Alimentation durable

What is sustainable food ?

October 2020 – Reading time : 3min

Sustainable food is more than ever at the center of the human concerns.

  • The world population increase,
  • the evolution of our consumption habits,
  • or climate change,

are so many challenges on which sustainable food can contribute.

But, what is sustainable food? Why is it essential to change one’s diet behavior? How can we eat sustainably? We inform you!


Faced with tomorrow’s challenges, food must become sustainable.

First of all, sustainable food is food whose production has a limited impact on the environment, which contributes to food and nutrition security and a healthy life for current and future generations. Sustainable diets help protect and respect biodiversity and ecosystems. Furthermore, it is economically equitable and accessible, affordable, nutritionally safe and healthy, and optimizes natural and human resources (1).


What is a transition to sustainable food that is good for our health and our environment essential?

A triple benefit: planet, health and economic value.

The great majority of today’s eating behaviors are not considered sustainable. They have in fact been developed according to a cultural and not a nutritional logic, for an easier access to a wide variety of resources, and without any consideration of environmental impact.

In terms of Health, an unbalanced diet is believed to be the cause of one out of five deaths in Europe (more than 950,000 deaths in 2017), mainly related to cardiovascular diseases and cancers (2). Moreover, the logic of low cost caused drifts in the quality and fair remuneration of agricultural and food products.

From an environmental point of view, current food production (all the activities that contribute to feeding human beings from “field to plate”) accounts for a quarter of France’s total carbon footprint. In addition, our modes of feeding are also implicated in deforestation and the decline of biodiversity (3).

Finally, to meet these health and environmental challenges, the transition to a more balanced diet is essential. It requires, in particular, an increase in vegetable protein and fiber intake (4).


How to adopt a sustainable diet?

The areas of transformation recommended by the public authorities to move towards a more sustainable diet are :

  • sobriety and quality: consume less but better, favoring local products from certified sectors, and go towards less waste
  • and “vegetalization” (5): i.e. the rebalancing of plant and animal contributions in our diet.

It would be both beneficial for health and the environment!

For health, plant-based foods contribute to the prevention of chronic diseases (cardiovascular disease, diabetes, cancer). This can be explained by all of their constituents, and in particular their essential contribution in fibers (6).

Regarding the environment, an increase in the consumption of plant proteins associated with a decrease in the consumption of animal proteins from our farms, as a complement and not as an exclusion, could significantly reduce greenhouse gas emissions (GHG) while enhancing the value of our farmers’ work, who are themselves already engaged in an ecological transition.

Therefore, the precise choice of food is crucial in such a context.


: one of the keys to the transition to sustainable food

Epi&Co is a vegetable products brand based on legumes and cereals. These are center of plate, developed in France from natural ingredients (wheat, chickpeas, lentils…), and without additives!

Our teams have developed Epi&Co products on the principle of vegetable protein supplementation. It is the association of families of plants in the same meal, ensuring the intake of all the amino acids essential for our organisms.

It is clear that Epi&Co contributes to the development and promotion of sustainable food systems, with the following properties :

  • New source of vegetable proteins: its products are composed of legumes, rich in proteins and sources of fibers.
  • Favourable to the environment by limiting GHG emissions in particular
  • Clean label: alternative to the use of processing aids, preservatives, additives, texturizing agents, colorants, etc.
  • Traceable throughout the food supply chain with products of French and European origin, made in France
  • Responding to the recommendations of the French National Nutrition and Health Plan by providing legumes and fibers.
  • Corresponds to the main expectations of the “Egalim” law


The key to a well-balanced diet: convenience and taste!

Convinced that a balanced diet will be more adopted the easier it is to prepare and the tastier it is, our team works closely with a team of chefs and cookers!

According to Yves Jasmin, Chef and Culinary Adviser: ” Epi&Co’s products have great chew, they are tasty, but above all, they don’t decompose during cooking. They can be simmered for a long time without any problems and without reducing them. There are moreover 6 references, with or without inclusions, from pumpkin seeds to lentils and a mixture of bell peppers, which gives them different flavors. Epi&Co products can be used in salads as well as in hot dishes. It’s a real pleasure for the palate! ».

For more information about Epi&Co, please click here!



Sources :

● (1) : FAO, Biodiversité et régimes alimentaires durables, 2010.
(2) : Pôle scientifique de l’UE.
● (3) : Barbier C., Couturier C., Pourouchottamin P., Cayla J-M, Sylvestre M., Pharabod I., 2019, « L’empreinte énergétique et carbone de l’alimentation en France », Club Ingénierie Prospective Energie et Environnement, Paris, IDDRI, 24p. Janvier 2019.
(4) : FFAS, 2019. Etat des lieux : les protéines dans l’alimentation : vers un équilibre animal-végétal.

(5) : Rapport du Sénat sur l’alimentation durable 2020
(6) : FFAS, 2019. Etat des lieux : les protéines dans l’alimentation : vers un équilibre animal-végétal.