Publications

Overview of publications & reports

Optimeal® and the included environmental data have been applied in
several peer-reviewed scientific papers.

Comparing the Performance of Bread and Breakfast Cereals, Dairy, and Meat in Nutritionally Balanced and Sustainable Diets

Kramer, G. F. H., Martinez, E. V, Espinoza-orias, N. D., Cooper, K. A., Tyszler, M., & Blonk, H. (2018). Comparing the Performance of Bread and Breakfast Cereals, Dairy, and Meat in Nutritionally Balanced and Sustainable Diets, 5 (June), 1–9. https://doi.org/10.3389/fnut.2018.00051
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Eating for 2 degrees - new and updated Livewell Plates

WWF UK & Blonk Consultants, 2017
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Decreasing the overall environmental impact of the Dutch diet: how to find healthy and sustainable diets with limited changes

Kramer, G., Tyszler, M., Veer, P., & Blonk, H. (2017). Decreasing the overall environmental impact of the Dutch diet: How to find healthy and sustainable diets with limited changes. Public Health Nutrition, 1-11. doi:10.1017/S1368980017000349
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Putting sustainable diets into practice

Gerard Kramer, Hans Blonk, Food Science & Technology Journal 2016
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Combining Low Price, Low Climate Impact and High Nutritional Value in One Shopping Basket through Diet Optimization by Linear Programming

Corné van Dooren, Marcelo Tyszler, Gerard F.H. Kramer and Harry Aiking Sustainability 2015, 7(9), 12837-12855
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Menu for Tomorrow: sustainably produced and healthy food in the Netherlands

Research for the Dutch environmental organisation Natuur & Milieu. Optimeal was used to compile a sustainable & healthy diet. October 2015
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How may a shift towards a more sustainable food consumption pattern affect nutritient intakes of Dutch children?

Elisabeth H.M. Temme, Helena M.E. Bakker, S. Marije Seves, Janneke Verkaik-Kloosterman, Arnold L. Dekkers, Joop MA van Raaij and Marga C. Ocké Public Health Nutrition, Volume 18, Issue 13, September 2015, pp 2468-2478
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Environmental impact of dairy substituion

Factsheet developed for Dutch Dairy Association (Nederlandse Zuivel Organisatie, NZO) September 2015
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Comparing Apples with Oranges: On the functional equivalence of food products for comparative LCA

Marcelo Tyszler, Gerard F.H. Kramer, Hans Blonk. The International Journal of Life Cycle Assessment, August 2014, Volume 19, Issue 8, pp 1482-1487
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Just eating healthier is not enough: studying the environmental impact of different diet scenarios for the Netherlands by Linear Programming

Marcelo Tyszler, Gerard F.H. Kramer, Hans Blonk. The International Journal of Life Cycle Assessments, 2015, doi: 10.1007/s11367-0981-9
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Optimeal een gezonde voetafdruk

Article about Optimeal published in Vork magazine (in Dutch).
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Reducing our environmental footprint and improving our health: greenhouse gas emission and land use of usual diet and mortality in EPIC-NL: a prospective cohort study

Biesbroek S, Bueno-de-Mesquita HB, Peeters PH, Verschuren WM, van der Schouw YT, Kramer GFH, Tyszler M, Temme EH. Environ Health. 2014 Apr 7;13(1):27
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Exploring dietary guidelines based on ecological and nutritional values: A comparison of six dietary patterns

C. van Dooren, Mari Marinussen, Hans Blonk, Harry Aiking, Pier Vellinga., Food Policy. 01/2014; 44:36–46.
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Studying the environmental impact of different diet scenarios for the Netherlands with Optimeal®

Poster presented by Gerard Kramer during the WPHNA conference, Building Healthy Global Food Systems: A new imperative for public health Keble College Oxford, September 8-9, 2014
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Defining a nutritionally healthy, environmentally friendly, and culturally acceptable Low Lands Diet

Corné van Dooren & Harry Aiking, 9th International Conference LCA of Food San Francisco, USA 8-10 October 2014
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Dairy in a nutritionally adequate Dutch diet

Summary of a presentation given by Cécile Singh-Povel of FrieslandCampina on NWO Voedingsdagen 2014
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Greenhouse gas emission of diets in the Netherlands and associations with food, energy and macronutrient intakes

Elisabeth HM Temme, Ido B Toxopeus, Gerard FH Kramer, Marinka CC Brosens, José MM Drijvers, Marcelo Tyszler and Marga C Ocké, Public Health Nutr. 2014 Dec 29:1-13
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