In this study published by the International Journal of Environmental Research and Public Health, the researchers traced the environmental impact of the dietary choices of an Italian cohort living in Catania. Based on data collected from surveys, “The contribution of major food groups to the environmental footprint showed that animal products (dairy, egg, meat, and fish) represented more than half of the impact on GHG emissions and energy requirements; meat products were the stronger contributors to GHG emissions and water use, while dairy products to energy use, and cereals to land use” (Grosso et al 2020). The authors implore the reader to consider how their consumption affects the environment, and the toll it is taking on the world’s ecosystems. They also claim: “If current trends remain unchecked, food production will be the major contributor to global GHG emissions and global land clearing as well as the leading behavioral risk factor for premature death worldwide” (Grosso et al 2020). They examine the damaging effects of their current meat heavy diet, and encourage returning to the traditional Mediterranean diet. Data sets include: the distribution of micro and macro nutrients, and food groups according to sustainability score, and the contribution of major food groups to the four environmental factors.
2. Alignment of Healthy Dietary Patterns and Environmental Sustainability: A Systematic Review
In this study published by the American Society for Nutrition, Nelson et al evaluate the alignment of a healthy dietary pattern with environmental sustainability based in American consumption standards. They advocate for a plant based lifestyle as they conclude it is the best thing for the environment and health. “Across studies, consistent evidence indicated that a dietary pattern higher in plant-based foods (e.g., vegetables, fruits, legumes, seeds, nuts, whole grains) and lower in animal-based foods (especially red meat), as well as lower in total energy, is both healthier and associated with a lesser impact on the environment.” (Nelson et al). The authors focus on how to guide future development of the agricultural industry and how it will impact our future as far as protecting the future ability to produce food in similar ways. They focus on four prongs of impact: “1) shift individual and population food choices and patterns, 2) implement existing and develop new agricultural production practices that reduce ecological effects and conserve resources while continuing to meet food and nutritional needs, 3) more equitably distribute resources, and 4) reduce food waste at various points in the supply chain and by consumers” (Nelson et al). This study is a comprehensive view of present and future food demands of the population and how it impacts the planet.
In this Italian study, the authors trace three main dietary patterns in relation to the content of animal and plant food in its effect on the environment. They trace omnivorous, lacto-ovo-vegetarian, and vegan diets, and analyze them through Life Cycle Assessment technology. The most important factor in environmental impact, again, is the presence of meat and how their cultivation uses so much energy and water resources. They evaluate and compare different diets and their total impacts.
Barnard College/Environmental Department-Sabin Center Project on Environmental Justice 