not available. Bars reflect total combined external costs on health and ecosystems.

Total externalities for the average per capita diet of each income group that is, total of all food group contributions in absolute monetary terms are presented in Extended Data Fig. Estimated damage costs are segmented by food group contribution.

Panels a and b show damage of scenarios to human health and ecosystem quality, respectively. Panel c presents the combined monetary damage of scenarios to both human health and ecosystems.

Constituent food items of each food group are listed in Supplementary Table 9 in the Supplementary Data. Scenario BASE refers to food supply; EAT is consistent with the EAT-Lancet Planetary Health diet; NRM-I and NRM refer to food supply with no red meat, substituted by legumes, fruits and vegetables NRM or legumes, fruits, vegetables and insects NRM-I ; PESC-I and PESC refer to food supply with no meat, substituted by legumes, fruits and vegetables PESC or legumes, fruits, vegetables and insects PESC-I ; VEG-P and VEG refer to food supply with no meat and animal seafood, substituted by legumes, fruits and vegetables VEG or legumes, fruits, vegetables and processed meat alternatives VEG-P ; and, VGN-P and VGN refer to food supply with no meat, animal seafood, eggs and dairy, substituted by legumes, fruits and vegetables VGN or legumes, fruits, vegetables, processed meat and milk alternatives VGN-P.

Supplementary Figs. Supplementary Tables 8—13 containing select input data and description of geographical and food item coverage of dataset. Open Access This article is licensed under a Creative Commons Attribution 4. Reprints and permissions.

Lucas, E. Low-carbon diets can reduce global ecological and health costs. Nat Food 4 , — Download citation. Received : 17 March Accepted : 05 April Published : 15 May Issue Date : May Anyone you share the following link with will be able to read this content:.

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Skip to main content Thank you for visiting nature. nature nature food articles article. Download PDF. Subjects Climate-change mitigation Environmental economics Environmental impact. Abstract Potential external cost savings associated with the reduction of animal-sourced foods remain poorly understood.

Main Meeting the Paris Agreement targets 1 will require sharply curbing emissions from a broad range of industrial sectors. Full size image. Results Hidden costs of food production embedded in diets As a first step in gaining deeper insight into the global implications of dietary change, we quantify the external costs of food production in , taken as a baseline.

Table 1 Overview of modelled dietary change scenarios Full size table. Table 2 Estimates of reduction in disease and premature mortality burden expressed in DALYs from changes in food production and consumption for each dietary change scenario Full size table.

Discussion Our results uncover the high external costs of food production to ecological and socio-economic systems that are currently embedded in global eating patterns. How Charleston's Husk restaurant stays relevant in a competitive dining city. How Nekter Juice Bar is breaking away from the pack in a crowded segment.

How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz. How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges. The Latest. Technology Crumbl Cookies launches an app for Apple's Vision Pro headset. Financing The owner of Boston Market has filed for bankruptcy again.

Operations New York adopts new rules for passing along credit-card fees to customers. Listen to your daily news: RB Podcasts New episodes weekdays. RB Daily. A Deeper Dive. Menu Feed. Restaurant Rewind. Working Lunch. Food CPK, Pieology and Donatos riff on pizza.

Food 5 TikTok trends poised to pop in restaurants. Food Inside the tasty evolution of Mexican food in the U. Food Sweetgreen tests a new protein, a first for the chain. This makes the recent development of food spending levelling out a welcome relief.

Find a complete analysis of opportunities for brands and further consumer statistics in the full report. You may also be interested in our food market research or foodservice market research.

Different Digital Formats: PDF for conveniently sharing with your team, PowerPoint for quickly including in your presentation, as well as an Infographic and an Excel Databook. You can also browse for more market research reports.

This report, written by leading food and drink analyst Sydney Riebe, provides in-depth commentary and analysis of the regional and international cuisine market in the US. The opportunity to discover international flavors and ingredients has never been more present, thanks to increased diversity and rapid dissemination of global cuisine information on social media.

Flavors that are grounded in the familiar, either format or fusion can help guide leery consumers, while bolder flavor innovation can lead with value adds like functionality and versatility to capture the more curious. Mintel provides a range of market information, frequently through the category level, including market size and forecasting, complete with market drivers that illustrate the forces that shape a category or market.

Mintel provides overviews of the top brands and manufacturers, and uses consumer research to explore attitudes and reactions to brands, as well as insight into what will resonate with consumers. Market reports provide appendices of data to support the research and insight produced. Please Note: This is a sample report.

All of the figures, graphs, and tables have been redacted. Longer term growth will be driven by quality formulations with BFY, recognizable ingredients, which bring Flavors that are grounded in the familiar, either format or fusion can help guide leery consumers, while bolder flavor innovation can lead with Using flavors and ingredients to add an element of fun or function to the familiar can make an alcoholic beverage feel worth it.

Sydney Riebe, Analyst - US Food and Drink Millennial interest is especially strong, and driven by a sense of familiarity amidst novelty, brand loyalty, the appeal of functionality and fun. Nearly half of consumers currently purchase value added proteins, primarily to save time, demonstrating the power of convenience enhanced by exciting tastes.

Pooja Lal, Research Analyst