The general aim of this section is to identify the concrete changes I can make to my diet, based on the theoretical foundations of sustainability in its three dimensions. How can I make progress environmentally, socio-economically and nutritionally?
Initially, the proposed changes are minimal compared with the average population diet. The objectives of this section are to :
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Improve the environmental sustainability of my diet by reducing my consumption of animal products, choosing animal products that are less harmful to the environment, and choosing foods derived from more environmentally-friendly farming practices (chapter 1),
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Improve the sustainability of my diet from a health point of view by ensuring the overall balance of my meals and planning my intake of three important nutrients in a diet less rich in ruminant foods (vitamin B12, iodine, calcium) (chapter 2),
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Improve the socio-economic sustainability of my diet by choosing a more producer-friendly sourcing method and ensuring that my supply of fresh fruit and vegetables is of sufficient quality to support the shift of my diet towards plant-based food (chapter 3),
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Improve my daily organization to support my creativity and help me save time on all kitchen-related tasks (chapters 4 and 5).