Nutrition News

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 productionlivestock_cattle_feeding – 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)

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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 bowls_plates_spoonsin 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

Menus of Change

Sustainability’s importance is far-reaching, vegetables_basketand 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.

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Talking sustainability with Dr. Gary Adamkiewicz (Part 2)

In Part 1 of our interview with Dr. Gary Adamkiewicz,
Assistant planet_with_arrowsProfessor 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, and our health. Continue reading

Talking sustainability with Dr. Gary Adamkiewicz (Part 1)

Food decisions used to stop at the shelfsupermarket_canned_food.
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 its taste. And one of the most important parts of that story is sustainability. Continue reading