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Fixing the sustainability of the food chain requires that people learn to eat in a sustainable way. What is even more interesting, is that sustainable nutrition is also the healthiest nutrition.
We have found many people, doctors, researchers, scientists, and farmers, who know very well what we need to eat to enjoy life at its full. Yet it is difficult to sift through the marketing noise and select the real and most advanced ones.
The curated list includes recommended, credible, and validated sources, for you to use them as guidance to become a sustainable human being.
Nutritional health choice of food variety vegetables fruit legumes whole grains nuts and seeds other foods according to preference quality freshness ingredients degree of processing personal suitability preferences cultural traditions allergies and intolerances individual requirements understanding food nutrients protein carbohydrates fats fibre vitamins and minerals food labels ingredients nutritional information portions food claims evaluating evidence recognising marketing understanding dietary patterns composition cultural context suitability limitations sourcing and shopping seasonal choices local availability markets food producers shopping lists budgeting packaging responsible sourcing preparation meal planning washing chopping soaking combining ingredients batch preparation practical skills knife skills kitchen organisation cooking methods steaming boiling and simmering baking roasting grilling sautéing and stir-frying flavour herbs spices texture ingredient combinations recipes everyday meals quick meals seasonal meals traditional dishes adapting recipes creativity improvising using available ingredients using leftovers eating habits hunger appetite fullness pace portions enjoyment mindful eating eating environment distractions comfort time available eating with others shared meals hospitality social connection biological rhythms meal timing regularity distribution of food across the day daily routines waking working movement sleep seasonal routines adapting to travel noticing personal patterns hydration water access quality taste drinking habits other drinks tea and infusions coffee sweetened drinks alcoholic drinks adapting routines activity weather travel food safety and storage kitchen hygiene handling food refrigeration freezing pantry organisation storage instructions date labels leftovers preservation drying pickling fermentation safe methods food sustainability food origins production practices biodiversity resource use land water energy food waste prevention planning quantities using leftovers using more of each ingredient packaging waste relationships with producers access and affordability relationship with food pleasure curiosity traditions memories social connection emotional associations flexibility personal values methods and approaches regional dietary patterns Mediterranean diet vegetables and legumes whole grains olive oil seasonal cooking shared meals traditional Okinawan diet sweet potatoes vegetables soy foods modest portions hara hachi bu stopping before feeling completely full traditional Chinese dietary patterns regional diversity rice and other grains vegetables soy foods modest animal-food portions steaming and stir-frying healthy Nordic dietary pattern rye and other whole grains root vegetables cabbages berries fish rapeseed oil seasonal preservation longevity-related food cultures Blue Zones regional examples Okinawa Sardinia Ikaria Nicoya Loma Linda food practices to explore plant-rich meals beans and other legumes everyday cooking eating with others wider lifestyle context movement community purpose traditional nutritional frameworks Ayurveda food and daily routines seasonality traditional concepts of digestion Traditional Chinese Medicine food and seasonal patterns traditional food classifications traditional concepts of balance meal-timing approaches chrononutrition meal timing regularity relationship with sleep and waking distribution of food across the day personal practice observing habits keeping notes experimenting with recipes planning realistic changes adapting to circumstances budget time kitchen access travel reviewing what works seeking qualified guidance specific health needs persistent concerns
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