Sustainable nutrition is not a new concept. It has become more popular today due to the population growth and climate change in the world. The increasing population and food waste worldwide today suggest that the continuation of the existing food and the need to meet nutrients are at risk for present and future generations. This situation poses a great threat to future generations. Diversity and hence bioavailability are also decreasing. Considering that many diseases are eliminated by nutritional diversity, this situation carries a great risk in terms of health.
Definition: Sustainable healthy diets are accessible, affordable, reliable, equitable, and culturally acceptable nutritional patterns that improve the health and well-being of the individual in all aspects, have low environmental pressure and impact. It has goals such as contributing to the prevention of malnutrition, reducing the risk of non-communicable diseases (NCDs) due to nutrition, and supporting the protection of biodiversity and the planet by improving the mental, social and physical well-being and functionality of all people in all lives of today and in the future by ensuring that all individuals grow and develop at the most appropriate level. One of the ways to eliminate this threat is to change the food preferences of individuals.
History: Sustainable nutrition was first defined in 1986 by Gussow and Clany. He said that the concept of "Sustainable Nutrition", which is economically and socio-economically sustainable in addition to the sustainability of healthy life, contributes to agricultural systems and nutritional security, is very essential for all humanity. According to the World Food Security and Nutrition Status 2018 report, 821 million people worldwide are reported to be struggling with famine.
What can be done: According to the United Nations Food and Agriculture Organization (FAO); in 2050, 300 million people in the world will have to cope with hunger. Food production systems are one of the most frequently mentioned topics in the concept of sustainable nutrition. The effects of food production on greenhouse gas emissions, nitrogen and phosphorus pollution, biodiversity loss, water, and land use increase the danger to the world. Therefore, it is important to choose the right foods. Organic foods are produced according to natural cycles with various ecological benefits. It is seen that conventional greenhouse gas emissions in organic farms are on average 25% lower than normal farms.
Sustainable nutrition; should be reliable, healthy, nutritious and have a low environmental impact. This diet is economical, accessible to everyone, culturally acceptable, fair, contributing to food security and is a lifestyle that is essential for the survival of generations. Changing diets have begun to cause the consumption of much more than the amount of protein we need. As of 2009, the limit of 56 grams of protein required by a healthy adult has been exceeded and the world average has reached 68 grams. According to the World Resources Institute (WRI) 2016 report "Changing the Diet for a Sustainable Food Future"; Small changes in consumers' nutritional choices can have major effects, such as reduction of environmental problems and use of agricultural resources.
Sustainable nutrition principles
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Eat adequate and balanced diet.
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Prefer plant-based protein sources instead of animal-based proteins (eggs, meat, milk).
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Aim to consume at least 5 portions of fruit and vegetables a day.
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Increase your intake of legumes, whole grains, and oilseeds such as hazelnuts, walnuts or almonds.
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Prefer fish that are hunted with sustainable fishing (caught in season).
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Consume fruits and vegetables in their season.
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Aim to be at your ideal weight for a healthy life.
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Get sustainable eating habits.
To Gain Sustainable Nutrition Habits;
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Give up the dietary mentality.
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Think that you are doing something for your own health, for your life.
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Adjust your meals to live, not to eat.
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Diet should not make you feel hungry during the day.
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There is nothing prohibited in the diet, what is important is how much and how often it is consumed.
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Try to keep a nutrition diary, it is the most effective method for daily food tracking.
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Try to consume local foods and shop from local producers. Store the food you buy in the right conditions.
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Don't waste any food. Evaluate the juices or parts of food such as stems and leaves.
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Reduce the use of packaging, plastic bags, and choose recyclable products that can be used repeatedly and do not harm the environment.
What dietitians can do for sustainable nutrition?
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All professional groups and especially dieticians should understand and explain this definition and research that will raise awareness. Dieticians among healthcare professionals should further develop their knowledge, attitudes, and approaches regarding sustainable diets and inform the public about how to eat a more balanced diet. It should give information about what to consume. Generating more food to meet energy and nutritional needs is not a real solution. Studies aimed at improving the quality of foods and improving nutritional habits are more beneficial in this regard.
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Necessary plans and policies should be developed by countries in order to prevent biological diversity and to protect natural resources. In addition, individuals' nutritional plans and food preferences should be arranged in a healthy and ecological balance. General waste causes the waste of water, food, labor and energy. Domestic consumption ranks first as the biggest source of waste.
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As dieticians, we should provide the best information on this subject, we should adopt sustainable nutrition to our own lives, we should emphasize the need to give more place to protein-rich legumes, oilseeds such as walnuts and hazelnuts, to increase the consumption of fruits and vegetables, to choose environmentally friendly foods and to reduce food waste and we must disseminate this information. We can adapt the Nordic Diet and the Mediterranean Diet. We can focus on a plant-based diet.
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As a plant-based diet, the Mediterranean diet was also accepted as a sustainable diet model by Joan Dye Gussow, as it reduces the demand for soil, water and energy resources. In the last decade, it has also been emphasized that the Mediterranean diet has contributed to environmental sustainability due to low greenhouse gas emissions and low water footprints.
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In 2010, the Mediterranean diet was accepted as an example of sustainable nutrition. In particular, we can limit the consumption of red meat. Dietitians should be more active, reinforce their skills and advocate for sustainability. In the Nutrition and Dietetics Departments of universities, sustainable nutrition, sustainable health and sustainable environmental approaches should be included in the curriculum.
As a result, the concept of sustainability is very important for more efficient use of the world's resources and to leave a better world to future generations.
