Background: Athletes, coaches, and sports nutritionists are re-evaluating traditional high-protein diets based on animal products, as more people are becoming aware of climate change and the depletion of natural resources. People have long thought that these kinds of diets improve performance, yet they are bad for the environment. This study examines the potential of plant-based, sustainable eating patterns to preserve athletic performance while mitigating environmental impacts.

Methodology: A controlled experiment lasting 12 weeks was carried out with 84 endurance athletes, who were randomly divided into two groups. One group consumed a standard mixed diet, whereas the other group adhered to a sustainable diet prioritizing plant proteins, whole grains, and locally produced products. VO₂ max tests, time-to-exhaustion cycling trials, and measures of recovery quality were used to track nutritional adequacy and examine athletic ability carefully. We assessed the environmental effects of each diet by looking at the whole life cycle of food intake.

Results: People on the sustainable, plant-forward diet did not have a significant drop in VO₂ max or endurance compared to people on the traditional diet. Both groups saw similar improvements in recovery signs such as muscular pain and inflammatory markers. The sustainable diet group used 27% less water and emitted 32% less greenhouse gases than the regular diet group, which is a very impressive result.

Conclusion: This study shows that plant-based sustainable diets can help athletes perform better and recover faster without any drawbacks, and they can also greatly reduce their impact on the environment. This shows that nutrition plays two important roles: helping each person reach their full athletic potential and improving the health of the planet. Adopting these diets could help sports nutrition practices in the future find a balance between performance aims and environmental concerns.