Sustainable Diets for Food Security in the Middle East and North Africa Region

Background and objective The need for sustainable food consumption in the Middle East and North Africa (MENA) has emerged from the regional concern for food and nutrition security that requires special consideration on multiple levels and disciplines. The growing need for food to satisfy an increasingly urbanized global population, a growing world economy, and a rising demand for certain types of food, has resulted in proliferation of resource‐intensive agriculture for ever‐greater food production. These practices, compounded by climate change, declining per capita land, energy, and water resources, as well as the nutrition transition and shifting consumption toward resource‐depleting, ‘westernized’ dietary patterns, have increased the burden of malnutrition and diet‐related diseases and damaged the population's well‐being. Consequently, MENA countries, to date, have fallen short of achieving food and nutrition security, possibly due to efforts that have solely focused on increasing the food supply while overlooking its quality and sustainability. Promoting sustainable diets, taking into account agricultural systems, environmental systems, food processing and safety, economic development, and nutrition, is essential to move forward. The objective of this presentation is to examine trends in food consumption patterns as they relate to achieving food security in MENA countries, and to recommend new initiatives that may help in achieving sustainable food consumption for food and nutrition security. Results A review of data on shifting dietary patterns in Arab countries suggest that a multi‐dimensional approach supported by clear government action will be needed to shift consumption patterns in the MENA region, in favor of affordable diets that offer improved nutrition with minimal adverse environmental and social impacts. Specifically, sustainable food consumption and sustainable diets can be achieved by incorporating sustainability principles in all aspects of food security, where production of food is environmentally friendly, access is fair and economically sensitive, and utilization is healthy. For instance, current per‐capita availability of red meat exceeds the nutritionally‐recommended level of 5.2 kg/capita/year in all MENA countries, with the exception of Iraq and Yemen. By reducing red meat consumption to nutritionally‐recommended levels, MENA countries could enjoy a more nutritious diet and jointly reduce their virtual water footprint by more than 70 billion m3/year. Moreover, foods that are recommended to be consumed more frequently for their nutritional content tend to have a lower water footprint than energy‐dense foods that should be consumed in lower amounts and less frequently, as shown by the “Double Food‐Water Pyramid”. As red meat accounts for the highest water footprint (15.5 m3/kg), lowering the consumption of red meat will result in more nutritionally adequate and sustainable food consumption and lower environmental impact evident by reduced water footprint. Conclusions Policy recommendations for MENA countries should adopt a sustainability lens in recommending food consumption patterns, consider sustainable food consumption and production simultaneously, adopt public policies that support sustainable food consumption and discourage waste, and revise existing food‐based dietary guidelines to promote sustainable consumption in MENA countries. Support or Funding Information Not applicable.