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A sustainable diet is two-fold: it’s a way of eating that focuses on habits you can maintain long-term (say goodbye to “yo-yo” dieting please!), and it’s also a way of eating that’s environmentally-friendly to help protect biodiversity and optimize natural human resources. As we continue to put the pieces of the sustainability puzzle together more, we’re finding a stronger correlation between eating for your health and being kind to Mother Earth.
The recently released 2019 report from the EAT-Lancet Commission on healthy diets from sustainable food system highlights the global impact diet has on our use of environmental resources. While the link between dietary patterns and its impact on the planet is nothing new, it’s starting to really make waves.
The report’s lead investigator, Professor Walter Willet, MD, from Harvard Medical School suggests that for improved environmental and health benefits, “transformation to healthy diets by 2050 will require substantial dietary shifts.” This “shift” is one from a traditional Westernized way of eating that essentially overdoes it on highly processed foods, animal-based products, and sugar-laden sweets to an eating pattern with more emphasis on whole, unprocessed fruits, veggies, nuts, and legumes, as well as whole grains.
Cheers, to a healthier you and a healthier planet!
McKenzie is a Registered Dietitian Nutritionist, nutrition writer and communicator, who truly loves meeting and connecting with people. Grounded in science with an integrative and holistic approach, she aims to make the world a healthier, happier place by helping people feel their best from the inside out and encouraging others to restore a judgment-free relationship with food. McKenzie has been a contributing editor for the award-winning publicationEnvironmental Nutrition and her numerous articles, nutrition tips, and recipes can be found in publications such as The Chicago Tribune, Today’s Dietitian, Food and Nutrition Magazine, and more.
McKenzie graduated magna cum laude from California Polytechnic State University, San Luis Obispo with a degree in Nutrition and completed her dietetic internship at Bastyr University in Seattle. She is a member of the American Academy of Nutrition and Dietetics and a member of the dietetic practice group, Dietitians in Integrative and Functional Medicine. When she’s not dishing out nutrition tidbits, you can find McKenzie cooking in her sunny kitchen, hiking along with her favorite Southern California trails, or packing her bags and heading out for her next adventure.