To identify environmentally sustainable foods that promote health, we combined nutritional health-based and 18 environmental indicators to evaluate, classify and prioritize individual foods. Specifically for nutrition, we developed the Health Nutritional Index to quantify marginal health effects in minutes of healthy life gained or lost of 5,853 foods in the US diet, ranging from 74 min lost to 80 min gained per serving. Environmental impacts showed large variations and were found to be correlated with global warming, except those related to water use. Our analysis also indicated that substituting only 10% of daily caloric intake from beef and processed meat for fruits, vegetables, nuts, legumes and selected seafood could offer substantial health improvements of 48 min gained per person per day and a 33% reduction in dietary carbon footprint.

为了确定促进健康的环境可持续食品，我们将基于营养健康的指标和 18 项环境指标结合起来，对各种食品进行评估、分类和优先排序。专门针对营养，我们制定了健康营养指数，以量化美国饮食中 5,853 种食物获得或失去健康生命的分钟数对健康的边际影响，范围从每份食物减少 74 分钟到增加 80 分钟不等。环境影响显示出很大的变化，并被发现与全球变暖有关，但与用水有关的影响除外。我们的分析还表明，将每天从牛肉和加工肉类中摄入的热量的 10% 换成水果、蔬菜、坚果、豆类和精选海鲜，可以显着改善每人每天 48 分钟的健康状况，并减少 33% 的膳食碳脚印。