Environmental Impact of Dietary Patterns and Global Health
Abstract
Environmental impacts of dietary patterns are central to global health, linking food consumption to climate change, resource use, and ecosystem stability. Life-cycle analyses show that food systems contribute substantially to greenhouse gas emissions, with livestock (especially ruminants) major sources due to methane, land-use change, and feed production. In contrast, plant-based diets generally generate lower emissions, require less land, and exert less pressure on biodiversity. They also tend to have lower water footprints, though variability across crops highlights production context. However, sustainability is shaped not only by production systems but also by information ecosystems that influence dietary choices. Access to reliable, transparent, and context-specific information on nutrition and environmental impacts remains uneven. Misinformation, marketing biases, and limited food literacy can distort perceptions of sustainability, particularly regarding plant-based and ultra-processed foods. Strengthening information ecosystems (through education, labeling, and digital tools) is therefore critical to enable informed decision-making and equitable transitions. The relationship between diet and climate is increasingly reflected in policy initiatives. Aligning dietary patterns with climate targets, including 1.5 °C pathways, requires both supply- and demand-side interventions. Policies such as sustainable dietary guidelines, fiscal measures, and public procurement standards can support shifts toward lower-impact diets. Trade-offs persist, including risks of monocropping, biodiversity loss, and supply chain externalities from large-scale crop production. Addressing them requires integrated approaches combining environmental, health, and social factors. Sustainable dietary transitions depend not only on reducing environmental footprints but also on improving access to information, ensuring equity, and embedding change within coherent policy frameworks.
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BibTeX
@article{petelos2026environmental,
title = {{Environmental Impact of Dietary Patterns and Global Health}},
author = {E Petelos and G Williams and TD Purnat},
journal = {The European Journal of Public Health},
year = {2026},
month = oct,
doi = {10.1093/eurpub/ckag169.687},
url = {https://doi.org/10.1093/eurpub/ckag169.687},
note = {CC BY-NC 4.0},
}
RIS
TY - JOUR
TI - Environmental Impact of Dietary Patterns and Global Health
AU - E Petelos
AU - G Williams
AU - TD Purnat
PY - 2026
DA - 2026/10/01
JO - The European Journal of Public Health
DO - 10.1093/eurpub/ckag169.687
UR - https://doi.org/10.1093/eurpub/ckag169.687
AB - Environmental impacts of dietary patterns are central to global health, linking food consumption to climate change, resource use, and ecosystem stability. Life-cycle analyses show that food systems contribute substantially to greenhouse gas emissions, with livestock (especially ruminants) major sources due to methane, land-use change, and feed production. In contrast, plant-based diets generally generate lower emissions, require less land, and exert less pressure on biodiversity. They also tend to have lower water footprints, though variability across crops highlights production context. However, sustainability is shaped not only by production systems but also by information ecosystems that influence dietary choices. Access to reliable, transparent, and context-specific information on nutrition and environmental impacts remains uneven. Misinformation, marketing biases, and limited food literacy can distort perceptions of sustainability, particularly regarding plant-based and ultra-processed foods. Strengthening information ecosystems (through education, labeling, and digital tools) is therefore critical to enable informed decision-making and equitable transitions. The relationship between diet and climate is increasingly reflected in policy initiatives. Aligning dietary patterns with climate targets, including 1.5 °C pathways, requires both supply- and demand-side interventions. Policies such as sustainable dietary guidelines, fiscal measures, and public procurement standards can support shifts toward lower-impact diets. Trade-offs persist, including risks of monocropping, biodiversity loss, and supply chain externalities from large-scale crop production. Addressing them requires integrated approaches combining environmental, health, and social factors. Sustainable dietary transitions depend not only on reducing environmental footprints but also on improving access to information, ensuring equity, and embedding change within coherent policy frameworks.
SN - 1101-1262
SN - 1464-360X
ER -