A PATHWAY TO WELLNESS
A COMBINATION OF SUSTAINABLE FOOD CHOICES AND HEALTHY EATING:
In a world facing the dual challenges of environmental degradation and a rising burden of diet-related diseases, the intersection of sustainable food choices and healthy eating has emerged as a promising avenue for individuals and communities to promote both personal wellbeing and planetary health.
The intricate link between what we consume and the health of our planet underscores the importance of making sustainable and conscientious food choices.
Woolworths dietician Cindy Chin explores how sustainable food choices are intricately linked to healthy eating.
Choosing locally sourced, responsibly grown foods is a cornerstone of both sustainable and healthy eating. Locally produced foods typically have a smaller carbon footprint as they require less transportation, reducing greenhouse gas emissions associated with longdistance shipping.
Simultaneously, these foods are often fresher and of better quality, as they spend less time in transit and storage.
More than 90% of Woolworths food products are locally sourced. Woolworths works closely with farmers via its regenerative agriculture programme called Farming for the Future.
Regenerative farming increases soil health, improves watersheds, fosters biodiversity, captures carbon, bolsters resilience, increases yields with fewer inputs, builds communities and supports local economies. Consuming a variety of fresh, locally grown fruits, vegetables and whole grains ensures a diverse and balanced diet, providing the body with essential vitamins, minerals, and antioxidants crucial for optimal health.
Recent gut health research* encourages a weekly diet with 30 different plant foods that are whole and less processed. This includes herbs, salads, vegetables, fruits, nuts, seeds, spices, legumes and whole grains.
Regularly eating a diverse range of these plant foods fuels the growth of trillions of beneficial gut bacteria resulting in a healthier gut microbiome. Gut health is linked to our immune system, hormone regulation, mood, and digestion.
Consuming this diverse range of plant foods may, in turn, have a knock-on environmental benefit in that it could reduce monocropping and a reliance on limited staple carbohydrates like maize, wheat and rice by enhancing demand for variety.
By incorporating more plant-based food, we can play a role in minimising this environmental challenge while simultaneously improving our health. Diets rich in fruits, vegetables, legumes and whole grains have been linked to numerous health benefits, including lower rates of heart disease, diabetes and certain types of cancer. These diets tend to be lower in saturated fats and cholesterol while providing essential nutrients like fibre and phytonutrients.
Mindful consumption and waste reduction are also integral components of sustainable and healthy eating.
About one-third of all food produced globally is lost or wasted. Other than the social injustice of this statistic, this wasted food contributes to environmental degradation and resource depletion. By adopting mindful eating habits, we can reduce food waste and its associated environmental impact, and improve food security.
Planning meals, buying only what is needed, and repurposing leftovers are effective strategies for minimising waste. There will always be some waste, so start home composting or a worm farm to close the loop for the benefit of the environment.
This mindful approach not only aligns with sustainability goals but also encourages healthier eating habits by promoting portion control and a more intentional relationship with food.
The combination of sustainable food choices and healthy eating highlights a transformative pathway towards holistic wellbeing for both individuals and the planet. By opting for locally sourced, nutrient-rich foods and embracing more plant-based diets, we can simultaneously enhance our personal health and contribute to environmental sustainability.
Moreover, practising mindful consumption and waste reduction fosters a connection between ourselves and our food, encouraging habits that are not only good for the body but also for the planet.
*References: “Diet, disease, and the microbiome ”— Harvard Health and “Big data from world’s largest citizen science microbiome project serves food for thought” — in ScienceDaily.