A new review paper entitled ‘The importance of eggs in an environmentally sustainable diet’ has just been published in the British Nutrition Foundation’s ‘Nutrition Bulletin’, explaining that eggs are responsible for less carbon, land and water use than other animal proteins.
Dr Pamela Mason, Public Health Nutritionist, who authored the review, says “As we shift towards more planet-friendly diets, there needs to be a clear understanding of principles underpinning a healthy, sustainable diet.
“It’s wrong to categorise eggs with other animal products, in particular red meat, in terms of environmental impact, and their importance as an affordable high-quality protein should not be overlooked.”
This review evaluated scientific reports and peer-reviewed papers on the environmental impact of eggs in terms of greenhouse gas emissions, land and water use, then compared the impacts of eggs with those of other animal and plant proteins.
“Eggs have the lowest environmental impact of any animal protein and provide important nutrients, particularly beneficial for people choosing to eat less red meat,” said Andrew Joret, Chairman of the British Egg Industry Council.
“We believe that eggs can be part of the solution to balancing a reduction in environmental impact whilst supporting good nutrition.”
This year, The British Egg Industry Council created a dedicated environment sub-group to review how the UK egg industry can further increase sustainability in future.