Every year, about a third of all food produced in the world —about 1.3 billion tonnes— is wasted in consumers’ homes and retail businesses, according to the United Nations (UN). The food sector also accounts for around 30% of the world’s total energy consumption and 22% of greenhouse gas emissions. The most serious environmental impacts occur during the food production phase —i.e. agriculture and processing— but households also have an influence through dietary habits and choices, which affect the environment through food-related energy consumption and waste generation.
Managing the environmental and socio-economic impact of the industrial production model, reducing the overexploitation of natural resources and promoting a more sustainable and environmentally friendly food system —healthy, safe and socially fair— are the challenges to be faced in the 21st century. Since 2015, one of the priorities of the United Nations Sustainable Development Goals (SDGs) —specifically goal 12— is to promote sustainable lifestyles and increase the efficiency of natural resources in order to achieve responsible production and consumption and thus prevent environmental degradation. In this context of global challenges, universities are institutions with a great potential to promote sustainability and healthy habits among their members, to encourage the training of professionals committed to these principles. What are our concerns about the food we eat?
The aim of a study that has just been published in the journal Frontiers in Nutrition was to find out what the UB community’s perception of food sustainability is and what knowledge they have about it. It has been developed by a multidisciplinary team led by the researchers M. Carmen Vidal-Carou, professor of Nutrition and Bromatology at the Faculty of Pharmacy and Food Sciences and director of the Torribera Campus, and Montserrat Puig-Llobet, professor at the Faculty of Medicine and Health Sciences and vice-rector for Equal Opportunities and Gender at the University of Barcelona.
The study was also carried out by the experts Ricard Celorio-Sardà, Oriol Comas-Basté and M. Luz Latorre-Moratalla, from the Torribera Campus, the Faculty of Pharmacy and Food Sciences, the Institute for Research in Nutrition and Food Safety (INSA-UB) and the Food Innovation Network (XIA); Mª Clara de Moraes Prata Gaspar, from the Faculty of Geography and History and INSA-UB; Mari Aguilera Ruiz, from the Faculty of Psychology, the Institute of Neurosciences of the UB (UBNeuro) and the Open University of Catalonia (UOC), and Gustavo A. Llorente-Cabrera, from the Faculty of Biology and the Biodiversity Research Institute (IRBio) of the UB.
A total of 1,220 participants, including teaching and research staff, administrative and service staff and students took part in the study, of whom 67% were women and 47% were aged between 51 and 65. Of these, 33% were from the health sciences fields. In the case of students, their participation in the study was low: they represent only 18% of all participants, although they are the largest group at the UB.
The study reveals that the food issues of most concern to the university community are, in descending order: food waste; hygiene; plastic packaging; fat, salt and sugar content; environmental impact; viral contamination; chronic non-communicable diseases; pesticides; socio-economic conditions; animal welfare; chemical contaminants; and body weight.
Food and environment: for a more sustainable future
The food sector has a direct impact on the environment. Regarding this problem, 71% of respondents —77% of the teaching and research staff and 52% of the students— have often heard of this issue, but 5% say they have hardly ever heard of it. In relation to the SDGs and the 2030 Agenda, 67% say they are informed —78% of the teaching and research staff and 35% of the students— and this percentage drops to 58% in the case of the European Green Pact.
The areas with the highest levels of knowledge are gradually becoming apparent in the areas of zero-kilometer food, food waste, greenhouse gases, biodiversity, carbon footprint and water footprint.
According to those interviewed, a sustainable diet takes particular account of aspects such as: seasonality, low impact, zero waste, sustainable packaging, organic products, plant-based foods and cultural acceptance. Fruit and vegetables, olive oil, pulses, nuts and whole grains should be part of a sustainable and healthy diet, with red meat, refined grains, alcoholic beverages, salty snacks and sweetened beverages at the bottom of the list.
Is a healthy diet also sustainable?
10% of the participants fully identify a healthy diet with a sustainable diet, 73% consider that they are sometimes similar concepts, and 3% respond that they have nothing to do with each other.
At the time of purchase, 59% of participants —mainly men and students— say that they take food sustainability into account; for 32%, this consideration is only moderate.
Is it difficult to follow a sustainable diet? Only 9% of respondents say that they always follow a sustainable diet, while the vast majority —77%— say that they do so sometimes. In this regard, the study reveals that the main factors that make it difficult are food prices, lack of information and the accessibility to seasonal foods.
How do results vary between groups?
If the results are analysed according to the groups to which the participants belong, it is observed that "teachers show a higher level of knowledge regarding the different topics associated with sustainability —such as the SDGs or the Green Pact— especially in comparison with students", reports M. Clara de Moraes Prata Gaspar. "Furthermore, some factors related to sustainability have a greater influence on the food choices of teachers and administrative staff than students".
"Regarding the perception of a sustainable diet, administrative staff and teachers indicate similar conceptions that differ from students, who place greater importance on locally produced food, biodegradable and compostable packaging and monetary cost", the researcher notes.
Women and TRS lead the fight against food waste
People who admit that they occasionally throw food away at home are in the majority (almost 50% of participants), followed by those who say they hardly ever do so (around 40%). How to prevent food from going to waste? Making use of leftovers, planning shopping and meals, buying less food and learning new cooking techniques to preserve food better are the most commonly used strategies in the domestic environment.
"In general, in most questions we observed that women of all groups show more knowledge and awareness of issues related to food sustainability. For example, we see that women and TRS members are more likely to use strategies related to food management at home when trying to avoid food waste", says researcher Ricard Celorio-Sardà.
Enhancing individual and collective strategies
The results indicate that the level of knowledge about the technical aspects of food sustainability is moderate or even low among students. Although food sustainability issues are of high concern, especially among women and students, the concept of food sustainability is not yet a key element in food choices. As far as perceptions are concerned, the study reveals a less than holistic view of the concept of food sustainability, which in most cases ignores the social and economic dimensions.
"For years, the UB has been working to remain aligned with the SDGs in all its actions and in all its areas of activity", says Oriol Comas-Basté. "However, the results of this study show that it is necessary to continue making efforts to develop initiatives that consider sustainability in a holistic way, considering, above all, the social and economic dimensions, in which we have detected a lower level of knowledge and awareness in the UB community. Furthermore, it is important that these strategies are not only limited to increasing theoretical knowledge in this area, but also help to translate it into individual and collective actions in favour of more sustainable practices", concludes the researcher.
Prata Gaspar, M.C.M.; Celorio-Sardà, R.; Comas-Basté, O.; Latorre-Moratalla, M.L.; Aguilera, M.; Llorente-Cabrera, G.A.; Puig-Llobet, M.; Vidal-Carou, M.C. " Knowledge and perceptions of food sustainability in a Spanish university population ". Frontiers in Nutrition, November 2022. Doi: 10.3389/fnut.2022.97092
Kila mwaka, karibu theluthi moja ya chakula chote kinachozalishwa ulimwenguni - karibu tani bilioni 1.3 - hutupwa katika nyumba za watumiaji na biashara za rejareja, kulingana na Umoja wa Mataifa. Sekta ya chakula pia inashughulikia karibu 30% ya jumla ya matumizi ya nishati ya ulimwengu na 22% ya uzalishaji wa gesi ya chafu. Athari mbaya zaidi za mazingira hutokea wakati wa awamu ya uzalishaji wa chakula <unk> i.e. Kilimo na usindikaji - lakini kaya pia zina ushawishi kupitia tabia na chaguzi za lishe, ambazo zinaathiri mazingira kupitia matumizi ya nishati inayohusiana na chakula na uzalishaji wa taka. "Usimamizi wa athari za mazingira na kijamii na kiuchumi za mtindo wa uzalishaji wa viwanda, kupunguza matumizi ya kupita kiasi ya rasilimali za asili na kukuza mfumo wa chakula wa kudumu na wa mazingira ""salama, salama na haki ya kijamii"" ni changamoto zinazokabiliwa katika karne ya 21." Tangu 2015, moja ya vipaumbele vya Lengo la Maendeleo Endelevu la Umoja wa Mataifa (SDGs) - haswa lengo la 12 - ni kukuza mitindo ya maisha endelevu na kuongeza ufanisi wa rasilimali za asili ili kufikia uzalishaji na matumizi ya uwajibikaji na hivyo kuzuia uharibifu wa mazingira. Katika muktadha huu wa changamoto za kimataifa, vyuo vikuu ni taasisi na uwezo mkubwa wa kukuza uendelevu na tabia nzuri miongoni mwa wanachama wao, kuhamasisha mafunzo ya wataalamu wa kujitolea kwa kanuni hizi. Tuna wasiwasi gani kuhusu chakula tunachokula? Utafiti uliochapishwa hivi karibuni katika jarida la Frontiers in Nutrition, ulijaribu kugundua jinsi jamii ya U.S.A. inavyoona uendelevu wa chakula na ujuzi wanao juu yake. "Mwanzo wa utafiti huo ulifanywa na M. Carmen Vidal-Carroll, profesa wa lishe na bromolithology katika Chuo cha Pharmacy na Sayansi ya Chakula na Mkurugenzi wa Chuo cha Torribera, na Montserrat Puig-Llobet, profesa wa Chuo cha Tiba na Sayansi ya Afya na Makamu wa Rais wa fursa sawa na jinsia katika Chuo Kikuu cha Barcelona.""" Wataalamu wa utafiti huo ni Ricard Celorio-Sardà, Oriol Comas-Baste na Luz Latorre-Motilla, kutoka Chuo Kikuu cha Torribay, Chuo Kikuu cha Farmasi na Sayansi ya Chakula, Taasisi ya Utafiti wa Lishe na Usalama wa Chakula (INSA-UB) na Mtandao wa Ubunifu wa Chakula (XIA), Clara de Moraes Prata Gaspar, kutoka Chuo Kikuu cha Jiografia na Historia (INSA-UB), Mari Aguilera Ruiz, kutoka Taasisi ya Saikolojia, Taasisi ya Neuroscience ya UB (UBC) na Chuo Kikuu cha Uwazi cha Catalonia (UOC). Jumla ya washiriki 1,220 waliohusishwa katika utafiti huo, ikiwa ni pamoja na walimu na watafiti, wafanyikazi wa utawala na huduma na wanafunzi, ambao 67% walikuwa wanawake na 47% walikuwa na umri wa miaka 51 hadi 65. Kati ya hao, asilimia 33 walikuwa kutoka katika nyanja za sayansi ya afya. Katika kesi ya wanafunzi, ushiriki wao katika utafiti ulikuwa mdogo: wanawakilisha tu 18% ya washiriki wote, ingawa wao ni kundi kubwa zaidi katika UB. "Utafiti huo unaonyesha kuwa masuala ya chakula ya wasiwasi zaidi kwa jamii ya chuo kikuu ni, kwa utaratibu wa kushuka: ""matumizi ya chakula,"" ""usafi,"" ""upakiaji wa plastiki,"" ""mafuta, chumvi na sukari,"" ""athari ya mazingira,"" ""uchafuzi wa virusi,"" ""ugonjwa wa muda mrefu usioweza kuambukizwa,"" ""dawa za kuua wadudu,"" ""hali ya kijamii na kiuchumi,"" ""machafuko ya kemikali.""" Chakula na mazingira: kwa ajili ya siku zijazo zaidi endelevu Sekta ya chakula ina athari ya moja kwa moja kwa mazingira. Kwa mujibu wa ripoti hiyo, asilimia 71 ya wanafunzi, asilimia 77 ya walimu na asilimia 52 ya wanafunzi wamesikia kuhusu tatizo hilo, lakini asilimia 5 wanasema hawajawahi kulisikia. Kwa mujibu wa ripoti ya Umoja wa Mataifa ya 2030 Agenda 2030, asilimia 67 ya wanafunzi na wataalamu wa elimu na utafiti na asilimia 58 ya wanafunzi wanaamini kuwa mpango huo unafaa. Maeneo yenye viwango vya juu vya maarifa yanaonekana hatua kwa hatua katika maeneo ya chakula cha kilomita sifuri, taka ya chakula, gesi za chafu, utofauti wa kibiolojia, alama ya kaboni na alama ya maji. Kwa mujibu wa wale waliohojiwa, chakula endelevu huchukua kuzingatia masuala kama vile: msimu, athari ndogo, taka sifuri, ufungaji endelevu, bidhaa za kikaboni, chakula cha mimea na kukubalika kwa utamaduni. Matunda na mboga, mafuta ya zeituni, mboga, karanga na nafaka nzima zinapaswa kuwa sehemu ya lishe endelevu na afya, na nyama nyekundu, nafaka zilizosafishwa, vinywaji vya pombe, vitafunio vyenye chumvi na vinywaji vyenye sukari chini ya orodha. Je, kula vyakula vyenye afya kunaweza kuendeleza maisha? "Wanafunzi wa utafiti huo waligundua kuwa ""mlo mzuri"" na ""mlo endelevu"" ni sawa, na asilimia 73 waligundua kuwa ni maneno yanayofanana na asilimia 3 waligundua kuwa hayana uhusiano wowote." Wakati wa ununuzi, 59% ya washiriki - hasa wanaume na wanafunzi - wanasema kuwa wanazingatia uendelevu wa chakula; kwa 32% kuzingatia hii ni wastani tu. Je, ni vigumu kufuata mlo wenye kudumu? Ni asilimia 9 tu ya watu waliojibu wanaosema kwamba wao hufuata chakula cha kudumu kila wakati, wakati idadi kubwa ya watu - 77% - wanasema wanafanya hivyo wakati mwingine. Katika suala hili, utafiti unafunua kuwa sababu kuu zinazofanya iwe vigumu ni bei za chakula, ukosefu wa habari na upatikanaji wa chakula cha msimu. Matokeo hutofautianaje kati ya vikundi? "Ikiwa matokeo yanatathminiwa kulingana na vikundi ambavyo washiriki wanahusika, inathibitishwa kuwa ""walimu wanaonyesha kiwango cha juu cha maarifa kuhusu mada tofauti zinazohusiana na uendelevu, kama vile SDGs au Mkataba wa Kijani, haswa ikilinganishwa na wanafunzi,"" anasema Clara de Moraes Prada Gaspar." "Zaidi ya hayo, baadhi ya mambo yanayohusiana na uendelevu yana uvutano mkubwa zaidi juu ya uchaguzi wa chakula cha walimu na wafanyakazi wa utawala kuliko wanafunzi". "Kuhusu maoni ya lishe endelevu, wafanyakazi wa utawala na walimu wanaonyesha dhana sawa ambazo hutofautiana na wanafunzi, ambao huweka umuhimu mkubwa kwa chakula kilichozalishwa ndani ya nchi, ufungaji wa biodegradable na compostable na gharama ya fedha, ""mtafiti anasema." Wanawake na TRS wanaongoza mapambano dhidi ya kupoteza chakula Watu wanaokiri kwamba mara kwa mara hutupa chakula nyumbani ni wengi (karibu 50% ya washiriki), ikifuatiwa na wale ambao wanasema hawafanyi hivyo (karibu 40%). Jinsi ya kuzuia chakula kisitupwe? Kutumia mabaki, kupanga ununuzi na chakula, kununua chakula kidogo na kujifunza mbinu mpya za kupikia ili kuhifadhi chakula bora ni mikakati inayotumiwa zaidi katika mazingira ya nyumbani. "Kwa ujumla, katika maswali mengi tuliona kwamba wanawake wa makundi yote wanaonyesha maarifa zaidi na ufahamu wa masuala yanayohusiana na uendelevu wa chakula. "Kwa mfano, tunaona kwamba wanawake na wanachama wa TRS wana uwezekano mkubwa wa kutumia mikakati inayohusiana na usimamizi wa chakula nyumbani wakati wa kujaribu kuepuka taka ya chakula, ""mtafiti Ricard Celorio-Sardana anasema." Kuongeza mikakati ya mtu binafsi na ya pamoja Matokeo yanaonyesha kuwa kiwango cha maarifa kuhusu masuala ya kiufundi ya uendelevu wa chakula ni wastani au hata chini miongoni mwa wanafunzi. Ingawa masuala ya uendelevu wa chakula ni ya wasiwasi mkubwa, hasa miongoni mwa wanawake na wanafunzi, dhana ya uendelevu wa chakula bado si kipengele muhimu katika uchaguzi wa chakula. Kwa upande wa maoni, utafiti unafunua mtazamo mdogo wa jumla wa dhana ya uendelevu wa chakula, ambayo katika kesi nyingi hupuuza vipimo vya kijamii na kiuchumi. "Kwa miaka mingi, UB imekuwa ikifanya kazi ili kubaki sawa na SDGs katika vitendo vyake vyote na katika maeneo yake yote ya shughuli, ""alisema Oriol Comas-Baste." Hata hivyo, matokeo ya utafiti huu yanaonyesha kuwa ni muhimu kuendelea kufanya juhudi za kuendeleza mipango ambayo inachukua uendelevu kwa njia ya jumla, kwa kuzingatia, juu ya yote, vipimo vya kijamii na kiuchumi, ambavyo tumegundua kiwango cha chini cha maarifa na ufahamu katika jamii ya UB. "Kwa kuongezea, ni muhimu kwamba mikakati hii haijapunguzwi tu kwa kuongeza maarifa ya kinadharia katika eneo hili, lakini pia kusaidia kuitafsiri kuwa vitendo vya mtu binafsi na vya pamoja kwa niaba ya mazoea endelevu zaidi. """ Prata Gaspar, M.C.M. ; Celorio-Sardà, R.; Comas-Basté, O.; Latorre-Moratalla, M.L. ; Aguilera, M.; Llorente-Cabrera, G.A. Puig-Llobet, M.; Vidal-Carou, M.C. " Ujuzi na maoni ya uendelevu wa chakula katika idadi ya chuo kikuu cha Kihispania ". Mipaka ya Lishe, Novemba 2022 Doi: 10.3389 (fnut.2029.702)