New Research Exposes the Truth: Is Your "Healthy" Food Truly Beneficial for the Planet?

Recent research indicates that many individuals incorrectly assume that food which is healthy is also environmentally sustainable. Spanning over 5,000 subjects, the study underscores the need for transparent information regarding food sustainability and health, proposing the implementation of specific labels to better guide consumers.

An inclination amongst many to make both healthy and sustainable food choices has been observed, with "healthy" frequently being equated with "sustainable". However, researchers from the University of Konstanz, the Hamburg University of Applied Sciences, and the Johannes Kepler University Linz have questioned if this popular notion is indeed facts-based. The conclusions of this study have been featured in the latest issue of the PLOS Sustainability and Transformation scientific journal.

The research indicates that the assumption of a direct correlation between healthiness and sustainability of food is fairly common amongst consumers. “In our study, we explored the prevalence of the notion that healthy meals are by default sustainable. We specifically sought to understand if this perception would change depending on how closely health and sustainability of a meal were tied, and if the nature of the meal, such as vegan, would affect this assumed connection,” elaborates Professor Gudrun Sproesser, chair of the Department of Health Psychology at Johannes Kepler University.

As part of the study, over 5,000 patrons rated the sustainability and healthiness of 29 varied meal options at the University of Konstanz’s canteen, managed by Seezeit student services. A unique algorithm was employed to assess the exact recipes to calculate precise values for eco-friendliness and healthiness.

The results were unequivocal - a significant number of participants inherently assumed healthy food to be sustainable.

However, Gudrun Sproesser points out: “Surprisingly, we found no link between this perception and the actual correlation between a meal's healthiness and its environmental impact.” This is because methods used to produce healthier foods can at times be less environment-friendly, and vice versa, sustainable foods can sometimes be less healthy.

Britta Renner, the head of Psychological Assessment and Health Psychology research team at the University of Konstanz, states: “Our findings strongly highlight consumers' need for more comprehensive, easily accessible information regarding the health and sustainability of foods.”

According to a recent recommendation by the Scientific Advisory Board on Agricultural Policy, Food and Consumer Health Protection (WBAE) of the Federal Ministry of Food and Agriculture, a plausible approach could be the use of climate or sustainability labels on food. Proper labeling could aid consumers in making more educated decisions about their diet while also contributing towards environment protection.

The study, titled "The “healthy = sustainable” heuristic: Does the meal or individual characteristics affect the association between perceived sustainability and healthiness of meals?" was authored by Gudrun Sproesser, Ulrike Arens-Azevedo and Britta Renner, and was published on 17 November 2023 in PLOS Sustainability and Transformation.

The study was financially supported by the German Research Foundation (DFG) under the project "Collective Appetite" of the Cluster of Excellence "Centre for the Advanced Study of Collective Behaviour" at the University of Konstanz, led by Britta Renner, and another project titled "Why people eat in a traditional or modern way: A cross-country study" led by Gudrun Sproesser.