This year, a group in Sweden proposed the first ever global dietary plan intended to save our health and the planet.
Their recommendations include less than half an ounce of red meat per day, only 1/4 of an egg a day, yet 8 tsp of white sugar is allowed. The diet also calls for the elimination of processed foods, but “unsaturated oils” are the main source of fats.
And in an effort to also address emissions, red meat has been targeted as the worst possible food.
But did the researchers even actually consult with any environmental experts, and how can this diet work for those who live in areas that don’t support grain production and already face malnutrition?
Diana Rodgers, RD, LDN, is a “real food” nutritionist living on a working organic farm near Boston, Massachusetts that runs a vegetable and meat CSA. She is the author of two bestselling cookbooks and runs a clinical nutrition practice.
Diana writes and speaks about the intersection of optimal human nutrition, environmental sustainability, animal welfare and social justice. She is also the producer of The Sustainable Dish Podcast, interviewing experts in the environmental and health movement.
Her new film project, Kale vs. Cow examines the environmental, nutritional and ethical case for “better meat’.
She can be found at www.sustainabledish.com