The food choices we make not only affect our health but also have a significant impact on the health of the planet. Despite ample research on which foods are better for us and the environment, many people struggle to make the right choices. Sophie Attwood’s research takes a unique approach by using behavioral science to encourage individuals to opt for greener food options. In collaboration with her colleagues at the World Resources Institute, she recently published a report on how the food industry can influence people to choose more sustainable foods.
Sophie explains that unsustainable diets, particularly those high in meat, have a massive impact on the climate. Contrary to popular belief, factors such as food miles and pesticides are not the main culprits. Instead, beef production is responsible for much of the negative environmental impact associated with diet. Cattle are often fed with soya, which is often sourced from deforested areas leading to rainforest destruction. It takes around 20 kilograms of soya to produce just 1 kilogram of beef, making the process highly inefficient. Additionally, cattle emit methane and nitrogen throughout their lifecycle, contributing significantly to greenhouse gas emissions.
The solution lies in transitioning towards more plant-based diets to reduce our carbon footprint and promote sustainability. By understanding the behavioral factors that influence food choices, we can work towards a more sustainable food system that benefits both our health and the planet. Sophie Attwood’s research highlights the importance of making informed decisions about our food choices and emphasizes that small changes can make a big difference in reducing our environmental impact.
