The start of the year marks resolutions that often include food. There are a variety of factors we take into consideration when purchasing food such as taste, cost, preparation and nutrition value. Newer on the list and rising in popularity is eating a "green" or sustainable diet. It is apparent that implementing a sustainable diet varies broadly and is very personal. I think of it as a continuum with the most devoted growing their own food, composting and purchasing local, seasonal foods. Others dabble in “going green” by recycling plastic bottles and periodically bringing reusable shopping bags to the market.
 
Here are a few simple ideas to consider as you and your clients think about sustainable eating practices: 

• Cook at home. Eating out less often reduces your calorie intake and you can better control food quality. 
• Eat fresh produce in season. Another good option, eat canned or frozen fruits and vegetables which are nutrient-dense since they are processed immediately after harvest. 
• Reduce food waste. Forty percent of food waste is at the consumer level. Plan your meals so you cook the food you buy. Store and preserve food properly. For people who are further in the going green process, compost rather than throw out inedible parts of food. 
• Ditch prepackaged foods. Bite into a piece of fruit rather than a fruit-filled granola bar or crunch on veggies rather than potato chips. 
• Eat less, or eat appropriate portion sizes. Your waist and wallet will thank you. 

Individuals may choose to be more proactive in their quest to be green. With a huge potential list of green options it is useful to think about what is simple to implement and has the largest impact. As a newly emerging field, researchers are still determining how to accurately measure carbon footprint. Some actions have less impact than one might expect. Consider these ideas carefully before diving in. 

• Organic foods. Organic foods are produced without the use of pesticides, herbicides and synthetic fertilizers. However, the majority of organic production is large scale and may have similar food miles and water/soil conservation practices as conventional agriculture. Foods are defined organic based on the process, not the outcome of the product. For example, organic and conventional milk provide the same nutrient value.  Shoppers should feel confident that foods, organic and conventionally grown, available at their local grocery store are healthy choices. 
• Local farmer markets. While these are a great alternative and can be a fun way to shop; the food can be expensive and the hours may not be convenient. You may also be surprised to learn how far the food vendors have traveled to sell at your local market. We should not feel guilty buying produce from your local grocery store. 
• Grow your own food. With time, attention and the right climate you can successfully grow fruits and vegetables. This can be a fun activity that includes the whole family. I live in a very warm and dry climate and wonder whether the amount of water needed to grow a handful of tomatoes each summer is a good use of this precious resource.

Ultimately how to overlay sustainability with the other food and nutrition priorities of individuals and families is a personal choice. It is important however to not eliminate an entire food group from your diet, since each food group provides essential nutrients. All foods can fit in a healthy diet when eaten in the proper quantity. For more information on sustainability and how to advise your patients, read our Health Connections newsletter. Helping your clients think through these issues can help them identify reasonable steps leading to better food choices.
 
Trina Robertson, M.S., R.D.
Project Manager