Background
Food production accounts for a significant share of global greenhouse gas emissions. In Mexico, where rates of obesity and diabetes remain high, many patients regularly consult dietitians for nutrition guidance. This positions dietitians as potential agents of change — capable of promoting dietary choices that support both health and environmental sustainability.
Research Objective
This study examines how dietitians’ dietary recommendations for patients with obesity and diabetes affect the carbon footprint of diets, under conditions of nutritional equivalence.
Literature Gap
Previous research on “food swaps” and “environmental nutrition” highlights the potential for small dietary changes to reduce emissions while maintaining nutritional quality. However:
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Most studies rely on theoretical models rather than real-world decision-making.
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Few assess how practicing dietitians integrate (or overlook) environmental considerations.
This project bridges that gap by analyzing actual decision patterns among dietitians.
Methodology
A survey-based vignette experiment will be conducted with dietitians across Mexico.
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Participants will receive six patient profiles (varying in age, condition, and preferences).
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For each, they will select among nutritionally equivalent foods differing in carbon footprint.
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Dietitians will not be informed of the emissions data.
Responses will allow researchers to calculate the total carbon footprint of each prescribed diet and assess how choices vary with demographics, sustainability awareness, and attitudes.
Expected Insights
The study will quantify the environmental implications of clinical dietary advice and explore how health professionals might advance sustainable eating practices through routine patient interactions. Ultimately, the findings will illuminate the untapped potential of dietitians to contribute to climate-conscious food systems.
Last Updated: October 7, 2025