Authors
Disclosure statement
Hilary Bambrick has previously received funding from the NHMRC, CSIRO, and UNDP, and has consulted on climate impacts and health adaptation for the Victorian and NSW state governments and works alongside various international NGOs. She sits on The Climate Institute’s strategic council (http://www.climateinstitute.org.au/) and The Australia Institute’s research committee (http://www.tai.org.au/). She tries to heed Michael Pollan’s sage advice to ‘Eat food, not too much, mostly plants’. She whips up a wicked vegetable laksa.
Jaci Brown does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond the academic appointment above.
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Western Sydney Universityprovides funding as a member of The Conversation AU.
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First it was fats, then it was carbs, but one day we might be blaming climate change for our expanding waistlines. Climate change is already affecting Australia’s ability to reliably produce quality food.
With climate records being broken on a monthly basis, it’s not much of a stretch to imagine our relatively easy access to fresh produce becoming a thing of the past.
We all know what we should be eating to stay healthy: less fat and sugar, more fresh fruit, veggies and lean protein.
Eating sustainably isn’t all that different. Stop eating so many of the cows that burp and fart methane into the atmosphere and try to eat more locally sourced, plant-based produce.
Already one of the fattest nations on the planet, Australia’s national diet is far from perfect. The healthy living pyramid is more an aspiration than a reflection of reality.
Climate change threatens to make healthy and sustainable eating even harder. And that’s bad for our waistlines and the planet.
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