Eating, says Jon Kortajarena in the video that leads this article, is a sensory and emotional journey. But this does not mean that it has to be an unconscious and irresponsible act. In the Enrique Tierno Galván park in Madrid, the model and actor meets with the nutritionist and environmental activist Carlota Bruna to try to solve a question that flies over both their appetites: can we reduce our environmental footprint through a healthier diet? Or what is the same: eating better, do we help the planet?
Broadly speaking, Bruna affirms that the secret is to eat those foods that your grandmother could prepare for you. For example, the banana cookies that Kortajarena savors, made with fruit about to perish, but still perfectly edible and tasty. Why is the secret in our elders? Because in general they used fresh products, less processed, they threw away the minimum part and they came from shops that they knew by heart. A modus operandi that is difficult to adopt due to lack of time or laziness and, sometimes, due to lack of money, despite being a more accessible option than is believed.
According to the study The global impacts of food production, published in 2018 in the journal Science, eat less meat and dairy can reduce the carbon footprint by two thirds. The reduction of these consumptions, the guarantee of the sustainable origin of food and the fight against overfishing are some of the gigantic edges of a global problem. Food waste is another battle that, perhaps, can be tackled more immediately. Monica Chao, Director of Sustainability at Ikea in Spain, explains that the Swedish firm is already moving in this direction: “In our cafeterias and restaurants we control the amount of waste that is produced and we work to reduce it.”
The change is also in the domestic sphere. Bruna recommends a series of gestures at your fingertips: wasting less food cooking with food that is going to perish; use food surplus apps; include more fruit and vegetables on our menu; buy in bulk; reduce the use of plastic or choose stores with less parcels. Return to the origin, close Kortajarena, eating as the grandmothers did.
Food Waste Watchers
Since 2017, Ikea’s Waste Watcher project enables the brand makes a record of 100% of the food waste produced in its stores and cafeterias. Between now and the end of the year, the objective is to reduce the amount of this food wasted by 50%; so far 238 have been saved. 000 servings. Also contributing to this goal is an alliance with TooGoodToGo, a food surplus application with which another 6 have been added. 000 kilos of saved food, sold at a third of its value in surprise lots.
In addition, and as Mónica Chao, Ikea’s Director of Sustainability in Spain, explains, the Swedish firm seeks that in 2025 the 50% of the dishes in its restaurants and 80% of the food products in its stores have a plant origin. This control currently extends to foods such as chocolate, coffee or traditional salmon, which have certifications that guarantee their sustainable origin.
‘Origins’, the beginning of the solution
“¿ Can we live in a more sustainable way? “Enough of empty words, you have to act.” With these statements as the driving force, the actor and activist Jon Kortajarena will reunite in the series Origins and throughout 12 chapters to many other personalities who want to change the planet and who will address weekly the great issues that will make it a more sustainable place: water, forests, energy, people … A series that wants to be an opportunity to reflect, learn and be part of the solution.