Read this article from the second issue of The Truth About Pasta, the new monthly newsletter from the International Pasta Organization. Each month’s newsletter will feature a new and different topic — all pointing to The Truth About Pasta.
As our growing planet moves towards climate uncertainty, food choices will need to make the best use of Earth’s precious resources. Luckily, scientific studies show that pasta is the perfect, environmentally friendly pick! Research published in Ecosystems found that grains (like the wheat used to make pasta) use only 0.51 liters of water to produce 1 calorie of food. Similarly, food lifecycle assessments indicate that the carbon footprint of pasta is only 14.5 ozCO2eq/lb
The Union of Concerned Scientists (UCS) reached a similar conclusion, noting that while locally grown foods are a sustainable choice, “there are more-
effective ways to reduce global warming emissions through dietary changes,” such as by choosing low emission foods like pasta. The Union of Concerned Scientists’ data singles out pasta as a low emission food.
Lastly, a 2010 report on Sustainable Diets and Biodiversity from the United Nations Food and Agriculture Organization recognized the Mediterranean Diet as a sustainable diet, due to its biocultural diversity. Indeed, pasta is a key harbor of this diversity, as it is used as a canvas for a number of different seasonal ingredients.