Sustainable Foods for Us and Our Planet

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Season 1, Episode 8 Guests, David Katz and Kate Geagan

There is no disputing that diet is the single most important predictor of health – it is the leading cause of mortality in the US, causing more than half a million deaths per year. We are drowning in a food supply of high calorie, low nutrition foods and unhealthy diets.

Today’s podcast is a thought provoking and enlightening discussion about sustainable diets that are good for your health and good for the planet. According to our experts David L. Katz, MD, MPH and Kate Geagan, MS, RDN, anything that is not sustainable and good for the planet should be off the menu. They urged us to think of Mother Nature as a stock that we all own, and in doing so, we all have a role to play in choosing healthy sustainable foods for us and our planet.

Key Messages:

  • Sign up to take the #nobeefweek challenge, April 18-24, 2022, at and help save the rainforest by skipping beef for just one week.
  • Americans eat twice as much meat as recommended by the Dietary Guidelines for Americans.
  • Replacing some or all of the meat with protein rich legumes (beans, lentils, peas, soy) is an inexpensive and healthy way to meet your protein needs.
  • Reduce the amount of highly processed foods and eat more plant foods such as whole fruits, vegetables, whole grains, legumes, nuts and seeds.
  • Become a Flexitarian and enjoy a plant predominant diet with occasional animal based foods like fish, poultry or modest portions of other meats, keeping highly processed foods and beverages down to as realistically low an amount as possible.
  • Embrace Meatless Mondays by eating more plant protein.

Lower your carbon footprint by buying less food, wasting less, cooking more, eating fewer high calorie, low nutritional value foods and buying locally grown food.

David L Katz MD headshot Dr. David L. Katz

David L. Katz, MD, MPH, FACPM, FACP, FACLM is a specialist in Internal Medicine, Preventive Medicine/Public Health, and Lifestyle Medicine, with particular expertise in nutrition.

He earned his BA at Dartmouth College (1984); his MD at the Albert Einstein College of Medicine (1988); and his MPH from the Yale University School of Public Health (1993).  He completed sequential residency training and board certification in Internal Medicine (1991) and Preventive Medicine/Public Health (1993). 

Katz is the founder and former director of Yale University’s Yale-Griffin Prevention Research Center (1998-2019) where he secured and managed roughly $40M in research funding; Past President of the American College of Lifestyle Medicine; President and Founder of the non-profit True Health Initiative; and Founder and CEO of Diet ID, Inc. He is a Fellow of the American College of Preventive Medicine; the American College of Physicians; the American College of Lifestyle Medicine; and Morse College, Yale University. Read Dr. Katz’ full bio here.

Kate Keagan MS, RDN head shot Kate Geagan, MS, RDN

Kate is an award-winning dietitian and nutrition pioneer who has helped millions of eaters fall in love with foods that are transformative for people and planet. She is the author of Go Green Get Lean: Trim Your Waistline with the Ultimate Low-Carbon Footprint Diet (Rodale), a columnist with Clean Eating Magazine, an advisor to New Hope’s Influencer Program and a strategic partner to some of the world’s leading purpose-driven companies (such as Clif Bar) and investment funds (such as Drawdown Fund).

Kate serves on the global Council of directors of the True Health Initiative, and is a co-founder of Food and Planet, trail blazing a nonprofit whose mission is to equip 1 million health professionals with tools to advance regenerative, sustainable diets by 2025.

Kate has shared her insights on how sustainability is rapidly reshaping the future of food with executive, investor, health professional and consumer audiences worldwide. She has given over 1,500 media interviews, including over 2 dozen appearances on the
Emmy award-winning Dr. Oz Show.

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