Saving the planet by eating healthier food

by Ignacio Amigo*

It is well established that as countries develop, their inhabitants change their alimentary habits from complex carbohydrates and fiber to diets with a higher proportion of fats, saturated fats and sugars, a phenomenon that has been termed “nutrition transition”. The link between these new food habits and the deterioration of health is notorious and underlies the great interest that consumers have developed in the last years over “organic” and “macrobiotic” aliments. Less obvious, but probably as important, is the association between the alimentary habits and greenhouse gases emissions. When we think about climate change, we usually picture big factories releasing

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