The Healthy Eating Plate is now available in Greek, providing another example of how to create a Mediterranean diet. There isn’t one specific Mediterranean diet, as there are multiple countries that border the Mediterranean Sea — each with its own foods, eating patterns, and lifestyles — but there are some similarities that help define a Mediterranean eating […] Continue reading
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Cutting the Fat — FDA orders elimination of trans fats within next three years
Coverage from PBS News Hour (video), featuring HSPH’s Walter Willett Continue reading
5 tips for sustainable eating
As we become a more food-savvy society, consumers are looking beyond the supermarket shelf and exploring how their food is produced. Where does all this food come from? Consider that, for example, livestock production – which includes meat, milk and eggs – contributes 40 percent of global agricultural gross domestic product, and uses one-third of […] Continue reading
FDA axes trans fats
Coverage from HSPH News, featuring Walter Willett and Frank Hu Continue reading
The new focus on sustainability: The Dietary Guidelines for Americans and for our planet
What are the Dietary Guidelines for Americans, and who creates them? The Dietary Guidelines for Americans were first released in 1980, providing science-based advice to encourage individuals to eat a healthful diet and for the formation of federal food and nutrition and nutrition education programs that help Americans achieve and maintain a healthy weight, promote […] Continue reading
Menus of Change
Sustainability’s importance is far-reaching, and an increasing number of organizations are embracing its principles. Players in the sustainability movement include individuals shopping at farmers markets, to schools incorporating more local produce in school lunches, to the food industry and academic institutions. Continue reading
Talking sustainability with Dr. Gary Adamkiewicz (Part 2)
In Part 1 of our interview with Dr. Gary Adamkiewicz, Assistant Professor of Environmental Health and Exposure Disparities in the Department of Environmental Health at Harvard T.H. Chan School of Public Health, he answers the question “What exactly does “sustainability” mean? In Part 2 he offers further insights on the relationship between food, the environment, […] Continue reading
Talking sustainability with Dr. Gary Adamkiewicz (Part 1)
Food decisions used to stop at the shelf. We saw something we liked, bought it, consumed it, and didn’t think much about it beyond satisfying our hunger. Now, however, we’re peeking past the shelves to trace where our food came from and how it was grown. In 2015, our food’s “story” is as important as […] Continue reading
Overweight teens may have increased risk for colorectal cancer
Coverage from HSPH News, featuring Edward Giovannucci Continue reading
Dinner in 2050
Coverage from the Huffington Post, featuring HSPH’s Walter Willett Continue reading