The consumption of food and the choices we make about what to eat are very important when it comes to caring for the planet and respecting the multitude of ecosystems and living beings that inhabit it alongside us.
The characteristics of a healthy diet for us and sustainable for the planet go through foods of plant origin, which are the ones that generate the least pollution and problems in the ecosystem.
Of course, in an “ideal situation” each family should have its own garden, or at least have community gardens nearby. But the reality is that this takes space, time and dedication and most cities today are not designed to integrate food production. That is why while we wait for these necessary changes to take place, we analyze the benefits of the production of frozen vegetables, to improve the conditions of the Earth.
The UN made recommendations this year in relation to food. “With a strong commitment to reducing food waste, from an ethical and nutritional perspective; as well as promoting healthy habits that guarantee nutritious food, good actions are necessary for our future ”, affirms the general secretary of the Association, Álvaro Aguilar.
Along the same lines, the Spanish Association of Frozen Vegetable Manufacturers (ASEVEC) recommends using the deep-freezing process of vegetables, which allows the raw material to be processed efficiently, with low environmental impact and reusing all the discarded product.
With this process, frozen vegetables can be eaten: clean, whole or chopped. They will be ready to cook, preventing waste from being generated since you can use the amount needed and save the rest.
The nutritional composition of frozen vegetables is the same as fresh ones. Without preservatives, additives or salt, making them a key product for households that allows you to have a healthy and varied diet, since they can be obtained at any time of the year.
Deep freezing is carried out at temperatures below -20 ºC and increases the shelf life of food, prolonging its safety and preventing microorganisms from developing. It also makes it possible to process the vegetable raw material efficiently and with little effect on the environment.
Several studies such as the University of Georgia (2017) or the University of California-Davis (2015), both in the USA, have concluded that the nutritional and vitamin content of deep-frozen products is comparable, and sometimes even higher, that of the frescoes.
Sources: revistagastronomica.com agroalimentando.com consumer.es