Ultra-Processed Foods Harm Health and Environment

GMU experts explain the overlapping factors of obesity and climate change

Published on Feb. 27, 2026

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Nutrition experts from George Mason University, Lawrence Cheskin and Raedeh Basiri, discuss how ultra-processed foods negatively impact both human health and the environment. They explain that obesity is a complex public health issue driven by systemic factors like food access and affordability, not just individual behaviors. The food system itself contributes significantly to greenhouse gas emissions and climate change. While plant-based diets can help, the experts caution that highly processed plant-based products are not necessarily healthier. They call for multi-pronged strategies to increase access to affordable, minimally processed foods to address obesity and environmental sustainability.

Why it matters

Obesity and climate change are two of the most pressing public health challenges facing society. Understanding the connections between ultra-processed foods, human health, and environmental impacts is crucial for developing effective solutions to these intertwined crises.

The details

Cheskin and Basiri explain that ultra-processed foods, high in sugars, salts, and harmful chemicals, are often the only options available in many communities, contributing to obesity rates. Food systems that produce these foods also account for 30% of global greenhouse gas emissions. While plant-based diets can help, highly processed plant-based products may not be much healthier than animal-based foods. The experts emphasize the need for strategies that increase access to affordable, minimally processed healthy foods, especially in low-income areas.

  • The research and expert commentary were published on February 27, 2026.

The players

Lawrence Cheskin

A physician specializing in dietary behavior change and a George Mason University Distinguished University Professor who has published over 250 peer-reviewed articles on obesity.

Raedeh Basiri

A registered dietitian and assistant professor in the Department of Nutrition and Food Studies at George Mason's College of Public Health, specializing in personalized nutrition therapy and the use of emerging technologies to improve metabolic health.

George Mason University

Virginia's largest public research university, known for its innovation, diversity, and commitment to accessibility.

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What they’re saying

“Overweight and obesity are influenced by more than individual eating behaviors. Indicators of social vulnerability, including lower socioeconomic status, lower educational attainment, and younger age are strongly linked with unhealthy food consumption.”

— Lawrence Cheskin, Physician and George Mason University Professor (gmu.edu)

“Food systems produce approximately 30% of global greenhouse gas emissions, which experts agree are responsible for climate change. Land use, livestock production, agricultural practices, transportation, and modern food processing systems all contribute broad adverse effects on the environment.”

— Lawrence Cheskin, Physician and George Mason University Professor (gmu.edu)

“The issue is not the inclusion of animal-based foods in the diet per se, but their overconsumption, which drives intensive production systems that degrade the environment.”

— Raedeh Basiri, Registered Dietitian and George Mason University Professor (gmu.edu)

What’s next

Researchers at George Mason University plan to continue studying the complex relationships between ultra-processed foods, obesity, and environmental sustainability, with the goal of developing comprehensive solutions to these intertwined public health challenges.

The takeaway

Addressing the obesity epidemic and mitigating the environmental impact of the food system will require multi-faceted strategies that increase access to affordable, minimally processed healthy foods, especially in underserved communities. Emerging technologies and interdisciplinary approaches can help support these efforts and drive lasting change.