Sustainability and nutritional diversity go hand-in-hand. By buying and eating the same three vegetables daily, you may be inadvertently contributing to reduced biodiversity, which could have terrible implications for the environment. By eating a wide variety of vegetables, we are not only able to consume a diverse array of nutrients, but also contribute to a diverse ecosystem. A healthy and diverse ecosystem produces healthy humans, which should incentivise us all to be aware of what we are eating and why it matters.
A good starting point for understanding sustainability is agriculture. There has been signficant agricultural processing and production advancement in the last 50 years, facilitating the development of a globalised and convenient food system1. However, this globalisation has contributed to reduced biodiversity, climate change, diet simplification, as well as degradation of land, soil and water1. For example, when oranges aren’t in season in Australia, they are often imported from the USA. When we consider the water, soil, fossil fuels and kilmometres that go into producing and delivering those oranges to Australia, it becomes clear that this is likely not a sustainable way to eat. Additionally, by importing those oranges, we are displacing seaonal, Australian produce in our diets, which would be far more sustainable, fresh, and nutrient dense.
Agriculture influences health. By having sufficient fresh and healthy food available, we are easily able to meet our nutritional targets (theoretically). By meeting our nutritional targets, we are able to grow and achieve our potential1,2. Meeting our potential ensures that we are able to get jobs and contribute positively to society. Poor access to nutrient dense foods caused by a variety of reasons prevents people from achieving their potential1. Ill health manifests, which results in an increased disease burden. The disease burden has a flow on effect to the government and economic condition of the country, placing increasing strain on health systems to deal with the fallout.
So what does all of this have to do with nutritional diversity? Well, it’s an issue of supply and demand. As consumers, if we continue to demand the same three vegetables, or the same genetic variety of a plant (e.g. orange carrots, when there are myriad other types of carrots) producers are going to favour their production as it is more economically viable for them to respond to this demand. This means that biodiversity will be undermined, impacting the broader ecosytem, as demonstrated above! It is therefore our responsibility as consumers to be mindful of where our food comes from, seasonality, and the implications of our decisions on the broader global community.
To find out more about incorporating underrated and underutilised vegetables into your lifestyle, book in with Carly our dietitian! She has some wonderful recipe and meal ideas that will encourage you to expand your vegetable palate!
References
- Johnston J, Fanzo J, Cogill B. Understanding Sustainable Diets: A Descriptive Analysis of the Determinants and Processes That Influence Diets and Their Impact on Health, Food Security, and Environmental Sustainability. Advances in Nutrition. 2014;5(4):418-429.
- Fanzo J, Mattei F. Ensuring Agriculture, Biodiversity and Nutrition Remains Central to Addressing the MDG1 Hunger Target [Internet]. Fao.org. 2020 [cited 15 August 2020]. Available from: http://www.fao.org/ag/humannutrition/25368-07a3cc19f7cdb9787438f493d00e99b35.pdf