7 types of foods that promote sustainable eating

The food we consume in daily life has changed the planet. Natural resources have been devastated to make space to rear cattle and to growing crops to feed livestock. Our oceans are becoming barren, as they are overfished. Food production contributes a lot to the climate change. Reports say that about a quarter of global greenhouse gas emissions, consumption of water and other natural resources are associated with farming for meat and dairy.

It is very clear that we need to rebalance our diets by prioritising plant-based meals and reduce our intake of animal products. Chef David Edward Raj, a culinary innovator gives few options that can look towards for healthy, tasty and sustainable eating habits.

The sprouting process doubles, and in some cases triples, the nutritional value of the plant. Sprouts are delicious as a side dish topped with a light dressing or in soups, salads and sandwiches to add a nice crunchy texture.

Root vegetables, which are the crisp and colourful underground parts of plants, are eaten as these vegetables are rich sources of carbohydrates. They contain a wide variety of vitamins and minerals. After harvest, they survive for a relatively long time compared with other vegetables. For those who would like to lower the carbs even more consider replacing the carrots and parsnips with turnips

Nuts and seeds are considered to be little power houses of the meal plan. Their protein, vitamin E and good fat content, paired with desirable flavour and texture, remains unmatched. They add crunchiness to the salads, soup and desserts.

Research says that there are more than 2,000 edible varieties of mushrooms. Cultivated for centuries for their taste and nutritional value. They are rich in Vitamins B and D as well as protein and fibre. Mushrooms can also grow where many other foods would not. Their texture and umami flavour make them a tasty addition and a suitable substitute for meat.

They are the most versatile and nutritious of all types of vegetables. They are grown as part of other vegetables, such as beets and pumpkins, and as the leaves themselves. They contain dietary fibre, many vitamins and minerals, are low in calorie, and have been associated with various health benefits. Leafy greens are typically fast growing and, eaten cooked or raw, are part of a wide variety of dishes all over the world. Some of the Leafy vegetables like Moringa are touted as super food.

Vegetable-like fruits are the vegetables that are sweeter in nature and in most cases, contain a higher amount of carbohydrate and water. Examples include squash, tomatoes, eggplants/aubergines, peppers and zucchini. Commonly grown in warm climates, fruits like vegetables can be eaten in various forms and tend to be high in vitamin C and fibre.

Cereals and grains are considered as the most important source of food for human consumption. Rice, maize and wheat and millets are diversified sources of carbohydrates. Many of them are readily available while others need to be brought back into the food system with a balanced diet plan. Demand and supply for the variety of less common crops needs to be carefully and sustainably increased to help improve diets and agricultural biodiversity.