A dietitian’s perspective on sustainable diets to protect health and environment

Abstract

Our planet earth has been getting warmer in recent years. Asia accounts for nearly half of global green house gas emissions (GHGEs). It is predicted that by 2050, a large number of regions in Asia will be exposed to deadly levels of GHGEs. It is now time that we recognize the environmental impacts of type and amount of food we eat considering the planet and our health. It is crucial to address these issues because a growing body of scientific evidence suggests that our dietary habits are putting a lot of strain on the environment. Encountering the recent trends of overconsumption of discretionary foods (foods and beverages not required to provide nutrients the body needs) is key to aligning human and planetary health. Although the undesirable health effects of discretionary foods are an increased risk of obesity and chronic diseases, the environmental and broader sustainability impacts of these food products requires more attention, especially since their dietary consumption has been increasing greatly in recent decades, particularly amongst low income groups.Therefore, transition to more sustainable food choices, dietary patterns, and sustainable diets is required to strengthen global efforts to save and decarbonise our planet earth. Adapting to dietary change would require a combination of factors together with nutritional assistance and expertise of the dietetic professionals and lowering the cost price of climate friendly foods through policies with government and local authorities to enable their affordability and accessibility to the people.