The Solution to Sustainable Eating Is Not a One-Way Street

Frontiers in Psychology

article

Charlotte Vinther Schmidt¹  Ole G. Mouritsen¹ 

[1] Department of Food Science, University of Copenhagen

关键词: food;    sustainable eating;    diet;    holistic approach;    taste;    umami;    flexitarian;    vegetables;   

DOI  :  10.3389/fpsyg.2020.00531

学科分类：社会科学、人文和艺术（综合）

来源: Frontiers

【 摘 要 】

By 2050 the Earth has to feed a population approaching 10 billion. The recent report from theEAT-Lancet Commission on Healthy Diets from Sustainable Food Systems (Willett et al., 2019)documents that the conditions for a sustainable, healthy, and nutritious diet for a growing globalpopulation can only be established via an acute and major change in the global food systems. Thischange involves a diet with much more plant-based food than now, including 500 g vegetables andfruit every day and little or no red meat. It is well-known that most people have difficulties eatingthat much green. The barriers to eating enough vegetables and fruit may be of both psychological,physiological, social, and cultural nature. In addition, plant-based food is lacking in the basictastes sweet and umami that humans over evolutionary time scales have been primed to crave(Wrangham, 2009). Without confronting these fundamental facts, we may fail in providing fora more green and sustainable future for the planet. In the present Opinion we propose a solutionto meet these challenges by the adoption of a holistic flexitarian approach shaped by fundamentalinsight into taste, and in particular, how to sustain sweetness and umami in a green diet, using onlyminimal sources from the animal kingdom.

【 授权许可】

CC BY