PROJECT DESCRIPTION
BACKGROUND
Food is responsible for approximately 30% of greenhouse gas (GHG) emissions. In Spain, awareness of the need for a dietary change that includes more vegetables or plant-based proteins is growing. But most of the Spanish society continues to be anchored in the “5+ A Day” idea, still far from the objectives of more climate-sustainable diets. According to IPES-Food (International Panel of Experts on Sustainable Food Systems), diets are changing around the world. This has raised a series of concerns: the globalisation of diets, the loss of cultural and agro-diversity, the over-consumption of ultra-processed, high-fat, high-sugar products with associated health risks. Traditional diets, food cultures, and food preparation skills are being eroded. In Spain, most of the emissions derived from the production of food are associated with food of animal origin (81% of the total), which represents 1,6 tons of CO2 per capita per year. Proposals for more sustainable diets are growing, but usually they are very different from what the population traditionally consumes.
OBJECTIVES
The overall aim of the LIFE Healthy planet diet project was to support the Farm to Fork strategy in its proposal of ‘Promoting sustainable food consumption and facilitating the shift to healthy, sustainable diets, also contributing to the goal of at least 25% of the EU's agricultural land under organic farming by 2030 through the promotion of organic food’. The project targeted a population group between 30 and 45 years old, most of them responsible for feeding a family.
The specific objectives were to:
- Increase the number of people who know why a change in their diet is not only good for their health, but also for the health of the planet and a very powerful tool to stop climate change, reaching at least 50 000 people and their families directly and 150 000 people and their families indirectly through social networks and the media;
- Provide information and tools so that people interested in initiating a transition in their diet can do it easily, and without drastic changes in their traditional diet;
- Increase the consumption of organic, local, and seasonal food produced from local varieties and breeds from quality schemes;
- Provide educational tools to schools on healthy and climate-respectful food.
RESULTS
The "LIFE Healthy Planet Diet" project successfully met its specific objectives, making significant strides in promoting healthier and more sustainable dietary habits. One of the primary goals was to increase awareness about the benefits of dietary changes for both personal health and the planet, directly reaching 50 000 people and their families, and indirectly reaching 150,000 people through social networks and media. This objective was achieved through comprehensive awareness materials, activities at BioCultura fairs, and a robust media campaign, all of which effectively communicated the importance of sustainable diets.
The project also provided practical tools and information to facilitate dietary transitions without drastic changes. This included a cookbook with traditional recipes, weekly menus, videos, and podcasts. These resources were well-received, as evidenced by their implementation and positive feedback during showcookings at BioCultura fairs and children's workshops at Mamaterra festivals. Consequently, the project effectively equipped individuals with the knowledge and resources needed to adopt more sustainable eating habits.
Moreover, the project aimed to increase the consumption of organic, local, and seasonal foods. Surveys indicated that 90% of participants increased their consumption of these types of food, demonstrating the project's success in this area. Information on sourcing these ingredients locally was made available through the project’s website and mobile app, complemented by local sensitization initiatives. While the project's limited scope and resources posed challenges in measurement, the results suggest a positive shift towards sustainable consumption practices.
Educational tools were also developed for schools to promote healthy and climate-respectful food choices. The project's educational materials, including a school guide and children's recipe book, exceeded expectations in terms of downloads and usage, reaching over 500 schools. Additionally, a school prize for sustainable recipes, although lower in participation than anticipated, highlighted the project's innovative approach to engaging young learners in sustainable practices. The project's alignment with the European Green Deal’s "Farm to Fork Strategy" further emphasised its contribution to promoting sustainable food consumption and healthy diets.
Overall, the "LIFE Healthy Planet Diet" project demonstrated high effectiveness in achieving its objectives, as evidenced by the comprehensive implementation of planned activities and the positive feedback from participants. The project highlighted the importance of direct engagement through showcookings and interactive sessions, which had the greatest impact on participants. A key lesson learned was the need for clear and accurate information to facilitate dietary changes, addressing the overwhelming and often confusing information available online. The beneficiary also noted the potential benefit of developing an app to help people find local sources of organic and seasonal foods. Highlights of the project included widely viewed educational videos, highly interactive showcookings, and a motivational school prize for sustainable recipes, all of which significantly contributed to the project's success.
