Food. WWF: With more sustainable food models, we would reduce gas emissions by up to 70%

The WWF relaunches the FOOD4FUTURE campaign, so as not to “eat” the planet

photo by GNS

(SAY) Rome, April 5 – These days there is talk of food insecurity and crisis caused by the conflict in Ukraine. Faced with moments of tension like the ones we are experiencing, it is risky to make decisions dictated by irrationality. In the EU, it has been proposed to cultivate even 4% of the areas intended for nature conservation, in addition to the damage that this measure would cause for agriculture itself, according to the WFP (World Food Programme) it does not would only increase food production 1%. These areas, in fact, are in no way unproductive, on the contrary they are fundamental to make all other agricultural land productive, since they produce and maintain the ecosystem services essential to agriculture itself, such as the conservation of pollinating insects. who need these natural spaces. for their food and reproduction.

Food safety also means making the right choices and we consumers can play a central role. With the motto #DoEatBetter today, WWF releases its Food4Future Campaign Manifesto, which outlines all the challenges we urgently need to address and which require the activation of us, citizens, businesses and institutions, each choosing to immediately do their part. By choosing more sustainable food patterns, greenhouse gas emissions and land use could be reduced by up to 70%, while water consumption would be halved. By 2050, with diets more focused on local and seasonal products and especially with less consumption of foods of animal origin, we could free up several million square kilometers of land and reduce global CO2 emissions by up to to 8 billion tons per year.

The WWF will collaborate throughout the year with internationally renowned starred chef Antonia Klugmann, known for her haute cuisine offering attentive to respect for the cycles of nature and local cultures. The chef, who has adhered to the philosophy and recommendations of the Food4Future Manifesto, will share tips and recipes at various times of the year on her social networks to allow everyone to bring to the table a starred and sustainable menu from targeted April recipes. on the attention paid to local, seasonal and organic products. “I am delighted to continue and deepen the experience of collaboration with WWF Italy – declares Antonia Klugmann-.

photo by GNS

According to the WWF, food is the most powerful lever for improving human health and ecosystems and promoting environmental sustainability accompanied by an ever-expanding framework for social justice. As a chef, I therefore have a duty to commit myself. Every choice a cook makes in their kitchen, whether professional or domestic, is tied to the environment. Awareness of the very strong and unequivocal interconnection that exists between our choices and the future of the Planet must constantly push us to study and improve our food practices. Thanks again to WWF Italy, which makes me feel even unhelpful in this process.” Behavioral science has shown that gradual, incremental change to achieve goals really does work.

Individuals are said to make 35,000 decisions a day, 226 of which relate to food alone. With this in mind, being able to consciously make small changes in decisions every day by just changing one out of 226 decisions is already a good start to establishing eating habits that are rewarding for you and good for you. everyone’s future. An example? A sustainable meal requires around 1,000 liters of water compared to around 3,000 for a less sustainable meal, which is very rich in animal protein and non-seasonal foods. As periods of heightened drought risk approach, it would be important to take this into account whenever we choose what to put in the basket.

The good news is that the least beneficial foods for the environment are also the least healthy, which should be consumed more sparingly. For the most skeptical, a resounding example of the role of consumers occurred a few years ago: palm oil, a very common ingredient in cookies and other bakery products, was put in the dock in 2016 in due to the presence of carcinogenic process contaminants. The health risk alarm sparked fear among consumers, who began to read product ingredients and, with their consumer choices, forced big companies to change course.

Palm oil disappeared from the shelves in less than a year. This episode highlights the power that people and consumers have to guide policies (food, environmental, social) in their choices. “Food systems have the potential to feed humans and protect the environment, but currently threaten both because of the way we produce and consume food. We cannot stop the loss of biodiversity and ecosystems, as well as the impending climate catastrophe if, together with measures in other sectors, we do not completely rethink the current food system, starting with what we bring in every day. . A drastic reduction in meat consumption and a substantial increase in the consumption of plant foods such as fruits, vegetables, cereals and legumes are essential – explains Eva Alessi, responsible for sustainable development of WWF Italy – Personal behaviors individuals have enormous power to mitigate environmental damage and promote more sustainable processes that preserve the environment and health”. (Red / Say) 10:23 05-04-22

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