What if our most delicious foods were also healthy and environmentally sustainable? The dream is a reality, and new resources from the Culinary Institute of America & The International Olive Council map out how we can solve our public health crisis and environmental problems, deliciously, in their guide titled “Olive Oil and the Plant-Forward Kitchen”.
The guide explores how the olive oil-centric Mediterranean diet, which has been voted best overall diet several years in a row, is also a plant-forward diet. The Mediterranean diet emphasizes the intake of plant foods (fruits, vegetables, whole grains, legumes, nuts) and on "good fats" rather than "low fat"--specifically, olive oil. Plant-based, or plant-forward is often confused with vegetarian or vegan, but is an entire eating pattern that can include modest amounts of meat, fish, poultry, and eggs. Consumers and chefs are attracted to plant-forward eating for the well established health benefits such as decrease in coronary heart disease, diabetes and obesity.
Environmental benefits of plant-forward eating include reduced emissions from food production, lower water usage and pressure on other natural resources, and preservation of biodiversity. Olive oil, as part of the plant-forward diet is an important factor for increased sustainability. Olive orchards are a barrier to desertification and erosion. Olive trees do not require intensive irrigation; 70% of the world’s olive orchards are entirely rain-fed. The International Olive Council Sustainability Report notes that the olive grove is a sustainable strategy against climate change; hectare of olive trees cancels out one person’s annual carbon footprint.
The white paper offers an well-researched overview of:
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