Compared to meat-based diets, plant-based diets are significantly less harmful to the environment in terms of greenhouse gases produced, and air, soil and water pollution, and use far fewer natural resources such as soil and water. With the world’s population growing every day, there is simply no way our planet can sustain an increased demand for meat.
Plant-based diets are also far healthier, considering the many diet-related diseases prevalent in the United States.
Our planet and the world population require a dramatic course change in which meat and dairy consumption gives way to a plant-based sustainable diet. There are ways to do that and my guest Mark Rifkin will get you on your way.
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Mark Rifkin is the Senior Food and Agriculture Policy Specialist at the Center for Biological Diversity, where he advances sustainable diets via policy. He is a Registered Dietitian, holds a Master’s Degree in health education and will soon complete another Master’s in Environmental Science and Policy at Johns Hopkins. He specializes in practical applications of plant-based diets and implications for sustainability, policy and health. Mark previously worked in policy for the Academy of Nutrition and Dietetics, provided nutrition counseling, and worked in environmental health. Mark enjoys volleyball, veganizing recipes, and dining out. He lives in Baltimore with his cat Roxy.
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