Corné van Dooren

WWF Netherlands · Food

[This corrects the article DOI: 10.3389/fnut.2018.00048.].

This study explores interconnections between food consumption and production of animal (by-)products in different food system scenarios within the scope of Dutch Food-Based Dietary Guidelines (FBDG). For this scenario study, a Microsoft Excel model was created that include seven scenarios with different quantities of eggs, milk, cheese, beef cattle...

In the past, food-based dietary guidelines (FBDGs) were derived nearly exclusively by using systematic reviews on diet-health-relationships and translating dietary reference values for nutrient intake into foods. This approach neglects many other implications that dietary recommendations have on society, the economy and environment. In view of pres...

Background Protein intake greater than the currently recommended amount is suggested to improve physical functioning and well-being in older adults, yet it is likely to increase diet-associated greenhouse gas emissions (GHGEs) if environmental sustainability is not considered. Objectives We aimed to identify dietary changes needed to increase prot...

Purpose Food-based dietary guidelines are proposed to not only improve diet quality, but to also reduce the environmental impact of diets. The aim of our study was to investigate whether food-related behavioral activation therapy (F-BA) applying Mediterranean-style dietary guidelines altered food intake and the environmental impact of the diet in o...

One of the most effective ways to mitigate the effects of climate change at the individual level is to change food consumption habits, given that the food system is one of the main human sources of GHG emissions. In this sense, there is an urgent need to implement actions and to develop social awareness towards more sustainable diets that ensure nu...

Introduction Educating cooking skills through applying healthy recipes is an effective intervention to stimulate healthy diets. The Netherlands Nutrition Centre applies this strategy by distributing recipes via websites, recipe books, and newsletters. The recipe database exists of 1891 recipes of which 1188 are main courses. In 2018, the recipes we...

Of all of the stages in the supply chain, more food waste comes from households than any other sector. A Dutch composition analysis showed that the solid food waste (including sauces, fats, and dairy products) from household waste amounted to 48.0 kg per person per year (in 2013), of which 5.0 kg consisted of cooked rice and pasta. These two produc...

Eten volgens de Schijf van Vijf levert naast gezondheidswinst, ook winst voor het milieu op. Wanneer daarnaast binnen de vijf vakken van de schijf meer duurzame keuzes gemaakt worden, is extra duurzaamheidswinst te realiseren. Denk aan minder of geen vlees eten en vaker kiezen voor seizoensproducten. Dit hoofdstuk gaat over waarom het belangrijk is...

Objective To derive healthy and sustainable food-based dietary guidelines (FBDG) for different target groups in the Netherlands and describe the process. Design Optimised dietary patterns for children, adolescents, adults and the elderly were calculated using an optimisation model. Foods high in saturated and trans -fatty acids, salt and sugar, an...

The aim of this study was to measure the food waste that occurs in Dutch households through a new, combined approach. The methods used were a sorting analysis of solid household waste from 130 households in 13 municipalities and a consumer survey given to 763 respondents. An estimation survey on liquid waste was given to 1105 respondents via a phon...

Food waste generated at the household level represents about half of the total food waste in high-income countries, making consumers a target for food waste reduction strategies. To successfully reduce consumer food waste, it is necessary to have an understanding of factors influencing food waste behaviors (FWB). The objective of this study was to...

This book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture, environment, economy, and socio-cultural issues, to comprehensively explore the topic of sustainable diets. Consideration is given to the multi-dimensional nature of diets and food systems, and the book explores the challenging issues...

Purpose The aim of this paper is to identify a set of crucial indicators to assess the most pressing environmental impacts of diets. Methods Based on a literature review, 55 potential assessment methods were selected and their distinctive indicators identified. The methods were classified according to their position in the DPSIR framework [chain o...

This paper aims to identify changes in food group consumption that may improve both health and sustainability scores of low-scoring population subgroups. As a case study, we assessed the impacts of the diets of a representative sample of Dutch consumers (age 18–75 y, n = 1242). The health impact of their diets was assessed using the Dutch Healthy D...

The “Diet Problem” (the search of a low-cost diet that would meet the nutritional needs of a US Army soldier) is characterized by a long history, whereas most solutions for comparable diet problems were developed in 2000 or later, during which computers with large calculation capacities became widely available and linear programming (LP) tools were...

Simultaneous optimisation of the nutritional quality and environmental sustainability of diets The purpose of this thesis was to explore how the nutritional quality and environmental sustainability of diets can be optimised simultaneously. This work operationalised and quantified the concept of sustainable diets, as defined by the Food and Agricu...

The Sustainable Nutrient Rich Foods-index (SNRF) is a novel proposed nutrient density index, based on six distinctive nutrients (three which should be encouraged and three which should be limited), combined with (metabolic) energy density. By combining health-related nutritional characteristics and greenhouse gas emissions of foods, we can create t...

Purpose The purpose of this study is to demonstrate that linear programming can support to define nutritionally healthy, environmentally friendly, and culturally acceptable diets, using the Low Lands as an illustrative example. Methods Our study quantifies the historical Dutch diet of 75 years ago, based on a cultural history research. We calculate...

Background: This study aims to find diets with low price and low climate impact, yet fulfilling all nutritional requirements. Methods: Optimization by linear programming. The program constrains 33 nutrients to fulfill Dutch dietary requirements. In a second cycle, the upper boundary for climate impact through greenhouse gas emissions (GHGE) is set...

This article describes the development and dissemination of an ecological footprint tool that provides a concise and scientifically grounded summary of the environmental impact of personal food choices. Developed to be easy to use and available to consumers via online social networking platforms, the tool aims to raise awareness and to provide an i...