A balanced and sustainable diet


Some additional tips:

  1. Aim to reduce waste. Reducing food waste (and packaging) saves the energy, effort and natural resources used to produce and dispose of it, as well as money.

2.Consume less, meat and dairy produce. Consuming more vegetables and fruit, grains and pulses, and smaller amounts of animal products produced to high-welfare and environmental standards helps reduce health risks and greenhouse gases.

3.Buy local, seasonal and environmentally friendly food such as from local farms. This benefits wildlife and the countryside, minimises the energy used in food production, transport and storage, and helps protect the local economy.

4.Choose Fairtrade-certified products. This scheme for food and drinks imported from poorer countries ensures a fair deal for disadvantaged producers.

5.Selecting fish only from sustainable sources, certified by the Marine Stewardship Council (MSC). Future generations will be able to eat fish and seafood if we act now to protect our rivers and seas and the creatures living there.

6.Geting the balance right. (as in picture above). Try to cut down on sugar, salt and fat and more wholegrain product, fruit and veg.

7.Try Growing our own and/or buy the rest from a wide range of outlets.  Fresh out of the garden or allotment is unbeatable, and a vibrant mix of local markets, small shops, cafés, and other retailers provides choice, variety and good livelihoods.



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