Is A Healthier Diet Also Better For The Planet?

Aligning food supply with dietary recommendations not only promotes better health outcomes but also significantly reduces environmental impacts.

It has long been known that better policies for our environment, such as reducing air pollution, also benefit our health. However, there is an issue that many find even harder than saying goodbye to fossil fuels: don’t dare take their steaks away! But would changing our diet for the sake of the planet also benefit our health in the long run?

We live in a world where the dinner table showcases more than just our cultural preferences; it mirrors our environmental conscience. The question of what we eat has never been more relevant. Today, with climate change knocking louder at our doors and health issues like obesity and diabetes rising, the intersection of diet, health, and environmental sustainability has become a much-needed scientific inquiry.

Can the same changes that promise to save our planet also improve our global health? This is the crux of a comprehensive study undertaken by researchers at McGill University and the International Food Policy Research Institute, which explores whether a planet-friendly diet could be the answer to our bodies and planet’s health.

The research team embarked on an ambitious journey through Canada’s food supply data spanning nearly six decades, from 1961 to 2019. Then, they meticulously aligned this data with two major nutritional guidelines: the Canada Food Guide and the globally embraced EAT-Lancet dietary recommendations. These guidelines advocate for reduced (not completely off limits) red meat and sugar consumption and emphasize increased intake of nuts, legumes, and vegetables—foods often highlighted in discussions about sustainable diets.

Using sophisticated statistical tools and environmental impact assessments, the researchers assessed how closely the Canadian food supply adhered to these ideal consumption patterns. They measured everything from greenhouse gas emissions to water use and land exploitation associated with different food groups. On the other hand, they also evaluated the impact of different food groups on our health. Their data painted a detailed picture of how our food choices resonate with environmental and health outcomes.

The study’s findings paint an interesting picture of contrast and contradiction. On the one hand, there is a surplus of foods like red meat and added sugars—staples known for their hefty environmental footprint and links to health issues like heart disease and diabetes. On the other hand, the study highlighted a worrying scarcity of plant-based foods like nuts and legumes, which are excellent for both health benefits and environmental sustainability.

One of their most striking results was the environmental toll of animal-based foods. Despite making up a smaller portion of the food supply, these items were responsible for a disproportionately large share of environmental degradation, highlighting a significant area for potential improvement in health and environmental impacts.

Luckily, though, the research also sheds light on the progressive shifts in the Canadian food supply—albeit slow—towards more sustainable and health-friendly practices. The increasing availability of poultry and eggs and a gradual decrease in red and processed meat supply suggest a potential pivot towards better alignment with current dietary guidelines.

So, what do these findings mean for the average consumer and policy-makers? They underscore the critical need for a comprehensive strategy to realign the food supply chain to support healthier and more sustainable dietary patterns. Such a strategy could include policies like taxing unhealthy food options and subsidizing healthier, more sustainable choices to encourage producers and consumers alike to make better food choices.

The study also highlights another win-win scenario: what’s good for the planet is also good for our health (surprise!). Reducing (again, not completely eliminating) the intake of environmentally taxing and health-detrimental foods like red meat and increasing our consumption of plant-based foods can significantly benefit individual health and global environmental sustainability.

The evidence from this meticulous research reiterates a compelling narrative: aligning our diets with environmental sustainability is not just a daydreaming ideal but a practical strategy for fostering healthier populations and a healthier planet. Much like the global drive towards reducing pollution, the push for dietary changes speaks to a common theme: the paths that lead us towards environmental sustainability are often the same paths that lead to better health outcomes for all of us.

It’s not about never eating animal products — my family still does occasionally — but about balancing our diets towards something that will benefit us and the planet alike.

Embracing a more environmentally friendly diet for the planet isn’t just about choosing sustainability; we’re opting for a healthier future for ourselves and future generations. So, perhaps it’s time to rethink what we eat and how our food choices reflect our commitment to our health and our world—for ourselves and future generations alike.