This opinion piece in The Hill by Stephanie Feldstein, population and sustainability director at the Centre for Biological Diversity, argues that the US Dietary Guidelines Advisory Committee (which is reviewing the guidelines for their 2020-2025 edition) is strongly influenced by the food industry and that the committee will not be allowed to conduct a full review of the evidence on questions such as food sustainability.
Feldstein calls for the committee to emphasise the importance of sustainability in relation to dietary guidelines in its advisory report to the US Department of Agriculture and the US Department of Health and Human Services.
Read the full piece here. See also the Foodsource resource What interventions could potentially shift our eating patterns in sustainable directions? and the FCRN blogs Who will win in the battle over sustainability in the Dietary Guidelines for Americans, science or special interests? (by Sam Lee Gammage) and U.S. Dietary Guidelines Report – What's the Fuss Over Sustainability? (by Mike Hamm). Pages 37-38 of the FCRN report Plates, pyramids, planet summarises events surrounding the 2015 update of the US dietary guidelines.
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