ArticlePublic health nutrition2021
Designing a healthy, low-cost and environmentally sustainable food basket: an optimisation study.
Article in Public health nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers, 3 of them syntheses that pooled it.
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Who cites it
15 citing papers in PubMed, 3 syntheses or guidelines pooled it.
- Application of acceptability in dietary optimisation models: a systematic review.Public health nutrition · 2026Pooled it
- Environmental Impact of Current Diets and Alternative Dietary Scenarios Worldwide: A Systematic Review.Nutrition reviews · 2025Pooled it
- Sugar Reduction Initiatives in the Eastern Mediterranean Region: A Systematic Review.Nutrients · 2022Pooled it
- A two-phase optimization approach in designing sustainable hospital menus by integrating nutrition, cost, and environmental factors.Scientific reports · 2026Article
- Developing optimal sustainable menus: a guide based on university menus in Tehran Province.BMC public health · 2025Article
- Exploring the association between socio-economic and environmental factors and food consumption in Iran: insights from time series data.BMC public health · 2025Article
- Adherence to the planetary health diet index and metabolic syndrome: cross-sectional results from the PERSIAN cohort study.BMC public health · 2024Article
- Comparing food consumption during the COVID-19 pandemic: analysis of household income and expenditure survey data in Iran.Journal of health, population, and nutrition · 2023Article
- Balancing a sustained pursuit of nutrition, health, affordability and climate goals: exploring the case of Indonesia.The American journal of clinical nutrition · 2021Article
- Use of the DELTA Model to Understand the Food System and Global Nutrition.The Journal of nutrition · 2021Article
- Balancing international trade and local production for food and nutrition security: animal-sourced foods' contribution to human welfare.Animal frontiers : the review magazine of animal agriculture · 2021Article
- The Supply of Calories, Proteins, and Fats in Low-Income Countries: A Four-Decade Retrospective Study.International journal of environmental research and public health · 2021Article
- Global Review of Dairy Recommendations in Food-Based Dietary Guidelines.Frontiers in nutrition · 2021Review
- Shifting to a Sustainable Dietary Pattern in Iranian Population: Current Evidence and Future Directions.Frontiers in nutrition · 2021Review
- Obesity prevention and sustainable food systems: rethinking the nexus through a health in all policies approach.The journal of climate change and healthArticle
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveSustainable diets are diets with low environmental impacts and high affordability which contribute to food and nutrition security. The present study aimed to develop a healthy, low-cost and environmental-friendly food basket for Iran based on current consumption.
designThe Households Income and Expenditure Survey data were used. Linear Programming was utilised to obtain the optimal diets, separately, for each goal of the sustainable food basket: (1) Diet with maximum Nutrient Rich Food (NRF) index, (2) Diet with minimum cost, (3) Diet with the minimum water footprint and (4) Diet with the minimum carbon footprint. Goal Programming techniques were used to optimise the sustainable food basket by considering all goals simultaneously.
settingIran.
participantsHouseholds (n 100 500) in urban and rural areas of Iran, nationally representative.
resultsIn the 'optimal model', compared with the usual consumption, the amount of the 'bread, cereal, rice, and pasta', 'meat, poultry, fish, eggs, legumes, and nuts' and 'fats, oils, sugars, and sweets' groups was decreased. Inside those food groups, cereals, poultry and vegetable oil subgroups were increased. Also, dairy, fruits and vegetable groups were increased. In this model, there was a 14 % reduction in the total water footprint, a 14 % decrease in the total carbon footprint, a 23 % decrease in the cost and a 7 % increase in NRF of diet compared with the usual consumption.
conclusionsIncreasing the consumption of dairy, fruits and vegetables and reducing the consumption of bread, rice, pasta, meat, fish, eggs, legumes, nuts, hydrogenated fats and sugars are required to achieve a sustainable food basket.
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