Dietary dichotomy: Bridging the gap between health and sustainability

26 Jun 2019 --- In the Information Age, consumers are becoming increasingly well equipped to take control of their consumption habits and wellbeing. This has changed the way the dietetic community operates, Jenna Bell, Ph.D., RD, Senior Vice President, Director of Food & Wellness at Pollock, tells NutritionInsight. As a consumer book author, former professor, and registered dietitian, Dr. Bell has seen this first hand. “Consumers feel that they are the experts of themselves and they’re likely not wrong.”

Dr. Bell highlights a prevalent issue seen in the disconnect between foods promoting health and those touting sustainability claims. In the past, many foods such as soy-based products and faux-animal products peddled their environmental claims, while contradicting nutritional guidelines. Although many companies are now paying closer attention to nutritional guidelines, Dr. Bell hopes to further close the gap between trying to be healthy and being environmentally conscious. “It’s simply a missed opportunity not to show that traditional foods promoting health can be married with innovation andJenna Bell, Ph.D., RD, Senior Vice President, Director of Food & Wellness at Pollock.sustainability,” she emphasizes. 

Within this context, mindful eating is another manifestation of this newfound awareness for food and is on the list of popular things that consumers are asking dieticians about this year. The definition of mindful eating will expand, from referring to the time taken to think about the food you are eating, to encompassing the acknowledgment of where food is sourced and manufactured, Dr. Bell predicts. “It’s not just nourishment. We want everything we buy to support who we are or even who we aspire to be.”

Registered dieticians are also bolstering their knowledge of agriculture and the supply chain in order to respond to increasingly specific queries from their clients. “We need better answers about biotechnology. It’s irresponsible to slap a stamp on something and say ‘my recommendation is non-GMO’ when considering agriculture, global hunger and sustainability,” Dr. Bell says.

There is also a dichotomy between consumers wanting simple and naturally sourced foods, while also pushing for innovation, Dr. Bell points out. “The Impossible Burger is a good example of that. I’m not sure the average consumer would understand the food science and the technology required to make it. However, we’re open and trusting of new products that we think will be helpful or sustainable.”Mindful eating is a manifestation of consumers' newfound awareness for food, says Dr. Bell.

With a new emphasis on wellness, terminology has become even more important. Dr. Bell is shocked but pleased at the proliferation of the phrase “plant-based’, saying that at its root, the goal of eating more fruits and vegetables has been the same all throughout her career. “It’s easier to understand for some people and helps stop it just becoming background noise. We used to talk about slow and meatless foods, but it’s just different ways of talking about the same thing.”

The switch from superfoods such as avocados and seeds, towards the more esoteric trend of fermented foods, is evidence of a more enlightened consumer. “I thought it was interesting because as a food type, its benefits are more challenging to understand. Now it’s about people beginning to gain very specific knowledge about the influences of the gut biome and how it affects overall health and wellness.”

She acknowledges that most people are not aware of the specific biomechanics involved in the gut, but appreciates that they are paying attention to something that impacts many different health aspects, from immune health to obesity, as demonstrated by previous research. “It’s a much more advanced perception than just saying that this particular thing seen in the back of a magazine is a superfood.”

By Katherine Durrell, with additional reporting by Laxmi Haigh