The Academy of Nutrition and Dietetics launched the National Nutrition Month(r) campaign in 1973 to promote healthy food choices and physical activity. It became a month-long observance in 1980 when public interest in nutrition grew.
This year's theme is "Fuel for the Future." It encourages consumers to focus on sustainable practices as they prepare and consume meals, snacks and beverages. Registered dietitian nutritionist and Academy spokesperson Libby Mills says, "Eating with sustainability in mind helps us think about how we are helping to create strong communities, diverse ecosystems and healthy individuals."
A key component of sustainable diets is shopping locally when possible and buying in season. This can help preserve resources and reduce food waste by reducing transportation costs, according to Osterhaus.
Cooking at home also allows consumers to reuse ingredients and cut down on food waste, she says. She suggests planning meals and snacks in advance so that consumers only buy what they need and avoid buying food that isn't going to be used.
Eating with sustainability in mind is a tasty way to nourish ourselves during every phase of life and protect the environment, she adds. This can include eating more plant-based meals and snacks.
In addition, meal planning is a great way to keep track of your calorie intake and make healthier choices. It can be as simple as making a batch of meals and snacks to freeze so that they can be pulled out when you need them.