Sustainable living means understanding how our lifestyle choices impact the world around us and finding ways for everyone to live better and lighter. (United Nations Environment Program) More and more individuals are becoming more aware of how their choices affect their own health and well-being as well as the earth.

“Sustainable Kentucky,” a pilot curriculum developed by the University of Kentucky Cooperative Extension, was presented to 18 adults from the general public. Lessons within this program emphasized that individual effort to consume a sustainable diet is important to improve environmental and individual health and ensure food availability and nutrient-dense foods for a growing population. Sustainable eating focuses on avoiding overeating, limiting highly processed foods and foods with excess packaging, looking for plant-based foods and foods locally produced, and reducing food waste.  

Five, hour-long sessions were conducted for 18 adults from the general public. Each session focused on leading a sustainable lifestyle by choosing local foods when possible, reducing food and packaging waste, and eating with America’s food guidance system, MyPlate, in mind.  Participants received Plate it Up Kentucky Proud recipes featuring Kentucky produce, and handouts highlighting the topic presented at each session. In addition, a recipe sampling event was held at the local farmers market to raise awareness of local, in-season produce and products available.

Evaluations completed immediately after the close of the series reveled that participants were more aware of local foods, changing purchasing habits to decrease the amount of food waste and packaging waste generated, mindful eating, food labels, the advantage of tracking food waste in the home, and the financial and environmental benefits of using less food packaging.

A survey completed eight months after the end of the series revealed:

• 92 percent have worked to use foods before they rot or spoil
• 83 percent have deceased the amount of plastics and aluminum used for food storage in their home
• 75 percent are now shopping for more local foods and using reusable or no shopping bags
• 67 percent have decreased the overall amount of food waste

Several individuals now compost or recycle food packaging as appropriate.  One participant shared “…an excellent program making us aware of types of processed foods and nutritional benefits as well as the drawbacks of using processed foods. We hear so much about what we can do for the environment but this tied in the way to eat in a sustainable manner as well as getting the required nutrients that benefit our bodies.”

3/20/2023