Food education: inquiring for the sake of the environment and health.
Have you ever wondered why food education is not part of the educational offer of schools?
It seems curious that such important issues are not addressed during the age in which consciences are formed, especially considering the fact that eating is a vital need to which the utmost attention must be devoted.
Theoretically, man is an omnivore. Throughout history it has had to adapt to the surrounding environment, evolving and finding in nature the elements necessary for its survival.
All living beings, without distinction, have therefore developed their instinct in order to recognize the foods to eat, avoiding harmful ones. Man is no exception, although unfortunately he is losing this ability.
Given this, only an education made of rules and principles is able to teach us (again) to recognize what is right to eat. In order to make us aware of what we feed on. But the current situation does not seem to be particularly favorable.
Food sector and economic rules
The food sector is the largest economic sector on the planet, along with the oil sector. The economic turn developed is enormous, but if in one case we talk about oil, in the other we talk about food. A primary need that should not, logically, be managed on the basis of “conventional” economic rules.
In this historical period we can say without delay that it is not we consumers who decide for ourselves what, how and why to eat. The standardization that has affected all economic sectors has meant that the large food multinationals can in a certain sense also impose the food style to follow, naturally trying to derive the greatest possible economic profit and giving life to a sort of agri-business.
Unfortunately, the considerations of what is right to eat to promote our health and that of the Earth are often ignored, and therefore we find ourselves having foods that are sometimes harmful to ourselves and the environment.
The advantage of free information
Fortunately, the free information that has taken hold in recent years through the network has also coincided with the increase in demand for natural and sustainable foods, which means that consumers have begun to reflect on what they are eating and above all to demand what they really want to eat. If until now the yardstick of a food has only been its yield in terms of taste (which had to be full, tasty, satisfying) associated with the lowest possible cost, now the will of the consumer is slowly shifting its indicator towards the need to feed.
In fact, he should constantly prefer food that plays its role without creating problems for the body, and that is as sustainable as possible: that is, readapt to real tastes, rediscover the intact foods made by nature for us who are part of it, avoiding what has been excessively decomposed and refined.
Training and information
It is therefore necessary to return to giving the right value to food as an act of attention to ourselves, and not to use their price as a first discriminating factor in the choice of foods but to get used to reading labels, informing oneself and documenting oneself in order to return to our diet that primary role that until now has been interpreted by money.
Of all this, Associazione PIÙINFORMA has made it its mission. Inform and train the consumer to support him in everyday choices, with awareness and responsibility.
Inform yourself for the good of the environment and our health.
The PIÙINFORMA format for healthy and sustainable break areas
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