June 2014 Summary

Our food choices have a huge impact on the world’s resources and the choices that are made today will impact future generations.  The purpose of this study was to identify sustainable foods using the sustainability dimensions environment, nutrition, and affordability.  They also wanted to determine if the dimensions were compatible with each other.  The results showed that the three dimensions are generally compatible with each other, and most plant-based foods obtained the maximum sustainability score.  Meats, however, did not score above a one.  The researchers recommend incorporating the findings into the diet level for future research and for practical use of these findings.

Q1: With an ever-growing world population, it’s important to focus on sustainability for not only the present, but for future generations as well. What steps can we take in order to achieve a sustainable healthy diet? 

Many people identified moving toward a plant-based diet in order to achieve a more sustainable healthy diet.  Several strategies were mentioned in order to achieve this.  Arthur suggested advising clients about ways to increase consumption of plant foods and challenge the way that we think about proteins. Brady also pointed out that we don’t have to stray too far from the MyPlate method since MyPlate is mostly plant based. Jess, Tina, and Caroline all stressed the importance of educating people on what exactly sustainability means before we can start to take steps to achieve it.  Eating locally and supporting local farmers was another great point that was brought up in order to reduce emission from transportation.  Another strategy that was brought up was teaching people how to garden and grow their own foods.  Susan brought up an interesting point about the vertical farming trend as a new way that large cities can take steps in order to be more sustainable. 

Q2: Researchers identified reducing animal product consumption in order to increase sustainability of diets.  What recommendations would you have for someone who is considering becoming vegetarian or vegan?

Everyone brought up great suggestions for someone who is considering becoming a vegetarian or vegan.  One of the main points that was repeatedly brought up was determining the reason behind becoming a vegetarian, and offering alternative sources of vital nutrients and proteins that they may be missing out on as a vegetarian.  Jeanne suggested a gradual transition into a vegetarian lifestyle so that the change wasn’t too radical.  She also brought up a great point about making sure that switching to a vegetarian lifestyle wasn’t masking an eating disorder.  Haley also mentioned offering recipes and meal plans as well as encouraging them to be open to trying new foods and cooking styles. Making them aware of certain barriers like eating out and family support was a great point brought up by Carrie.  Brady focused on educating clients on label reading and making sure that their diet doesn’t mainly consist of carbohydrates, since that seems to be the easy option to load up on breads, pastas, etc.  All great suggestions for a client who is considering a vegetarian lifestyle!

Q3: What are some perceived barriers in achieving a sustainable healthy diet? 

Although there were many perceived barriers, the cost of a sustainable healthy diet seemed to be the biggest point that was hit on.  Arthur also brought up a great point about our social interactions revolving around meals. Another perceived barrier that was mentioned was people not fully understanding the meaning of sustainability, and Jeanne had pointed out that unless sustainability is an issue of personal interest, most people won’t take the time to learn about it.  Other perceived barriers include difficult weather for growing gardens year round, and limited hours and availability of farmer’s markets.  One of the most difficult barriers to achieving a sustainable healthy diet, as Brady pointed out, is a resistance to behavior change or just a lack of cooking education.