The latest developments in the food industry show how fast the world is moving forward in countering climate change. Just this week, the global food chain giant McDonald’s announced that it is planning to cut its emissions intensity by 31%, across its supply chain, by 2030. That’s a big deal. It’s the first global restaurant company in the world to set a science-based target to reduce greenhouse gas emissions. If McDonald’s can lead on this, so should the United States.
If the U.S. wants to reduce its food-based emissions, the USDA should follow the advice of their advisers. The USDA’s own Dietary Guidelines Advisory Committee, made up of federally appointed health experts, recommended an increase in plant-based diets three years ago based on both nutritional and sustainability concerns. What should drive our nation’s dietary priorities must be good for both the American people and the planet–otherwise there’s no way to sustain it. And there is no question that a plant-based diet is key to sustainability and our survival.
Plant-based proteins, such as beans and grains, are often the least expensive foods available and produce a smaller carbon footprint than meat alternatives. Nationally, investing in organic agriculture means reducing costs associated with clean-up efforts in polluted water and soil from pesticides
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