Food production and consumption are decisive factors in global sustainability and “A plate of good food” appears as a protagonist in the promotion of sustainable and ethical food.
- Also known as “A plate of good food”is a visual tool developed by nutrition experts that aims to guide people towards a balanced diet. Although his main focus is health, his influence extends far beyond personal nutrition.
In a context where sustainability and ethics are fundamental pillars, this dish becomes a powerful tool to promote food that respects the environment and ethical principles throughout the supply chain.
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A plate of good nutrition and sustainable nutrition
One of the most significant divisions in a plate of good food” is its segmentation into food groups that include:
- Fruits and vegetables: They form the basis of the dish and occupy the largest part. Its emphasis on variety and freshness encourages a preference for local and seasonal produce, reducing the carbon footprint associated with food transport.
- Cereal: Whole grains, such as brown rice and oats, are promoted on the plate. Their production usually requires fewer resources and emits fewer greenhouse gases compared to other processed foods.
- Proteins: The “Plate of Good Eating” emphasizes the importance of lean proteins, such as legumes and fish. These protein options tend to have a lower environmental impact compared to red meat and dairy products.
- Dairy Products: Although included on the plate, responsible dairy consumption is encouraged, promoting the choice of organic and local options, as well as plant-based alternatives.
In addition, it is based on the principles of a healthy diet that include:
- Diversity: Eat a variety of foods to get all the nutrients you need.
- Moderation: Don’t overdo it with any food, even healthy ones.
- Balance: Consume foods from all food groups in adequate proportions.
The “Good Eating Plate” goes beyond its initial role as a nutritional guide, becoming a beacon that illuminates the path to a more sustainable and ethical diet.
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