{"id":31679,"date":"2026-06-08T07:02:11","date_gmt":"2026-06-08T07:02:11","guid":{"rendered":"https:\/\/golfsustainable.com\/?p=31679"},"modified":"2026-06-08T14:51:44","modified_gmt":"2026-06-08T14:51:44","slug":"golf-and-food-eat-lancet-report","status":"publish","type":"post","link":"https:\/\/golfsustainable.com\/en\/golf-and-food-eat-lancet-report\/","title":{"rendered":"Planetary Health Diet &#8211; how good is the club kitchen?"},"content":{"rendered":"\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-668xds-84c26aabb805019b75d436f292f58481\">\n.avia-image-container.av-668xds-84c26aabb805019b75d436f292f58481 img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-668xds-84c26aabb805019b75d436f292f58481 .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-668xds-84c26aabb805019b75d436f292f58481 av-styling- avia-align-center  avia-builder-el-0  el_before_av_heading  avia-builder-el-first '  ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-31684 avia-img-lazy-loading-not-31684 avia_image ' src=\"https:\/\/golfsustainable.com\/wp-content\/uploads\/2025\/10\/Design-ohne-Titel-2025-10-06T085511.534.jpg\" alt='Collage with food photos' title='Planetary health diet'  height=\"924\" width=\"1643\" srcset=\"https:\/\/golfsustainable.com\/wp-content\/uploads\/2025\/10\/Design-ohne-Titel-2025-10-06T085511.534.jpg 1643w, https:\/\/golfsustainable.com\/wp-content\/uploads\/2025\/10\/Design-ohne-Titel-2025-10-06T085511.534-300x169.jpg 300w, https:\/\/golfsustainable.com\/wp-content\/uploads\/2025\/10\/Design-ohne-Titel-2025-10-06T085511.534-1030x579.jpg 1030w, https:\/\/golfsustainable.com\/wp-content\/uploads\/2025\/10\/Design-ohne-Titel-2025-10-06T085511.534-768x432.jpg 768w, https:\/\/golfsustainable.com\/wp-content\/uploads\/2025\/10\/Design-ohne-Titel-2025-10-06T085511.534-1536x864.jpg 1536w, https:\/\/golfsustainable.com\/wp-content\/uploads\/2025\/10\/Design-ohne-Titel-2025-10-06T085511.534-1500x844.jpg 1500w, https:\/\/golfsustainable.com\/wp-content\/uploads\/2025\/10\/Design-ohne-Titel-2025-10-06T085511.534-705x397.jpg 705w\" sizes=\"(max-width: 1643px) 100vw, 1643px\" \/><\/div><\/div><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-39e2nx-c333b18a38e7f1526624d79115c1e551\">\n#top .av-special-heading.av-39e2nx-c333b18a38e7f1526624d79115c1e551{\npadding-bottom:10px;\n}\nbody .av-special-heading.av-39e2nx-c333b18a38e7f1526624d79115c1e551 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-39e2nx-c333b18a38e7f1526624d79115c1e551 .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-39e2nx-c333b18a38e7f1526624d79115c1e551 av-special-heading-h1 blockquote modern-quote  avia-builder-el-1  el_after_av_image  el_before_av_post_metadata '><h1 class='av-special-heading-tag '  >Planetary Health Diet &#8211; how good is the club kitchen?<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div>\n<div  class='av-post-metadata-container av-mge2bgsm-01009be1456bcf0b2433c27ba5bb8484 av-metadata-container-align-left  avia-builder-el-2  el_after_av_heading  el_before_av_textblock  av-metadata-container-1'><div class='av-post-metadata-container-inner'><span class=\"av-post-metadata-content av-post-metadata-meta-content\"><span class=\"av-post-metadata-content av-post-metadata-modified\"><span class=\"av-post-metadata-modified-date\" >8. June 2026<\/span><\/span><\/span><\/div><\/div>\n<section  class='av_textblock_section av-kou9nhs7-96e3b90774a35b84f2d6104824db7369 '  ><div class='avia_textblock' ><p>How does the catering on golf courses and at golf events actually contribute to the health of guests and the carbon footprint of the golf club?<\/p>\n<p>These are questions that come to mind when reading the <a href=\"https:\/\/www.thelancet.com\/commissions-do\/EAT-2025\">evaluation of the EAT-Lancet Commission<\/a>, which <span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">was published<\/span> on <span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">October<\/span> 2 <span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">, 2025 and was prepared with the leading contribution of <strong>Johan Rockstr\u00f6m<\/strong> from the German <strong>Potsdam Institute for Climate Impact Research<\/strong>.<\/span> 70 scientists from 35 countries drew up a recommendation for a <strong>Planetary Health Diet<\/strong>, the application of which would not only lead to a significantly healthier population, but also to a halving of global CO\u2082 emissions generated by food. Incidentally, the latter are by no means small: a third of all global emissions are generated by the food system.<\/p>\n<p>This also applies to the golf industry. If you look at the CO\u2082 reports of golf tournaments and golf clubs, you will see that, depending on the delivery routes and type of food, the catering factor makes a significant contribution to the CO\u2082 emissions of the event and should not be neglected.<\/p>\n<p>&#8220;What we put on our plates can save millions of lives, save billions of tons of emissions, stop the loss of biodiversity and create a fair food system,&#8221; says Prof. Johan Rockstr\u00f6m, summing up the results of the EAT-Lancet Commission study. For the first time, this study also relates the health factor to the impact on planetary boundaries when assessing food.<\/p>\n<div hcb-fetch-image-from=\"https:\/\/golfsustainable.com\/en\/vilamoura-luxus-meets-responsibility\/\" class='avia-iframe-wrap'>\n<blockquote class=\"wp-embedded-content\" data-secret=\"qhWJfWloLH\">\n<p><a href=\"https:\/\/golfsustainable.com\/en\/vilamoura-luxus-meets-responsibility\/\">Luxury meets responsibility: the ESG transformation of Vilamoura<\/a><\/p>\n<\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"\u201cLuxury meets responsibility: the ESG transformation of Vilamoura\u201d \u2014 Golf Sustainable\" src=\"https:\/\/golfsustainable.com\/en\/vilamoura-luxus-meets-responsibility\/embed\/#?secret=poSNlFrbX1#?secret=qhWJfWloLH\" data-secret=\"qhWJfWloLH\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/div>\n<p>In practical terms, the recommendations for action from the study are relatively simple when applied to the gastronomy on offer at golf courses:<\/p>\n<ul>\n<li>The consumption of meat should take a back seat. Menus should focus on dishes with a predominantly plant-based character. According to the study, people in the USA and Canada currently eat seven times more meat than recommended in the Planetary Health Diet, and five times too much in Europe and Latin America.<\/li>\n<li>Highly processed foods such as French fries have a significantly higher carbon footprint and are much unhealthier than freshly processed foods such as potatoes. Highly processed foods should be significantly outnumbered on the menu.<\/li>\n<li>Regional and local food that is delivered fresh is healthier for the guest and has a lower carbon footprint than preserved, frozen food that has a long transportation route.<\/li>\n<li>Food waste must be reduced.<\/li>\n<\/ul>\n<p>To date, the topic of gastronomy has only been considered within the sustainability discussion in golf at facilities that strive for credible certification or generally place a great deal of emphasis on the topic of sustainability. Although the organizers of major tournaments such as The Open Championship make an effort to raise awareness of the topic among fans by reporting the carbon footprint of food, the average club restaurant does not pay attention to the delivery routes of wines from distant continents or the carbon footprint of a steak from Argentina that ends up on a golfer&#8217;s plate somewhere in Central Europe.<\/p>\n<p>Nevertheless, the operator of a club restaurant is generally faced with the challenge of offering healthy dishes as well as ensuring that the menus have a low carbon footprint. Anyone who encounters a lack of understanding from their guests can now refer to the vast amount of data and facts presented by the EAT-Lancet Commission. There is no longer a lack of arguments in favor of a healthy diet for golfers that is also good for the planet.<\/p>\n<div hcb-fetch-image-from=\"https:\/\/golfsustainable.com\/en\/__co2_footprint_golftrips\/\" class='avia-iframe-wrap'>\n<blockquote class=\"wp-embedded-content\" data-secret=\"bryzzuApNb\">\n<p><a href=\"https:\/\/golfsustainable.com\/en\/__co2_footprint_golftrips\/\">10 tips for conscious golf travel<\/a><\/p>\n<\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"\u201c10 tips for conscious golf travel\u201d \u2014 Golf Sustainable\" src=\"https:\/\/golfsustainable.com\/en\/__co2_footprint_golftrips\/embed\/#?secret=bICUpJlwD2#?secret=bryzzuApNb\" data-secret=\"bryzzuApNb\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/div>\n<\/div><\/section>\n<div  class='av-social-sharing-box 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