Sustainable and healthy gastronomy in Costa Rica: betting on sustainable diets.

Abstract

Abstract Current consumption patterns in Costa Rica and in other countries are driven by misinformation and lack of knowledge concerning the nutritional value and sustainability of food products. Unhealthy diets are a major reason for health problems, environmental degradation and food biodiversity loss. To reverse this trend, in 2012 Costa Rica launched The National Plan on Healthy and Sustainable Gastronomy as a multi-stakeholder initiative with participation of public and private sectors. In the framework of the plan and in collaboration with international partners, Costa Rica also promotes the initiative 'Healthy and Sustainable Gastronomy' as a key driver for sustainable food systems. It is an innovative paradigm for the sustainability of natural resources based on the consumers' decision to prepare and enjoy food to be healthy. Sustainable and healthy gastronomy is alluded to by considering social, environmental and economic aspects along the entire production, marketing, service and consumption chain; and healthy in terms of the greatest concern for the nutritional situation of the population and the quality of food, whether prepared at home or offered in gastronomic establishments. In a country where nature is a key part of its brand and identity, a healthy and sustainable gastronomy is part of a new paradigm of sustainable development based on agroecology and the efficiency of agri-food systems.