In the heart of Colombia, a quiet revolution is taking root, one that promises to reshape the country’s food system and bolster its agricultural sector. A recent article published in the *Academia Nutrition and Dietetics* journal, led by Christine McCullum-Gomez, a researcher and consultant with Sustainable RDN in Bogotá, outlines a roadmap for nutrition professionals to drive this transformation. The research highlights three key areas where these professionals can make a significant impact: community food gardening, food waste reduction, and sustainable menu projects that celebrate indigenous and local foods.
At the core of this transition is the concept of Buen Vivir, a philosophy that emphasizes living in harmony with nature and each other. This approach aligns with Colombia’s sustainable development and food sovereignty goals, as well as global climate, biodiversity, and health targets. McCullum-Gomez explains, “By integrating these principles into their work, nutrition professionals can help build a more resilient and sustainable food system that benefits both people and the planet.”
The first area of focus is community food gardening and peri-urban and urban agriculture projects. These initiatives not only increase food security but also empower communities to take control of their food supply. As McCullum-Gomez notes, “These projects can create new economic opportunities for local farmers and entrepreneurs, stimulating the agricultural sector and fostering innovation in sustainable farming practices.”
The second area is institutional- and consumer-level food waste reduction and prevention programs. Food waste is a significant issue in Colombia, with an estimated 14 million tons of food wasted annually. By tackling this problem, nutrition professionals can help reduce the environmental impact of food production and distribution, while also cutting costs for consumers and institutions.
The third area is sustainable menu projects that incorporate indigenous, native, and local foods. These projects can help recover food memory, preserving culinary traditions and promoting biodiversity. Moreover, they can open up new markets for local and small-scale farmers, providing them with a steady income and encouraging them to adopt more sustainable practices.
The commercial impacts of these initiatives are substantial. By promoting sustainable and local food production, nutrition professionals can help create new markets and opportunities for farmers, processors, and retailers. They can also drive demand for innovative products and services that support a more sustainable food system.
Looking ahead, this research could shape future developments in the field by highlighting the critical role of nutrition professionals in driving sustainable change. As McCullum-Gomez concludes, “By working together with communities, policymakers, and other stakeholders, nutrition professionals can help build a more sustainable and equitable food system that benefits everyone.”
In the coming years, we can expect to see more initiatives that integrate these principles, from urban farms and food waste reduction programs to sustainable menus that celebrate local and indigenous foods. These efforts will not only help Colombia achieve its sustainable development goals but also set an example for other countries looking to transform their food systems.