Tag: Blue Zones

The choices we make for food are some of the most powerful we make for the planet. Reducing our meat consumption, reducing foot waste, and reducing plastic packaging make a huge impact.

This is such a thoughtful Earth Day post by Dan Buettner. I need to share it! Enjoy.

“On the places where people live the longest, Earth Day isn’t a date on the calendar.

It’s a way of life.

In Ikaria, Greece, families gather around tables that haven’t changed much in generations—bowls of beans, fresh vegetables, wild herbs, and homemade bread. In Okinawa, Japan, elders still tend small garden plots, growing the same nutrient-rich foods they’ve eaten since childhood. In Nicoya, Costa Rica, meals are cooked slowly, with care—and rarely, if ever, wasted.

No compost bins. No food miles calculators. Just deeply rooted habits that naturally care for the Earth.

1. The quiet climate action on your plate
Globally, what we eat has a bigger impact on the planet than how we commute or what we recycle. But in blue zone communities, where chronic disease is rare and centenarians are common, food systems look strikingly different from the modern industrial model.

People grow what they can, shop close to home, and cook meals from scratch. It’s not about perfection—it’s about patterns. These aren’t grand gestures or sweeping declarations of sustainability. They’re quiet, everyday acts: soaking beans overnight. Picking greens before lunch. Making soup with what’s left in the fridge.

Over time, those patterns add up—not just to better health, but to a lighter impact on the Earth.

2. Plants, beans, and the power of simplicity
At the heart of every long-lived kitchen is a humble foundation: beans. Black beans in Nicoya. Garbanzo beans in Ikaria. Soybeans in Okinawa. They’re eaten nearly every day, often with greens, grains, or root vegetables.

This isn’t just a healthy way to eat—it’s one of the most sustainable. According to environmental researchers, shifting toward a plant-forward diet can significantly reduce greenhouse gas emissions, conserve water, and use less land.

And yet, the secret isn’t just what’s on the plate. It’s the simplicity of it. Meals are built around a few affordable, nourishing ingredients. They’re not flashy, but they’re deeply satisfying—and deeply kind to the planet.

3. Homegrown, seasonal, and slow
Long before “farm-to-table” became a restaurant trend, it was simply how people ate. In blue zones, food is closely tied to the rhythms of the land. Tomatoes are eaten in summer. Squash in fall. Greens in spring. Root vegetables in winter.

Backyard gardens are common. So are farmers’ markets and community exchanges, where excess harvests are shared instead of tossed. Eating this way naturally cuts down on packaging, long-haul transportation, and overprocessing.

But more than that, it builds connection—to the Earth, to the seasons, and to each other. In every longevity hotspot, food isn’t just fuel. It’s a daily relationship with the land.

4. Fewer packages, more presence
A meal made from scratch doesn’t just nourish your body. It also avoids the packaging, additives, and excess waste that come with processed convenience foods.

In blue zones, people rarely rely on single-use plastics or highly packaged meals. Leftovers are stored in reused jars. Lunches are wrapped in cloth. Bread is baked, not bought. There’s a natural resourcefulness that comes from making do with what you have—and wasting as little as possible.

But the deeper benefit might be this: when meals take time, they also become something to slow down for. Cooking becomes a ritual. Eating becomes a shared experience. And in a world that often feels rushed, that presence is a gift—to both you and the planet.

5. A better way, one bite at a time
You don’t need to grow your own food or cut out all packaging to make a difference. Start with what feels doable.

Try cooking one plant-forward meal each day. Choose in-season produce when you can. Make beans in big batches. Learn one simple recipe that becomes your new staple. Keep a cloth tote in your car. Compost your scraps if you’re able.

Small changes, done consistently, can be powerful. And they often ripple out—toward better health, deeper joy, and a gentler impact on the Earth.

This Earth Day, remember: the way we eat is one of the most personal—and powerful—climate choices we make.

And if it also adds years to your life? Even better.” Dan Buettner

In the blue zone of Sardinia, akentannos is a toast often used. It means ‘May you live to be 100 years.’ Akentannos!