National Nutrition Month: Beyond the Table
Making Nutritious and Sustainable Dietary Choices Every Day

Anja Grommons, MA, RD – Pediatric Clinical Dietitian

It’s that time of year again – Happy National Nutrition Month! From trying new foods and testing out new recipes to growing your produce and checking out your local farmer’s market, there are so many ways to celebrate. This year, we are thinking beyond the table and reflecting on the origin of our food, our contribution to food waste and our overall dietary carbon footprint. If you’re looking to dive into the environmental impact of your eating habits, we’ve got the tips you’re looking for!

Sustainable Food Sourcing: Farm-to-Fork

Walking the aisles at the grocery store, you will find endless options to choose from. However, food is responsible for about 26 percent of our total greenhouse gas emissions in the U.S. Choosing to shop locally when it is an option can help reduce the harmful carbon emissions associated with the land usage, transportation, retail and packaging of our food.

When you think of your local farmer’s market, the first thing to come to mind may be fruits and vegetables. There are plenty of these in Southwest Michigan, but did you know that there are many local places to buy fresh baked goods, too? There are also many local shops where you can buy items like homemade bread and pasta, farm-raised meat and dairy, fresh juices, flavorful condiments and so much more. Some farmer’s markets and local shops accept SNAP/EBT, WIC Project FRESH coupons and Senior Project FRESH coupons.

Another way to shop local is to join a Community Supported Agriculture farm (CSA). Or, if you have a green thumb, you can consider growing your fruits, vegetables and herbs at home or by joining a community garden in your neighborhood.

Reduce Your Carbon Footprint by Eating More Plant-Based Foods

Following a plant-based diet or eating more meatless meals is another way you can reduce your environmental impact. Studies show that eating a more plant-forward diet can reduce diet-related greenhouse gas emissions by up to 49 percent.
No matter where you shop, try centering your meals around nutritionally dense, plant powerhouses like energizing whole grains (barley, quinoa and wild rice), fiber-rich legumes (beans, peas and lentils) and a variety of produce (fresh, frozen and canned fruits and veggies).

In addition to being a sustainable choice, well-planned plant-based eating can be quite nutritious. Research currently suggests that diets rich in plant-based foods and lower in animal foods have been associated with a decreased risk of chronic illness, cardiovascular morbidity and mortality among the general population.

Reducing Food Waste Through Strategic Meal Planning

If shopping locally isn't always realistic for you and plant-based eating doesn’t seem feasible, you can still work to reduce your environmental impact. Try limiting unnecessary food waste. In the United States, we waste 80 million tons of food every year! Before you even step foot into a store, take inventory of what you already have at home so you don’t purchase more than you can use. When planning your meals, use what you already have as a starting point. When looking through your fridge and while at the store, pay attention to expiration and best buy dates.

It’s a good idea to take regular inventory of your food. Check what is about to go bad and make sure to use it. For example, if you have a lot of fresh veggies that are starting to go bad, use them in a soup or stir fry right away or freeze them for later. In addition to reducing food waste, building habits around cooking at home is also a great way to save some money.

From sustainable food sourcing, to being aware of your food waste and eating a more plant-based diet, there are many ways to improve your dietary carbon footprint. No matter what resonates with you, don't expect perfection. Consider making small, intentional changes to your eating habits that go beyond the table this March and beyond!

References:

1. Ritchie, H., Rosado, P., & Roser, M. (2022, December 2). Environmental impacts of food production. Our World in Data. https://ourworldindata.org/environmental-impacts-of-food
2. Gibbs J, Cappuccio FP. Plant-Based Dietary Patterns for Human and Planetary Health. Nutrients. 2022 Apr 13;14(8):1614. doi: 10.3390/nu14081614. PMID: 35458176; PMCID: PMC9024616.
3. Kim, H., Caulfield, L. E., Garcia‐Larsen, V., Steffen, L. M., Coresh, J., & Rebholz, C. M. (2019). Plant‐based diets are associated with a lower risk of incident cardiovascular disease, cardiovascular disease mortality, and all‐cause mortality in a general population of middle‐aged adults. Journal of the American Heart Association, 8(16). https://doi.org/10.1161/jaha.119.012865
4. Feeding America: https://www.feedingamerica.org/our-work/reduce-food-waste