Episode 1: What is a sustainable diet?

What does it really mean to eat in a way that supports both human and planetary health? The term sustainable diet is widely used, yet rarely clearly defined. In this opening episode, hosts Adam Fogarasi and Gretchen Repasky explore what the science actually tells us, and why the answer is more nuanced than simply eating a plant-based diet. Drawing on definitions from the Food and Agriculture Organization and the World Health Organization, the episode presents sustainable diets as those that are nutritionally adequate, environmentally responsible, and grounded in cultural and economic realities. Through research insights and expert perspectives from both academia and the food industry, it becomes clear that current dietary patterns often exceed planetary boundaries, particularly due to high consumption of red and processed meat.  At the same time, the episode reveals  that change does not have to be drastic. Shifting towards more legumes, whole grains and vegetables can significantly reduce environmental impact while supporting health. Featuring Professor Christina Dahm, Aarhus University and Senior Scientist Lea Brader, Arla Foods the conversation emphasises balance over rigid rules. There is no single ideal diet. Instead, sustainable eating emerges as a question of context, where health, environment and culture must be considered together. Episode info Guests Christina Dahm, Professor of Epidemiology, Department of Public Health, Aarhus University Lea Brader. MS, PhD; Senior Scientist, Arla Foods Hosts Adam Fogarasi, PhD student, University of Copenhagen Gretchen Repasky, Center Scientific Manager, Center for Protein Design, University of Copenhagen Publisher Danish Diabetes and Endocrine Academy Audio engineering Periscope Producer Adam Fogarasi Gretchen Repasky