Moving forward together is one of the keys to progress towards a more sustainable diet. This is what the nutritionist Noelia López points out in “At ease with the Earth”
How is the food system? Who are its protagonists? What role does the consumer play?
The podcast “At ease with the Earth” answers these and other questions in this new chapter in which the Nestlé Spain nutritionist Noelia López talks with Henar Fernández, coordinator of this space.
Feeding ourselves sustainably is the great challenge of the future and we all have to move forward together to achieve it.
Knowing the food system for a sustainable diet
The nutritionist states that “in order to approach a more sustainable diet, it is important to know the different actors that are part of the food system, since it is the only way to actively participate in the change” that must be carried out.
“Surely many of our listeners think of large companies when we talk about the food system, but they are only part of it. The food system includes production, transport, all sales establishments, consumers, the impact on the environment of production and consumption or health”, lists Noelia López.
The key is balance
For the expert, “the key is the balance from each of these parts and perspectives to find a balanced balance between what we produce and what we consume.”
“This balance cannot be achieved overnight, but the closer we get to it, the closer we will be to curbing climate change, biodiversity loss or food waste,” he adds.
The FAO describes sustainable diets as a healthy, nutritionally adequate, accessible, safe for all and culturally acceptable eating pattern, “all with a low environmental impact”, recalls the nutritionist.
Some examples as an objective that Noelia introduces in her analysis from the consumer’s perspective are menu planning and the habit of responsible purchasing that avoids food waste.
move forward together
“The secret is to work on the goals towards healthy eating and move forward together,” he summarizes.
From the food industry, he continues, “we have to work to offer consumers more sustainable alternatives, vegetable alternatives, more respectful packaging, production that respects the environment, continue to innovate in technology, reformulate products…”.
Awareness, food education, the legislative power’s commitment to research are some of the actions proposed by the nutritionist.
Noelia López closes her intervention this week in the podcast «At ease with the Earth» with the example of the European Union’s strategy «From farm to table», which contributes to reducing the climate footprint, helps the leadership of the global transition to sustainability, advances a neutral or positive impact on the environment, ensures food safety and public health, safeguards food availability, and promotes fair trade and job security.
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