Why Harvard's vegan dish is not only healthy but also the most sustainable

The Harvard Plate has become a significant presence in various dietary models, accommodating plant-based, omnivorous, and vegetarian diets. It replaces the outdated food pyramids found in health centers, the internet, and school books.

While not flawless, the Harvard Plate has replaced the archaic food pyramids found in health centers, the internet, and school books. Like any tool, it has its limitations, which we'll discuss another time. The Harvard Plate isn't perfect but is reasonable. Nevertheless, a group of nutritionists has proposed slight changes and adjustments for the vegetarian/vegan population.

We've transitioned from this:

To this other one in plant-based diets:

Now, the important question: why is this arrangement more sustainable (and healthy) than what was recommended before? In both situations, vegetables will make up 40-50% of our plate. Almost all types of vegetables have a very similar environmental impact. They undergo similar processes in terms of land use, cultivation, production, transportation, preservation, and distribution. Therefore, a diet high in vegetables will always be more sustainable. As for the brown group, which includes all grains and tubers (wheat, rice, potato, rye, barley, quinoa, millet, oats, etc.), they will constitute approximately 25-30% of the plate (remember that this plate is based on the general population; it all depends on our level of exercise). This group is the easiest to cover with a relatively low environmental cost. Humans have always settled around cereal crops due to their efficiency. Finally, we have the protein-rich foods. This is where a significant difference arises between consuming animal protein and plant-based protein. While in both cases, it accounts for 25-30% of our plate, it's not the same whether it's soy or beef in terms of sustainability. The impact of beef, chicken, pork, eggs, or fish compared to legumes is completely different: Obtaining 1 kg of animal protein is 10 times more polluting than obtaining 1 kg of plant-based protein, according to the FAO. Seventy percent of all agricultural land worldwide is devoted to animal feed. We can't even imagine the deforestation and costs this entails for the environment because obtaining that kilogram of meat will require 10 times more water, fuel, and pesticides than obtaining a kilogram of plant-based protein. Regarding drinks, it's also something to consider. The reduction in emissions is very high depending on whether we're going to consume tap water instead of bottled water or sodas. The second option (yes, even water) carries very high environmental costs.

Sustainability and health go hand in hand. That's why at VFC, we know that we're addressing two significant issues with our ready-to-eat vegan meals. A vegetarian or vegan diet doesn't have to define you if you don't want it to. We don't have to go from everything to nothing or label ourselves directly. You're already doing a lot for the planet by simply changing one meal a week. We eat several times a day every day—how can what we do individually not be impactful? Take a look at our weekly menus and join us in pursuing a more sustainable future and food system.