SWITCHtoHEALTHY: The relationship between sustainable products and healthy dietary patterns

Over time, products are classified in new ways, collecting a wide variety of names and labels for different foods. But what does it mean for a product to be sustainable? At CREDA we carry out projects and studies that deal with the issue of food sustainability, not only to define them, but also to promote their production and consumption.

Kenza Goumeida, PhD student in Sustainability and one of the centre’s experts on this topic, highlights that “for a food or product to be sustainable, it must balance the three pillars of sustainability, while contributing to a better future for both people and the planet.” However, in practical terms, “some products or practices may focus more heavily on one or two pillars while making some improvement in the third”. In these cases, they might still be considered ‘partially sustainable’ or ‘on the path to sustainability’, but never ‘fully sustainable’. In short, a sustainable product must:

• Minimize environmental impact: through design and production that takes into account the ecological footprint, energy consumption and the generation of waste and emissions.
• Promote Social Responsibility: prioritizing the well-being of the communities involved in its production and distribution.
• Boost economic value: without the exploitation of resources or people.

The loop between supply and demand

The development, promotion and marketing of sustainable products brings benefits to everyone. Goumeida explains that “if consumers demand sustainable foods, market preferences change, encouraging production to innovate and adopt these sustainable practices.” This feedback loop, “amplifies the benefits and drives both economic growth and environmental management”, she emphasizes.

When asked what sustainable products can improve in both circumstances, the doctoral student lists several benefits.

Higher income, greater acceptance

Although the list of benefits that Goumeida lists is extensive, “acceptance is not universal”, she emphasizes, but is influenced by several factors, “such as awareness, perceived value, or cultural and contextual differences.” Thus, younger generations, urban populations, and high-income regions “tend to show greater likelihood of acceptance.”

And one thing is certain, sustainable products tend to have higher prices. This price difference is justified by factors such as: high production costs, the need to obtain certifications, smaller-scale production, supply chain complexity, lower demand, etc.

Nevertheless, consumers seem to be aware of the global benefits of sustainable products, as “many studies show a high willingness to pay (WTP) premium for this type of food”, says the PhD student. Culture and region also separate consumption preferences, “Europe and North America are areas with higher disposable income and have a higher WTP.” In contrast, in developing countries, aspects such as affordability and basic needs prevail, “leaving sustainability in the background”, notes Goumeida.

However, this willingness does not reflect actual purchasing behaviour, as price sensitivity, financial limitations and lack of trust in ecological claims accentuate the existence of a gap between value and action.

The proximity in Catalonia

In the case of Catalonia, the population is increasingly aware of the importance of sustainability in consumption decisions. According to the doctoral student, there is a growing interest in sustainable and local products, “especially among younger, urban and high educated consumers”, who are increasingly concerned about environmental problems, such as climate change and plastic pollution, and are reclaiming their regional identity through the consumption of local foods.

At the national level, Spain has launched initiatives to promote sustainability, such as eco-labelling and incentives for organic farming. In addition, regions such as Catalonia “support circular economy practices and promote short food supply chains”, says Goumeida.

How does the Mediterranean diet contribute?

Sustainable products are not the only option for a better future, healthy dietary patterns also contribute. According to the doctoral student, these patterns consist of “eating habits that, through the combination of certain foods, promote overall health, reduce the risk of chronic diseases and support optimal growth and development.”

An example widely recognized as a gold standard for a healthy dietary pattern is the Mediterranean diet, inspired by the traditional eating habits of countries such as Greece, Italy, Spain, Algeria, Tunisia, etc.

“This diet stands out for including a high consumption of vegetables, fruits and legumes, the use of olive oil as the main fat and a limited consumption of red meat and dairy products“, explains Goumeida, who points out that this pattern can reduce the risk of cardiovascular diseases and diabetes.

Sustainable and healthy initiatives

SWITCHtoHEALTHY  is a European project in which Goumeida participates on behalf of CREDA, together with Djamel Rahmani, researcher, Amèlia Sarroca, research technician and José M. Gil, director of the centre. This initiative focuses on encouraging the adoption of sustainable and healthy eating patterns while analysing the impact on health, the environment and the economy.

For its part, CREDA’s team has collected real data from participating families, monitoring their actual adherence to Mediterranean diet, in addition to their behaviour and attitudes, and analysing the consumption of each member. Furthermore, some anthropometric measures, such as height, weight and body mass index, have also been collected.

The doctoral student explains that the ultimate goal of the project is “to promote the Mediterranean diet as a model of sustainable lifestyle, taking advantage of the role of families, schools and local food industries”. And achieve its adherence in Spain, Turkey and Morocco, three Mediterranean countries. To accomplish this, several smaller steps were identified as essential:

1. Develop educational materials, digital tools and activities.
2. Educate teenagers, train school chefs and involve schools.
3. Create innovative plant-based snacks with local businesses.
4. Create supportive environments and disseminate awareness campaigns together with policymakers.
5. Develop innovative and replicable models globally.

“After more than two years of work, we have been able to observe how in Catalonia, for example, there are a considerable number of families that follow the Mediterranean diet, but the levels of adherence vary between the different family members.” Thus, Goumeida highlights a study dropout rate of more than 35%, which has complicated continued participation in intervention and monitoring evaluations.

SWITCHtoHEALTHY is still ongoing and during the study, challenges have also emerged that need to be taken into account before publishing the final results. The doctoral student assures that “some interventions have not met expectations, such as the digital application and some snack options designed for children.” Similarly, the timing of the assessments has posed difficulties, coinciding with the December holidays, “a period full of commitments that has prevented continuous data collection”.