The EAT-Lancet Commission on Food, Planet, Health brings together 20 world-leading scientists from across the globe to reach a scientific consensus that defines a healthy and sustainable diet.
The Commission is delivering the first full scientific review of what constitutes a healthy diet from a sustainable food system, and which actions can support and speed up food system transformation, and will present its results in The Lancet in Spring 2018. The 20 EAT-Lancet Commissioners and their areas of expertise are presented below.
The Stockholm Resilience Centre houses the EAT-Lancet Commission secretariat and the EAT Science Team. The Centre is a co-founder of the EAT Foundation and coordinates EAT’s science and research activities.
Modeling the food system
Supporting the commission
Working Group 1 consists of leading voices in the fields of nutrition and public health, collaborating to create global guidelines for a healthy diet. Cutting through the deluge of often contradictory dietary advice, the group will review the scientific evidence that describes a healthy diet and present a universal reference diet – what every human needs for a healthy life.
Walter Willett - Commission Co-Chair
Fredrick John Stare Professor of Epidemiology and Nutrition. Chair, Department of Nutrition, Harvard School of Public Health
“My contribution is on the relationship of diet to long-term health. I am trying to identify a diet that is both healthy and sustainable and of course enjoyable – making sure we come up with a diet that is going to be maximally healthy for everyone in the world.”
Director of Nutrition for Health and Development, World Health Organisation
“We need to understand how to change our diets to be healthier and to protect the planet, and we need to have solutions for governments to establish policies and for investors to make the right choices about production systems.”
Chair, Human Nutrition Research Cluster and Doctorate Study Program in Nutrition, Department of Nutrition, Faculty of Medicine, Universitas Indonesia
“We have a lot of messages but one of the most important ones is how can we aim for healthy diets which contribute to longevity and well-being and how can this be leveraged to all of society, especially those who suffer from poverty and malnutrition.”
Director, Nutrition Division, FAO
“We want to come up with scenarios that serve as examples of a healthy diet, something that can be adjusted for anywhere in the world. It’s a controversial topic because a lot of people believe it’s not possible to find a global healthy diet. But we are starting to find components we all agree upon.”
SUSTAINABLE FOOD SYSTEMS
Working Group 2 is defining the environmental goals we must meet to preserve the planet’s resources and maintain food production well into the future. They are examining the impact of food production on the planetary boundaries for greenhouse gas emissions, nitrogen and phosphorus, water, land use and biodiversity. Working Group 2 will also define the limits to sustainably using these resources in the future and propose games-changers that can, for example, reduce waste or increase productivity to ensure food production stays within the planet’s limits of sustainability.
Head of Research, CGIAR Program on Climate Change, Agriculture and Food Security (CCAFS)
“My specific focus in this commission is setting a scientific target for greenhouse gas emissions from agriculture. This informs the main question, which is how can we feed the whole planet a healthy diet while remaining within planetary environmental boundaries?”
Lindiwe Majele Sibanda
CEO, Food Agriculture and Natural Resources Policy Action Network (FANRPAN)
“I’m addressing the planetary boundary on nitrogen and phosphorus, and we are not doing well. So how do we make sure that those who are using excessively give way for those who need to increase production, without harming our planet? The science is critical in informing policy.”
Johan Rockström - Commission Co-Chair
Executive Director, Stockholm Resilience Centre
“The Commission will, for the first time, assess whether the a global transformation to a food system delivering healthy diets from sustainable food systems to a growing world population is possible, and what implications it might have for attaining the Sustainable Development Goals and the Paris Climate Agreement.”
Chair, Department of Landscape Design and Ecosystem Management, American University of Beirut
“I believe we have a duty to work for a better world because we happen to have a set of skills that are useful and can serve humanity. In this commission I work at the interface between diets and water, and give input on the limits to water use that will provide the world with food while ensuring that ecosystems are sustained.”
FOOD SYSTEM DRIVERS
Diets around the world have changed immeasurably in the last decades and continue to shift alongside production systems, policies and markets. Working Group 3 is investigating what is actually on people’s plates around the world today, and exposing the drivers behind changes in food production and consumption. Their review will show which actors were influential in causing this shift, and how to redirect a changing food system towards a healthier, more sustainable future.
Juan Rivera Dommarco
Director, Center for Research in Nutrition and Health, National Public Health Institute of Mexico
President, Public Health Foundation of India
“I’m looking at how diet has changed across the world so that, as we move into the future, we can influence those forces and develop healthy diets which are universal, appropriate for each cultural context but nevertheless provide healthy nutrition across the course of life to every individual, without a high environmental cost.”
Director General, International Food Policy Research Institute (IFPRI)
“My role in the Commission is to study how we can design policies and reshape investment priorities to make sure the food we produce is sustainable, nutritious and healthy. I bring knowledge and results from IFPRI and feed that into the commission to make sure that the report is evidence-based and supported by research.”
Professor of Global Health, University of Washington Department of Global Health
MODEling The food system
Working Groups 1 and 2 are presenting guidelines for a healthy diet and a sustainable food system. Armed with this framework, Working Group 4 is using innovative models to show the impacts of diets that respect planetary boundaries and human nutritional needs. They will propose a range of potential diets that can meet these demands.
Bloomberg Distinguished Professor of Ethics and Global Food & Agriculture, Johns Hopkins Berman Institute of Bioethics
“My focus is the low- and middle-income countries and places where food systems are broken due to poverty, conflict, and social inequity. I hope I bring a social justice lens to the commission – addressing diets and planetary health to achieve the SDGs for every country, even those with less voice.”
Regents Professor of Ecology, University of Minnesota
Working Group 5 will present policies and actions to guide governments, businesses and other actors towards meeting the Commission’s targets for human health and sustainable food systems.
Professor of Food Policy, Centre for Food Policy - City University London
“Policy makers and policy actors are driving and maintaining and making money out of unhealthy diets from unsustainable food systems. How can we reverse that? We know some of the issues that will get them to the negotiating table and some of the things that won’t ever be brought to the table. So how do we deal with that in a democracy? What does a democratic food system look like? That’s what I’m interested in.”
Director, Food Climate Research Network
“I’m interested to know if and how it is possible to align health and environmental goals and, critically, what we do if it’s not. What are the trade-offs, who wins and who loses? We urgently need to change the food system, both our production and our consumption patterns, and I’m hoping this report will provide guidance.”
Professor of Food Policy and Director, Centre for Food Policy, City University London
“My expertise is in food systems policies that address poor quality diets and malnutrition worldwide. In the EAT-Lancet Commission, I’m focusing on policies that can be implemented throughout the food system to improve diets and sustainability simultaneously.”
Director General, Centre for Science and Environment India
Co-Chair, Commission on Ending Childhood Obesity, World Health Organization
Executive Director, Berkeley Food Institute, University of California Berkeley
Supporting the Commission
In addition to the Commissioners, a number of researchers are giving input to the Food, Planet, Health Report. EAT staff are supporting the research process.
Assistant Professor, Global Health, University of Washington
Project Coordinator, Stockholm Resilience Centre
Associate Professor, Stockholm Resilience Centre
Senior Scientist, Bioversity International and Science Director, EAT
Hecht-Levi Fellow, Berman Institute of Bioethics, Johns Hopkins University
Deputy Director, Assistant Professor, Stockholm Resilience Centre
Research Scientist, CSIRO
Post-Doctoral Researcher, EAT/Stockholm Resilience Centre
Researcher, Beijer Institute of Ecological Economics
Science Liaison Officer, EAT
Researcher, Stockholm Resilience Centre
Director of Policy, EAT
Associate Professor, Beijer Institute of Ecological Economics
Post-Doctoral Researcher, EAT/Stockholm Resilience Centre
Communications Manager, EAT-Lancet Commission on Food, Planet, Health