There are several reasons why people choose to purchase and eat the food they do. Typically, taste, cost, and availability are at the top. But one factor gaining momentum is taking care of the place our food comes from – the Earth and our agricultural practices through sustainable eating. Evidence suggests that shifting food-related behaviors and purchasing patterns over time may protect the Earth and simultaneously result in overall improved human health outcomes. To address this educational gap with consumers, the Todd County Extension Agent for Family and Consumer Sciences taught a 5-part series called “Sustainable Kentucky,” by Zoom. Each lesson focused a different topic related to Sustainability.   

The first lesson, A Win-Win for Our Health and Environment, was developed to educate consumers about what sustainable eating is and practical strategies that can be made when purchasing food that is beneficial for both environmental and human health. Seven people participated in the workshop.

Of those who participated and were surveyed, 100% indicated they had a better understanding of “sustainable eating” compared to before the program; 100% stated they increased their ability to explain how the current food system impacts human and environmental health and how they are related; and 100% reported they had a better understanding of what strategies could be implemented to make their diet healthier and more sustainable. Further, 100% expressed the intention to eat seasonally and locally to support farmers and growers in their community and reduce the transportation distance for the food brought into their home; 100% expressed their intention to evaluate their grocery shopping purchases with the goal of reducing food packaging. Finally, 86% expressed their intention to rethink meal preparation with the goal of reducing food waste. 

One person said that Todd County has more local options than they realized. Another planned to put forth more of an effort to support our local markets offering these options.  

The second lesson, Feed People, Not Landfills, concentrated on reducing food waste. Seven people participated in the workshop.

Of those who participated and were surveyed, 100% indicated they had a better understanding of how food waste negatively impacts the environment and human health than before the program; 100%% stated they gained the knowledge to differentiate date labels and know how they impact food safety and quality, all to reduce the amount of food they throw away; and 100%% reported they had a better understanding of what strategies could be implemented to reduce their contributions to food waste in their homes. Further, 86% expressed the intention to preserve excess food by canning, freezing, or drying; 100% expressed their intention to transform leftovers into new meals to minimize the amount of food they throw away; and, finally, 86% expressed their intention to share excess food with friends, family, or their community in an effort to reduce their food waste.

One participant commented they were now aware of reusable freezer bags and would make more of an effort to buy food that has less packing and purchase locally whenever possible.  Another said they would reuse leftover in creative was to reduce waste.  

The third lesson, Your Community, Your Food, was developed to educate consumers about eating more plant-based foods.  Six people participated in the workshop.

Of those who participated and were surveyed, 83% indicated they had a better understanding of the benefits of local, plant-based foods for health and the environment compared to before the program; 100% stated they increased their knowledge on plant phytonutrients and their health benefits; and 67% reported they could better identify various sources of protein. Further, 100% expressed the intention to purchase more seasonal and local fruits and vegetables; 100% expressed their intention to eat a larger variety of local animal products. Finally, 100% expressed their intention to make at least half their plates fruit and vegetables during mealtime. 

One participant commented t this series had really open their eyes to shopping/eating local options. Another said they enjoyed learning about phytonutrients because they had never heard of them.

The fourth lesson in the series, Mindful MyPlate, encouraged mindfulness when choosing and eating foods.   Six people participated in the workshop.

Of those who participated and were surveyed, 67% indicated they had a better understanding, after the program, of how a MyPlate meal can be healthy and sustainable; 83% stated they learned how mindful eating can be beneficial for the Earth and human health; and 83% reported they learned small steps to eat healthily and sustainably. Further, 100% expressed the intention to incorporate more fiber into their diet by making simple swaps; and 100% expressed their intention to practice mindfulness to connect with their food and think about its impact on environmental health. Finally, 100% expressed their intention to incorporate more variety in protein foods they choose to eat.

One person commented we need to slow down and enjoy the meal and the company we are with.   Another said they were going to incorporate mindful eating instead of eating in front of the TV.

The final class, Be a Savvy Sustainable Shopper, aimed to provide consumers with the tools or skills needed to be a savvy and sustainable shopper. Five people participated in the workshop.

Of those who participated and were surveyed, 80% indicated they had a better understanding of nutritional characteristics of highly processed foods; 75% stated they learned how highly processed and packaged foods impact health and the environment; and 80% reported they had a better understanding of how food packaging negatively impacts the environment. Further, 100% expressed the intention to swap a less-nutritious processed food item for a more-nutritious processed food item and 100% expressed their intention to read nutrition facts label on processed foods to understand its effects on human health and the environment. Finally, 100% expressed their intention to purchase food products with less packaging or recyclable packaging.

Participants comment they were going to buy more in bulk, choose less processed foods; use re-usable bags; and read more labels. 

The post-test revealed that all participants increased their knowledge of sustainable eating and were more concerned about the consequences of what they eat in terms of sustainability than prior to participating in the Sustainable Kentucky program series.