Good food advocates have long argued that what’s good for your health is also good for the planet, but new science now backs up the claim. A paper published in the journal Nature by scientists at the University of Minnesota, presents numbers that suggest eating less meat, less refined fat, and less sugar will also reduce the climate change impacts of food production.
Using about 50 years’ worth of data from the world’s 100 most populous countries, UM Professor of Ecology G. David Tilman and graduate student Michael Clark show how current diet trends are contributing, not only to diet-related illnesses such as diabetes and heart disease, but also to dangerously increasing agricultural greenhouse gas emissions (GHGs).
“This is the first time this data has been put together to show these links are real and strong and not just the mutterings of food lovers and environmental advocates,” explains Tilman.
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