Objective: In this study, we aimed to observe whether short-term weight loss program changes dietary carbon footprint (CF) and its effect on the risk of chronic disease. Design: This study was carried out between April 2019- January 2020. Participants received a diet intervention for four weeks. Their anthropometric measurements and food records were evaluated before and at the end of the study. Participants: 61 individuals (51 female; 10 male) aged 19-59 years and with a Body Mass Index (BMI) of ≥25 kg/m2. Results: Their dietary CF of sweets/snacks, drinks, potatoes/bread/pasta, meat, and butter/oil also decreased statistically significantly according to the eight major food groups. The total dietary CF increased in this study (p=0.018). This increase resulted from the increase in the consumption of dairy/egg food group. At the end of the study the body weight, BMI, waist, hip and neck circumference, waist-hip ratio, and the waist-height ratio of participants decreased statistically significantly after the weight loss program (p