Healthy eating and sustainable eating: two sides of the same coin?
For some time, nutritional science has presented foods in a pyramid representation in a scaled way (the so-called Food Pyramid ). In the lower part there are foods, rich in nutrients, which should be eaten more often and in the upper part, foods with a higher energy density, which should be eaten less frequently. The ones below are all plant-based foods.
The pyramid also contains extra virgin olive oil, which should be consumed daily and which contains polyphenols and phytosterones, with protective actions for the human body.
If we shift the attention from the health aspect to that of the environmental impact, we realize that, with the same food, the pyramid is exactly inverted, it is the Environmental Pyramid .
It is foods of plant origin that have a lighter impact on the environment and those of animal origin that generate greater externalities.
In the environmental analysis of food products, the impacts of an activity, service or product should be considered according to the Life Cycle Assessment (LCA) method, from several points of view, such as the generation of gas greenhouse effect (carbon footprint), land use (ecological footprint) and consumption of water resources (water footprint).
Healthy and sustainable? The depiction of the Double Pyramid makes them synonymous.
From this reflection was born the representation of the " double pyramid " that flanks the two frameworks, effectively creating a unique approach to healthy and sustainable nutrition.
Some of these principles are also told in the blog article that analyzes the climate diet, a new trend that considers the impact of food on climate change.
Picture taken from the article "Double Pyramid: healthy food for people, sustainable food for the planet" by "Barilla Center for Food & Nutrition", available here .
Boniviri, with its mission, wants to create value for those who cultivate but also for those who consume. From the excellent small farmers of the network, products are then selected that correspond to the double characteristic of being "light" for the environment, but also and above all "healthy" for those who consume them.
A new philosophy that sees eating well as synonymous with doing good for the environment and the society in which we live.