You - and the planet - are what you eat: How our dietary patterns contribute to “unhealthy people and an unhealthy planet”

Our food system, from “farm-to-fork” contributes to at least 20-30% of global environmental impacts (Tukker & Jansen, 2006). Additionally, there is a growing body of evidence showing that diets high in animal sources of food are contributing to human health, food security, and environmental problems. The big question is how do we get from where we are (what we know) to where we ought to be, in order to create a system supporting “healthy people and healthy planet”.

Based on research on carbon footprinting of Ontario dietary patterns, and drawing on research on nutrition, consumer behavior and food environments, I will explore the following:

  • What do Ontarians eat? How does it compare to how we “should” be eating?
  • What are the environmental and health implications of this diet?
  • What is the role of Canada’s food guide in health and sustainability?
  • What do we know about influences on food choices?
  • What are the leverage points for a healthy, culturally-sensitive, and sustainable diet?

Goretty DiasDr. Goretty Dias is an Assistant Professor in the School of Environment, Enterprise and Development. She considers herself a bridge scientist, combining natural and engineering tools with social science perspectives. Her research is focused on using life cycle assessment, and other biophysical accounting tools, to understand the sustainability of food (“farm-to-fork”) and bioenergy (“well-to-wheel”) systems. She is currently exploring (with researchers from other disciplines) ways to address and improve the sustainability of these systems.

Friday, November 13, 2015
Environment 3, room 1408

Knowledge Integration seminar series fall 2015