Coverage from The New York Times, featuring HSPH’s David Ludwig
Coverage from NPR, featuring HSPH’s David Ludwig
Coverage from NPR, featuring HSPH’s David Eisenberg
Coverage from NBC News, featuring Walter Willett
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 pattern. Continue reading
Coverage from PBS News Hour (video), featuring HSPH’s Walter Willett
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 the world’s fresh water (1). As one article put it, “There may be no other single human activity that has a bigger impact on the planet than the raising of livestock.” (1)
Coverage from HSPH news, featuring Walter Willett and Frank Hu
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 health, and prevent chronic disease. The U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) jointly publish the Dietary Guidelines every 5 years. Continue reading
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.