7 Common Myths About Food Sustainability

When it comes to sustainability or nutrition, there’s rarely a perfect solution. With so much information out there about which foods are good - or not so good - for you and the planet, it’s easy to get confused. Let's dive in and sort fact from fiction.

These topics are nuanced, and there’s almost never a single, perfect answer or silver bullet. That’s why nutritionists often talk about balance. The same principle applies to sustainability - you can enjoy a burger, but not every night of the week. It’s all about finding an alignment that works for you and the planet.

With that in mind, the Huel team is here to help you to debunk some of the most common sustainable nutrition misconceptions.

You can’t get enough protein without eating meat

Contrary to popular belief, a well-planned, plant-rich diet can provide all the protein and nutrients you need. In fact, in countries like the US and UK, we often consume more protein than necessary. While some plant protein sources can be incomplete - missing certain amino acids - this issue can be easily addressed by pairing different protein sources in a meal.

There are a few nutrients to consider, such as B12 and iron, which can be harder to obtain from plants. However, with thoughtful planning, fortified foods, and supplements if needed, these nutrients can be effectively incorporated into a plant-based diet. So there’s no need to rely solely on meat.

Soy products like tofu are driving the Amazon's deforestation 

Much like palm oil, soy has gained a reputation for being associated with deforestation. While it’s true that land is cleared for soy production, the main driver of deforestation in the Amazon is actually the conversion of land for beef production. In fact, only 7% of soy is used for human food products, and 77% is used to feed livestock.

The argument that plant-based foods like tofu are leading to deforestation is a misconception - the real issue is the demand for land to raise livestock.

Almond milk is very water-intensive

As more people switch to plant-based milks, a common question arises: which one is the best for the environment? The truth is, all plant-based milks have a lower environmental impact than dairy milk. While almond milk requires the most water of all plant-based milk, it still uses 41% less freshwater than dairy milk, generates 78% less greenhouse gas emissions, and requires 94% less land.

So, even though almond milk uses more water, it remains a more eco-friendly choice compared to dairy milk. 

You need to go vegan if you want to make a difference

Cutting out meat and dairy from your diet is one of the quickest and easiest ways to minimise your carbon footprint. However, even making small, conscious changes can have a significant impact. For example, switching to just one plant-based meal a day can reduce your food-related carbon footprint by around 35%. Perhaps start by replacing red meat like beef with chicken instead.

The average Huel meal has around a 70% lower carbon footprint than a typical lunch. By making small changes, you can still make a big difference.

Local food is always better

While eating locally produced food has many benefits, such as supporting local growers, it doesn’t always mean it has a lower environmental impact compared to food that has travelled further. In fact, the emissions from transportation usually account for a small portion of a food product's overall impact (usually less than 10% and only 1% for beef).

The real environmental culprit is air-freighted food, which generates around 50 times more emissions than other transport methods. So, focusing on what you eat rather than where it comes from can make a bigger difference. Just keep an eye out for berries, green beans, and asparagus, as these are often air-freighted.

We don’t grow enough food to feed everyone today

There's a common belief that we don’t grow enough food to feed everyone in the world today.  The surprising truth is that we already produce enough food to feed a global population twice the size of what we have now. The average person needs 2,000-2,500 calories, but if we split the world’s food production equally, everyone could have 5,000 calories a day.  

The real issue lies in the huge inequalities: while one in ten people don’t get enough calories, four in ten get more than they need.

Most food waste comes from supermarkets

Globally, around one-third of all food produced is wasted, contributing to 6% of global greenhouse gas emissions (that’s more than the aviation industry). In the UK alone, around 9.5 million tonnes of food is thrown away each year, approximately 70% of which is generated from households, and only around 3% actually comes from the retail sector.

The most commonly wasted item? Bread. Remember - freezing bread can help reduce this waste and preserve its nutritional benefits, allowing you to enjoy fresh bread without the risk of spoilage.

Words: Emma Detain, Sustainability Manager & Jess Stansfield RNutr, Huel Nutrition Team