By Teddy S. Manansala, RND, PhD
The current pandemic underscores the role of diet in achievingthe health of oneself and theplanet.Your daily food intake nourishes your body, so it may impact your health in the long term.Consumption likewise affects the environment, depending on the different food groups on your plate, either plant-based or meat-based choices. Thus, we must consider planetary health as a moral obligation to sustainable development.
After all, the concept of healthy eating can be equated to sustainability and planetary health.
As we celebrate the holiday season, consider the following tips that may elevate your choices to healthier and more sustainable ones:
Diversify.
Proportion-wise, half of your plate should include colorful vegetables and fruits. The rest should be whole grains, legumes and nuts, unsaturated oils,fish and other seafoods. Eggs, poultry, dairy, red meats and starchy vegetables should be limited.
The latter groups are associated with high carbon emissions. The more plant-based your eat, the better for your physical health and for the planet.
Shop local.
Support your community and propel local economy by shopping in nearby markets. Generally, nutrient contents are better conserved during short storage and close-distance transportation. Locally-sourced fresh produce likewise has lower carbon footprint.
Create a new dish.
Develop new recipes from healthy and low carbon emission ingredients such as legumes, camote and other vegetables.Check outrecipes likemunggo croquette and camote turon.Replace common ingredients with healthier alternatives.
Reduce food waste.
Food waste is a major contributor to global warming.Leftovers are inevitable during the holiday season, specially without proper menu planning, preparation and storage. Utilize them for casseroles, frittatas, soups, stir-fries or smoothies. Store excess food at freezing temperatures to prevent food poisoning.
Start a household garden.
Plant your own crops at home. This promotes recycling of materials at home such as plastic bottles. Gardening is also good for our mental health.
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Dr. Teddy S. Manansala, a registered nutritionist-dietitian, is a resident full-time and associate professor of the School of Hotel, Restaurant and Institution Management (SHRIM) of the De La Salle-College of Saint Benilde. He is also an adjunct faculty of Benilde School of Professional and Continuing Education (SPaCE) for Nutrition and Dietetics Program.
