Hello, this is Monica Reinagle. Welcome to the Nutrition Deva

podcast. Our show this week is sponsored in part by Sock Club.

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Sustainability is a very hot topic in the food and nutrition world these days and for good reason.

Every year we have about 80 million more people to feed than we did the year before.

But of course, the amount of land and water that we have to grow food on this planet anyway is fixed.

In order to meet the ever increasing demand for food,

we're going to need to make the best possible use of our finite natural resources.

We must develop ways to produce food more efficiently, and we need to preserve the long-term health and viability of the environment and do everything we can to forestall irreversible climate change that will make it harder to grow food.

A lot of us are trying to make food choices that support these goals and efforts.

We're trying to eat sustainably. And while these efforts are well

intended, I'm not sure they're always as well directed as they might be. As I've

been thinking about this lately, it seems to me that there are three big factors that contribute to the sustainability of our individual and collective diets,

and that one or two of these factors often gets overlooked.

The first factor to consider is how much land, water, and energy it takes to produce various kinds of food and how many greenhouse gases

are generated in the process.

One of the biggest arguments for plant-based diets is that plant crops use less water and energy and create fewer greenhouse gases than meat and dairy.

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