Sustainable Nutrition

Sustainable nutrition is to take place in our lives in an equitable, reliable, accessible, acceptable and cost-effective way by aiming to prevent all kinds of malnutrition for all individuals with healthy diets.

It supports the conservation of biodiversity and our planet. It reduces the risk of infectious diseases. It provides a healthier life and a clean environment. The concept of sustainability was first discussed in the report ‘Our Common Future’ published by the World Commission on Environment and Development (WCED) in 1987 under the umbrella of the United Nations. In the report, the subjects of leaving a livable environment for future generations and making development sustainable are discussed in summary. The Food and Agriculture Organization (FAO) stated that in order to meet the demand for animal food in 2050, an increase of at least 62% should be achieved in food production.

Globally, one third of the food produced is wasted. In addition, unhealthy and unsustainable foods affect human health negatively. In this way, food production causes greenhouse gases and harms clean water resources. Unsustainable food production and consumption of these foods are the basis of many problems such as nutritional deficiency, polluted environment, future generations encountering new diseases.

Sustainable nutrition models are included in the life cycle for healthy and sustainable nutrition. As a result of studies and researches, it has been reported that two European diets, the Mediterranean Diet and the Nordic Diet, are supportive of health. To put it briefly, it is based on Mediterranean herbal food consumption and has 4 sustainable benefits. These; Health and nutritional benefits, Low environmental impact and richness of biodiversity, Cultural heritage with high socio-cultural nutritional values ​​and positive local economic recycling. The Nordic Diet, on the other hand, was developed to encourage the people of Nordic countries to eat fresh, seasonal and local foods. It is a diet with four basic features. These; Health, Gastronomy is power, Sustainability and Nordic identity. In both diets, a diet containing plant-based nutrition, seafood consumption and whole grain products is applied. The main difference between the two diets is the use of rapeseed (conola) oil instead of olive oil. We can say that this is a regional difference. The main purpose of the two diets is sustainable nutrition.

Dietitians who have an impact on public health should undertake and implement sustainable nutrition. Dietitians can instill the possibility of a healthier society and a cleaner future in line with Sustainable Development and Paris Agreement Principles for public health. At the same time, countries should prepare their National Dietary Guidelines according to sustainability.

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