All of us, young and old, notice the change in the seasons most deeply. Moreover, it has been proven time and again that humans have an effect on this change. At this point, what we find even more important as nutrition scientists is that one-third of human-induced causes are our diet patterns and food production. Therefore, more preference for dietary patterns that are thought to have less environmental impact may play a key role in preventing climate change. Moreover, these dietary patterns will carry us to a much higher level, especially in our fight against acute and chronic diseases.
Diets that can maintain a healthy life for all individuals and future generations have already been defined. Studies have generally accepted the Mediterranean diet, lacto-ovo-vegetarian or plant-based diets as sustainable diets. These diets are also more cost-effective than diet types where protein is exaggeratedly high and animal sources are abundant.
The winter season brings us many vegetables and fruits such as legumes, cabbage, cruciferous vegetables, pumpkin, chestnut, apple, quince, citrus fruits, as well as fish, which is the “master” of white meat. The products of the Anatolian and Mesopotamian regions, which have traditionally come out of their basic sources, are the most correct and sustainable foods in winter. I think it is our most important duty to make young people aware of who will produce the generations of the future world.
While it is clear that choosing meat-fish-chicken, legumes and vegetable meals on a weekly basis in a balanced way and in the months when food is abundant, without the menus in portions suitable for individuals – neither too little nor too little, will significantly reduce greenhouse gas emissions.
We hope that you are fed by being aware of what and/or what you can consume. For your grandchildren… We reap what we sow for our grandchildren.