National Nutrition Week is observed annually in India in the first week of September. Dedicated to raising awareness among people about the importance of nutrition, it was first recognised in India in 1982.
A nutritional practice that has gained prominence in recent years and for good reason is sustainable eating. According to a 2021 report published in the journal Naturefood systems are responsible for one-third of greenhouse emissions. In such a scenario, sustainable eating helps address the problems with our food system by consuming foods that are produced in an economically, socially, and environmentally responsible manner.
“Sustainable eating means choosing foods based on the impact of their production on soil, water consumption, pesticides, land clearing, greenhouse gases and fossil fuel usage. These diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, nutritionally adequate, safe and healthy, and optimise natural and human resources,” Vilasini Bhaskaran, Registered Specialist Dietitian, NHS UK and Dietetic Lead, Practo told indianexpress.com.
Citing the Food and Agricultural Organization (FAO) and EAT-Lancet Commission, Manasa Lakshmi Penta, a Clinical Dietician at GITAM Institute of Medical Sciences and Research, Visakhapatnam said that a sustainable diet constitutes a predominantly plant-based diet which includes seasonal and locally-produced vegetables, fruits, whole grains like millets, legumes, and reduced amounts of animal-sourced foods, highly processed foods and sugary beverages.
How to eat sustainably
You can’t completely overhaul the agricultural system overnight, but you can make small changes to your eating habits to help the environment. Here are some ways to implement sustainable food practices, according to Pooja Pandey, Dietetics Team, PD Hinduja Hospital & Medical Research Centre, Khar:
1. Local and seasonal foods: Choosing locally-produced and in-season foods lowers the carbon footprint involved with shipping food over large distances and helps local farmers.
2. Plant-based diets: Eating more plant-based foods, such as fruits, vegetables, legumes, and whole grains, minimises the environmental effects of animal agriculture, like greenhouse gas emissions, land use, and water use.
3. Organic and sustainable agriculture: Choosing organic and sustainable agriculture methods helps reduce the use of artificial fertilisers and pesticides, fosters the health of the soil, and safeguards biodiversity.
4. Reduce food waste: Reducing the quantity of organic waste sent to landfills, which releases damaging greenhouse gases, can be accomplished through meal planning, properly preserving leftovers, and composting.
5. Responsible fishing methods and seafood choices: Choosing seafood that is sustainably produced and fished helps protect fish populations and ocean ecosystems.
6. Minimal processed and packaged foods: Making the switch to whole, unprocessed foods will help save energy, materials, and waste that are used in the production and packaging of processed goods.
7. Water conservation: Being mindful of how much water is used when cleaning, cooking, and growing food helps to prevent water waste.
8. Supporting fair trade and ethical practices: Purchasing food that was produced in a fair trade environment guarantees that farmers and employees receive fair compensation and work in secure environments.
9. Food education and awareness: Increasing one’s knowledge of sustainable eating habits and becoming more aware of the environmental and social effects of one’s food choices can promote sustainable practices.
10. Food justice and equity: Supporting a more inclusive and equitable food system that ensures that everyone has access to wholesome, reasonably priced, and culturally acceptable food, regardless of their financial situation or location.
Benefits of sustainable eating
Sustainable eating not only has a positive impact on the ecosystem but is nutritious as well. According to Dr Kent Bradley, Chief Health and Nutrition Officer, Herbalife, plant-based diets and nutrition centred around fruits and vegetables can lower the risk of various metabolic disorders such as diabetes and cholesterol, and improve heart and kidney health.
“Local and seasonal produce are often nutrient-rich options that empower local economies and enable them to adapt to environmentally-friendly agricultural practices. They are freshly grown and nutrient-dense and reduce the effects of importing or exporting on the environment. Moreover, minimising junk food consumption supports better weight management and decreases the risk of chronic diseases such as obesity and thyroid function,” he added.
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Concurring, Dr Latha Sashi, Chief Nutritionist and Head, Clinical Nutrition and dietetics, Fernandez Hospital said that a sustainable diet is calorie-balanced, mainly based on food of plant origin that allows the attainment of 60% of daily caloric requirements, and has low protein intake from animal foods, which can significantly reduce global morbi-mortality.
Concluding, Pandey advised that to maintain a balanced and sustainable diet that satisfies specific health requirements, it is necessary to keep in mind that individual dietary needs and preferences may differ. It is recommended to consult a healthcare provider or trained dietitian.
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First published on: 05-09-2023 at 08:20 IST
