The commission

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.

Read more about the Commission’s report. 

Modeling the food system

Supporting the commission

healthy diets

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

Walter Willett - Commission Co-Chair

Fredrick John Stare Professor of Epidemiology and Nutrition. Chair, Department of Nutrition, Harvard School of Public Health

Bio

“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.”

Francesco Branca

Francesco Branca

Director of Nutrition for Health and Development, World Health Organisation

Bio

“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.”

Rina Agustina

Rina Agustina

Chair, Human Nutrition Research Cluster and Doctorate Study Program in Nutrition, Department of Nutrition, Faculty of Medicine, Universitas Indonesia

Bio

“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.”

Anna Lartey

Anna Lartey

Director, Nutrition Division, FAO

Bio

 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.

Sonja Vermeulen

Sonja Vermeulen

Head of Research, CGIAR Program on Climate Change, Agriculture and Food Security (CCAFS)

Bio

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

Lindiwe Majele Sibanda

CEO, Food Agriculture and Natural Resources Policy Action Network (FANRPAN)

Bio

“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

Johan Rockström - Commission Co-Chair

Executive Director, Stockholm Resilience Centre

Bio

“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.”

Rami Zurayk

Rami Zurayk

Chair, Department of Landscape Design and Ecosystem Management, American University of Beirut

Bio and CV

“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

Juan Rivera Dommarco

Director, Center for Research in Nutrition and Health, National Public Health Institute of Mexico

Bio

Srinath Reddy

Srinath Reddy

President, Public Health Foundation of India

Bio

“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.”

Shenggen Fan

Shenggen Fan

Director General, International Food Policy Research Institute (IFPRI)

Bio

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.”

Christopher Murray

Christopher Murray

Professor of Global Health, University of Washington Department of Global Health

Bio

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.

Jessica Fanzo

Jessica Fanzo

Bloomberg Distinguished Professor of Ethics and Global Food & Agriculture, Johns Hopkins Berman Institute of Bioethics

Bio

“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.”

David Tilman

David Tilman

Regents Professor of Ecology, University of Minnesota

Bio

Policy

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.

Timothy Lang

Timothy Lang

Professor of Food Policy, Centre for Food Policy - City University London

Bio

“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.”

Tara Garnett

Tara Garnett

Director, Food Climate Research Network

Bio

“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.”

Corinna Hawkes

Corinna Hawkes

Professor of Food Policy and Director, Centre for Food Policy, City University London

Bio

“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.”  

Sunita Narain

Sunita Narain

Director General, Centre for Science and Environment India

Bio

Sania Nishtar

Sania Nishtar

Co-Chair, Commission on Ending Childhood Obesity, World Health Organization

Bio

Ann Thrupp

Ann Thrupp

Executive Director, Berkeley Food Institute, University of California Berkeley

Bio

Lead Authors

Michael Clark

Michael Clark

PhD Researcher, University of Minnesota

Bio

Marco Springmann

Marco Springmann

Post-Doctoral Researcher, Oxford Martin Programme on the Future of Food, Oxford University

Bio

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.

Ashkan Afshin

Ashkan Afshin

Assistant Professor, Global Health, University of Washington

Bio

 

Sarah Cornell

Sarah Cornell

Project Coordinator, Stockholm Resilience Centre

Bio

 

Beatrice Crona

Beatrice Crona

Associate Professor, Stockholm Resilience Centre

Bio

Fabrice DeClerck

Fabrice DeClerck

Senior Scientist, Bioversity International and Science Director, EAT

Bio

Elizabeth Fox

Elizabeth Fox

Hecht-Levi Fellow, Berman Institute of Bioethics, Johns Hopkins University

Bio

Line Gordon

Line Gordon

Deputy Director, Assistant Professor, Stockholm Resilience Centre

Bio

Mario Herrero

Mario Herrero

Research Scientist, CSIRO

Bio

Malin Jonell

Malin Jonell

Post-Doctoral Researcher, EAT/Stockholm Resilience Centre

Bio

Therese Lindahl

Therese Lindahl

Researcher, Beijer Institute of Ecological Economics

Bio

Brent Loken

Brent Loken

Science Liaison Officer, EAT

Bio

Per Olsson

Per Olsson

Researcher, Stockholm Resilience Centre

Bio

 

Sudhvir Singh

Sudhvir Singh

Director of Policy, EAT

Bio

Max Troell

Max Troell

Associate Professor, Beijer Institute of Ecological Economics

Bio

Amanda Wood

Amanda Wood

Post-Doctoral Researcher, EAT/Stockholm Resilience Centre

Bio

Maya Rebermark

Communications Manager, EAT-Lancet Commission on Food, Planet, Health

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