Flemish Week of the Dietitian all about sustainable food

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Flemish Week of the Dietitian all about sustainable food

‘Do you know how to eat tasty and healthy, within the limits of the planet? Ask your dietician for advice!’ That is the motto of the Flemish Dietitian Week, which the Flemish Professional Association of Dieticians organized from 20 to 26 March. The dietitian was put forward as the ultimate guide in making the diet healthier and more sustainable.

Promote sustainable diets

More than 100 dieticians participated in the Flemish Week of the Dietitian and in preparation the Flemish professional association organized a study day on sustainability on 8 March. A brochure has also been published about dieticians and sustainability and there is a position of the professional association about sustainable catering for study days and conferences, for example. The Flemish professional association wants to support the current and future generation of dietitians in promoting sustainable dietary patterns.

Dietician as point of contact

With the “Week of the Dietitian 2023”, the Flemish professional association puts the dietician in the spotlight as the point of contact and the substantive expert for all aspects of a sustainable diet. Both towards the population and towards other medical and paramedical professions. From variation in protein sources on your plate, more vegetable and less animal, to avoiding food waste. From eating more whole grains and legumes to concrete tips & tricks for delicious (more) plant-based cooking. The dietician knows how to eat healthy within the limits of the planet and can support you in this, is the message.

Delicious, healthy and sustainable diet

According to the Flemish professional association, it is clear that the diet plays a huge role in the well-being and health of young and old. Every year in Belgium, an estimated 15,000 people die prematurely due to an unhealthy diet. In addition, almost half (49.3 percent) of adults in Belgium are overweight and there is also an increasing trend of overweight in children. 19 percent of Belgian children between the ages of 2 and 17 are overweight. At the same time, our dietary habits are an important lever in the fight against global warming and loss of biodiversity. According to the Flemish professional association, the food system is responsible for a quarter of the greenhouse gases. Half of those greenhouse gases come from livestock farming. In short, too much red meat and processed meats in the diet contributes significantly to global warming. A tasty, healthy and sustainable diet offers a solution to both challenges.

More vegetable and less waste

According to the Flemish professional association, tasty, healthy and sustainable food go hand in hand. These 3 aspects are necessary to be able to produce sufficiently varied, tasty, fresh and healthy food for future generations. The main ingredients of a tasty, healthy and sustainable diet are:

  • more plant-based food
  • wasting less food

In addition, there are other valuable actions such as local production, reduction of packaging and a fair price for the farmer. But according to the Flemish professional association, eating more plant-based food and wasting less are really the spearheads for environmental and climate impact.

Source: Flemish Professional Association of Dieticians

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