Sustainability

Photo by Drew Thorsen

Food production has a significant impact on the environment. Land, water, and energy are all natural resources used in extraordinary amounts for producing foods, particularly meat. 80% of deforestation around the world is for food production. Over 70% of our limited global fresh water is used to produce food. Many studies have shown that if these resources aren’t appropriately managed and conserved, they will be potentially exhausted and unusable forever (Dietary Guidelines Advisory Committee, 2015).

Obesity is an epidemic. The climate crisis is happening. The good news is, there are things we can do. Obesity and the climate crisis are connected.

Evidence-based solutions for weight management and sustainable diets.

A focus on dietary patterns instead of specific food groups is a new and appropriate shift in the conversation about food. Although a dietary eating pattern is a very individual thing, we all collectively reap the benefits and suffer the consequences of our choices. Looking at the food supply from a population level perspective can help us understand the impacts we are having on the planet. It can also help us make informed choices when we go grocery shopping.

A Healthy Mediterranean-style diet and a Healthy Vegetarian diet are dietary patterns that are better for the environment (Dietary Guidelines Advisory Committee, 2015). Although there are variations of these diets, they basically include little to no meat and an increase of vegetables and fruits. We don’t have to worry so much about getting enough protein. Plants have plenty of protein and we can grow them sustainably for generations to come.

Source

Dietary Guidelines Advisory Committee. 2015. Scientific Report of the 2015 Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and Human Services and the Secretary of Agriculture. U.S. Department of Agriculture, Agricultural Research Service, Washington, DC.

https://health.gov/our-work/nutrition-physical-activity/dietary-guidelines/previous-dietary-guidelines/2015/advisory-report