EAT LIKE THE ANIMALS
Ep 7. Stepping back, looking up: the bigger picture, and where to now?
Aug 2, 2020
In this discussion, Professors David Raubenheimer and Steve Simpson share insights from their work at the Charles Perkins Centre, focusing on nutritional ecology and biology. They connect the dots between climate change, protein sources, infectious diseases, and nutrition, stressing the need for a comprehensive approach to health. They emphasize the collective responsibility for improving food systems and the impact of rising carbon levels on crop nutrient content. Their conversation also highlights the transformative power of art and collaboration in advancing research.
34:15
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Quick takeaways
- Climate change profoundly alters nutritional quality of food, leading to nutrient deficiencies and public health challenges linked to overconsumption.
- The Charles Perkins Centre employs a multidisciplinary approach, fostering collaboration across fields to address complex health issues like obesity and diabetes.
Deep dives
Interconnectedness of Nutrition and Climate Change
Climate change significantly impacts nutrition and food sources, influencing the composition of staple crops. Rising carbon dioxide levels lead to increased carbohydrates in plants, while simultaneously reducing fiber and essential micronutrients, which may contribute to a global overconsumption of calories. This phenomenon mirrors the effects of ultra-processed foods, highlighting a natural occurrence that disrupts nutritional quality. The consequences span beyond just individual health, connecting climate extremes with wider ecological and food production issues.
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