The podcast “At ease with the Earth” is born, in which EFEsalud and Nestlé join forces, week by week during 2022, in defense of sustainable and healthy eating
Image of the podcast “At ease with the Earth”, EFEsalud and Nestlé join forces in defense of sustainable food
At ease with the Earth, a podcast about sustainable food
“At ease with the Earth” is coordinated and presented by Henar Fernández. In this podcast, the Nestlé nutritionist Noelia Lopez will be unraveling, week by week, the keys to sustainable eating, providing information, answering questions and offering guidelines for a sustainable diet.
The first chapter of this informative space is entitled «Sustainable food, food of the future».
Sustainable food is “a great challenge for the coming years. Eat healthy while taking care of our environment and the planet.
“At ease with the Earth” will propose throughout 2022 the elements and actions to be taken into account to integrate the concept of sustainable food in the day to day. Climate change, food change.
raise awareness and educate
A first task, says the nutritionist, is “to raise awareness in society through nutritional and culinary education to face climate change from the kitchen.”
Economic, social and demographic factors have changed eating habits and nutrition has become less healthy in recent times.
Less traditional cooking is done, economic development influences diet and fewer products of plant origin are eaten.
Henar asks Noelia: Could our diet be key in the environmental impact suffered by the planet?
«It is not the only way in which we are working, but it is key. The food system is decisive. Everything influences, what big companies do, ranchers, local farmers, food policies, consumer training programs, technological innovation… and, of course, the final consumer and their individual responsibility on a case-by-case basis,” he highlights. Noel Lopez.
The podcast will break down, program by program, all the angles and approaches that affect sustainable food, in order to be clear about this new concept.
The term “sustainable food” was defined in 2010 by the Food and Agriculture Organization of the United Nations (FAO), and in the last two or three years it has become topical, as well as urgent.
Sustainable and healthy diets
In 2020, both the WHO and the FAO have laid out the guiding principles for healthy and sustainable diets; eating patterns that promote all dimensions of health and well-being of people, both physical and mental and social, to reduce pressure and environmental burden.
Accessible and affordable, safe and balanced, and culturally acceptable diets, with the aim of supporting biodiversity and the health of the planet.
“Sustainability over time is key, thinking about present and future generations,” says the Nestlé nutritionist, who wonders: Are we eating a feasible diet with our grandchildren in mind and with continuity 50 years from now?
Food production is one of the main causes of environmental change in the world. They are the cause of between 20/30 percent of global greenhouse gas emissions and up to 66% of water use from animal production activity.
A priori, Noelia López points out, vegetarian, vegan or flexitarian diets are more sustainable, although, she adds, there are many conditioning factors for sustainability: the origin of the food, the packaging, the waste generated by consumption, even the treatment of the waste.
“The concept that encompasses all aspects related to sustainability and food is what is known and called climatic diet or planetary diet, a new model whose doubts we will clear little by little, week by week” in “At ease with the Earth”, the nutritionist concludes in this first chapter of the podcast.
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