Second chapter of the podcast «At ease with the Earth». Today we answer this question: How to be more sustainable when it comes to feeding ourselves?
The Nestlé nutritionist Noelia López and the host and presenter of “At ease with the Earth”, Henar Fernández, delve into the second chapter of this podcast that, during 2022, develops content and information on sustainable and healthy eating.
How to be more sustainable when it comes to feeding ourselves? What are the keys to sustainable food? raises this second podcast.
To answer these questions, Noelia López first presents some data.
- Food production accounts for the use of 48 percent of the Earth’s resources.
- 70 percent of the world’s water resources are directed to the food industry.
- About 30% of greenhouse gas emissions come from the food system and 70% of freshwater withdrawals go to agriculture.
“With these percentages so high -values the nutritionist- it is normal that it is increasingly difficult to provide sufficient, safe, diverse, rich and nutritious food. For two reasons: the limitations of the scarcity of products and the deterioration of the environment.
What do we as consumers have within our reach to contribute to future food progress? asks Henar.
“We have many tools: advance in a diet richer in vegetables, reducing the intake of animal protein. This can be done in different ways, following some of the ‘veggies’ eating patterns or with initiatives such as choosing one or two days a week without consuming plant-based foods,” Noelia points out.
“Secondly -he continues- it is important to assess the environmental impact of the food we consume. Until now, health professionals and nutritionists have emphasized basing food on the famous food pyramid, but now we have to convey the message in a more holistic way, since not only our health matters, but also that of the planet.
The nutritionist states that “we must transform science into practical advice for the population. Thus, we can find food pyramids in which the consumption of food is recommended based on the environmental impact of its production.
Other guidelines provided by Noelia López is variety.
«The variety and balance of our menus is vital to ensure a correct diet and also to be more sustainable, so that we do not saturate the demand for a single product. We must go to a more eco-friendly, local and seasonal consumption, and prioritize fresh food. All this affects our environment.
“And follow the rule of the three Rs: reduce, reuse and recycle”, proposes the expert.
- Reduce: choose the containers and their size based on the number of people that make up the family.
- Reuse: reuse containers before throwing them away. A glass jar works for nuts, he says as an example.
- Recycle: it is essential to dispose of the containers where indicated to facilitate recycling capacity.
The nutritionist also emphasizes planning, conscious shopping and cooking at home.
Can a sustainable diet be healthy? Henar asks Noelia.
The key is to have information and knowledge, he says.
“A sustainable and healthy diet is possible at the same time. Being sustainable does not mean being healthy yes or yes. They are concepts that must be worked on separately. That is why it is necessary to know the sustainable food pyramids and contribute to a more respectful diet with our environment without forgetting the health part ».
And he adds: «The One Health concept is very interesting in this sense, because it refers to a single health that encompasses that of the human being, that of animals and that of the planet».
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