a sustainable sandwich

Grantham Centre scientist calls for sustainable sandwiches to be more nutritious

Grantham Scholar Fiona Graham has called for sustainable sandwiches to be more nutritious. Fiona made this call during an interview about her research into sustainable foods in cafes by The London Economic.

Her research, published in Sustainability, found that beef sandwiches and milk-based drinks had the highest environmental impact and vegan options the lowest.

It might be assumed that a vegetarian sandwich is a more sustainable sandwich. However, her research also shows that vegetarian sandwiches aren’t always more environmentally friendly than meat. Importantly, Fiona’s work also shows that low-impact foods are often not as nutritional as people may believe.

Read the full interview here.

There is also more on this story on the Institute for Sustainable Food website here.