Mostrando entradas con la etiqueta food. Mostrar todas las entradas
Mostrando entradas con la etiqueta food. Mostrar todas las entradas

Vilmaris Martínez works as a domestic worker in Barranquilla. Her daughter Brenda goes to the District Educational Institution every day Mercedes of Saint Paulwhere he received his academic training.

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Brenda is part of more than 125,000 children and young people in the city who daily receive a food supplement in the city’s public schools, through the School Feeding Program (PAE).

After expanding the coverage of beneficiary students in the midst of the health emergency and serving the migrant population, the capital of Atlántico became the first Colombian host city of the World Food Forum.

This forum is led by the World Food Program (WFP) and will be logistically in charge of the Food for Learning Unit (UAPA) of the national government.

The director for Colombia of the World Food Program (WFP), Carlo Scaramella, referred to Barranquilla as “a very positive example of how the issue has been managed, an intervention model that we want to make visible at a regional and global level.”

For the food security of vulnerable communities, the district administration brings food to children through the Child Development Centers (CDI), with the Early Childhood program; older adults and homeless people, in addition to the PAE.

The forum, which will take place within the framework of Barranquilla’s 209th birthday, arrives in Colombia for the first time and will bring together representatives from 18 countries.

The agenda stipulated in Barranquilla

The schedule includes a scheduled visit to schools officials, so that the guests can demonstrate the execution of the program in the city, becoming a showcase to show Barranquilla’s practices in food safety at an international level.

In order to continue delivering the food supplement to the more than 125,000 students benefiting from the PAE, the District completed the bidding process to award the program to the operators who will be in charge of supplying the rations.

This will give continuity to the program that began this year on last january 31 (start date of the school calendar), as communicated by the District.

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The award of PAE 2022

The proponents who obtained the award were: Fundación Semillas de Prosperidad, Fundación Barranquilla Solidaria, Generación Colombia SAS and Servicios de Alimentos NP SA

In accordance with the fulfillment of the requirements by the proponents, each operator was assigned the attention of a student population and a specific program modality.

BARRANQUILLA

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Interviewed credits:

Leonardo Vergara Bahamon – Sectional Director of the Nariño Prosecutor’s Office

RPTV NEWS AGENCY team:

Journalist: Jair Diaz

Camera and Edition: Angelo Ramirez

BOGOTA COLOMBIA). Tuesday, February 22, 2022 (RPTV NEWS AGENCY). The Fourth Criminal Judge of Pasto (Nariño) issued an arrest warrant against eight people for being the alleged members of the ‘Cartel de los víveres’. Structure that would be dedicated to stealing food destined for the soldiers of the military units in the southwest of the country.

The Specialized Prosecutor’s Office of Pasto charged them as allegedly responsible, according to their level of participation, for the crimes of aggravated conspiracy to commit a crime and embezzlement by appropriation.

According to the investigation, the eight accused persons would have been committing crimes between July 2018 and November 2021, a period during which they would have continuously stolen and marketed food destined for the military units deployed in Putumayo, Cauca, Nariño and Valle del Cauca.

This food was delivered by the Logistics Agency of the Armed Forces to the Food Storage and Distribution Center (CAD) of Pasto, to supply the brigade and battalion ranches.

However, the public servants charged in this case apparently altered the delivery schedules for said supplies during the periods of 2018, 2019, 2020, and 2021. Likewise, they would have separated the remnants to store them in warehouses and then market them at a lower cost in shops and supermarkets in the municipalities of Pasto and Ipiales.

The investigation established that the stolen food was taken in trucks to supply warehouses very close to the market places of these municipalities, which were identified during search and raid operations where products were found with the seals of the Logistics Agency of the Military Forces.

One of the officials of the Food Storage and Distribution Center in Pasto would have allowed the entry of a person without a work contract who, supposedly, was in charge of reassigning, organizing and dispatching a part of the food products for the military units. In addition, he separated the groceries that were apparently stored in private warehouses.

The Prosecutor’s Office and Judicial Police agents carried out the investigation against this food cartel for Army soldiers for three years, monitoring those involved, individualizing and identifying the members of the criminal structure, raiding warehouses and storage and identification warehouses. of trucks.

The eight defendants were captured in recent days in simultaneous operations carried out by CTI servers, with the support of units of the National Army in the capital of Nariño.

Those sheltered with an insurance measure in a prison establishment are: Ángela Cristina Cárdenas Valencia, José Arcadio Correa Vivas, Rubén Riascos Valladares and Alirio Germán Enríquez, who work as officials of the Southwest Regional Military Forces Logistics Agency in the capital of Nariño .

Individuals Marcela María Solarte Rosero, Gerardo Nicolás Andrade Portilla, Servio Tulio Champutiz Acosta and Cristian Eduardo Aux Osejo were affected with a security measure in place of residence.

Several of the defendants accepted charges and reimbursed half the value of the stolen food.

…………….

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The opinions and communications provided by the informative sources used and cited in the journalistic notes published by the RPTV NEWS AGENCY they are the total and absolute responsibility of those who express or supply them. The RPTV NEWS AGENCY is an independent communication medium guided by the principles of impartiality, objectivity, respect, informative rigor and that starts from the good faith and probity of the sources.

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Daniel Munoz

EDITORIAL COORDINATOR

Jair Diaz

Karen Daz

REDACTION BOSS

Camilo Andres Alvarez Perez

2021




Interviewed credits:

Rosa Elvira Rivera – Colombian peasant

Ehyder Barbosa – UAEOS Development Director

RPTV NEWS AGENCY team:

Journalist: Yomari Benavides

Camera and Edition: John Reyes

BOGOTA COLOMBIA). Friday, February 18, 2022 (RPTV NEWS AGENCY). “We have been potato farmers by tradition. All our parents’ lives, our grandparents have dedicated themselves to farming”, says Rosa Elvira Rivera, a peasant woman who says that she inherited her love for the countryside from her parents and for that reason she enjoys working tilling the land. .

“I love the countryside, I have had the opportunity to go look for other opportunities, but the best opportunities are here in the countryside because it is where we were born, where we grew up and where we have a better quality of life,” he reaffirms.

Today, this woman and 46 other families make up an association with which to improve their economy and is an example for the more than 11 million peasants in the country.

“We as a cooperative have been established for six years. We are dedicated to the cultivation of potatoes and also to the production of milk and also to that of various alternate crops in the cold climate of the municipality of Ventaquemada, Boyacá”, he explains about his association, which has received the support of the Comprehensive Intervention Program of the Unit Special Administrative Organization for Solidarity Organizations (UAEOS), with which they have been strengthened and which has allowed them to market quality products, which are also used for family consumption.

Rosa is so happy with her association and with the help of the UAEOS that she invites her fellow farmers to receive constant training. “We have to train ourselves, we have to be managing projects for our organizations, we have to be looking for a better quality of life for all of us, a better well-being.”

The UAEOS is a State entity, attached to the Ministry of Labor, which in its programs promotes and strengthens the entrepreneurial strategies of peasants from the most vulnerable rural communities in the country, so that they can generate decent work and decent income and generate an economic transformation. in these families.

With these programs, the work of the UAEOS not only invests in peasant households like Rosa’s, but also with the enterprises of small informal merchants, so that they can ensure an economic income, guaranteeing their food security, access to social security and in constant improvement of their quality of life.

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The opinions and communications provided by the informative sources used and cited in the journalistic notes published by the RPTV NEWS AGENCY they are the total and absolute responsibility of those who express or supply them. The RPTV NEWS AGENCY is an independent communication medium guided by the principles of impartiality, objectivity, respect, informative rigor and that starts from the good faith and probity of the sources.

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Please keep in mind that if you find any error, inaccuracy, mistake, supposes unfair, denigrating or insulting treatment, argues the Right to be Forgotten or if you have any suggestion, you can contact the writing of the RPTV NEWS AGENCY to email: directorrptv@gmail.com

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MANAGING DIRECTOR

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CO-ADDRESS

Daniel Munoz

EDITORIAL COORDINATOR

Jair Diaz

Karen Daz

REDACTION BOSS

Camilo Andres Alvarez Perez

2021




The “At Ease With the Earth” Podcast Sets Its New Chapter on Greener Diets by Comparing the Change in Nutrition to the Emergence of New Food Lines: Vegetarian, Vegan, and Flexitarian Diets

What is the flexitarian diet and how does it help food sustainability?


Food connects the countryside and the cities (European Medical Institute of Obesity).

Henar Fernandez, driver of ‘The Scalpel’, and Noelia Lopeza Nestlé nutritionist, analyze each type of food in search of the most sustainable diet.

Strict vegetarian diets are those that do not allow any foods of animal origin. In addition to meat and fish, they also exclude foods such as dairy products, eggs and honey.

The same goes for vegan food. Added to this case is an ethical component of the utmost importance, such as animal protection.

“Vegans and vegans maintain a strong respect for animals. Try to avoid their suffering and mistreatment, and of course also their death. The involvement of this group of people goes beyond diet,”

says the Nestlé nutritionist.

This group also avoid the use of skins and cosmetics that are not certified with the label of free of animal abuse and products tested on animals.

flexitarianism

What is known as a flexitarian diet refers to a less restrictive and sustainable diet. His followers have allowed to include dairy, eggs and honey.

honey bees
EFE/EPA/HOTLI SIMANJUNTAK

Flexitarianism is a trend that consists of a homolacteovegeratian diet most of the time.

“The difference is that it does exclude meat, fish and shellfish, but occasionally they allow it in very tight portions,”

the nutritionist points out.

In other words, chicken will never be the main ingredient of a flexitarian diet, but it can be part of a recipe where its quantity is minimal.

This type of diet has a positive impact on the environment, gradually reducing the intake of products excluded in other stricter diets such as veganism.

The flexitarian practice allows to give a turn to the diet starting with the progressive reduction of meat and fish.

food sustainability

The proper sustainable diet reaches its peak in a specific diet: the planetary diet

This is seen as the most complete nutrition from the point of sustainability.

“Beyond the reduction of food of animal origin or the production of extensive livestock, it also contemplates actions such as local consumption and curbing food waste,”

adds Noelia López.

It is estimated that with this diet you can reach reduce around 30% of greenhouse gases. Reduced wildlife loss by 46% and agricultural land use by 40%.

It even increases the quality of life reducing by 20 percent the number of premature deaths.

The fair meat, the same fish

  • Beef, lamb, and pork should be adjusted between 0 grams and 28 grams per day.
  • Poultry, such as chicken, between 0 grams and 58 grams.

The most practical, exposes the nutritionist, is to add the amounts and group them into weekly intakes.

The Secretary of District Education of Cartagena (SED) reported that the deliveries of industrialized rations to students benefiting from the School Feeding Program (PAE) have been affected since last Tuesday by defaults by operators.

Today there are 106,000 students in 205 schools without receiving food rations.

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The contract is backed by the Mercantile Exchange

This contract involves the Mercantile Exchange, who will have to act in the company of the Cartagena district in verifying the causes mentioned by the operators,

According to the District, the operators Cartagena Express and Por los Niños de la Heroica requested last February 14 to suspend deliveries from Tuesday, February 15 until next Monday, citing non-compliance by their suppliers and effects that they say they have due to the impact of high food prices in the country.

The District Secretary of Education rejected the late notice of the operators and recalled that the arguments expressed do not exempt them from the administrative and contractual decisions applied by the District within the framework of the current contracts.

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Even so, the operator suspended the school feeding service between February 16, 17, 18 and 21, 2022.

“This contract involves the Mercantile Exchange, who will have to act in the company of the Cartagena district in verifying the causes mentioned by the operators, and if it is true that all the alternatives were supplied, and if not, they must be sought as soon as possible, all alternatives must be looked at for the reestablishment of this right to education”, assured Juan Carlos Martínez, director of Food to Learn.

District promises legal action

There is no justification for it being due to non-compliance with prices by suppliers. This is not an issue that has occurred from one day to the next, and nobody forces the operator to have the same provider.

The legal team of the Ministry of Education reported that it is analyzing the situation to provide a timely response and take the legal actions that must be applied to the operators within the framework of the contracts for the provision of school meals.

“There is no justification for it being due to non-compliance with prices by suppliers. This is not an issue that has occurred from one day to the next, and nobody forces the operator to have the same provider. It is working all over the country. We cannot unilaterally be causing problems for children, a contract is not resolved in that way,” said Martínez.

The District asked the Ombudsman and other surveillance and control entities to be permanently integrated into the daily tasks of PAE supervision carried out by the Secretary of Education since the beginning of the school calendar, in the company of the School Feeding Committees, made up of teachers and parents.

Cartagena

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Healthy food, what does it consist of?

Dr. Antonio Escribano is also a specialist in Physical Education and Sports Medicine, and professor of Physiology, Nutrition and Sports at the University of Navarra.

He has coordinated the nutrition area in more than twenty football teams in Spain and Europe; and he is a member of the Nutrition and Healthy Habits Commission of the Spanish Olympic Committee.

He is also the medical manager of the nutrition area of ​​the Spanish Basketball and Football Federations and has given more than 300 conferences at different national and international scientific events, in addition to participating in radio and television programs to address health issues.

Antonio Escribano has published this year the book «Learn to eat and control your weight» (Ed.Espasa). This is his contribution to EFEsalud to collaborate with a correct diet.

Healthy food, what does it consist of?

by Antonio Escribano

In our environment, the relationship between “food” and “health”, although it seems strange, is quite recent. In previous times, our ancestors simply ate “what they could”, without entering into discrimination of any kind and, of course, without relating food to anything more than a survival strategy and not as a determinant of present and future health.

Medium shot of Dr. Antonio Escribano.  efesalud.com
Dr. Antonio Escribano/Photo provided by the specialist himself

Therefore, it is necessary to raise the need to acquire knowledge and receive information about food and nutrition. In short: “Learn to Eat”. In this way we will be able to decide with solvency on the two key and transcendent aspects of our food management and in this way direct it towards improving our health: what we eat and in what quantity.

In these two aspects it is possible to practically summarize what a healthy diet is, the first being the one that requires what could be learning and the second an adaptation or small effort, and both together an attention and “being aware” of as many other things in our life.

The complementarity of food

Nutrients are provided by all the foods, not existing a complete food, and if a complementarity between all of them. Precisely this makes it necessary to consciously and premeditatedly ingest a variety and combination of them that in a balanced way provide everything you need.

Regardless of the purely energetic function, food has a “functional” capacity, that is, it must provide something more so that when consumed, improvements are caused in certain functions and in our body in general, even acting as preventive and sometimes as treatment of different diseases.

Today we know that we are born with a certain genetic endowment, which we call a “genome” and that it could be a kind of “hardware” in our genetic inheritance, but at the same time we have an “epigenome”, as a “software” that in a certain way mode is modifiable and can largely determine the expression of present and future diseases.

And we also know that one of the circumstances that intervenes in the positive or negative modification of that epigenome is the diet that we carry out in our lives.

seven food groups

Food in a fridge.  efesalud.com
EPA/Everett Kennedy Brown

Foods are classified as energetic, plastic and regulatory, and based on these properties we classify them into seven groups: 1.- Dairy (milk, cheese, yogurt), 2.- Meat, fish, eggs, 3.- Potatoes, legumes, fruits dried, 4.- vegetables, 5.- Fruits, 6.- Cereals and sugars and 7.- Oils and fats.

A healthy and healthy diet must first combine several foods from each of the 7 groups in a certain sequence and simple organization that establishes the “qualitative” key of food.

Once the qualitative component has been structured, we must bear in mind the second aspect: the amount we eat. And at this point we must impose a word above all: moderation. The human being works better and lives longer when he eats small amounts.

Gastronomy has been and is essential in our physiological and cultural evolution. The way of preparing food can and should be varied and we must include all our knowledge and skills in the kitchen. The entire range of flavors that provides the gastronomic and culinary richness that we want to apply is perfectly compatible if we play with the quantities and qualities as we have described.

Anxiety should not be channeled towards food

Finally, we must be careful with our habits and tendencies and we must frequently analyze and reconsider them. It is important to learn not to channel anxiety and boredom into food. Try to eat slowly and learn to “taste” food. We must also know how to dose our “exceptions”. Be very careful with the alcohol and condiments that we apply to our dishes and be very moderate in both aspects.

If we add adequate rest and a little more than an hour of physical activity to all that has been said, we will have completed a perfect healthy circle that our body will appreciate in the short, medium and fundamentally in the long term.

A group of researchers from the CSIC has discovered that ingesting microplastics reduces the bacterial diversity of the colon microbiota, in addition to producing an alteration of the balance in the microorganisms present.

The intake of microplastics in food affects the intestinal microbiota


EHEC bacteria with high resistance to antibiotics. EFE Manfred Rohde

The study, published in the journal Scientific Reports, shows that ingesting PET microplastics (associated with the food chain) reduces the abundance of bacteria known for their positive effects on health and increases the presence of other microbial groups related to pathogenic activity.

“Given the possible chronic exposure to these particles through our diet, the results obtained suggest that their continued intake could alter the intestinal balance and, therefore, health,” explains Victoria Moreno, from the Food Sciences Research Institute (CIAL) of the CSIC.

The study, in which the Institute of Catalysis and Petrochemicals (ICP) and the Institute of Ceramics and Glass (ICV) of the CSIC have also participated, is the first that has evaluated the impact of the ingestion of microplastics in the digestive tract and the human gut microbiota.

Knowing what happens in our body and the consequences that these materials can cause us in the short, medium and long term is important since, according to the most recent calculations, on average, each person could ingest between 0.1 and 5 grams of microplastics each week through food and drink.

In addition, the study has shown for the first time that these microplastics can undergo biotransformations throughout the gastrointestinal tract and reach the colon in a structurally different way than the original.

“All these observed mechanisms and factors, which are just beginning to be studied, will contribute to finding out if microplastics can remain in the human body and potentially accumulate in some organs and tissues,” he concludes.

To carry out the research, the CSIC team has designed a protocol for simulating the ingestion and digestion of microplastics under physiological conditions, which can be extrapolated to the study of other types of plastic and particle sizes.

“Using the in vitro model of gastrointestinal digestion patented by the CSIC, we were able to house the human colonic microbiota during the intervention with microplastics,” explains Victoria Moreno.

This protocol, combined with the use of electron microscopy and spectroscopy, has made it possible to monitor changes in the structure and morphology of microplastics in the digestive tract.

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.

at ease with the earth
Image of the podcast “At ease with the Earth”, EFEsalud and Nestlé join forces in defense of sustainable food

Community leaders and parents denounced the delivery of food in poor condition that is part of the School Feeding Program, PAE, in public educational institutions in the municipalities of Íquira, La Plata and Villavieja, in Huila.

These are perishable foods such as bananas, cilantro, broccoli, tomatoes, carrots, as well as fruits and even meats that would not have met the cold chain.

The food for the children arrived in poor condition, damaged, because the food did not comply with the cold chain

“The food for the children arrived in poor condition, damaged, because the food did not meet the cold chain,” said Luis Toro, councilor of Ichira, a municipality located one hour from Neiva. And he added: “it is very sad and angry, because it was the first food delivery of the year in our municipality. This problem affects all the educational institutions of this population.”

Antonio Nasayó, president of the Community Action Board of the Río Negro town center, also spoke in this regard, who presented videos of food in poor condition.

“We detected rotten eggs and in general all food in poor condition, so we ask for respect for the 900 students in this area,” said the community leader of Íquira.

The complaints spread to rural educational institutions in Villavieja and La Plata, where the parents revealed that the food was spoiling.

The Secretary of Education of Huila, Milena Oliveros, affirmed that the problems have arisen in perishable foods.

“We thank the parents who made the complaints. It is possible that some operators in certain areas of the department have lost the cold chain and this has generated accelerated deterioration and poor quality of some vegetables and legumes, cases that are already being studied. We are going to apply sanctions,” the official said.

The PAE benefits 124,500 boys, girls, adolescents and young people from the Huila public education system.

For her part, Alejandra Montes, spokeswoman for the Huila 2022 Temporary Food Union, indicated that “the products we buy are of the highest quality, unfortunately between the handling and transportation of the products, some vegetables can be affected,” she said.

And he added that in the case of eggs “we have not had any type of requirement in any of the municipalities, we have all the supports and the respective replacements that were made.”

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The podcast “At ease with the Earth” analyzes the results of the 2021 Nestlé Observatory survey, which asked Spaniards about sustainable food. The results show awareness and involvement with the planet from the diet

Are we or are we not sustainable in food?


Variety of plant species. EFE/Juan Herrero

According to data from the Observatory recalled by nutritionist Noelia López in the third chapter of this podcast, 75 percent of those surveyed say they have modified their shopping cart with the well-being of the planet in mind. 14% have not changed it at all and 11% say they have, but not for sustainability reasons.

The question is: To what extent is the involvement of Spaniards increasing in eating a more sustainable diet?

Noelia López offers data and evaluations.

“We are becoming more sustainable and the main driver of change in the last five years has been the climate crisis,” says the expert.

Eight out of 10 Spaniards think that what they eat has a direct impact on the environment.

The fact that up to 75% have changed the shopping basket with the well-being of the planet in mind, leads Noelia López to make this assessment: «It is a high figure that shows that if until now health was being the main reason for change eating habits, now the climatic urgency has climbed positions and does not go unnoticed. We have become aware of the seriousness of the situation and we are changing.

What are people doing to have a more sustainable diet?

It shows in the purchase, but also in the kitchen.

The main aspect to which the respondents allude, says Noelia López, is the type of packaging they purchase. Seven out of 10 respondents go to the supermarket with their own bag and five out of 10 prioritize products packaged in recycled plastic.

It also highlights the commitment to local raw materials and organic products. 42% of Spaniards put local products first and 32% organic.

70 percent recognize that the price is the main obstacle when buying products that respect the planet at the time of purchase.

Also 70% declared themselves willing to pay more for a sustainable product.

Nestlé Observatory graph. Survey on sustainable food

Reduced consumption of protein of animal origin and increase of vegetables

31% say they have reduced animal-based foods for vegetarian or flexitarian alternatives.

About 22 percent declare themselves flexitarian, according to data from the Nestlé Observatory, five points more than four years ago, emphasizes the nutritionist.

Those who show the most interest in alternative products to meat or dairy are especially young people between 20 and 30 years old, up to 76 percent.

Sustainable products are in more than 40 percent of homes on a regular basis.

Although the first reason to change eating habits is still health, more so at a time of special sensitivity due to the pandemic, the nutritionist points out that the second reason is sustainability.

More than 47 percent of those surveyed rank the well-being of the planet as the second most important reason for having changed or being willing to change their eating habits.

Internet searches for reusing leftover fruits, vegetables, and bread have increased, as well as for recipes to reuse.

insect consumption

A curious aspect that the coordinator and presenter of the podcast, Henar Fernández, raises with the Nestlé nutritionist is about the consumption of insects.

Noelia López points out that 19 percent would eat insects with sustainability in mind, but not in any format or in any way. 36 percent would do it in a camouflaged way, without being noticed, as snacks, for example.

Legumes are a more realistic option. There are more realistic preferences as an alternative and not as flashy as insects.

One last fact from the Observatory: 60 percent of those surveyed would eat vegetable alternatives more frequently and 22 percent laboratory meat.

Nestlé Observatory graph. Survey on sustainable food

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

At ease with the Earth, a podcast about sustainable food

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.

supplementary feeding
Fruits and vegetables, the foods that are most wasted. Infographic EFEsalud

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Duis autem vel eum iriure dolor in hendrerit in vulputate velit esse molestie consequat, vel illum dolore eu feugiat nulla facilisis at vero eros et accumsan et iusto odio dignissim qui blandit praesent luptatum zzril delenit augue duis dolore te feugait nulla facilisi. Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat.

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Duis autem vel eum iriure dolor in hendrerit in vulputate velit esse molestie consequat, vel illum dolore eu feugiat nulla facilisis at vero eros et accumsan et iusto odio dignissim qui blandit praesent luptatum zzril delenit augue duis dolore te feugait nulla facilisi. Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat.

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Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet.

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  3. Duista sed diam.

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