Sophie Attwood, a researcher at the World Resources Institute, is working to change the way we think about our diets and their impact on both our health and the planet. In her work, she approaches this issue from a different angle by using behavioral science to encourage people to choose greener options.
In a report released in May, Attwood and her colleagues explored how the food industry can influence consumers to opt for more sustainable options. Their goal is not to force people to give up meat entirely, but rather to make plant-based foods more appealing and reduce the consumption of unsustainable meat.
When asked about the impact of unsustainable diets on climate change, Attwood emphasizes that it’s not just about food miles or pesticides, but also about the production of beef. Cattle are often fed soybeans from deforested areas, leading to the destruction of rainforests. It takes about 20 kilograms of soybeans to produce just 1 kilogram of beef, making it an inefficient use of resources. Additionally, cattle produce methane and nitrogen emissions which contribute significantly to greenhouse gases in the environment.
It is clear that our current way of eating is not sustainable for both ourselves and the planet. By understanding the environmental consequences of our diets and using behavioral science to promote sustainable options, we can work towards a healthier planet for future generations.
