Nations such as Sweden have begun to promote ingredients, farming processes and production methods that are less taxing on the environment.

Meat from beef, lamb, pork and poultry have the heaviest impact on the environment. These animals generate nearly 20 percent of the world's greenhouse gas emissions.

Eating less meat has multiple benefits because of their environmental impact, but also their connection to higher rates of obesity and disease.

Eating "greener" also means making the right substitutions. Beyond eating less meat, select meat from animals grazed naturally on grasslands. Grass-fed meat is healthier because they tend to be leaner and contain higher levels of good fats.

Furthermore, grazing helps protect natural landscapes. Grass is easier to digest so the animals tend to release less methane gas into the environment.

Seafood options such as fish and shellfish are excellent protein alternatives to meat. However, avoiding over-fished species and poorly-managed farms can help replenish marine life. This means cycling between species and not sticking just to the large, known types of seafood such as tuna, cod, haddock or Chilean sea bass.

When cooking, olive oil and rapeseed oil are full of healthy fatty acids that can protect the cardiovascular system. They are also less environmentally threatening than other oils such as palm oil. Palm oil comes from rainforest areas so their increased popularity will add to deforestation.

Being conscious about the environmental consequences of food choices creates balance. It gives the body a chance to absorb a variety of foods and nutrients. It also gives environment a chance to restock our sources of food.

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