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Healthy Futures: Connecting Diet, Health and Climate Action

The impact of what we eat reaches far beyond our plates—it’s about a healthier future for people and planet

At Healthy Futures, we believe that what we eat has a profound impact on our health and the health of our planet. This campaign explores the role of plant-based diets in promoting wellness and environmental resilience. By reducing the reliance on animal agriculture, plant-based eating helps lower greenhouse gas emissions, conserve resources and protect biodiversity—essential steps in climate action (1).

Through education, community engagement and advocacy, we aim to empower people to make informed food choices that benefit both people and the planet (2).

2. Why Plant-Based Diets Matter

Animal agriculture is a major driver of greenhouse gas emissions, biodiversity loss and chronic health conditions such as heart disease, type 2 diabetes and certain cancers (3). It also disproportionately affects food-insecure communities, where access to nutritious food is limited, worsening health disparities and restricting opportunities for a healthy life (4).

A large share of the world’s crops—such as soy and corn—is not grown to feed people but to sustain livestock. This is highly inefficient, requiring vast amounts of land, water and energy to produce a fraction of the calories those plants could provide if consumed directly. If the global population shifted to a more plant-based diet, agricultural land use could shrink from 4 to 1 billion hectares, significantly conserving resources and reducing environmental impact (5).

Adopting a plant-based diet helps address these challenges by lowering emissions, protecting ecosystems and promoting better health outcomes (1). Plant-based diets are naturally rich in fibre, essential vitamins and minerals that are less common in animal-based foods. These nutrients support gut health, lower cholesterol levels and reduce the risk of chronic diseases. Additionally, they provide antioxidants that combat oxidative stress, a key factor in aging and disease progression (3).

Beyond individual health benefits, reducing reliance on animal agriculture also lowers exposure to zoonotic diseases and antibiotic resistance. Industrial farming environments create breeding grounds for antibiotic-resistant bacteria, increasing the risk of foodborne illnesses and future pandemics. Shifting toward plant-based diets can reduce these risks and contribute to a more resilient, sustainable food system for all.

3. Our Commitment to Health and Sustainability

Healthy Futures is a grassroots network of healthcare workers, students and community members dedicated to climate action. Guided by healthcare professionals who witness daily the profound impacts of diet and climate on health, we signed the signed the Plant-Based Treaty, to promote sustainable, health-focused food systems. Their insights have shown us that plant-based diets offer a powerful, dual solution—supporting individual health while also protecting the environment. Together, we are working toward a future where plant-based diets support both personal health and environmental resilience (2).

4. Evidence-Based Health and Environmental Benefits

Health Benefits

Research has consistently shown that plant-based diets are linked to a lower risk of chronic diseases such as heart disease, obesity, type 2 diabetes and certain cancers when adopted as part of a healthy lifestyle (3). Diets rich in whole, plant-based foods provide essential nutrients and antioxidants that support cardiovascular health, weight management and disease prevention (6).

One of the key advantages of plant-based diets is their high fibre content, which helps regulate digestion, lower cholesterol levels and support a healthy gut microbiome. Fibre also plays a critical role in reducing inflammation and lowering the risk of metabolic disorders such as diabetes (7). Additionally, phytonutrients found in plant foods—such as flavonoids and carotenoids—have been linked to improved immune function and protection against oxidative stress.

Cognitive Benefits

Emerging research suggests that plant-based diets may also support brain health. A study published in Neurology found that replacing processed red meat with plant-based protein sources—such as nuts, legumes and whole grains—may reduce dementia risk by nearly 20% (10). These findings highlight how dietary choices can have a profound impact on cognitive function and long-term brain health.

While plant-based diets can provide adequate protein, it is essential to consume a variety of sources to ensure all essential amino acids are met. Legumes, nuts, tofu and whole grains offer high-quality protein without the risks associated with processed and red meats. Research confirms that well-planned plant-based diets can meet or exceed protein requirements while reducing the risk of diet-related chronic diseases (7).

Public Health & Disease Prevention

A transition to a plant-based diet can also contribute to public health at a global level. Industrial livestock farming is a major driver of antibiotic use, leading to the rise of antimicrobial resistance—a growing public health crisis (8). Reducing the demand for animal agriculture can lower antibiotic use in food production, ultimately helping to prevent the spread of antibiotic-resistant infections.

Furthermore, industrial animal farming is a known risk factor for emerging infectious diseases, including zoonotic diseases that spread from animals to humans. Research suggests that shifting away from animal agriculture could lower the risk of future pandemics by reducing human-wildlife interaction and limiting disease transmission pathways (8).

Environmental Benefits

Switching to a plant-based diet is one of the most effective ways to reduce greenhouse gas emissions. Studies by the IPCC indicate that animal agriculture is a major contributor to methane emissions, which have a significantly higher global warming potential compared to carbon dioxide (1).

Plant-based diets also conserve resources by reducing land, water and energy consumption. Compared to animal-based foods, plant-based foods require fewer resources and help preserve biodiversity by preventing habitat destruction for grazing land.

Food production accounts for one-quarter of global greenhouse gas emissions, with animal agriculture responsible for 53% of that total. Studies show that reducing meat consumption and shifting to plant-based diets can lower emissions from food systems by 10 to 50 times, depending on the type of animal product replaced (9).

While grass-fed cattle are often marketed as a sustainable alternative, they actually produce more methane per kilogram of meat than grain-fed cattle and require significantly more land for grazing. Research suggests that shifting to plant-based protein sources—such as lentils, beans and soy—can dramatically reduce greenhouse gas emissions and conserve global biodiversity (1).

5. What Needs to Change

Transitioning to a plant-based diet requires knowledge and planning to ensure all essential nutrients are met. While plant-based foods are naturally rich in fibre, antioxidants and essential vitamins, individuals must pay attention to key nutrients such as vitamin B12, iron, zinc and omega-3 fatty acids, which may require supplementation or fortified foods. Educational resources and public health initiatives can help individuals make informed dietary choices and avoid deficiencies.

Building a sustainable food system in Australia also means making plant-based foods accessible and appealing to everyone, particularly in underserved communities. In areas like Brimbank and Dandenong, where access to affordable, nutritious food can be limited, initiatives like food hubs and community gardens provide vital solutions. Healthy Futures works alongside healthcare professionals and local residents to map food needs in their neighbourhoods and develop tailored, community-driven solutions. This approach ensures that plant-based advocacy is culturally relevant, inclusive and capable of making a lasting impact (5).

Beyond nutrition and accessibility, reducing reliance on animal agriculture is critical for environmental sustainability. Livestock farming is a major driver of deforestation, habitat loss and biodiversity decline. Each year, an estimated 5 million hectares of forest are cleared to create grazing land for cattle and grow feed crops (4). This destruction threatens ecosystems, wildlife populations and global climate stability. Reducing demand for animal-based foods can help protect critical habitats, conserve biodiversity and mitigate climate change.

Finally, public education on plant-based nutrition is essential. Providing clear, accessible guidance on meeting protein, iron, vitamin B12 and omega-3 needs through plant-based sources can empower individuals to make sustainable dietary choices with confidence. Health professionals, schools and community organisations play a key role in ensuring that plant-based diets are widely understood, nutritionally adequate and accessible to all (2).

6. Be Part of a Healthier Future

You can contribute to a more sustainable and health-focused future by taking small steps:

7. Endorsements and Supporters

Dr Kim Loo, GP Western Sydney: "My family, like many others has risk factor for vascular disease and diabetes. We have been growing some of our own vegetables and fruit for a long time. Eating a plant-based diet reduces my predisposed risk for diabetes and vascular disease. As an advocate for climate change, I know plant-based diets have much lower emissions. The loss of biodiversity from current farming practice for animal agriculture is increasing the risk of infectious diseases by encroaching on nature. Changing our diet to be more plant based is something we can all do."

Dr Eugene Lubarsky, Full-Stack Web Developer at HealthShare: "Going vegan and building momentum towards a plant-based food system is likely one of the most impactful things most of us can do as individuals to help lessen the environmental crisis that we're facing."

Dr Tatiana Hitchen, Royal Melbourne Hospital: "Meat and animal products contribute to deforestation, carbon emissions and pollution of land and waterways. A considered plant-based diet allows all of us to thrive, with well-studied reductions in risk for colorectal cancer, cardiovascular disease, diabetes and dementia amongst other common diseases. It can be very frustrating as one person to feel like you’re making a difference in the world, but for me a plant based diet is a powerful step to reducing my environmental impact, reducing animal suffering and—as a bonus—with health benefits to myself."

Sources

  1. IPCC (Intergovernmental Panel on Climate Change). (2019). Special Report on Climate Change and Land: Food Security and Agriculture. Retrieved from https://www.ipcc.ch/srccl/chapter/chapter-5/.
  2. EAT-Lancet Commission. (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet. Retrieved from https://eatforum.org/eat-lancet-commission.
  3. World Health Organization. (n.d.). Increasing fruit and vegetable consumption to reduce the risk of noncommunicable diseases. WHO. Retrieved from https://www.who.int/tools/elena/interventions/fruit-vegetables-ncds.
  4. Our World in Data. Drivers of Deforestation. Retrieved from https://ourworldindata.org/drivers-of-deforestation
  5. Our World in Data. Land Use of Diets. Retrieved from https://ourworldindata.org/land-use-diets.
  6. Tuso, P. J., Ismail, M. H., Ha, B. P., & Bartolotto, C. (2013). Nutritional update for physicians: Plant-based diets. The Permanente Journal, 17(2), 61–66. https://doi.org/10.7812/tpp/12-085.
  7. Satija, A., & Hu, F. B. (2018). Plant-based diets and cardiovascular health. Trends in Cardiovascular Medicine, 28(7), 437–441. https://doi.org/10.1016/j.tcm.2018.02.004.
  8. Van Boeckel, T. P., et al. (2019). Global trends in antimicrobial resistance in animals in low- and middle-income countries. Science, 365(6459). https://doi.org/10.1126/science.aaw1944.
  9. Our World in Data. Food GHG Emissions. Retrieved from https://www.ourworldindata.org/food-ghg-emissions.
  10. i, Y., Li, Y., Gu, X., Liu, Y., Dong, D., Kang, J. H., Wang, M., Eliassen, H., Willett, W. C., Stampfer, M. J., & Wang, D. (2025). Long-term intake of red meat in relation to dementia risk and cognitive function in US adults. Neurology, 104(3). Retrieved from https://www.neurology.org/doi/10.1212/WNL.0000000000210286.

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