Our daily food choices can have a lasting impact not only on our personal health but also on the health of our planet. The worldwide population is expected to reach 10 billion by 2050 and research shows that human dietary patterns may have a staggering effect on climate change. Today we’re joined by Brent Kim, MHS a global disease epidemiologist and researcher at the Center for a Livable Future at Johns Hopkins School of Public Health. Kim has published works on sustainable diets, climate change, industrial food, animal production, soil safety, and urban food systems. As we witness dramatic consequences of climate change, it’s clear that we must work together to lower greenhouse gas emissions. Kim outlines the criteria critical to a sustainable diet and how they play a role in climate change. He describes factors accelerating global emissions and the actions we must take now to avoid future disasters. In this episode, Kim explains why meat consumption is a complex topic, and Dr. Maizes and Dr. Weil discuss motivations for adopting and maintaining vegetarian and vegan diets. The discussion includes meat alternatives, like plant-based-processed burgers and lab-grown meat, and addresses their health implications. Dr. Weil suggests lesser-known, low-food chain organisms like algae and insects as new sources of protein. All agree that integrative medicine and sustainability are founded on systems-based thinking, leading to the question, “what other societal changes are needed to meet the challenges of climate change?”

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related