"Feeding the current generations without harming the future": is the goal of the tribe of sustainables, a group of virtuous dieticians including Stefania Vezzosi, member of the Andid Board of Directors which explains how a sustainable food model, with a varied, sober and at the same time healthy and low environmental impact diet is the starting point for a different future. There is indeed a "green" food, very different from the "custom diets" that infest magazines: the Sustainable Tribe promotes it 365 days a year, it is a matter of offering "a 'good' food not only as nourishment but also as a strategic point of conjunction between food production and maintenance of healthy ecosystems ".
1) With what objective was the "Tribe of sustainable" born? what is it about?
The "tribe of sustainable" is made up of a group of dieticians who have chosen to give quality to their professional practice, sharing an idea and a passion for a great opportunity for collective growth. The goal is to promote a way of eating that allows to meet the needs of current generations without damaging future ones, within a sustainable system capable of offering "good" food not only as nourishment but also as a strategic point of conjunction between food production and maintaining healthy ecosystems.
2) Who is it composed of and to whom is it addressed? What requirements are required to be part of it?
The beating heart of the Sustainable Tribe is currently made up of 50 Italian dieticians who have participated in the post-basic Advanced Training Course organized in Italy and entirely dedicated to food sustainability issues. This group has in fact developed professional skills aimed at assessing the impact of political, economic and social dynamics on the food system and, more generally, of nutrition on public health, the environment and social justice. To be part of it, you need to demonstrate that you have acquired knowledge and skills in this specific area in order to share and give impetus, in a responsible and supportive way, to the cause of food sustainability.
3) How have food and agricultural habits changed and with what environmental and health consequences?
The increased well-being and the enormous availability of food resulted above all in an increase in the amount of energy consumed. According to the FAO, it has gone from an average of 2360 kcal / person / day in the mid-1960s to 2800 kcal / person / day today, with a greater consumption of products of animal origin (meat, milk and dairy products, eggs ) refined products, ready-to-eat foods and a decrease in plant-based foods. The main negative phenomena can be summarized in impoverishment and degradation of agricultural land, gradual reduction of the extension of large forests (43% of tropical and subtropical forests and 45% of temperate forests have been converted into agricultural land), intense impoverishment of the areas fishing (32% over-exploited, depleted or depleted; 52% fully exploited), heavy dependence on fossil fuel sources and increased waste.
"We live as if we had an extra planet at our disposal, using 50% more of the resources that the Earth can provide," said Jim Leape, director general of WWF International just a few days ago.
The main consequences for the health of the population are there for all to see: one part of the world with a high presence of overweight and obese people and the other part with millions of people who die because they have no access to food or water. safe.
4) How many Italians are there today with virtuous behavior in this sense?
Not very many but in strong growth in number and sensitivity towards these dynamics.
5) What actions do you intend to implement?
The Tribe's dieticians who work in the public health, clinical and freelance sectors have unanimously decided to provide patients / users / customers with useful information on production and marketing systems, use, disposal, price / cost ratio. The goal is to promote the adoption of a sustainable food model by promoting the variety of the diet, sobriety in food purchases, the purchase and consumption of plant-based, seasonal, locally produced, fresh or minimally processed foods. Other important aspects are the consumption of fish products with certification for sustainable fishing and the purchase and consumption of certified and / or low environmental and social impact foods. The consumption of mains water, the purchase of products with smaller quantities of packaging or with packaging made from recycled material and the purchase of products with eco-labeling.
6) Will there be any particular promotion policies for the new generations?
We will mainly work to ensure that sustainable food models are adopted in all school courses since we are strongly convinced that "... between books and notebooks, even lunch is school!"
7) What global impacts could there be with a sustainable Tribe extended to a large part of the population?
The impacts, with an extended Tribe could be very beneficial for the quality of life of millions and millions of people around the world. The future of what one has responsibility for constitutes, in fact, the most authentic dimension of that responsibility that the Sustainable Tribe has made its own, inspired by an affirmation of Wangari Maathai, extraordinary woman and 2004 Nobel Peace Prize for "her contribution to the causes of sustainable development, democracy and peace": "I just have something inside me that tells me there is a problem and I must do something about it,so I am doing something about it ".
What awaits us? I hope for a better future for everyone!
Interview byMarta Abbà