In this piece, FCRN member Professor Michael W. Hamm provides a short commentary on a paper featured and discussed previously by the FCRN. Full citation for the paper is as follows: (Tom, M, Fischbeck, P.S., and Hendrickson, C.T. (2015) “Energy use, blue water footprint, and greenhouse gas emissions for current food consumption patterns and dietary recommendations in the US” Environ Syst Decis, DOI 10.1007/s10669-015-9577-y).Mike is a Senior Fellow at the Center for Regional Food Systems at Michigan State University.For other blogs Mike has written for the FCRN, see: Feeding cities - with indoor vertical farms?, the 3 part blog-series on City region food systems and lastly, his post about the inclusion of sustainability considerations in the US dietary guidelines report.

In this piece, Samual Lee-Gammage offers his personal take on the debate around the US Dietary guidelines, and the recommendation of the guidelines committee that sustainability dimensions be incorporated into the forthcoming version.  He also offers information about what researchers can do to support the scientific recommendations of the committee.Samuel is the Research Director for the Food Choice Taskforce (FCT), where he is responsible for knowledge management and resource development to communicate the potential of dietary shifts for public and environmental health. Samuel holds an MSc in Environmental Change and Management from the University of Oxford and also holds a BSc in Environmental Geosciences, from the University of Bristol.