BNP Paribas Asset Management has joined jorces with the GoodPlanet Foundation to share useful information and good habits for better understanding of responsible consumption. In this article you will find tips and advice for healthy and sustainable nutrition.
1) Let’s reduce our greenhouse gas emissions!
A tomato produced locally, but in a heated greenhouse generates about seven times more GHG than the same tomato produced in the right season. In order to limit the impact of our diet on the climate, let’s prioritise seasonal fruit and vegetables as often as possible.
2) Let’s choose organic products!
To protect biodiversity, let’s choose organic products as often as possible. In particular, the label guarantees the strictly limited use of synthetic chemical products (pesticides etc.) and the use of fertiliser and natural amendments (compost etc.).
3) Let’s make local channels our priority!
Let’s make local channels, such as farm produce box schemes for example, our priority. it makes it possible to:
- reduce the distance between farm and plates
- recreate a direct link between producers and consumers
- know where the products are from and how they are grown
- provide fair compensation to producers.
©Yann Arthus-Bertrand, Tea plucking, Kericho region (Kenya)
4) Let’s buy fair-trade products!
When some products are not available locally (tea, rice, coffee, chocolate etc.), we can choose to buy fair-trade products. Fair-trade practices ensure the fairest commercial conditions have been implemented, while respecting workers’ rights and paying a premium that enables farmers to financial, social or environmental projects.
5) Let’s fight deforestation!
Many industry players (producers, processors, NGOs etc.) are working to develop sustainable palm oil. In order to combat deforestation, let’s choose products bearing the Rountable on Sustainable Palm Oil (RSPO) label whenever you can.
6) Let’s eat less (but better quality) meat!
Reducing our meat consumption is the simplest and most effective individual wat to reduce our carbon footprint. A vegetarian meal releases up to 13 times less greenhouse gas than a beef-based meal. And yet, it is possible to satisfy part of our protein requirements through plant-based products by combining starches, vegetables and pulses (chickpeas, lentils etc.), for examples.
©Yann Arthus-Bertrand, Cattle feedlot, Rio Negro department (Uruguay)
7) Let’s choose sustainably managed seafood!
To preserve marine biodiversity, let’s find out more about the species threatened by overfishing and don’t hesitate to question your fishmonger when in doubt.
8) Let’s reduce packaging!
The best waste is always no waste! Here are a few tips to achieve that: question the necessity of your purchases, choose bulk products or products with minimum packaging, always prefer eco-refills, etc.
9) Let’s combat food waste!
We can appy an array of anti-waste solutions at our level: cooking our leftovers, regularly cleaning our fridges, avoigin promotional offers and more. It is also important to make a clear distinction between a product’s use-by-date and the date of minimum durability. For example, slightly exceeding a date preceded by the words ‘best before’ does not present any health risk. It is only the product’s organoleptic qualities that are no longer guaranteed.
©Yann Arthus-Bertrand, Mbeubeuss rubbish dump in the Malika district of Dakar (Senegal)
10) Let’s use less energy!
There are many solutions for reducing our kitchen’s energy consumption:
- pay attention to energy labels: for example, an appliance rated A++ consumes 45% less energy than one rate A-.
- put a lid on a saucepan to save nearly 25% energy
- defrost your freezer at least once every three months to save up to 5% energy
To find out more, read our guide
10 solutions for sustainable nutrition
BNP Paribas asset Management's investment strategy favours companies that bring solutions to quality food production sectors and to issues pertaining to agriculture and responsible distribution. Investing your savings along these lines means making a practical contribution to reducing food waste, recylcing containers, reducing CO2 emissions, improving food safety, using natural fertilisers and improving water management.