The Nutrition Source

Month: June 2015

The Healthy Eating Plate, now in Greek

The Healthy Eating Plate is now available in Greek, providing another example of how to create a Mediterranean diet. There isn’t one specific Mediterranean diet, as there are multiple countries that border the Mediterranean Sea — each with its own foods, eating patterns, and lifestyles — but there are some similarities that help define a Mediterranean eating … Continue reading “The Healthy Eating Plate, now in Greek”

5 tips for sustainable eating

As we become a more food-savvy society, consumers are looking beyond the supermarket shelf and exploring how their food is produced. Where does all this food come from? Consider that, for example, livestock production – which includes meat, milk and eggs – contributes 40 percent of global agricultural gross domestic product, and uses one-third of … Continue reading “5 tips for sustainable eating”

The new focus on sustainability: The Dietary Guidelines for Americans and for our planet

What are the Dietary Guidelines for Americans, and who creates them? The Dietary Guidelines for Americans were first released in 1980, providing science-based advice to encourage individuals to eat a healthful diet and for the formation of federal food and nutrition and nutrition education programs that help Americans achieve and maintain a healthy weight, promote … Continue reading “The new focus on sustainability: The Dietary Guidelines for Americans and for our planet”

Menus of Change

Sustainability’s importance is far-reaching, and an increasing number of organizations are embracing its principles. Players in the sustainability movement include individuals shopping at farmers markets, to schools incorporating more local produce in school lunches, to the food industry and academic institutions.

Talking sustainability with Dr. Gary Adamkiewicz (Part 2)

In Part 1 of our interview with Dr. Gary Adamkiewicz, Assistant Professor of Environmental Health and Exposure Disparities in the Department of Environmental Health at Harvard T.H. Chan School of Public Health, he answers the question “What exactly does “sustainability” mean? In Part 2 he offers further insights on the relationship between food, the environment, … Continue reading “Talking sustainability with Dr. Gary Adamkiewicz (Part 2)”

Talking sustainability with Dr. Gary Adamkiewicz (Part 1)

Food decisions used to stop at the shelf. We saw something we liked, bought it, consumed it, and didn’t think much about it beyond satisfying our hunger. Now, however, we’re peeking past the shelves to trace where our food came from and how it was grown. In 2015, our food’s “story” is as important as … Continue reading “Talking sustainability with Dr. Gary Adamkiewicz (Part 1)”