In Support of Sustainable Eating

The Union of Concerned Scientists (UCS) asserts that current US dietary advice fails to support long-term environmental sustainability. A systematic review of 22 studies published between 2015 and 2019 indicates that the 'Healthy U.S.-Style' diet may not reduce, and could even increase, heat-trapping emissions, energy use, and water use compared to the average US diet. The brief highlights that diets higher in plant-based foods and lower in animal-based foods—specifically those with less meat and dairy—offer greater benefits for both human health and the environment. It also emphasizes that sustainable diets must address social and economic inequalities, noting that marginalized populations and food system workers face disproportionate health hazards and economic disparities. The document recommends that the scientific advisory committee for the 2020-2025 guidelines address sustainability, that Congress support its inclusion, and that funding be increased for interdisciplinary research on healthy, sustainable diets.

• A systematic review of 22 studies published between July 2015 and September 2019 suggests that the 'Healthy U.S.-Style' diet recommended by the Dietary Guidelines may not be more sustainable than the current average US diet, potentially resulting in similar or higher water use, energy use, and heat-trapping emissions.
• Research indicates that dietary patterns emphasizing plant-based foods (such as nuts, seeds, legumes, fruits, vegetables, and whole grains) and reducing animal-based foods—particularly meat and dairy—provide superior benefits for both the environment and human health.
• The US government has historically excluded sustainability from its dietary guidelines due to political pressure and lobbying from the meat industry, which spent over $77 million in 2014 and 2015 to influence Congress on these issues.
• True dietary sustainability must encompass social and economic justice, as the current US food system perpetuates disparities where communities of color and food system workers experience higher rates of poverty, occupational hazards, and diet-related diseases.
• Poor dietary patterns in the US have significant economic and health costs, with an estimated 18 percent of nationwide deaths attributable to dietary factors and the total cost of poor diets estimated at $50 billion annually.

APA

Union of Concerned Scientists (2020). In Support of Sustainable Eating. https://www.ucs.org/sites/default/files/2020-02/in-support-of-sustainable-eating_0.pdf

Chicago

Union of Concerned Scientists. In Support of Sustainable Eating. 2020. https://www.ucs.org/sites/default/files/2020-02/in-support-of-sustainable-eating_0.pdf.

Wikipedia

{{cite report |author=Union of Concerned Scientists |title=In Support of Sustainable Eating |date=February 2020 |url=https://www.ucs.org/sites/default/files/2020-02/in-support-of-sustainable-eating_0.pdf |access-date=23 October 2026 |via=Climate Insights Directory}}

BibTeX

@techreport{unionofconcernedscientists2020support, author = {{Union of Concerned Scientists}}, title = {{In Support of Sustainable Eating}}, institution = {Union of Concerned Scientists}, year = {2020}, month = feb, url = {https://www.ucs.org/sites/default/files/2020-02/in-support-of-sustainable-eating_0.pdf}, urldate = {2026-10-23}, note = {Indexed by Climate Insights Directory} }