Skip to content

You are using an outdated browser

Internet Explorer is not supported by this site and Microsfot has stopped releasing updates, therefore you may encounter issues whilst visiting this site and we strongly recommend that you upgrade your browser for modern web functionality, a better user experience and improved security.

Upgrade my browser

7 Foods You Can Eat To Help Save The Planet

7 Foods You Can Eat To Help Save The Planet
Source: Unsplash/Ralph (Ravi) Kayden

These 7 suggestions – selected by the World Economic Forum from the WWF’s Future 50 Foods report – are proven to help tackle the negative impact of our current food system on the environment.

These 7 OF THE ‘FUTURE 50 FOODS’ are good to eat and good for our planet

In 2019, the WWF partnered with global food giant Knorr to launch the Future 50 Foods report, a collection of diverse plant-based foods from around the world that can boost the nutritional value of our meals whilst reducing the environmental impact of our food supply. The World Economic Forum selected 7 of these wonder-foods for a video they shared last week (below), and today we take a closer look at the benefits of these 7 (see photos numbered 1–7) and other information from the report.

It’s essential that we change our eating habits to ensure we protect our planet whilst feeding the growing global population.
The diet diversity deficit: currently 75% of the world’s food comes from just 12 plant and five animal species — It’s essential that we change our eating habits to ensure we protect our planet whilst feeding the growing global population. Source: Unsplash/Eka Sariwati

WWF AND KNORR’S FUTURE 50 FOODS

The launch of the Future 50 Foods report in 2019 followed the release of WWF’s Living Planet Report, which highlights the devastating impact of the global food system. As the biggest driver of nature loss on the planet, it is changing our climate, devastating wildlife and is the leading cause of deforestation.

That’s when the WWF teamed up with Knorr to inspire chefs, retailers and shoppers to adopt a greater variety of plant-based ingredients.

The Future 50 Foods report combines some familiar ingredients, such as lentils, wild rice and kale, with less well-known foods like fonio, pumpkin flowers and cactus. Many of these have higher yields than the crops we currently rely on and several are tolerant of challenging weather and environmental conditions, meaning they could not only reduce the land required for crops, but also prove invaluable in the face of growing climate uncertainty.

Greater diversity in our diets is essential as the lack of variety in agriculture is both bad for nature and a threat to food security. Currently 75% of the world’s food comes from just 12 plant and five animal species. It’s essential that we change our eating habits to ensure we protect our planet whilst feeding the growing global population.

Source: WWF

They are responsible for half of all oxygen production on Earth and all aquatic ecosystems depend on them. They contain essential fatty acids and are an excellent source of antioxidants. Algae can be rich in protein and have a meat-like umami flavour, making them a potential replacement for meat.
1. Algae: Algae are nutrient-rich and critical to our existence on the planet. They are responsible for half of all oxygen production on Earth and all aquatic ecosystems depend on them. They contain essential fatty acids and are an excellent source of antioxidants. Algae can be rich in protein and have a meat-like umami flavour, making them a potential replacement for meat. Source: Unsplash/Science in HD
Requiring little water to grow, lentils have a carbon footprint 43 times lower than that of beef19.
There are dozens of varieties, all with slightly different earthy, peppery or sweet flavours. Lentils are packed with protein, fibre and carbohydrates.
2. Lentils: Originally from North Africa and Asia, this cousin of the pea was one of the world’s first cultivated crops. Requiring little water to grow, lentils have a carbon footprint 43 times lower than that of beef19.
There are dozens of varieties, all with slightly different earthy, peppery or sweet flavours. Lentils are packed with protein, fibre and carbohydrates. Source: Unsplash/Kamakshi subramani

THE LIST OF FUTURE 50 FOODS INCLUDES:

13 CEREALS, GRAINS, TUBERS

For both environmental and health reasons, there is a pressing need to vary the types of grains and cereals grown and eaten. The inclusion of a variety of sources of carbohydrates supports the ambition to enable a shift towards a greater variety of nutritious foods.

12 BEANS, LEGUMES, SPROUTS

Plant-based protein sources are included to support a shift towards eating more plants and fewer animals. Beans and legumes also enrich the soil in which they are grown and support the recovery of land as part of crop rotation.

18 VEGETABLES

With very few exceptions, most people around the world do not get the recommended amount of at least 200 grams (or three servings) of vegetables per day. Vegetables are nutrient packed and can easily and affordably be added to commonly consumed meals.

3 MUSHROOMS

Mushrooms are included because of their nutritional benefits and unique ability to grow in areas unsuitable for other edible plants. Their texture and umami flavour enable them to be adequate meat alternatives.

4 NUTS AND SEEDS

Nuts and seeds serve as plant-based sources of protein and fatty acids (omega 3 and 6) which can support a transition away from meat-based diets while ensuring optimum nutrition. They can be added to a wide variety of dishes for extra crunch and a nutrient boost.

FOCUS ON SAVOURY FOODS

Most calories consumed are from savoury meals. To make the greatest impact on global food choices, the foods in this list can all be used in savoury meals.

Since at least 2014, it’s been called the next quinoa, and it’s already available in Whole Foods and on Amazon.
3. Fonio: Fonio is possibly West Africa’s oldest cereal grain. Since at least 2014, it’s been called the next quinoa, and it’s already available in Whole Foods and on Amazon. Source: An Rong Xu/GrubStreet.com
It contains antioxidants, including beta-carotene, xeaxanthine, and lutein35. This slim, green seed pod goes by many names, including gumbo, bhindi and lady’s finger. When cooked, the seeds produce a sticky, viscous liquid, which makes them ideal for thickening soups and stews. Okra can be steamed, stir-fried or grilled and pairs well with strong, spicy flavours and seasonings.
4. Okra: well suited to resist changes in climate, okra is among the most heat- and drought- resistant vegetables in the world. It contains antioxidants, including beta-carotene, xeaxanthine, and lutein35. This slim, green seed pod goes by many names, including gumbo, bhindi and lady’s finger. When cooked, the seeds produce a sticky, viscous liquid, which makes them ideal for thickening soups and stews. Okra can be steamed, stir-fried or grilled and pairs well with strong, spicy flavours and seasonings. Source: Unsplash/Hanxiao

the guiding PRINCIPLES & METHODOLOGY of future 50 foods

Experts in food sustainability, agriculture and nutrition collaborated to identify and shortlist the foods in the report.

The Future 50 Foods guiding principles and five-step methodology are summarised below.

  • PROMOTE AGRO-BIODIVERSITY AND DIETARY DIVERSITY

Current agriculture is dominated by 12 crops and five animalsAccording to FAOSTAT, based on 2016 data, those 12 crops are barley, cassava, corn, palm fruit oil, potatoes, rice, soy beans, sugar beets, sugar cane, tomatoes, vegetables not elsewhere specified and wheat. In keeping with the goal of increasing dietary diversity, 11 of these common crops were not included. After consultation with experts, soy beans were included on the list due

to their high nutritional value, recognising that a large percentage of production is for animal feed. Less familiar varieties and less commonly consumed parts of the remaining above-mentioned crops were considered.

  • STIMULATE A SHIFT TOWARDS PLANT-BASED FOODS

Rearing animals for food is associated with significant greenhouse gas emissions. Compared to plants, meat and dairy production is more water, land and greenhouse gas intensive. A variety of different plant-based foods can provide comparable nutrients to animal products with lower environmental impact. This list includes protein-rich, plant-based foods that can be eaten in addition to, or in place of, sources of meat- based protein.

  • CONSIDER ENVIRONMENTAL IMPACT OF FARMING PRACTICES

The environmental impact data are based on standard farming practices sourced via publicly available information. Average yield and greenhouse gas emissions, relative to similar crops, have been considered. Transport emissions have not been considered as they account for less than two percent of the overall greenhouse gas footprint of food.

  • FOCUS ON NUTRIENT CONTENT OF RAW, UNPROCESSED FOODS

For consistency within the food groups,

the nutritional values reflect the foods in their raw, unprocessed state. Cutting, cooking or processing the foods in any way may change their nutritional value.

  • OPTIMISE NUTRIENT BALANCE ACROSS FOOD GROUPS

The distribution of food groups enables swaps to more sustainable, diverse and nutritious foods. This includes many different types of nutrient rich vegetables, good sources of plant-based protein and a wide variety of sources of carbohydrates.

Source: WWF

It is fast-growing and drought-resistant. The trees form a natural windbreak, helping to prevent soil erosion in countries such as Haiti. The leaves are highly nutritious and grow plentifully all year round. Many parts of the tree are used in traditional medicine throughout India and Asia. Products containing moringa have recently gained in popularity as health
supplements due to their nutritional value.
5. Moringa: also called the drumstick or horseradish tree, Moringa is often referred to as ‘the miracle tree’ because of its exceptional qualities. It is fast-growing and drought-resistant. The trees form a natural windbreak, helping to prevent soil erosion in countries such as Haiti. The leaves are highly nutritious and grow plentifully all year round. Many parts of the tree are used in traditional medicine throughout India and Asia. Products containing moringa have recently gained in popularity as health
supplements due to their nutritional value. Source: Pixabay/svibhandik
It is particularly high in vitamins A, C and K, folate (B vitamin) and contains iron, other minerals and phytonutrients. A relative of beets, chard and quinoa, spinach is fast growing and suited to cooler climates where it can be cultivated all year round. Eaten all over the world, spinach leaves can be steamed, sautéed or stir-fried and added to curries, soups, pasta dishes and stews. They can also be served on their own,as a side or fresh in salads.
6. Spinach: Although the powers of spinach were highly overstated by Popeye, this tender vegetable does contain many important nutrients. It is particularly high in vitamins A, C and K, folate (B vitamin) and contains iron, other minerals and phytonutrients. A relative of beets, chard and quinoa, spinach is fast growing and suited to cooler climates where it can be cultivated all year round. Eaten all over the world, spinach leaves can be steamed, sautéed or stir-fried and added to curries, soups, pasta dishes and stews. They can also be served on their own,as a side or fresh in salads. Source: Unsplash/Leigh Skomal
Cultivated for centuries for their taste and nutritional value, mushrooms are rich in B vitamins and vitamin D as well as protein and fibre45. Mushrooms can also grow where many other foods would not, including on by-products recycled from other crops. They are not considered plants as they do not photosynthesise; they are classified as fungi. Their texture and umami flavour make them a tasty addition and a suitable substitute for meat.
7. Mushrooms: there are more than 2,000 edible varieties of mushrooms. Cultivated for centuries for their taste and nutritional value, mushrooms are rich in B vitamins and vitamin D as well as protein and fibre45. Mushrooms can also grow where many other foods would not, including on by-products recycled from other crops. They are not considered plants as they do not photosynthesise; they are classified as fungi. Their texture and umami flavour make them a tasty addition and a suitable substitute for meat. Source: Unsplash/Andrew Ridley

Large-scale change begins with small actions

The Future 50 Foods have the power to increase the nutritional value and decrease the environmental impact of everyday meals. We all need to be a part of shifting the food system by using our purchasing power to increase the demand for and supply of foods that are better for people and the planet. Start by choosing to eat a wider range of foods, including the Future 50 Foods. Large-scale change begins with small actions. To find out more or download the report, click Future 50 Foods.

7 foods you can eat to save the planet By 2050, we’ll have 10 billion mouths to feed - on a finite planet. Tuck into something that could change the world. Source: Facebook/WorldEconomicForum
Make an Impact

FOCUS ON WHAT YOU EAT—NOT WHETHER YOUR FOOD IS LOCAL—IF YOU WANT TO REDUCE YOUR CARBON FOOTPRINT

‘Eating local’ is a recommendation you hear often, and while it might make sense intuitively, new evidence from the Global Change Data Lab at the University of Oxford suggest it is one of the most misguided pieces of advice and that what you eat is far more important than where your food travelled from.