The panel writing the new edition of the Dietary Guidelines for Americans – the government’s tips for healthy eating – is wading into the question of food systems sustainability. It has drawn little public attention although it is on the radar scope of aggies. A January presentation to the committee said a plant-based diet, reduced meat consumption, seafood and dietary diversity would contribute to food security.
House Agriculture Committee chairman Frank Lucas expressed concern early this month the panel “is venturing into areas like methods of food production. This is a subject matter that is beyond the advisory committee’s scope and understanding and could affect regulations it is not even qualified to assess.”
The advisory committee has hired three consultants, two of them on food sustainability. Politico says this is the first time a Dietary Guidelines committee has hired consultants. The guidelines are updated every five years. The next edition is due in 2015.
The unpaid consultants and their area of work, according to the School Nutrition Association, are Michael Perri of the University of Florida, helping the subcommittee on “Diet and Physical Activity Behavior Change,” and Michael Hamm of Michigan State University and Timothy Griffin of Tufts University, consulting with the Food Sustainability and Food Safety subcommittee. Brief bios of the men can be read here.
The committee has received four dozen comments since it opened the sustainability topic. Among them, the National Pork Producers Council says, “Though plant-based diets are often purported to be better than those containing meat, it is important to remember that meat, in particular pork, provides important nutrients.” To read the comments, click here.