Harvard panel asks: Can we eat our way to a sustainable future?
Can we eat our way out of some global environmental problems? That’s a question asked by author Paul Greenberg, who has made his career writing about the problems of the seafood industry and seafood’s potential — with careful management and a shift in consumer practices — to be the foundation of a healthier diet, promote more sustainable use of the environment, and even reduce carbon emissions. Greenberg, the author of three books on fish, seafood, and the fishing industry, said one health benefit of eating more seafood is consuming more of the omega-3 fatty acids it contains. Those fats, also marketed commercially as supplements, have been long suspected to have heart-healthy effects, and results last fall from the VITAL study, led by JoAnn Manson, the Michael and Lee Bell Professor of Women’s Health at Harvard Medical School and Brigham and Women’s Hospital, showed that taking omega-3 supplements caused large reductions in cardiovascular...