Sustainable Nutrition
Sustainable nutrition refers to a diet that can fully meet the nutritional needs of every individual, is environmentally and culturally acceptable, and is available, affordable, and safe.
Goals of sustainable nutrition
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- Have a positive impact on the life and health of every individual
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- Prevent all forms of malnutrition and micronutrient deficiencies, as well as overweight and obesity
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- Reduce the risk of chronic non-communicable diseases related to nutrition
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- Have a positive impact on the environment
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- Encourage the preservation of biodiversity
What is important for implementing sustainable nutrition?
It is important that every individual has easy and quick access to quality foods that are nutritious and free from harmful components. Food that forms the basis of sustainable nutrition has a lower greenhouse gas emission intensity. Rational use of resources is important, as well as raising awareness of the negative aspect of food waste.
Healthy aspects of sustainable nutrition are:
It is based on unprocessed or minimally processed food, balanced between different food groups, with limited consumption of highly processed food and beverages.
It includes whole grains, legumes, nuts, and is rich in various types of fruits and vegetables.
It подразumijeva moderate consumption of eggs, dairy products, chicken and fish, and a small amount of red meat.
It is aligned with WHO guidelines for reducing the risk of chronic non-communicable diseases caused by nutrition and ensures the health and well-being of the entire population.
It is adequate (meets, but does not exceed recommendations) in energy and nutrients needed for growth and development, as well as for meeting the needs of an active and healthy life throughout the lifespan.
It includes adequate hydration, with plain tap water as the first choice, and unsweetened teas and coffee are also recommended, while reducing the consumption of sugary drinks.
Reduce food waste, especially of perishable fruits and vegetables.
Podravka follows the principles of sustainable nutrition and incorporates them into its products and the education of its consumers.
Foods and sustainable nutrition
Sustainable nutrition is based more on foods of plant origin and less on foods of animal origin. Whole grains, legumes, fruits, vegetables, nuts, and seeds are especially recommended. It includes adequate hydration, with plain tap water as the first choice, as well as unsweetened teas and coffee.
Red and processed meat, eggs and dairy products, fish and seafood (preference should be given to those from sustainable sources), foods rich in saturated fats, salt and sugar, sweets, and alcoholic beverages should be consumed in moderation.
More about foods
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- Wheat, rice, corn, barley, oats, buckwheat, millet, rye, quinoa, amaranth, spelt, sorghum, bulgur.
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- They are rich in carbohydrates, but also valuable proteins, vitamins, minerals, and fiber.
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- Grains are eaten in the form of kernels, flour, flakes, and their sprouts are also edible.
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- Whole grains are a better option than processed (refined) grains because nothing is removed from them during processing – they retain all vitamins, minerals, and fiber and are therefore more beneficial for human health.
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- The digestion process of whole grains takes place gradually, providing the body with energy over a longer period and a long-lasting feeling of fullness.
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- Dry beans, dry peas, lentils, chickpeas, soybeans, broad beans.
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- These plant-based foods, due to their abundance of protein, are considered an excellent substitute for meat. In addition, they are low in fat and rich in fiber, which makes them highly desirable as part of a proper diet.
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- Almonds, hazelnuts, walnuts, pistachios, pine nuts, Brazil nuts, cashews, pecans, and macadamia nuts.
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- Peanuts belong to legumes, but because of their nutritional composition and other characteristics, they are often classified among nuts.
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- Nuts contain healthy fats, important for the health of the heart and blood vessels, and are rich in vitamins and minerals, among which vitamin E, B vitamins, magnesium, chromium, zinc, and iron stand out.
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- They have significant energy value, and in moderate amounts (25–30 g per day) they can have a beneficial effect on health without affecting body weight.
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- Choose a varied diet, with an emphasis on grains, fruits, vegetables, and their products, as they are the foundation of a proper diet.
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- Buy only what will be used, in order to avoid unnecessary food waste.
Reducing food waste
Did you know that in Croatia around 71 kilograms of food are thrown away per person every year? This means that we throw away more than 280 thousand tons of food every year. As much as 76% of the waste comes from households, while the European Union average is 53%. Reducing food waste is key in the fight against climate change. Food waste is responsible for about 16% of all greenhouse gases from the EU food system. According to the Food and Agriculture Organization (FAO), the production and transport of food that is later thrown away causes 8% of global greenhouse gas emissions. In addition to environmental benefits, reducing food waste also enables households and businesses to save money.
Food waste can be reduced by:
- planning meals and cooking only as much food as will be eaten
- using smaller plates and bowls to prevent serving overly large portions
- freezing leftovers or preparing new meals from leftover food
- paying attention to the recommended portion size on product labels, which reduces overeating and food waste
- storing food properly, according to the manufacturer’s instructions
- correctly interpreting food expiration labels and not throwing away safe food immediately after the date expires
- placing food with a shorter shelf life in a more visible place in the refrigerator and on shelves
- taking leftovers home from restaurants
- sharing food with family, friends, and colleagues.
Teach children not to throw away food
- Children learn by observing their parents’ example. That is why it is important for adults to show through daily habits how to properly relate to waste, energy, and food.
- There is no point in teaching children about the importance of reducing food waste if they see you throwing away meal leftovers every day. Instead, involve them in cooking and show them how to eat the prepared meal to the end. If food is left over, teach them how to store it properly and use it in another meal.
- Talk to children about where food comes from, how many resources are invested in its production, packaging, transport, and preparation. Teach them from an early age to be aware of the importance of reducing food waste for the well-being of the planet.
