Incorporating Sustainability in Federal Nutrition Guidelines
For the first time, the USDA is officially considering sustainability as it crafts the next version of the Dietary Guidelines for Americans that will be released in 2015. The Laurie M. Tisch Center for Food, Education & Policy, Teachers College Columbia University just submitted expert comments to the USDA detailing why eating in a way that supports the health of people and the planet is a crucial consideration for our nation's dietary guidance.
Encourage consumers to choose plants (e.g. fruits, vegetables, nuts, seeds, and whole grains) while reducing consumption of animal foods (e.g. meat, dairy, eggs). A sustainable diet does not preclude the consumption of animal foods, but does selectively exclude or reduce those products that contribute to excessive greenhouse gas emissions (GHGE) and other environmental concerns.
Nutrition education can encourage people to eat more “whole foods” that are in their natural state or foods that have been minimally processed, that is to preserve them or increase their palatability. Processing is the manipulation and addition of ingredients to whole foods, and with each successive step in processing (e.g. whole grains to breakfast cereal) more energy is required. Eating whole foods that have been minimally processed is a clear message that will help consumers choose whole foods and avoid excessive
III. EAT MORE ORGANICALLY PRODUCED FOODS
IV. EAT MORE LOCAL FOODS
V. LIMIT WASTE FROM FOOD
To read the entire comments, click here.
Published Thursday, Apr. 24, 2014