September 4, 2024
In the era of planetary diet, it is essential to be aware of the possibilities and capabilities of our native diet to fulfill the criteria of supporting our health and the wellbeing of our planet, ensuring sustainable food for us.
We Finns are in a very lucky position from the aspect that we learn to consume whole grain bread already from childhood. Having brownish, or even dark brown bread is no big deal for us whereas there are many cultures where people do not consume a single whole grain product during their whole life. This is one of the truly positive aspects of the Nordic diet, and especially Finnish diet, as whole grain rich products are among the healthiest foods according to the current scientific evidence. Moreover, our climate allows growing various different grain species instead of the dominating wheat alone, and also we have interesting possibilities to explore among the ancient crops that are no longer in wide cultivation but could be exploited for opportunities to expand the range of healthy grain bases foods that can be produced locally.
The Nordic climate does not allow growing many fruit species, but that is well compensated with the plethora of berries our forests and gardens can offer. Berries have a very important role in our food culture because for many people they can be the only food items people can acquire by themself and preserve outside the growing season. Berries are also highly concentrated sources of phytochemicals, such as flavonoids, which contribute to their health benefits. Berry picking in the calm, fresh forests is also an excellent way to nourish our health, both as physical activity as well as mental reset away from the hectic digital surroundings.
Sustainability and Innovation in Finnish Food
The planetary diet emphasizes sustainable food production aiming to minimize its environmental impact. In Finland, most essential food groups can be produced locally, especially if we aim towards higher consumption of plant-based foods. We could produce enough meat if we would diminish its consumption closer to the level recommended by current knowledge about health and environmental effects of meat consumption.
Even when we do not know precisely why certain foods are good and others not, advanced technologies can help us gaining better understanding of this aspect, extending all the way from the biochemical composition of food to their interaction with our gut microbiota and eventually the molecular level effect on our body.
A New Era for Finnish Food
As we celebrate the National Finnish Food Day” it is clear that the future of our diet lies at the intersection of tradition and innovation. By embracing technologies like non-targeted metabolomics, we can unlock new possibilities for food processing, enhance the quality and safety of our foods, and drive the sustainability of our food systems. These technologies can reveal new information about the nutritional and functional properties of Finnish foods, from grains to berries and everything between, and how these properties affect human health.
By identifying which food processing methods best preserve the nutritional value without compromising the environmental footprint of foods, producers can adopt practices that minimize waste and energy use. This aligns perfectly with the principles of the planetary diet, ensuring that Finnish food production remains both ecologically responsible and health-promoting. This not only strengthens our connection to the rich flavors and traditions of Finnish cuisine but also ensures that our food choices support both our health and the health of the planet.