Sustainability is a wide and sometimes unclear concept, so in this post, I will focus only on food, and what sustainable eating means.
What is Sustainable Eating?
Sustainable eating, within the framework of sustainable development, emphasizes careful food selection, and respect for seasonality and quality, by incorporating a balanced diet that won’t destroy our planet’s living conditions.
In this regard, FAO has provided international guidelines aimed at reducing environmental impact starting with agriculture and food.
Reducing food waste and supporting local economies is becoming imperative.
Principles of Sustainable Eating
There are three fundamental principles to follow for sustainable eating:
- Consume Less: Overexploitation of soil and land leads to an excessive burden on natural rhythms, significantly impacting the environment. And it’s bad for your health.
- Minimize Food Waste: Research indicates that approximately 88 million tons of food are wasted yearly.
- Reduce Animal Product Consumption: The overproduction of animal-derived foods, coupled with excessive consumption, is associated with increased risks of stroke, cancer, and other diseases. Encouraging a plant-based diet with increased fruit and vegetable intake is key.
Why the implementation of these beneficial recommendations is so difficult? The fundamental issue lies in the vast business of the food industry, focusing on low-cost products to reach wider markets. This often compromises product quality and our health, representing a core challenge of our times.
What Can We Do for Sustainable Eating?
One way to improve one’s diet and be more sustainable is to buy locally, especially from farmers or shops whose practices are known. In this way, we will help them also in increasing their income, which nowadays is very low.
Moreover, to reduce food waste, we could prepare meals for the week, store them properly, and put them in the freezer.
Additionally, going shopping with a list of products to buy for planned recipes, will ensure a full fridge and reduce the risk of waste.
Another tip is to drink tap water instead of purchasing plastic bottled water or you could refill glass bottles at water refill stations.
Suggestions such as eating seasonal produce, avoiding overly processed foods, consuming sustainably caught fish, and eliminating red meat intake all contribute to sustainable eating practices.
However, could everyone adopt this lifestyle?
Not everyone has the financial means to support certain expenses, as organic or locally sourced products often come at a higher cost than supermarket alternatives. But you could ask yourself why some food is so cheap, instead of asking yourself why quality food is so expensive.
Another hindrance is time constraints due to work and daily life commitments, making meticulous shopping trips to farmer’s markets less feasible than online or supermarket shopping.
So, what can we do?
Simply take one step at a time and put it as a milestone. Together, even small efforts can collectively contribute to the protection of the environment.
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Crisbie Coach 