Sustainable nutrition is to take place in our lives in an equitable, credible, accessible, acceptable and cost-effective form by aiming to prevent all kinds of malnutrition for all individuals with healthy diets.
It underpins the conservation of biodiversity and our planet. It reduces the risk of infectious diseases. It provides a healthier life and a clean environment. The concept of sustainability was discussed for the first time in the report ‘Our Common Future’ published by the World Commission on Environment and Development (WCED) in 1987 under the umbrella of the United Nations. In the report, the issues of leaving a livable environment for future generations and making development sustainable are discussed. The Food Agriculture Organization (FAO) stated that in order to meet the demand for animal food in 2050, an increase of at least 62% should be achieved in food production.
Globally, one third of the food produced is wasted. In addition, unhealthy foods produced without sustainability affect human health negatively. In this form, food production causes greenhouse gas and also damages clean water resources. Unsustainable food production and consumption of these foods are the basis of many problems such as nutritional deficiency, dirty environment, and the competition of future generations with new diseases.
Sustainable nutrition models are included in the life cycle for healthy and sustainable nutrition. As a result of studies and researches, it has been reported that two European diets, the Mediterranean Diet and the Nordic Diet, are supportive of health. To put it briefly, it is based on Mediterranean herbal food consumption and has 4 sustainable benefits. These; Health and nutrition benefits, Low environmental impact and richness of biodiversity, Cultural heritage with high socio-cultural nutritional values and positive local economic recycling. The Nordic Diet, on the other hand, was developed to encourage the people of Nordic countries to eat fresh, seasonal and local foods. It is a diet with four basic features. These; Wellness, Gastronomy is power, Sustainability and Nordic identity. In both diets, a diet containing plant-based nutrition, consumption of sea artifacts and whole grain artifacts is applied. The main difference between the two diets is the use of rapeseed (conola) oil instead of olive oil. We can say that this is a regional difference. The main purpose of the two diets is sustainable nutrition.
Sustainable nutrition should be undertaken and fulfilled by dietitians who have an impact on public health. Dietitians can instill the possibility of a healthier society and a cleaner future in line with the Principles of Sustainable Development and Paris Agreement for public health. At the same time, countries should prepare their National Dietary Guidelines with respect to sustainability.
