Every day that we spend growing the concern of society for their food. However, this concern not only grows from the point of view of what we eat but also by the origin of these foods, seeking the perfect compensation between a balanced diet that, in turn, protects natural resources.

That is why from Slow Philosophy we want to explain well what we understand by this new concept that more and more people worry more …

What is sustainable food?

Sustainable foods are those foods that are grown and “processed” under environmentally friendly conditions that do not use phytosanitary products of chemical origin, do not involve a large displacement to reach you and in those whose manufacture or transformation has been carried out respecting the maximum of the economy of energy resources, as well as an absolute lack of additives harmful to health.

Once we have these clear principles, we want to discuss some points that can facilitate the adoption of this type of diet in our lives.

Choose local: The globalization of food has allowed us to know new products that increase our dietary diversity. However, this type of consumption involves a large energy expenditure that, apart from being reflected in the price, harms the health of our planet. It is for this reason that local foods guarantee a lower carbon footprint and better conservation of nutrients.

In season, always better: Seasonal foods offer maximum freshness and flavor. Remember the seasonality of the products when you make the planning of your weekly menu (or the shopping list) and, in this way, you will be helping you improve your physical health and your taste buds will thank you. In addition, the seasonality of food directly influences products such as fish, food that, out of season, can transgress regulations of growth of certain species and wreak havoc on their life cycle.

Make the most of the food: The skin of the food, well washed of course, gives us a large amount of extra fiber and vitamins. Other tricks can be to take advantage of the spines of the small fish, since they are a great source of calcium, or the reuse of the broth that remains once we have boiled the vegetables. Of course, taking advantage of the leftovers of elaborations to elaborate new dishes gives us an extra if what we want is to fight for a sustainable diet.

Make no mistake, this sustainable food is not a new invention, if we ask our grandmothers how they cooked in the village, we will see that many of the principles that this article is exposed will be fulfilled. So, if improving your health and that of your planet do not seem like enough reasons to adopt this type of diet, think that you will be going back to the beginning and you will feel closer to your history. 🙂