Sustainable diets: considerations in the dieticians’ professional practice

Abstract

Climate change has imminent consequences for human and planetary health. Food systems contribute 23 to 42% of global greenhouse gas emissions. Food production and the population's dietary patterns represent a key and urgent action to guarantee food for current and future generations, as well as to mitigate the negative effects of climate change. As nutrition professionals, in addition to committing ourselves to the health of the patient, we should consider the health of the planet. Among the strategies to promote a sustainable diet in our patients, these begin with the recommendation to breastfeed, changing the current type of diet to a plant-based diet, promoting the reduction of food waste, recommending the least processed foods possible and with the least packaging, including local foods and obtained in a sustainable way.