Study links higher diet quality to lower emissions but reveals trade-offs in water use and costs

A recent study published in The American Journal of Clinical Nutrition found that plant-based diets are linked to lower greenhouse gas emissions and land use but require more water and are more expensive. This highlights the trade-offs in diet sustainability. The study analyzed eight diet quality indexes and their impact on sustainability indicators using data from the National Health and Nutrition Examination Survey. It showed that healthier diets generally lead to lower emissions and land use, but they also increase water consumption and costs. The research indicates that while plant-based diets offer the best sustainability outcomes, they come with higher water use and expenses. The findings suggest a complex relationship between diet quality and sustainability, with varying impacts depending on dietary patterns.