Food Policy - Healthy Eating
What to Eat and What to Avoid
Making food (from farm to your plate)
uses a lot of human effort, natural resources and energy. Maybe more
energy goes into food than into housing and transportation. Maybe not, but
food is up there with the big three.
At the same time, we’re all concerned
with eating food that’s good for us, and that gives us a feeling of
well-being. How do we sort it all out? First of all, keep it simple.
Follow the recommendations of the USDA’s Food and Nutrition Information
Center or similar institutes of the European Union for optimal basic
Then, have a look at our Eco-Eating
page for more ideas. Being a ‘responsible eater’ means
leaning toward locally grown, organic food, in season, whenever possible.
Fresh food, or food preserved with minimal energy input (dried or canned
as a rule), uses less energy than frozen food, and is usually healthier,
as well. Your choice of cooking methods and appliances further impacts
personal health and the environment.
All of this is affected by where you
shop. Supermarkets are attractive, convenient, one-stop shopping places,
and many are doing their best to reduce their impact on the environment.
But the very notion of all the food selection you might want, from
wherever it may come, by whatever route necessary, and in whatever season
you may have a craving for it means that more energy is consumed to get it
to you. Even worse, species may be selected on the basis of their ability
to travel long distances successfully, rather than their actual
Modern life, for many people, implies
‘plenty’. Compared to bygone years, when meat was a treat reserved for
holidays, ‘plenty’ now means meat on demand, and … plenty of it.
This is not a healthy choice, and the demand for cheap meat leads to
factory farming practices that are distasteful when viewed in detail and,
again, bad for the environment.
Convenience, another by-word of
modernity, has taught us to eat and pitch: the packaging, the unwanted
parts, the leftovers. Waste, as much as half the harvested food in some
‘developed’ parts of the world, can and must be reduced if we’re to
have enough food for everyone on the planet.
In the best of all possible worlds –
the one we’re now trying to re-create – ‘modern’ will take on a
new definition. Putting aside the waste of the last century, it will mean
informed, thoughtful, conscience-driven consumption. It will mean concern
for the planet, the species we share it with, our fellow man and our own
healthy choices. And you know what? It will still be tasty!
Read the full Eco-Eating article by John Lewis, HELADA
views in more detail:
and view more about optimal diet:
industry and carbon emissions
War on Alice Waters (food activist)
cooking site from Food & Water Watch
Organic bean patch in the Netherlands.
Photo borrowed with the gracious permission of photographer Alice Kattebelletje