PARIS – The horsemeat lasagna scandal has reignited the debate on “junk” food. However, it can be very difficult to sort out the good and the bad… Some key recommendations from Dr. Laurent Chevalier, a prominent French nutritionist:
1 – Favor organic products. They are less contaminated by chemicals – especially pesticides and hormones – than conventional products. Organic beef and chicken are fed with non-GMO feed and are given less antibiotics. The quality of organic products sold by supermarkets has greatly improved.
Aim for eggcellence - Photo: themonnie
2 – Ban industrial fruit juices and sodas. Even when they are labeled “diet,” a study by the French National Institute of Health and medical Research (INSERM) has shown that drinking sodas and industrial juices increases the risk of diabetes in women. The same goes for fresh fruit juices: 10 grams of carbs is equivalent to four lumps of sugar per 200-milliliter glass.
3 – Avoid aspartame (E951) sweetener. The European Food Safety Authority (EFSA) believes there is evidence that aspartame poses serious health risks including cancer, premature births and metabolic disorders.
4 – Choose unprocessed, fresh or frozen foods. Ban or limit as much as possible all ready-made meals, industrial dressings and sauces. They often contain too much added sugar, salt, flavor exhausters like glutamate and various other additives.
5 – Dump the cans. Cans are often filled with salt, emulsifiers, preservatives and food coloring. Their internal coating may also contain Bisphenol A, which is thought to be an endocrine disruptor.
6 – Favor local products. The longer products travel, the more there is a risk of fraud. Many pesticides that are banned in Europe are still used around the world.
7 – Be on the lookout for industrial fat. Trans-fatty acids (sometimes listed on the labels as partially hydrogenated fatty acids) and palm oil (sometimes listed as vegetable oil or vegetable fat-MGV) are not clearly labeled, but they are found profusely in biscuits, chips, pastries etc.
8 – Watch out for false friends. Dried fruits might seem like your friends, but they’re not. Many are coated in fat, so it is important to check the type of oil used. Dates, in particular, are often glazed in glucose sugar.
9 – Choose your basic products carefully. Choose chocolate without additives like soy lecithin. Choose unrefined sugar, like brown sugar. Go for nut, canola or olive oil. Beware of imported honey, especially from Asia.
10 – Beware of labels. They are inadequate.
Slow Food calls for an action plan to significantly reduce and improve the production and consumption of meat, dairy, and eggs by 2050.
If, as the saying goes, we are what we eat, the same also goes for the animals that end up on our plate. How we feed our own food can have knock-on effects, not just for our own health but also for the planet. We are now aware of the meat and dairy industry's significant carbon footprint, responsible for more than a third of global anthropogenic greenhouse gas emissions.
Large-scale cattle productions that favor pure profit over more sustainable practices also add to environmental woes through biodiversity loss, deforestation and pesticide use — with some of the world's richest countries contributing disproportionately: The five biggest meat and milk producers emit the same amount of greenhouse gases as the oil giant Exxon.
The good news is that we could meet — if we would — some of these challenges with an array of innovative solutions, as the fields of farming, breeding and nutrition look at ways to shift from centralized intensive agro industry toward a more localized, smaller-scale and more organic approach to production.
Cows fed corn and grain-based diets may grow larger and are ready to be processed at a younger age — but this requires significant energy, as well as land and water resources; in contrast, grass and hay-fed cows support a regenerative farming model in which grazing can contribute to restoring the health of soil through increased microbial diversity. Compared to highly processed GM crops, natural-grass diets with minimal cereals also lead to more nutrient-rich livestock, producing better quality meat, milk and cheese. Farmers have started focusing on breeding native animal species that are best adapted to local environmental contexts.
This new approach to agricultural practices is closely linked to the concept of agroecology, where farming works in tandem with the environment instead of exploiting it. If mowed a few times a year, for instance, natural meadows produce hay that is rich in grasses, legumes and flowers of the sunflower family, like daisies, dandelions, thistles and cornflowers. These biomes become reservoirs of biodiversity for our countryside, hosting countless species of vegetables, insects and birds, many of which are at risk of extinction. Until recently, these were common habitats in meadows that were not plugged or tilled and only required light fertilization. Today, however, they are becoming increasingly threatened: in the plains, where the terrain is used for monocultures like corn; or in hills and mountains, where fields are facing gradual abandonment.
It is worth noting that extensive agriculture, which requires smaller amounts of capital and labor in relation to the size of farmed land, can actually help curb climate change effects through carbon dioxide absorption. Researchers at the University of California, Davis determined that in their state, grasslands and rangelands have actually acted as more resilient carbon sinks than forests in recent years. Through a system of carbon uptake, these lands provide a form of natural compensation, going as far as canceling the farms' impact on the planet, rendering them carbon "creditors."
In the meantime, grasslands and pastures allow animals to live in accordance with their natural behavioral needs, spending most of the year outside being raised by bonafide farmers who care about animal welfare. A recent study by Nature found that allowing cows to graze out of doors has both psychological and physical health benefits, as they seem to enjoy the open space and ability to lie on the soft ground.
Some might worry about the economic losses that come with this slower and smaller business model, but there are also opportunities for creativity in diversifying activities, like agro-tourism and direct sales that can actually increase a farm's profit margin. This form of sustainable production goes hand-in-hand with the Slow Meat campaign, which encourages people to reduce their meat consumption while buying better quality, sustainable meat.
Others may assume that the only environmentally-conscious diet is entirely plant-based. That is indeed a valuable and viable option, but there are also thoughtful ways to consume meat in moderation — and more sustainably. It also should be noted that many fruits and vegetables have surprisingly large carbon footprints: The industrial-scale cultivation of avocados, for example, requires massive amounts of water and causes great hardship to farming communities in Latin America.
But forging a broad shift toward more "biodiversity-friendly" pastoralism requires action by both those producing and eating meat, and those with the legislative power to enact industry-wide change. It is urgent that policies be put into place to support a return to long-established agricultural practices that can sustainably feed future generations. Although no country in the world today has a defined strategy to decrease consumption while transforming production, governments are bound to play a key role in the green transition, present and future.
In Europe, Slow Food recommends that the Fit for 55 package include reducing emissions from agriculture activities by 65% (based on 2005 levels) by 2050. Agriculture-related land use emissions should also reach net-zero by 2040 and become a sink of -150 Mt CO2eq by 2050. But these targets can only be met if the EU farming sector adopts agroecological practices at a regional scale, and if consumers shift to more sustainable diets. If we are indeed what we eat, we should also care deeply about how the choices we make impact the planet that feeds us.