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World Food Day (or more precisely, food science) as an institution has been established by the World Health Organization (WHO). It aims to highlight the short-term and long-term benefits that arise from the scientifically appropriate production and consumption of nutritionally sound foods both at the population level and the broader ecological balance and economy.

This specific day is accompanied by a variety of actions from a multitude of organizations that deal with food security and each year have a different theme related to nutrition and modern developments. The common denominator of all actions is the assumption that food and good nutrition are a necessary condition for optimal human health, well-being and well-being, but in terms of food production and distribution, which respect the maintenance of ecological balance.

Following the trends of the latest scientific data, the dominant nutritional model that prevails in terms of the above characteristics is the model of sustainable nutrition, which was first mentioned in the literature in the eighties and since then its value has been confirmed by increasingly increasing research documentation. But what are the main characteristics of sustainable nutrition?

1. Increase the daily consumption of plant foods by replacing part of animal products. For example, consume legumes, cooked or fresh vegetables, plant-based meat substitutes, less canned food. It is clearly not necessary to avoid meat completely but to moderate the consumption of red meat in particular according to international recommendations.
2. Prefer unprocessed foods. It requires a little more time and love for food, but the result rewards us. However, if this is not possible in all circumstances, then prefer fortified nutritional products with features that can upgrade our diet. For example, look for plant-based products fortified with calcium, products low in sodium or low in sugars or trans fats.
3. Prefer local products. Greece, with its abundance of producers who follow the Mediterranean diet model, can be an endless source of refined products with super food characteristics.
4. Adjust your portion size to consume your food wisely and reduce food waste.
5. Give emphasis and care to the entire spectrum of your diet, choosing a variety of foods. Do not underestimate the contribution of snacks and breakfast. Don’t be tempted by processed foods or sweets with a high calorie load and no essential nutrients (empty calories).
6. Reduce the use of plastic, meaningless and complex packaging and prefer the use of suitable reusable food containers.