Scientific research and international discourse (see global media coverage in the New York Times, Guardian and Washington Post) are coalescing around the power of plant-based diets to improve our health and nutrition, overcome diet-related disease and rising world hunger, curb food waste and reduce greenhouse gas emissions associated with food production.
The EAT-Lancet Commission on Food, Planet, Health brings together more than 30 world-leading scientists from across the globe to reach a scientific consensus that defines a healthy and sustainable diet. This is the first full scientific review of what constitutes a healthy diet from a sustainable food system, and which actions can support and speed up food system transformation.
The diet is a “win-win”, according to the scientists, as it would save at least 11 million people a year from deaths caused by unhealthy food, while preventing the collapse of the natural world that humanity depends upon.
By 2050, nearly 10 billion people will live on the planet. Can we produce enough food sustainably? The World Resources Institute shows that it is possible – but there is no silver bullet. The report, “Creating a sustainable food future,” offers a five-course menu of solutions.
These reports are recommending cutting red meat and sugar consumption; increasing intake of pulses, vegetables, fruits, and nuts; reducing food waste, and transforming the agricultural system so that it better absorbs carbon dioxide within the next 30 years.
Health care has been ahead of the curve, hospitals across the country have been serving up delicious plant-based meals while cutting their facilities’ emissions. Health Care Without Harm and Practice Greenhealth offer guidance for health care facilities to shift their menus and increase plant-based proteins along with a new framework, the Cool Food Pledge, helping dining facilities to slash their emissions while giving customers more of what they want – healthy, plant-centered meal options. On Feb. 26 at 12 p.m. ET, a free webinar will show how to participate in the Cool Food Pledge and how committing can benefit a facility’s triple bottom line.