In the heart of Chile, a groundbreaking study led by Ornella Tiboni-Oschilewski at the Institute of Nutrition and Food Technology (INTA), University of Chile, is revolutionizing the way we think about sustainable diets. The research, published in the journal Frontiers in Sustainable Food Systems, introduces an innovative method to evaluate the sustainability of traditional Chilean culinary preparations. This isn’t just about counting calories or nutrients; it’s about creating a holistic approach that considers nutritional, environmental, cultural, physical, and economic dimensions.
Tiboni-Oschilewski and her team embarked on a journey to assess 651 traditional Chilean dishes, dividing them into eight food groups based on their main ingredients. The goal? To develop a comprehensive method that could integrate these five sustainability dimensions, providing a clear path for public health decision-making. “We wanted to create a tool that could help policymakers and health professionals make informed decisions about dietary recommendations,” Tiboni-Oschilewski explains. “By considering all these dimensions, we can promote healthier and more sustainable diets that benefit both people and the planet.”
The study’s methodology is as innovative as it is thorough. Each culinary preparation was evaluated based on previously established indicators, with different weights assigned to each dimension. Cultural and economic factors were given the highest weight at 30% each, followed by nutritional and environmental dimensions at 20% each. The physical dimension, which includes accessibility, was also considered. A preparation was deemed sustainable if it scored at least 66% overall and 40% in each individual dimension.
The results were eye-opening. Out of 351 analyzed preparations, 94 were classified as sustainable. Vegetables and fruits led the pack, with 21 out of 38 vegetable preparations and 6 out of 7 fruit preparations making the cut. Proteins and cereals also fared well, with 28 out of 105 and 14 out of 78 preparations respectively meeting the sustainability criteria. However, dairy and lipids lagged behind, with no dairy preparations and only 1 out of 6 lipid preparations achieving sustainability.
The study’s implications for the energy sector are profound. As the world grapples with climate change, the food system’s environmental impact cannot be overlooked. By promoting sustainable culinary preparations, we can reduce the carbon footprint of our diets, which in turn lowers the demand for energy-intensive food production methods. This shift could lead to significant reductions in greenhouse gas emissions, aligning with global sustainability goals.
The research also highlights the importance of cultural and economic factors in promoting sustainable diets. By incorporating these dimensions, policymakers can create more effective and equitable dietary guidelines. This approach could pave the way for future developments in the field, encouraging a more holistic view of sustainability that considers the unique needs and preferences of different populations.
Tiboni-Oschilewski’s work is a testament to the power of interdisciplinary research. By combining insights from nutrition, environmental science, and public health, she has created a tool that could transform the way we think about food and sustainability. As we continue to grapple with the challenges of climate change and food security, this innovative method offers a beacon of hope, guiding us towards a more sustainable future. The study, published in the journal Frontiers in Sustainable Food Systems, is a significant step forward in our quest for healthier and more sustainable diets.