15th February, 20160 Comments
With global food sources predicted to completely run out by 2050, we need to be thinking more and more about what we eat - not so much in relation to what certain foods do to our bodies, but to what they do to our environment.
'Eco-nutrition' is a fledgling term used to describe the relationship between food, human health, environment, agriculture and economic development. Although it is a very recent concept, it is something that more and more nutritionists will be picking up on over the next few years due to an increasing demand from governments to promote ethical consumption.
There will be a predicted 2.5 billion more people living on our planet by the year 2050, making the total global population 9.5 billion. When considering that food supplies are already under immense strain, it's plain to see why food industry experts and governments are beginning to get into a bit of a panic.
- Around one billion people will eat too much.
- Around one billion people will go to bed hungry.
- Over 20,000 people will die from hunger.
Ignorance is bliss
We are so used to living in a 'quick-fix' society, that many of us fail to really think about what country our food comes from, how much fuel is used to get it to our fridges, or whether it is sourced via sustainable, ethical methods. We are so far removed from the production of our food that we seem to lack any sense of guilt or moral accountability for what we put in our mouths. For instance, if we could personally see the devastating effects of purse-seining (net fishing) on endangered tuna species and the thousands of other sea creatures (including dolphins, whales, sharks and turtles) that are killed and discarded by unethical fishing practices every day, then perhaps we would think twice about the types of fish we buy.
Eco-nutrition is not some new-fangled, new-age fad. It is not about saving a couple of endangered species so that we can feel good about ourselves. It is, quite simply, about ensuring that we, and our future generations, are going to have enough food to eat over the next century. At the current rate of consumption, this looks highly unlikely.
How can I eat ethically?
Here are five tips for eating ethically:
1. Choose locally sourced food to sustain your local community and cut back on the carbon footprint of your food.
2. Choose sustainable farming methods, such as free-range eggs and meat, in order to cut down on the amounts of forest felled and water used in large-scale factory farms. Line caught tuna is far more sustainable that purse-seining methods.
3. Cut back - eat less meat, many of us eat far more than we need. The great demand for livestock has a domino effect on grain demand, land demand and water demand.
4. Choose packaging carefully - products with lots of unnecessary packaging use up more resources to manufacture.
5. Choose different alternatives to your favourite foods, such as pollock instead of cod, or kidney beans instead of mince.
How can a nutritionist help me with eco-nutrition?
Not all nutritionists will advise you to eat ethically. In fact, according to a survey of diet professionals by the Network Health Dietitians (NHD) magazine, 85.89% said they would promote any old apple to a client, without worrying about where it came from.
If you want to find a nutritionist with a passion for ethical, eco-friendly food sources, your best bet is to use our directory.
If there is a demand for eco-nutritionists from customers, then this demand is sure to be met in the near future. With more nutritionists promoting ethical consumption, consumers are bound to become more aware of the impact their eating habits have on the environment and, as drastic as it sounds, the impact they have on the future of the human race.
Nutritionist Resource is not responsible for the articles published by members. The views expressed are those of the member who wrote the article.
Top recent articles
Jamie WrightMarch 6th, 2017
Louise Jenner-ClarkeMarch 16th, 2017
Most viewed articles
Claire Hargreaves BSc Hons (NutriKind Nutrition)September 6th, 2013
Megan B Grover BSc, MMedSci, ANutrMay 16th, 2013