This information brief is included in Science Journal for Kids, a resource dedicated to sharing cutting edge peer-reviewed environmental research with students (and their teachers).
This particular brief is about the environmental impacts associated with our dietary choices and is written by a few FCRN members: Lukasz Aleksandrowicz, Edward Joy, Pete Smith and colleagues Rosemary Green, and Andy Haines. The brief helps explain which diets that are most healthy and environmentally sustainable and is based on the review study: The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: a systematic review (summarised by the FCRN here).
You can read the full brief here.
If you are looking for teaching/learning material on the topic of food and sustainability, we would also recommend that you take a look at our open online learning resource, Foodsource. While mainly aimed at university students, teachers and lecturers, researchers, civil society organisations and journalists, it is also suitable for use by industry representatives and policymakers. It begins with an introductory overview chapter on food system challenges before continuing with more specific chapters about the links between food and health, the food system’s contribution to GHG emissions and other environmental problems, the options for reducing food-related greenhouse gas emissions and more.