One can commune or not with being sustainable and that environmental sustainability can be present in the way we dress, in the way we work, in which we move and, obviously, in the way we eat. We will not only mean eating more vegetables and less meat; nor to avoid overly processed products, giving priority to fresh products; if not to small details, sometimes unnoticed, that not only have to do with what we take, but in the way we do it.
There are many voices of alarm around sustainability, championing a social change – but also political and cultural – that advocates fighting for a more sustainable world that has to do with what we enjoy today and what we will leave as an inheritance .
You may or may not be in favor of this agenda, but certain entities and organizations have put certain focuses on some nuances to take into account. This is the case of overfishing , the overexploitation of aquifers , the excessive growth of intensive livestock or factors as obvious as the transport of the products itself.
Although it may seem strange, you can be a living room activist and it is that from the plate we can claim a more sustainable civic conscience, all without prejudice to nutritional alterations or to raise different culinary flags such as veganism or vegetarianism, since we can be sustainable In our menus we still consume meat, fish, eggs and certain products from animals, and even through wine .
How to be more sustainable through our diet
Assuming radical changes in the way of eating is not easy, either due to acquired habits or possible external conditions, but we can take small steps that are not so complex and that make us move on a more ecofriendly path , without leaving the health or taste.
Seafood yes, but with a head; fruits and vegetables yes, but in their best moment of the season; products that are not too travelers or meats, still requiring many resources, that ensure animal welfare, are small guidelines with which to contribute to a more sustainable world without our snacks suffering.
- Say yes to mollusks and bivalves. 100 grams of mussels -or clams, or cockles …- cooked, in addition to being very good, provide 24 grams of protein, an amount greater than that provided by a beef fillet, a salmon loin or a polo breast. In addition, the nutritional virtue of shellfish is consolidated with its protein efficiency , since they need much less food to develop it than other fish or shellfish in the trophic pyramid.
- Look for the MSC and ASC seal on your fish. The traceability of what we eat is increasing every day and in marine products it is relatively easy to achieve since in the information of the fish there is usually a lot of information. Species, place of capture -or cultivation-, form of extraction or type of fishing are the order of the day in these data. If you want to go even further, look for the MSC stamps for wild fishing, which guarantee sustainable fishing , or the ASC stamp in case it is a sustainable aquaculture.
- For those who do not give up meat . It is obvious that it takes more water or more resources to generate a kilo of beef than a kilo of chard, but even the most loyal carnivores can find a solution to develop a more sustainable consciousness through meat: the Welfare Quality seal , concerned with animal welfare both in livestock farms and in the slaughterhouses themselves. Looking for these stamps will assure the customer that the animal has been well fed, in good condition, in good health, and behaved appropriately.
- Flagging an organic egg. Awareness of how chickens are raised has evolved a lot in the last 20 years. Apart from the usual labeling on the form of breeding -which you will see identified with a numbering from 0 to 3 , with 0 being those belonging to organic breeding- . In this case, if we want to be sustainable through our tortillas, it is best to bet on 0 eggs , that is, organic, because the hens have more space, freedom and a better diet.
- The closer the better. It seems like another obvious point, but let’s not just think about whether or not we consume an ecological product as a guarantee of sustainability. The carbon footprint also plays a role, especially beyond the production method. For this reason, it is convenient, if we are behind a sustainable profile, to acquire local products. To be clear about the concept, let’s ask ourselves a question: What will be more sustainable: an avocado that has arrived by ship from Mexico or an avocado harvested in Malaga? If you are also concerned about this ecological footprint, here you can make a questionnaire about your planetary ‘incidence’.
- In the variety is the spice. According to WWF, 75% of the world’s food comes from 12 plant species and five animal species. For this reason, they propose a list of the 50 foods of the future , capable of reducing the environmental impact of our food system, whose benefits are not only nutritional, but also environmental because they can be developed in certain areas, have less water or soil requirements.
- More fabric and less plastic. It does not splash you in the kitchen, but it does when you go shopping. Dispense as much as possible from plastic packaging for everything and bet on bulk or reusable packaging – as long as it is healthy – will be a way to contribute to being more sustainable even when making the purchase.