The flexitarian diet to make food more sustainable

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

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.

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 challenges of sustainable food: moving forward together

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.

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

Are we or are we not sustainable in food?

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

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

How to be more sustainable when it comes to feeding ourselves?

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».

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

It is not sustainable to administer several doses of vaccines in the short term

The European Medicines Agency (EMA) and other international regulators reiterated this Friday that the administration of several doses of vaccines against covid “at short intervals is not a sustainable approach” in the long term.

Vials of vaccines against covid. EFE/EPA/NARENDRA SHRESTHA

EMA: It is not sustainable to administer several doses of vaccines in the short term

The EMA and these organizations believe, however, that “the need is becoming clearer” to administer booster doses to extend the protection of COVID-19 vaccines.

These ideas are part of a report published this Friday on the conclusions of a meeting held last week of drug regulators from different regions, co-chaired by the EMA and the United States Food and Drug Administration (FDA).

In the document, the agencies urged to “develop a long-term strategy” on the types of vaccines needed to manage COVID-19 in the future.

“In discussing potential vaccination approaches against omicron and other variants of the virus, meeting participants agreed that giving multiple booster doses at short intervals is not a sustainable long-term approach,” they add.

Participants included experts from the World Health Organization (WHO), the European Commission, South Africa, and Israel, among other countries, who acknowledged that vaccines offer less protection against contagion and mild COVID-19, but are effective against hospitalization and severe illness with omicron, especially after the booster dose.

“It is becoming increasingly clear that a booster dose is needed to extend the protection of the vaccine,” they consider.

The long-term strategy debate is “an ongoing global debate,” acknowledges the EMA, which underlines that this discussion “is at the crossroads of science, public policy and public health” and will require coordination between public health authorities at all levels.

Regarding the composition of the updated vaccines, drug regulators urge the international scientific community and pharmaceutical companies to “seek alternative approaches to monovalent vaccines”, exploring the feasibility of developing bivalent or multivalent vaccines that can neutralize other variants of interest in the future.

In any case, they emphasize that any vaccine with an adapted composition must undergo clinical studies to support its safety, quality and efficacy before being approved for use in mass vaccination campaigns.

“These studies should be designed to show that the immune response, measured as neutralizing antibodies, generated by the updated vaccine is superior to that achieved with current vaccines. The ability of the updated vaccines to cross-neutralize other variants of interest would be an additional feature.”

Marco Cavaleri, head of Vaccination Strategy, warned on Tuesday that if it is necessary to vaccinate again in the future, at least to risk groups, the reinforcement could be offered with the arrival of the cold, as is already done with the flu, because “this would increase the antibody response when we need it most,” as opposed to consecutive doses.

“The repeated administration of boosters with several short time intervals could reduce the level of antibodies that can be produced in each administration, since our immune system needs a certain amount of time to show the response to the antigen that is presented to it. This will potentially make vaccination a little less efficient over time.”

"At ease with the Earth", new podcast 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

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.

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