Figure 1.

Composition (g/d) of the observed and optimized scenarios modelling modelled diets with gradual increase in the proportion of energy intake from plant-based foods^1,2. Abbreviations: Obs, observed diet. ¹Food group consumption (g/d) in the observed diets and in the modelled diets being nutritionally, culturally and environmentally optimized so as to ensure gradual increase in the proportion of energy intake from plant-based foods. The basal scenario (65%) correspond to the modelled diet when the proportion of energy intake from plant-based foods is set at the observed value of proportion of energy intake from plant-based foods under nutritional, fish consumption limitation and coproducts constraints. Next scenarios increase plant-based foods energy from 65 up to 95%. ²Vegetables include all vegetables and soups, fruit include fresh fruit, fruit in syrup and compote, dried fruit and seeds, fish include seafood, dairy product include yogurts, fresh cheese and cheese, potatoes include other tubers, cereals include breakfast cereal low in sugar, bread semolina, rice and pasta, sweet and fat foods include croissants, pastries, chocolate, biscuits, milky dessert, ice cream, honey and marmalade, cakes, chips, salted oilseeds, salted biscuits, beverages include fruit nectar, syrup, soda (with or without sugar), plant-based beverages (except soy-based), milk consumed with tea/coffee, fast-food include sandwich, prepared foods such as pizza, hamburger, ravioli, panini, salted pancake, etc., soy-based food include tofu, soy meat substitute and vegetable patties, soy yogurt, soy milk, and fats include fresh cream and butter.