European University of Lefke (EUL) Faculty of Health Sciences, Department of Nutrition and Dietetics Lecturer Assoc. Prof. Dr. Gülten Soycan provided information about “Vegetarian Nutrition in the Fight Against Climate Change”.

Soycan noted that “In the report published by the United Nations Intergovernmental Panel on Climate Change (IPCC), it was emphasised that the effects of climate change are increasingly felt in the world and that current campaigns are ineffective in reducing carbon emissions.” Soycan also pointed out that in the report, in which emphasised that changes should be made in food production and the use of land to keep the world’s temperature at safe levels, it was also stated that vegetarian nutrition will contribute to the fight against climate change.

“Vegetarian diet should be carefully planned by dietitians on the basis of a healthy and balanced diet”

Soycan explained that vegetarian nutrition is a nutritional model in which predominantly plant-based foods are consumed, including vegan nutrition and divided into certain types of nutrition; In vegetarian nutrition, unlike plant foods, red meat, chicken, fish and sometimes eggs, milk and dairy products are consumed in limited amounts or not at all. Vegetarians have adopted a vegetarian lifestyle in order to protect the world’s resources and the environment and to defend the ethical rights of animals. Greenhouse Gas Emissions (GHG), water footprint and land use during the production of food differ between plant and animal foods. Animal protein-based foods have a higher environmental impact compared to plant foods and cereals. Therefore, nutrition models in which adequate and balanced nutrition is provided with vegetables, fruits, cereals and legumes come to the forefront in combating climate change. Studies have reported that vegetarian dietary patterns have lower GHG, land use and water footprint. Careful planning of the vegetarian dietary model, which has a protective effect on the environment, by dietitians on the basis of healthy and balanced nutrition, prevents macro and micronutrient deficiencies that may occur in individuals and provides optimal well-being in terms of human health.

” Regarding the UN 2030 Sustainable Development Goals, it is stated that the main global goal is to limit the global warming rate to 2 degrees Celsius and to keep it below 1.5 degrees Celsius if possible,” Soycan expressed that the studies carried out so far are insufficient and it is stated that exceeding the specified threshold will lead to much more severe climate change effects on humans and ecosystems.

Soycan concluded her words by saying, “While the impact of nutrition on the environment is very important in meeting these goals, having sufficient awareness of the society on this issue and educating them about the impact of food preferences on the environment are among the steps that will help to protect the environment.”