Towards a more sustainable nutrition: Complementary feeding and early taste experiences as a basis for future food choices

Alessandra Mazzocchi, Valentina De Cosmi, Silvia Scaglioni, Carlo Agostoni

Research output: Contribution to journalArticlepeer-review

Abstract

The concept of sustainable nutrition considers different fields: from human health to environmental, economic and socio-cultural aspects. Currently, in Europe, the diets that reflect the assumptions of the sustainable diet are the Mediterranean Diet and the New Nordic Diet. They both encourage the consumption of vegetable, organic and minimally processed foods, as well as regional, seasonal and Fair-Trade products, reducing the ecological impact of the production chain. These eating habits could be established starting from the prenatal period and from infancy during the complementary feeding stage, aiding children to accept of a more variable diet in terms of flavor, taste and texture. In particular, the positive parental role model is an effective method for improving a child’s diet and behaviors. Two healthy plates representing a sustainable diet in early infancy, at 6 and 24 months, are here proposed, in line with the “Planetary Health Diet” approved by the EAT-Lancet Commission. Our work aims to highlight how a sustainable diet is possible since infancy, since the introduction of solid foods.

Original languageEnglish
Article number2695
JournalNutrients
Volume13
Issue number8
DOIs
Publication statusPublished - Aug 2021

Keywords

  • Complementary feeding
  • Environment
  • Mediterranean Diet
  • New Nordic Diet
  • Nutrition
  • Nutritional habits
  • Sustainability

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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