Food systems need to be mindful of the fact that cultural differences, beliefs, and backgrounds affect individual food choices. Recommendations that are relevant in one part of the world may not be relevant or even appropriate in another; for example, red meat is a rich source of iron, but this may not be relevant to those who do not consume red meat for religious reasons. Another example would be that regions in the northern hemisphere may need to focus more on foods high in Vitamin D (or supplementation) to combat deficiency, but this might not as relevant in places closer to the equator. Taking differing needs along with contrasting socio-cultural beliefs and customs into consideration is key in the development of healthy, sustainable diets, yet this aspect of sustainability receives far less attention than the environmental or healthfulness of sustainable diets.
There are opportunities for lessons to be learned in all aspects of sustainability when we look to the practices of other cultures. There are examples of culturally accepted intakes that have not achieved broader acceptance due to cultural barriers and individual preferences, for example the consumption of insects, which can provide many essential nutrients in an environmentally sustainable way.
Commercial manufacturing of insect-based products is a growing market in Western countries, and there are some positive responses to certain ingredients and foods such as mealworms, crickets, locusts, and black soldier flies as these have relatively high acceptability. Clearly, acceptance of these foodstuffs is growing. Regardless, it must be noted that livestock are still essential parts of agroecosystems and contribute to cultural and food traditions across the globe.
In contrast, we must also recognise that certain cultural food habits do not necessarily provide healthy or sustainable diets. Food neophobia is stereotypically associated with children and vegetables, and this highlights how the adoption of new foods can relate to the incorporation of healthy items. Food habits are learned early in life, but this does not mean that exposure to new foods is impossible; indeed, being exposed to new food habits can help people achieve healthier and more sustainable diets.
