Customers will be able to access sustainable food guideline next year, which will lead them cut carbon emissions from their diet.
Starting with diet and emission reduction, the sustainable food guideline concentrates on five aspects of sustainability.
The Sustainable Diet Association, which was founded by Jun Cheng Huang, the secretary-general of Water Garden Organic Farmers' Market, Jia Ying, He, the co-founder of Green Dining Guide, and Hua Ren Guo, the emeritus professor of department of agronomy, National Taiwan University, stated that the sustainable food guideline, which covers environmental friendly farming, local production, low-carbon diet, less food additives and resource recycling, will be published next year. It provides a benchmark for customers to estimate whether the food they purchased is carbon-cutting.
“While humans face the challenges that climate change has brought us, pushing a sustainable label into the market has become a global trend. Furthermore, eating has the greatest impact in ordinary people’s lives, helping them realising the significance of sustainability in the most effective way.”, said by Jun Cheng Huang, the secretary-general of Water Garden Organic Farmers' Market. He stressed that “Citizens do not have to pay colossal amount of money to be a participant of global sustainability trend. They barely need to change choice of their diet and food.”
He also pointing out that although people concerned about their health, food processing and food additives, it is difficult to provide the comprehensive information to customers during a single transaction, according to his experience of selling agricultural products. “ Plenty of suppliers always emphasis the pros of their product. However, what is the criteria of worst, bad, normal, good, excellent ?”, said by him. “Sustainable Food Guideline” can lead people to purchase healthy foods that is healthy to earth as well, in the future.
(This article is reprinted from Taiwan Environmental Information Association; reported by Yu Ting Liao)