Gen Z eats green: 4 out of 10 choose Made in Italy

Zoomers are the most sensitive to sustainable nutrition: 91% say the way food is produced and consumed needs to change

Generation Z drives food sustainability. According to Ipsos data, in fact, more and more under 26s choose to eat consciously. In particular, 38% look for products made in Italy, 27% pay attention to the absence of hormones or antibiotics in foods, 26% refuse anything that comes from farms that do not respect animal welfare, 20% are organic dependent while 18% opt for zero-mile products.

But what are the advantages of a green diet? In this sense, That Energy – through the infographic “Eating Green: The Benefits of a Sustainable Diet” – has developed a study that traces the benefits and questions the ways and tools to use to embrace this lifestyle.

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From improved health, possible if combined with regular physical activity and a balanced diet, to respect for the environment: the advantages of a sustainable diet are numerous and also include the link with the territory, with an enhancement of local companies and products.

Consuming less food, wasting less food and favouring plant-based products rather than those of animal origin are the three key concepts of food sustainability, to which are added – among others – the push for variety, the limit on the consumption of packaged foods, the preference for organic products, the choice to opt for five portions of fruit or vegetables every day. 

Then there are products that, for different reasons, are “allies” of food sustainability: we are talking, for example, about oats, grown without the use of artificial fertilizers and – if “Italian” – a valid substitute for imported corn. But also legumes – especially for their ability to self-fertilize the soil – and vegetables, if fresh, local and seasonal. 

For a transition towards food sustainability, changes must be made to purchasing and consumption habits: proper planning of the foods to be purchased and proper attention to the expiration date and conservation are some of the elements to always keep in mind when shopping. Furthermore, giving a “second life” to leftovers and scraps, reusing them in new recipes or recycling them through composting, should also be included in good practices. 

These are small measures to be implemented in everyday life and which – if implemented in the right way – can make the concept of food sustainability a reality. The current situation demands it.