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Nutrition tipp: Sustainable nutrition
01.06.2018
Nutrition tipp: Sustainable nutrition
The European Sustainability Week takes places again this year from 30 May to 5 June. Activities that contribute to sustainable development are brought to the fore during this Europe-wide initiative. It’s one more reason to deal with the topic more deeply because, with just one small change, each one of us can make an important contribution.(Foto: ©pasiphae/123rf)

Food for the future


During the Sustainability Week, projects and events that not only contribute to sustainable development, but also promote the achievement of sustainable development goals, are to be initiated and supported. The 17 goals defined by the United Nations highlight key areas. Find out more about them here: //sustainabledevelopment.un.org/.
Looking purely at diet – the ways in which we feed ourselves – we see that it has health, environmental, economic and social implications. An important point on the way to sustainable nutrition is, first and foremost, responsible consumption. But what does “sustainable nutrition” mean in practice?
We’ve put together seven tips for you:

7 tipps for a "greener" life


1. Reduce waste
This tip is obvious, but we should all be more aware of what we buy and what ultimately ends up in the bin. In fact, globally, roughly one-third of all food is thrown away. This quantity relates to the entire food chain i.e. from the producer to the end consumer. Try to think ahead when shopping and pay attention to good food storage.

2. Correct storage
Bread and rolls should be protected from light and stored at room temperature in a breadbox that allows air circulation. Ethylene-sensitive fruits and vegetables, such as bananas, kiwi fruit and cabbage, should not be stored next to fruits or vegetables that release ethylene (e.g. apples, tomatoes, avocados), as this promotes maturation and consequent spoilage.

3. Expiry dates
As most foods are still edible beyond their sell by date, don’t immediately throw away anything that has exceeded a “best before” date. These dates indicate the minimum storage life of a food product. On the other hand, in the case of sensitive foodstuffs, like fish, meat and eggs, it is best to observe the “eat by” label.

4. Using old bread and rolls
Have you been left with stale bread again? Use it up. It’s great for a variety of dumplings (which can be added to soups or served as a side dish). If you prefer something sweet, soak old white bread or old brioche in a mixture of milk and egg and cook up some “French Toast”.

5. Seasonal food & regional shopping
Seasonal and regional foods not only strengthen local agriculture, but also contain many nutrients. In addition, their unbeatable taste is a significant advantage. Choosing season products also helps to reduce the emission of pollutants.

6. Freeze fruit and vegetables
You know how it goes: bananas turn brown, salads wilt. But it doesn’t have to happen. Freeze bananas (without the peel) for your next creamy milkshake, or squeeze lemons and oranges and freeze the juice for ice cubes. “Smoothie bags” are great for when you’re short on time. Simply cut up the fruit and vegetables of your choice, portion them into plastic bags and freeze.

7. More plant-based-foods
Try to include plant-based foods like legumes, nuts, vegetables etc. in the diet more often. Because animal products require more arable land, reducing your consumption of meat and sausage products helps to reduce CO2 emissions. Find further tips on how to incorporate more plant protein into your diet in our May tip at http://www.kornspitz.com/cn/aktuelles/artikel/Nutritiontip

We wish you much success in making your lifestyle more sustainable.

Still need more information?
https://www.esdw.eu/?lang=de

Do you have an other questions? Please wrote an e-mail to marketing@backaldrin.com

Carmen und Jasmin Klammer
Nutrition scientist and dietician

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