How can we achieve a dietary intake which protects our health and our planet at the same time? One that is affordable and equitable?

When we look at food sustainability, we need to include protecting populations from non-communicable diseases such as type 2 diabetes and cardiovascular disease, producing our food with fewer resources, such as land, water and fuel to help feed to fast growing population. And it doesn't stop there, ethical food labelling can be a minefield of who to trust and not to trust. 

To help me uncover this important topic, I speak to registered dietitian Louise Symington, aka the sustainable dietitian. With over 15 years experience, Louise has advised the Green Food Project and worked in food policy and worked with Sustain to provide schools and local authorities on providing good food quality.

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Show notes.

https://www.vegansociety.com/lifestyle/recipes

https://theflexitarian.co.uk/

https://www.bda.uk.com/food-health/your-health/sustainable-diets/sustainable-eats.html 

Find Louise @ https://www.sustainabledietitian.co.uk/