This paper combines information from the book, Cool Cuisine-Taking the Bite Out of Global Warming (Gibbs Smith, 2008) with notes from the World of Healthy Flavors Conference (Culinary Institute of America, St. Helena, CA, USA, 2011). Cool Cuisine reports on connections between food choices and global warming, (what we termed the Global Warming Diet), both from a culinary and science point of view.
World of Healthy Flavors brought food industry professionals together to discuss ways the industry can collaborate on solutions to some of the most pressing health problems in the USA.
RESULTS AND DISCUSSION:
Science now supports the fact that dietary choices that adversely effect human health have an equally detrimental effect on the health of the environment and our livestock. Therefore, eating a more diverse, plant-based, whole grain, and sodium-reduced diet not only improves human health, but also the health of the environment. What is good for humans to eat is the same food that is best for the environment to grow and manufacture. Understanding and then teaching the connection between the two is one more tool toward effective behavior change, especially in children. Easy suggestions on ways to cook healthfully and "fight the global warming diet with a cool cuisine" close out this work.