DIETARY STRATEGIES TO
SUPPORT PLANETARY HEALTHPRESENTER: MARY PURDY, MS, RDN
LEARNING
OBJECTIVES
Describe the positive impact of consuming more plant based foods and wasting less food on planetary health
Strategize with and counsel patients on how to make realistic behavior changes to improve human and environmental health
Provide easy and palatable ideas for how to incorporate healthy and mostly plant basedfoods as well as low impact nutritional choices
2COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
United Nations. Climate Reports., 2019
INTERGOVERNMENTAL PANEL ON CLIMATE CHANGE (IPCC) REPORT
Global emissions are reaching record levels
The last four years: hottest on record
Sea levels rising
Coral reefs dying
Air pollution, heatwaves, floods and risks to food security
Human Influence established
i. https://www.un.org/en/climatechange/un-climate-summit-2019.shtml
“Human wellbeing
depends on reducing
social inequity and
protecting the
environment. “United Nations Development Program. Sustainable Development Goals. 2015
QUICK REALITY CHECK
The Goal:
IPCC: Limiting global warming to
1.5ºC would have clear benefits to
people and natural ecosystems
ensuring a more sustainable and
equitable society.
Impact is disproportionate
Affecting lower income communities,
elders, children, communities of color,
developing countries (2, 3)
Culture – Indigenous communities
National Climate Assessment
Poverty reduces resilience and increases
vulnerability (4)
1. IPCC Special Report 2. Brown 2018 3. National Climate Assessment 4. Columbia University, 2016
CDC. Center for Disease Control. Climate Effects on Health. 2019
MENTAL HEALTH EFFECTS & “ECO-ANXIETY”
Climate change-related natural disasters have had a profound negative impact on the mental health of survivors (1)
Suicides have increased, as have depression, anxiety, stress, grief, anger and PTSD. (2)
Patients may be concerned and anxious (3)
Think of how empowering it may be for them to know there is something they can do.
1. Hayes, 2018 2. American Public Health Association 3. Schlanger, 2017
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
FOOD SYSTEM = ¼ OF GREENHOUSE GASES (1)
Food Production (2)
Biodiversity loss
Freshwater use
Interference with the global nitrogen and phosphorus cycles,
Land-system change
Chemical pollution.
It accounts for over 50% of US land use
80% of consumptive water use
16% energy use
http://css.umich.edu/factsheets/us-food-system-factsheet
Food Consumption
What we eat or don’t eat
Where we purchase
The food itself
Packaging
Transportation
What we waste
Our “FoodPrint”
1. Poore, 2018 2. Johns Hopkins,
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
CONNECTING THE DOTS: FOOD SYSTEM ALSO AFFECTS HEALTH
Impact on the health of our
food system – affects health
of our patients Flooding,
Drought,
Heat, fire,
Lost farmland because of development,
Soil degradation,
Pesticides
Food and Agriculture Organization of the United Nations. “The State of Food Security and Nutrition in the World2019
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
OUR SOIL HAS CHANGED BECAUSE OF CLIMATE CHANGE AND
FOOD SYSTEM
Less healthy
Degraded and nutrient depleted
½ topsoil of the earth has been lost
Carbon sequestering power diminished (1)
60 years of farming left if soil degradation continues.
(2)
Supporting Regenerative Agricultural Practices is key
1. World Wildlife Fund. 2017 2. Arsenault, 2014
TRANSFORMING OUR FOOD SYSTEM
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
CLIMATE CHANGE NECESSITATES A FOOD SYSTEM CHANGE
Can be achieved only by reducing
greenhouse gas emissions from all
sectors including land and food.
70 % of Amazon Rainforest has been
converted for use in commercial agriculture
Carbon Sequestering potential diminished
IPCC | Climate Change and Land (2019
1. United Nations Food and Agriculture Organization , 2019
Animal foods are
more resource
intensive than plant
based foods. (1)
Emissions per gram of protein
for beef and lamb are about
250 times those of legumes;
(2)
Twenty servings of vegetables
have fewer greenhouse gas
emissions than one serving of
beef. (2)
1. World Resources Institute 2. Tilman, 2014
OUR FUTURE
Livestock = 15 % of GHG = same amount generated by our transportation system. (1)
Cattle: milk and meat = 65%
Green Fact: 70% of the deforestation of the Amazon is to provide land for cattle ranches.
http://www.fao.org/3/a-i3437e.pdf
If continues as is:
80 percent increase in global greenhouse gas emissions from food production
Habitat destruction due to land clearing for agriculture around the world. (1)
What’s good for the planet is also good for human health!
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
THE SPECIAL REPORT ON CLIMATE AND LAND BY THE INTERGOVERNMENTAL PANEL ON CLIMATE CHANGE (IPCC)
100 experts
Many from developing countries
Deforestation:
Releasing over 50 billion tonnes of carbon into the
atmosphere in 30 to 50 years
“Plant-based diets as a major opportunity for mitigating
and adapting to climate change”
Policy recommendation to reduce meat
consumption.
1. Schiermeier, Q, 2019
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
EAT LANCET COMMISSION
2017
37 world-leading scientists from 16 countries
from various scientific disciplines.
Goal:
Healthful dietary patterns,
Large reductions in food loss and waste,
Major improvements in sustainable food
production practices.
The EAT-Lancet Commission on Food, Planet, Health, 2017.
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
“THE GREAT FOOD TRANSFORMATION”:
“Red meat and sugar will need to decrease by 50% while consumption of nuts, fruits, vegetables and legumes must double.
Currently 216 lbs of meat per person/year
½ lb of meat/day
ESTIMATE:
Changes in food production practices could reduce agricultural GHG emissions in 2050 by about 10%
Increased consumption of plant-based diets could reduce emissions by up to 80%.
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
DON’T TAKE MY BACON!
NO, YOU DON’T HAVE TO BE VEGAN!
BEANS
LENTILS
PEAS
GRAINS
NUTS/SEEDS
https://www.wri.org/resources/data-
visualizations/protein-scorecard
World Resources Institute. Shifting Diets for a Sustainable Food Future,
https://www.barillacfn.com/en/dissemination/double_pyramid/
RECOMMENDATIONS
AND SOLUTIONS
NO ONE HAS TO GO
VEGAN.
…OR BE A
DIFFERENT PERSON
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
POSITION OF THE SOCIETY FOR NUTRITION
EDUCATION AND BEHAVIOR: THE IMPORTANCE OF
INCLUDING ENVIRONMENTAL SUSTAINABILITY IN
DIETARY GUIDANCE
“Dietary choices are a personal matter, but
many American consumers are motivated by a
concern for the environment and would
welcome sound advice from credentialed
nutrition professionals. ”
Rose, D, 2019
INCORPORATE
CLIMATE
CHANGE ISSUES
IN YOUR INTAKE
FORM
“How has climate change affected you?
What connections do you see between what is going on for you medically and climate change?”
Let me know if you are interested at all in hearing about how some of the recommendations we talk about around your health can also be beneficial for the environment.
Normalize
https://eatforum.org/content/uploads/2019/01/EAT-
Lancet_Commission_Summary_Report.pdf
https://eatforum.org/eat-lancet-commission/eat-lancet-commission-summary-report/
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
EAT LANCET
COMMISION
https://eatforum.org/eat-lancet-commission/eat-lancet-commission-summary-report/
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
EATING FOR PLANETARY HEALTH GUIDELINES
Proteins should primarily be sourced from plants where possible
Fish or other Omega 3 sources 3X/week
6oz/week
Note: fish – sustainable? (More later)
Modest eggs and chicken
6 oz chicken/week
Very little red meat: 3 oz/week
Nuts: 1/3 -1/2 cup/day
Beans: At least ½ cup day
Carbohydrates:
Grains - mostly whole grains
1 cup of grains/day
<5 % added sugar
Tubers or starchy vegetables
1/2-c up to 1 cup
> 5 servings of fruits and vegetables/day
Dairy: moderate and optional
0 – 16oz
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
PROTEIN: REALISTICALLY- WHAT DOES THIS LOOK LIKE?
½ cup beans/lentils = 7-9 grams of protein
½ cup nuts/seeds = 10 grams of protein
1 oz meat/fish = 7 grams of protein
3 oz tofu = 10 grams of protein
Bkfst: 1 cup oatmeal with 1/3 cup nuts/seeds = 12
grams protein
Lunch: 1 cup lentil soup = 18 grams of protein
Snack: ½ cup hummus and veggies = 5 grams
protein
Dinner: 3 oz fish = 21 grams of protein
Other foods throughout the day = 5-10 grams
TOTAL = 55-65 grams of protein
THE HOW OF CHANGEWHY IS IT HARD TO
CHANGE DIET?
RELATIONSHIP WITH FOOD
Food is emotional
Food is personal
Food can be comfort
Food choices may be dictated by:
Stress, busy lifestyle, convenience, food access, finances, environment, lack of education, culture
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
EXPLORE RELATIONSHIP TO FOOD
Food is very personal.
Hear their story
ASK:
“What is your relationship to food?”
“What does food mean to you?” History? Childhood?
“What do you crave?” “When?”
“How do you feel about your intake of __________”
POSSIBLE SOLUTIONS:
Talk with/explore with patient his/her relationship with
food.
Explore negative self talk and encourage neutral talk
Encourage awareness of patterns and behavior
Nothing can change if we aren’t aware
Ensure that they aren’t skipping meals or lacking balance in
meals that can increase cravings.
Reminder: Balanced plate
ACCESSING AND ACKNOWLEDGING THE MOTIVATOR
ASK!
“What is your relationship to food?”
“What does food mean to you?” History? Childhood?
Find out what matters to them
What do they care about?
Children/Grandchildren/Future generations?
Do they spend time in nature?
Hear their story
Reflect back to them
Bottom Line: Many recommendations that you might
give to support health are going to support the planet
ACKNOWLEDGE!
Point out and acknowledge the efforts they have already
made
Validate successes
Even just showing up!
Celebrate their awareness
“When a person feels accepted for who they are and what they
do, it allows them the freedom to consider change rather than
to defend against it. “
Bill Miller
HELPFUL QUESTIONING ABOUT FOOD PREFERENCES
EXPLORE WITH THEM
What flavors do you love?
Which vegetables do you enjoy?
What’s your favorite bean?
Favorite fruit?
What do you love about________?
“Tell me and I forget. Teach me and I remember. Involve
me and I learn.”
- Benjamin Franklin
INCLUDE THEM
How would you feel about ________?
What might you be ready to shift?
What’s the biggest barrier?
What do you think you could do?
What would make it easy for you to make that happen?
What do you think the benefit might be?
How could you see yourself getting in more/less
Beans
Veggies
Sugar
Soda
MANY STUDIES SHOWING BENEFITS OF PULSES
Improved glycemic profile
Reduction in HTN
Improvement in body weight
Associated with decreased CHD
Antioxidant Benefits
Reduced Inflammation
431. Ha, V, 2014, 2. Sievenpiper, J, 2009,3. Singh B, 1., 2017
CREATIVE WAYS TO
INCORPORATE BEANS
Chili
Bean burgers
Lentil soup
Black bean
Hummus & Bean dips
Add to salads
Combine with meaty flavors
HAVE RECIPES, CANNED OPTIONS AND COOKBOOK EXAMPLES
Recipes for Beans/Legumes
https://pulses.org/recipes/
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
CREATIVE WAYS TO INCORPORATE NUTS AND SEEDS
(GET OUT OF THE ALMOND RUT)
Throw atop cereals and yogurt
Add to grains
Sprinkle on salads
Bake into muffins
Tahini Salad Dressing
Make nut milks: Blend ¼ nuts + 8-10 oz water
Add to smoothies
Smear nut butter on banana or apple
Health Benefits: ¼-1/2 cup/day (1)
Improved lipid profiles
Support health weight
Hemp Seeds: (2)
High-yielding
Low inputs
Positive impact on the environment
1. Sabate, J, 2010 2. Tang K, 2018
EASE INTO TRANSITIONS:
NO NEED TO GO “WHOLE HOG” (“WHOLE CHICKPEA?”)
START WITH ADDING!
Bacon WITH Greens
Meatloaf/Burgers WITH more vegetables or ½
mushroom
Sandwiches WITH more vegetables
Scrambled Eggs/Omelette WITH vegetables
ADD beans to soups
COMBINE FOODS & COMBINE
FLAVORS THEY ENJOY
Soups/Stews with meat AND beans
Tacos/burritos with chicken and beans
Curry using tofu in place of meat/chicken
OFFER ALTERNATIVES
SUGAR & SWEETS
Naturally sweet fruits/dried fruit
Dates, Figs, Raisins, Prunes
Frozen berries, banana
Banana or apple with nut butter
Sweet veggies
Squash, sweet potatoes, beets, carrots, onions,
Baking with honey, maple syrup
REFINED FLOUR CHIPS
Nuts and seeds
Baked veggies
Whole grain crackers
Crunchy veggies:
Snap peas
Carrots
Celery
YES, YOU CAN HAVE LENTILS/BEANSFOR BREAKFAST AND DESSERT!
BREAKFAST
Lentil muffins
Lentil and egg quiche
Beans in smoothie
Lentil nut balls
https://www.lentils.org/10-prep-ahead-breakfasts-to-
make-this-month/
DESSERTS
Black bean brownies
White bean blondies
Garbanzo bean “Cookie Dough”
https://www.popsugar.com/fitness/Chickpea-Cookie-
Dough-Recipe-28371473
https://ohsheglows.com/
HAVE SAMPLES AND FOOD EXAMPLES ON SHELVES IN YOUR OFFICE
FOR EDUCATION AND INCREASED FAMILIARITY/EDUCATION
HAVE RESOURCES AND VISUAL AIDS FOR PATIENTSON YOUR WALL, IN YOUR
WAITING ROOM
https://www.usapulses.org/consumers/resources
PROMOTE POSITIVE ASSOCIATIONS WITH IMAGES ON WALL OR WAITING ROOM
FARMER’S MARKETS,
RECYLCLING
https://www.freepik.com/free-photos-vectors/reduce-reuse-recycle
REDUCE FOOD WASTE WITH EDUCATION: “BEST BEFORE” THE DATE BY WHICH A FOOD COMPANY ESTIMATES THAT A FOOD WILL TASTE ITS BEST. NOT ABOUT SAFETY
SUPPORT AND ENCOURAGE ORGANIC
AND REGENERATIVE AGRICULTURAL
FARMING WHEN POSSIBLE
Healthier for humans
Improves soil microbial population
Fewer pesticides
Fewer energy needs
Less pollution
Less water usage
Stores more carbon
Improves bio-diversity
More resilient to climate change
1. Food and Agriculture Organization of the United Nations. “Organic Agriculture and Climate Change”.
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
ENCOURAGE COOKING/MEAL PREP: THE GREAT CONNECTOR
Better for Health & Environment
Relationship with and Connection to food
Purchase an herb plant if possible.
Connection to community
Connection to culture and tradition
Way to slow down and be mindful
Saves money
Reduces waste
How can they ENJOY it?
HEALTHCARE CONTRIBUTES TO
9% OF OVERALL GHG (1)
“HEALTHCARE WITHOUT HARM” IS PAVING
THE WAY. ( 2.)
1. FOOD SERVED
2. SUPPORTING LOCAL/SUSTAINABLE
AGRICULTURE
1. Francis, D et a; How healthcare can help heal communities and the
planet 2. https://noharm.org/
RESOURCES FOR
HEALTHCARE
WORKIERS
FOR HEALTHCARE WORKERS: https://eatforum.org/lancet.../healthcare-professionals/
FOR CULINARY PROFESSIONALS: https://eatforum.org/lancet.../food-service-professionals/ "
HANDOUTS FOR PATIENTS ON CLIMATE CHANGE: https://noharm-uscanada.org/content/us-canada/patient-education
https://www.epa.gov/sustainable-management-
food/food-recovery-hierarchy
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
WHAT YOU CAN DO PROFESSIONALLY: SPEAK UP!
University Connections:
Promote these concepts both in the classroom but at the institutional level
Recycling? Compost? Plant based foods in cafeteria?
Social Media Platforms
Promote plant food, organic, sustainable practices
Keep the messages positive
Conferences where you serve food:
Vegetarian options
Modify menus –ask what customers may want to reduce waste
Less styrofoam, plastic water bottles
Let participants know this is an initiave so they make different choices
GOAL:
These practices become the norm!
WHAT YOU CAN DO PERSONALLY
Buy local/organic
Add in more plant based foods
Bring containers to coffee shops/restaurants
Ask restaurants and chefs to serve more plant
based options.
Have these conversations with friends and
colleagues
Contact your local and state representatives
Keep an eye on the “Farm Bill”.
QUESTIONS TO
ASK YOURSELF
What are you already doing?
What have you thought about doing that you aren’t doing but could do?
How could you see yourself as an agent for change both in personal and professional life?
What is one thing you commit to doing this week?
RESOURCES TO SHARE WITH PATIENTS
SERVICES
American Community Garden Association https://www.communitygarden.org/
https://www.imperfectfoods.com/
https://thewallyshop.co/
http://www.greeneatz.com/foods-carbon-footprint.html
Documentaries:
The Need to Grow: lost ¼ of its farmable soil in the last 40 years
PlANT BASED RECIPE SITES
https://pulses.org/recipes/
https://ohsheglows.com/
https://www.whitneyerd.com/category/recipes
https://sharonpalmer.com/recipes/
http://www.nourishingmeals.com/
https://minimalistbaker.com/
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
RESOURCES FOR FURTHER EDUCATION
Planetary Health Alliance: https://planetaryhealthalliance.org/
Clinicians for Planetary Health: https://www.planetaryhealthalliance.org/clinicians-for-planetary-health
Food Tank: https://foodtank.com/
Barilla Center for Food and Nutrition Foundation: https://www.barillacfn.com/en/
The Food Sustainability Index:http://foodsustainability.eiu.com/
Center for Biological Diversity https://www.biologicaldiversity.org/about
World Wildlife Fund: https://www.worldwildlife.org/
Marion Nestle: https://www.foodpolitics.com
World Resources Institute: https://www.wri.org
World Wildlife Fund:
https://www.wri.org/blog/2016/04/sustainable-diets-what-you-need-know-12-charts
Natural Resources Defense Councilhttps://www.nrdc.org/
International Panel on Climate Change:
https://www.ipcc.ch/about/
Environmental Health: An Integrative Approach (2018-2020) https://integrativemedicine.arizona.edu/education/online_courses/enviro-med.html
COPYRIGHT © BY MARY PURDY. ALL RIGHTS RESERVED.
ADDITIONAL RESOURCES FOR READING AND GROUPS TO JOIN
Article From Food Print:
https://foodprint.org/issues/how-our-food-system-affects-climate-change/
Rodale Institute Blog:
https://rodaleinstitute.org/blog/
Catering to the Climate: How Earth Friendly Menus at Events Can Help Save the Planet:
https://www.takeextinctionoffyourplate.com/pdfs/environmental_catering_report_catering_to_the_climate_final_report_2019.pdf
Meatless Mondays Campaign Group Via Center for a Livable Future:
https://meatless-monday.hivebrite.com/topics
Planetary Health Alliance FB Group:
https://www.facebook.com/groups/planetaryhealthcollective/
QUESTIONS?
66
Podcast/Webseries: “Mary’s Nutrition
Show” Available on iTunes
www.MaryPurdy.co
Copyright © 2019 by Mary Purdy. All Rights Reserved.
REFERENCES
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American Public Health Association. Making the connection: climate changes mental health. Website: https://www.apha.org/~/media/files/pdf/topics/climate/climate_changes_mental_health.ashx Accessed October 2019
Arsenault, C. Only 60 Years of Farming Left If Soil Degradation Continues. Scientific American. Website. https://www.scientificamerican.com/article/only-60-years-of-farming-left-if-soil-degradation-continues/ Published December 5, 2014. (Accessed Oct 2019)
Brown, S. The Impact of Climate Change on Communities of Color. The Greenlining Institute. Website: http://greenlining.org/press/2018/the-impact-of-climate-change-on-communities-of-color/ Published October 2018. Accessed October 2019
CDC. Center for Disease Control. Climate Effects on Health. Website: https://www.cdc.gov/climateandhealth/effects/default.htm Updated September, 2019. Accessed October 2019.
The EAT-Lancet Commission on Food, Planet, Health. EAT-Lancet Commission Summary Report. https://eatforum.org/eat-lancet-commission/eat-lancet-commission-summary-report/ 2017. Accessed October, 2019
Columbia University. National Center for Disaster Preparedness. Earth Institute. The disproportionate consequences of climate change. Website: https://ncdp.columbia.edu/ncdp-perspectives/the-disproportionate-consequences-of-climate-change/ Published February, 2016. Accessed October 2019
Food and Agriculture Organization of the United Nations. “The State of Food Security and Nutrition in the World: Building Climate Resilience for Food Security and Nutrition.” IFAD, UNICEF, WFP and WHO, 2018. http://www.fao.org/3/I9553EN/i9553en.pdf Accessed OCtober, 2019
Food and Agriculture Organization of the United Nations. “Organic Agriculture and Climate Change”. Website: http://www.fao.org/organicag/oa-specialfeatures/oa-climatechange/en/ Accessed October 2019.
Fourth National Climate Assessment. Chapter 15: tribes and indigenous peoples. Website: https://nca2018.globalchange.gov/chapter/15/ Accessed October 2018
Francis, D et al. How healthcare can help heal communities and the planet. BMJ 2019; 365 doi: https://doi.org/10.1136/bmj.l2398
Ha V, Sievenpiper JL, de Souza RJ, et al. Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials. CMAJ. 2014;186(8):E252–E262. doi:10.1503/cmaj.131727
Hayes K, Blashki G, Wiseman J, Burke S, Reifels L. Climate change and mental health: risks, impacts and priority actions. Int J Ment Health Syst. 2018;12:28. Published 2018 Jun 1. doi:10.1186/s13033-018-0210-6
REFERENCES
History of Agriculture. Johns Hopkins Center for a Livable Future Website. http://www.foodsystemprimer.org/food-production/history-of-agriculture/index.html Accessed October 2019
Intergovernmental Report on Climate Change. SPECIAL REPORT: Global Warming of 1.5, . Website: https://www.ipcc.ch/sr15/ Accessed October 2019
Intergovernmental Report on Climate Change. IPCC | Climate Change and Land (2019) IPCC Special Report on Climate Change, Desertification, Land Degradation, Sustainable Land Management, Food Security, and Greenhouse gas fluxes in Terrestrial Ecosystems, August, 2019 https://www.ipcc.ch/site/assets/uploads/2019/08/4.-SPM_Approved_Microsite_FINAL.pdf
Nelson, M. Hamm, M, H, F. et al. Alignment of Healthy Dietary Patterns and Environmental Sustainability: A Systematic Review. Advances in Nutrition, Volume 7, Issue 6, November 2016, Pages 1005–1025, https://doi.org/10.3945/an.116.012567
Poore, RJ, Nemecek, T. Reducing food’s environmental impacts through producers and consumers. Science 01 Jun 2018: Vol. 360, Issue 6392, pp. 987-992 DOI: 10.1126/science.aaq0216
Reganold, J, Wachter, J. Organic agriculture in the twenty-first century. Nature Plants volume 2, Article number: 15221 (2016)
Ranganathan, J, Vennard, D, Waite, R, et al. Shifting Diets for a Sustainable Food Future. Creating a Sustainable Food Future, Installment Eleven. World Resources Institute. Website. https://www.wri.org/publication/shifting-diets
Rose, D, et al. Position of the Society for Nutrition Education and Behavior: The Importance of Including Environmental Sustainability in Dietary Guidance. Journal of Nutrition Education and Behavior, Volume 51, Issue 1, 3 - 15.e1, January 2019.
Sabate, J, Oda, K, Ros, E. Nut Consumption and Blood Lipid Levels. A Pooled Analysis of 25 Intervention Trials Arch Intern Med. 2010;170(9):821-827. doi:10.1001/archinternmed.2010.79
Schlanger, Z. We need to talk about “ecoanxiety”: Climate change is causing PTSD, anxiety, and depression on a mass scale. Website: https://qz.com/948909/ecoanxiety-the-american-psychological-association-says-climate-change-is-causing-ptsd-anxiety-and-depression-on-a-mass-scale/ Published April 2017. Accessed, Oct 2019.
REFERENCES
Schiermeier, Q. Eat less meat: UN climate-change report calls for change to human diet. Nature. Website: https://www.nature.com/articles/d41586-019-02409-7?fbclid=IwAR23nlSfnF-soU93JEiVnC7ii69vResJUegRO8Y6IPy-eCfcF5BMAIFNFo4 Published August, 2019. Accessed October 2019
Sievenpiper, J.L., Kendall, C.W.C., Esfahani, A. et al. Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomisedcontrolled experimental trials in people with and without diabetes Diabetologia (2009) 52: 1479. https://doi.org/10.1007/s00125-009-1395-7
Tang K, Fracasso A, Struik PC, Yin X, Amaducci S. Water- and Nitrogen-Use Efficiencies of Hemp (Cannabis sativa L.) Based on Whole-Canopy Measurements and Modeling. Front Plant Sci. 2018;9:951. Published 2018 Jul 16. doi:10.3389/fpls.2018.00951
United Nations, Climate Action Summit, 2019. Website: https://www.un.org/en/climatechange/un-climate-summit-2019.shtml Accessed, October 2019
United Nations. Climate Reports. Website: https://www.un.org/en/climatechange/reports.shtml Accessed October 2019
United Nations Development Program. Sustainable Development Goals. Website: https://www.undp.org/content/undp/en/home/sustainable-development-goals.html, Published 2015. Accessed October 2019
United Nations Food and Agriculture Organization - http://www.fao.org/food-loss-and-food-waste/en/ Food Loss and Food Waste, 2019. Accessed October 2019.
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World Wildlife Fund. Threats: Soil Erosion and Degradation. Website: https://www.worldwildlife.org/threats/soil-erosion-and-degradation Published 2018. Accessed October 2019
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