Sustainable and Healthy Food Practices for Longevity

The article is authored by Shubhi Singh, Co-founder and Chef, The Cookie Dough Cake Cafe

In the pursuit of a healthier world, the importance of sustainable and healthy food practices cannot be overstated. From farm to plate, every step in the food production and consumption process plays a crucial role in shaping people’s health. As a chef deeply committed to sustainable culinary practices, I believe it is crucial to recognize the correlation between food and health and embrace a more conscious approach to how we eat and function.

The sedentary lifestyle has opened the gates to many chronic illnesses; sitting has become the new smoking, and people have been following various dietary restrictions to avoid gaining weight. But that does not mean we should cut fat out of our lives. Starting your day with a source of good fats like dry fruits, or some ghee/butter on your Paratha is beneficial. Since our body is at a low blood sugar level after waking up, healthy fats help regulate sugar levels and keep us full, which helps avoid munching on junk food later in the day.

One of the cornerstones of sustainable eating is embracing balance. Contrary to the old belief that breakfast should be the heaviest meal of the day, let me bust that myth — all you need to do is balance your meals. Having a heavy breakfast and skipping lunch or dinner is not the way to go.

On the other hand, many alternatives claiming to be healthier have emerged in the market, but there is always a diverse range of local food items to create healthier combinations. As a restaurant owner, I’m vocal-for-local. I champion the use of locally sourced organic produce and seasonal ingredients to celebrate the richness of regional cuisines and support small-scale farmers.

The primary health advantage of locally grown food lies in its freshness. Within 24 – 48 hours of being harvested, fruits and vegetables start to lose their nutrients. Hence, fresher produce tends to be more fresh. Also, locally grown food is harvested at its peak ripeness, maximizing its nutrient density.

Unlike most things found in supermarkets, which are harvested before reaching full ripeness to endure long-distance transportation without spoiling, local food maintains its nutritional integrity. During transport, exposure to air, artificial light, and changing temperatures further diminishes the nutritional value of food. Conversely, local food, transported shorter distances, remains unaffected by such factors and is free from the chemicals, gases, or waxes used to preserve food during long-distance transit.

Local farmers typically prioritize soil health and employ safe farming practices, particularly in organic farming. The result is better-quality soil and more sustainable farming methods, which contribute to tastier and more nutritious produce.

As we celebrate World Health Day, let us remember that the food choices we make today have far-reaching implications for the health of our planet and future generations. By embracing sustainable food practices, we can nourish our bodies, protect our planet, and savor the rich flavors of a healthier world. As a chef, I am committed to leading by example and inspiring others to join me on this delicious journey towards sustainability.

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