The most sustainable menus

The Harvard School of Public Health (USA) created three years ago the healthy eating dish, a very simple guide to designing balanced meals. According to the nutritionists of this World Referential center, half of the dish has to be vegetables and fruits; Cereals, preferably integral, must occupy a room; And the proteins, animals or vegetables, the other room remaining.

Dozens of times we ask ourselves: what do I do today to eat? A practical way to solve it is to paste a picture of the dish devised at Harvard at the door of the refrigerators to keep in mind what food to choose every time we make the meal. Another way is to store in the refrigerator preparations that contain the ideal relationship of nutrients. They are at your fingertips, in the supermarket, make our lives easier and ensure tasty and healthy meals.

Los menús más sosteniblesMagnify photo

The latest trend in healthy eating, in line with the recommendations of the specialists, are salads with legumes and cereals. Foil has incorporated two recipes of these products: Tabouleh and salad, with curly endive, fresh vegetables, couscous, radicchio, raisins and lime and mint vinaigrette; and legumes, quinoa and salad, containing lentils and chickpeas, fresh vegetables and green apple vinaigrette. An average of 20 references of new varieties and formats incorporates the company each year to the market to meet the needs of consumers who eat at home as well as those who do it outside.

The new proposals respond to the challenge of designing varied menus, fresh, appetizing, easy to prepare and at the same time rich in vitamins, minerals, proteins and fiber. These basic dietary nutrients "help maintain an optimal state of health," explains Adriana Oroz, a nutritionist and dietitian at the Alimmenta Clinic in Barcelona. Promoting healthy lifestyles is an indispensable goal, but as important as this is to do so in a sustainable way, that is, generating an impact as scarce as possible in the environment and favoring local development. In that challenge innovation plays a key role.

In the field, the growers of foil grow their lettuces respecting their natural growth, without haste, recolectándolas in their optimal moment to obtain the maximum freshness and the best taste. Among the sustainable practices that has incorporated foil, the reuse of rainwater to irrigate its crops as well as the use of thermal blankets to conserve the humidity of the plant, thus optimizing the frequencies of watering.

Los menús más sostenibles

These sustainable practices also affect the process of elaboration of salads in the production centers, where they use renewable energies and optimize to the maximum the consumption of water that is used in the washing of the same ones. In addition, lettuces that do not meet the quality standards are donated to ranchers in the area for animal feeding.

It is there, in the production center, where the lettuces are selected in a first control to assure the maximum quality of the vegetable; They are then cut, washed, and dried to remove excess moisture on each sheet, which helps keep salads fresh for longer. In 15 minutes It is packaged and ready to be routed to one of the 12,000 points of sale of Spain and Portugal.

Los menús más sosteniblesMagnify photo

Those tender buds or that lettuce on the plate seem fresh from the orchard, they're really fresh. The collection takes place from four to eight in the morning, in its optimal moment of freshness, and from there they enter a process against the clock to arrive in 24 hours from the field to the table. Since they are collected until they are consumed, they are kept at a constant temperature of between 1 and 4 degrees, keeping the cold chain at all times.

About 600,000 bags of foil arrive every day at the tables of homes and restaurants in Spain. Demand is growing, more and more people value the importance of a balanced diet. According to the survey do we eat healthy Spanish?, made by foil in 2017, three out of four people said they had proposed to maintain a healthy diet in the last year. The percentage rose to 86% among young people aged between 18 and 25 years.

Foil's mission is to help people feed themselves better. Through foil commitment, it brings together all its social responsibility projects that revert to social, environmental and economic areas. "Spain suspends in the consumption of vegetables, vegetables and fruits since only 11% of the adults consume the five rations recommended by the experts", says Nuria Martínez Barea, director of the Association 5 a day. That's why foil has dedicated 10% of the company's investment this year to make that percentage more and more comprehensive. It's about making healthy food accessible with initiatives like marketing ready-to-drink fruit. Who doesn't feel like chopping a pineapple, mango, apple and grape salad between the hours? The green of the lettuce or the arugula is added the yellow, the orange or the purple of the fruits. The healthiest rainbow, the nutritionists would like to see reflected in all the menus, is already within reach.