Cooking guidelines for planetary health: A gap between nutrition and sustainability

Publication Date

3-1-2024

Document Type

Article

Publication Title

International Journal of Gastronomy and Food Science

Volume

35

DOI

10.1016/j.ijgfs.2024.100897

Abstract

Objective: Scientific research evidences that culinary processes for meal planning and preparation can significantly impact quality of the diet, even when eating patterns are based on healthy foods; and can simultaneously have significant impact on the environment. However, this information is dispersed and, in some cases, difficult to apply in real kitchen scenarios. This article aims to summarize and discuss this evidence and provide guidelines to promote healthy and sustainable cooking. Design: Narrative review. Setting: International scientific literature. Participants: 120 articles. Results: The evidence collected allows us to propose four guidelines: i) The effects of excessive heating and toxin production indicates the benefits of using moist heat cooking techniques; ii) the amount and type of fat used for the preparation can substantially alter the quality of the food matrix. iii) food preparation should take into account the risks and benefits associated with the use of condiments such as salt and spices, and iv) the adoption of sustainable protocols with regard to the management of waste produced and the optimization of the energy spent in transportation, cooking, and preserving is imperative. Conclusion: Data on the environment and climate changes show that we are reaching the tipping point for the recovery of planetary health. Meal production can contribute to mitigating the effects of climate change through sustainable practices. This article contributes to the creation of guidelines for the use of healthy and sustainable culinary techniques, a research gap among the measures for an integral approach to the role that diet plays in planetary health.

Funding Number

408344/2016-4

Funding Sponsor

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Keywords

Cooking, Environmental health, Guideline, Healthy foods, Narrative review

Department

Nutrition, Food Science and Packaging

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