“Eco-dieting” is a sustainable approach to eating that prioritizes the health of the planet. The diet involves intentionally choosing foods that have minimal environmental impact, such as plant-based foods, locally grown produce, and seasonal items. It also encourages reducing any kind of waste, whether it be leftover food or single-use packaging. 

In a time when the global food system is responsible for about one-third of total greenhouse gas emissions, eco-dieting can significantly reduce one’s carbon footprint (Esposito and Howley). Individuals who choose to eco-diet usually eat plant-based products, which generally emit fewer greenhouse gases than animal products. For example, the emissions created from producing beef are twenty times the amount created by growing common vegetables, such as beans (Waite et al.). Eco-dieting also lowers water usage, as plant-based foods typically require much less water than what is needed for animal agriculture. 

In addition to its environmental impact, eco-dieting offers personal benefits. Many eco-friendly diets are rich in fruits, vegetables, and whole grains, and research consistently shows that these products support long-term health. They are associated with lower risks of chronic conditions such as heart disease, diabetes, and obesity, which allows people to address environmental issues while improving their own health and well-being (Lillioja et al.). 

The diet is gaining popularity as awareness of issues like climate change, biodiversity loss, and pollution has increased substantially in recent years, supported by influencers, health, and climate advocates promoting responsible lifestyle choices. Particularly, social media platforms have an overflowing number of eco-friendly recipes and advice on sustainable shopping, appealing to teenagers in particular. 

However, eco-dieting is not without its set of challenges. The cost of sustainably produced and organic foods is often more expensive compared to conventionally grown products. Foods with eco-friendly certifications, like “organic” or “fair trade,” are also usually labeled with a premium price tag. Furthermore, taking on an eco-diet means extra time is spent preparing whole and unprocessed foods and can require trips to farmers’ markets or stores with local and seasonal ingredients. 

Another important factor to keep in mind is nutrition. Eco-dieters need to ensure they get sufficient protein, vitamins, and other nutrients from a more limited selection, which can be difficult to figure out at first. Moreover, while every action counts, changes on a small, individual level have a limited impact on the bigger picture. Industrial-level changes in agriculture and energy are necessary for significant environmental action. 

Eco-dieting can be easy if we decide to think of it that way. Many of the principles of eco-dieting, such as reducing food waste and prioritizing seasonal foods, are manageable and accessible. As students, we can begin with small changes—purchasing fruits that are locally grown, bringing reusable bottles for drinks at cafes, or discussing it amongst ourselves. Eco-dieting does not have to mean transitioning completely to a vegetarian or vegan-like diet—it is every approach related to food that is conscious of the environment.