Does America have a healthy relationship with food?

In addition to the direct health effects of diet, food production and distribution affects environmental factors, which then trickles down to our health statuses. For example, an estimated one quarter of global greenhouse gas emissions relate to food production.

In a new paper published in the climate-centric December edition of Health Affairs, Mary Kathryn Poole, a PhD student in population health sciences at the Harvard T.H. Chan School of Public Health, and colleagues explored the relationship between The National School Lunch Program, one of the largest federal food programs, and its impacts on the environment.

In this week’s episode of A Health Podyssey, Alan Weil interviews Mary Kathryn Poole to discuss her paper, the EAT-Lancet Commission’s reference diet, strategies to reduce red meat consumption, and how they relate to planetary health diets.

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