Future 50 Foods Report

The Future 50 Foods report, subtitled "50 foods for healthier people and a healthier planet", was published in February 2019 by the World Wide Fund for Nature (WWF) and Knorr. It identifies 50 plant-based foods that can increase dietary nutritional value and reduce environmental impacts of the food supply, promoting sustainable global food systems.

Description

The report identifies 12 plant sources and five animal sources that make up 75 percent of the food humans consume, and three crops (wheat, corn and rice) accounting for about "60 percent of the plant-based calories in most diets". The report points out that lack of variety in food sources threatens food security, and "repeatedly harvesting the same crop on the same land depletes nutrients in the soil, leading to intensive use of fertilizers and pesticides that, when misused, can hurt wildlife and damage the environment".

The report offers five steps to identifying a future food: "focus on plant-based foods, optimize nutrient density, evaluate environmental impact, consider culture and flavor, and deliver diversity."

Criteria for inclusion on the list of 50 foods indicated they must be "highly nutritious, have as little impact on the environment as possible, affordable, accessible, and of course, tasty". The foods are grouped into categories:

Algae

Algae contain essential fatty acids and antioxidants rich in protein, and are a potential replacement for meat.

1. Laver seaweed ''Porphyra umbilicalis''

2. Wakame seaweed ''Undaria pinnatifida''

Beans and

pulses

Beans are in the legume family, and are a source of fiber, protein and B vitamins.

3. Adzuki beans ''Vigna angularis''

4. Black turtle beans ''Phaseolus vulgaris''

5. Broad beans (fava beans) ''Vicia faba''

6. Bambara groundnuts/Bambara beans ''Vigna subterranea''

7. Cowpeas ''Vigna unguiculata''

8. Lentils Lens culinaris

9. Marama beans Tylosema esculentum

10. Mung beans Vigna radiata

11. Soy beans ''Glycine max''

Cacti

Cacti contains vitamins C and E, carotenoids, fibre and amino acids.

12. Nopales ''Opuntia''

Cereals and grains

These whole grains and cereals provide nutritional value and also improve soil health by diversifying sources of carbohydrates from current dependence on white rice, maize, and wheat.

13. Amaranth ''Amaranthus''

14. Buckwheat ''Fagopyrum esculentum''

15. Finger millet ''Eleusine coracana''

16. Fonio ''Digitaria exilis''

17. Khorasan wheat ''Triticum turanicum''

18. Quinoa ''Chenopodium quinoa''

19. Spelt ''Triticum spelta''

20. Teff ''Eragrostis tef''

21. Wild rice ''Zizania''

Vegetable-like

fruits

Compared to vegetables, these fruits are sweeter and usually contain more carbohydrates and water.22. Pumpkin flowers ''Cucurbita pepo''

23. Orange tomatoes ''Solanum lycopersicum''

24. Okra ''Abelmoschus esculentus''

Leafy greens

Leafy greens contain dietary fiber, vitamins and minerals, and are low in calories.

25. Beet greens ''Beta vulgaris''

26. Broccoli rabe ''Brassica ruvo''

27. Kale ''Brassica oleracea var. sabellica''

28. Moringa ''Moringa oleifera''

29. Pak-choi or bok-choy (Chinese cabbage) ''Brassica rapa subsp. chinensis''30. Pumpkin leaves ''Cucurbita pepo''

31. Red cabbage ''Brassica rapa subsp. chinensis''

32. Spinach ''Spinacia oleracea''

33. Watercress ''Nasturtium officinale''

Mushrooms

Mushrooms have high B vitamin content, as well as vitamin D, protein, and fiber.

34. Enoki mushrooms ''Flammulina velutipes''

35. Maitake mushrooms ''Grifola frondosa''

36. Saffron milk cap mushrooms ''Lactarius deliciosus''

Nuts and

seeds

Called "superfoods", these foods are high in protein, vitamin E, and "good fats".

37. Flax seeds ''Linum usitatissimum''

38. Hemp seeds ''Cannabis sativa''

39. Sesame seeds ''Sesamum indicum''

40. Walnuts Juglans regia

Root vegetables

Root vegetables have a broad variety of vitamins and minerals.

41. Black salsify ''Scorzonera hispanica''

42. Parsley root ''Petroselinum crispum''

43. White icicle radish (winter radish) ''Raphanus sativus var. Longipinnatus''

Sprouts

Sprouts extremely high nutrient content. The sprouting process doubles, and in some cases triples, the nutritional value of the plant.

44. Alfalfa sprouts ''Medicago sativa''

45. Sprouted kidney beans ''Phaseolus vulgaris''

46. Sprouted chickpeas ''Cicer arietinum''

Tubers

Tubers are usually high in carbohydrates and are a source of energy.

47. Lotus root ''Nelumbo nucifera''

48. Ube (purple yam) ''Dioscorea alata''

49. Yam bean root (jicama) ''Pachyrhizus erosus''

50. Red Indonesian (Cilembu) sweet potatoes Ipomoea batatas

Reviews

According to ''Cooking Light'', "This report was developed by experts in food sustainability, food security, nutrition, human rights and agriculture to help us understand how to eat for optimal health and a healthier planet." Eleanor Beardsley of NPR's ''Morning Edition'' said, "As it turns out, the way we humans eat is very much linked to preserving wildlife — and many other issues." Claiming a 60% decline in wildlife populations since 1970, David Edwards of WWF advocates addressing "the drivers of habitat loss and species collapse", identifying the biggest driver as global farming.

Global Citizen said, "Adopting a plant-based diet can help reduce your carbon footprint and decrease greenhouse gas emissions." It quoted Peter Gregory in the report: "Diversified diets not only improve human health but benefit the environment through diversified production systems that encourage wildlife and more sustainable use of resources."

References

External links

Future 50 Foods report

{{WWFN

Agroecology
Biodiversity
Food security
Nutrition
Sustainable food system
World Wide Fund for Nature