The study, led by researcher and lecturer Dr Mónica Fernández, draws on three consecutive years of workshops conducted by students on the Bachelor’s Degree in Pre-Primary Education at UIC Barcelona as part of the subject Childhood, Health and Nutrition. As result of this work, a study has been published in the Swiss journal Education Sciences highlighting the urgent need for a paradigm shift in how healthy eating is taught in schools. A panel of experts objectively evaluated the pedagogical activities developed by students and positively assessed their sustainability competencies – a sign that future teachers are likely to address healthy eating from an integrated sustainability perspective, encompassing environmental, economic and social aspects.

“Most studies up to now have focused on questions of how to prevent obesity and diabetes, the importance of staying active, and avoiding a sedentary lifestyle. In other words, it is covered from an individualistic point of view; but health education is not usually linked to sustainability. What I eat may be very healthy for me, but the way that food is produced and reaches me may be harmful to others," explains Mónica Fernández, biologist and lecturer at the Faculty of Education Sciences. I might choose to buy strawberries from Huelva or from Chile, but responsible consumption means choosing local produce to support nearby communities and reduce pollution,” she adds.

Fernández, a researcher in the Sustainability and Comprehensive Education (SEI) research group, also points out that recent definitions of “healthy eating” by organisations such as the FAO and WHO already include sustainability as a core element. The study shifts the focus of health promotion from “what does an individual need to be well” to “what should people consume to meet their nutritional needs while ensuring access to quality food for others, now and in the future”.

Sara Hurtado, nutritionist and lecturer in the department of Biomedical Sciences at UIC Barcelona, adds that healthy and sustainable nutrition are fully compatible: “A diet is optimal when it supports both the individual and the environment. We are moving towards precision nutrition, which goes beyond general recommendations. Even personalised diets can follow sustainable principles.”

Researcher Mónica Fernández illustrates this change of course with the pedagogical resource on nutritional habits that has been used for decades in schools: the food pyramid. Now there are alternatives such as the innovative NAOS pyramid. Shaped like a sailboat, it incorporates physical activity and highlights the importance of water. “The sailboat evokes nature and outdoor activities while emphasising water, which is essential for health but is also a finite natural resource,” she notes. “Teachers now have more tools to raise awareness about healthy, sustainable eating,” concludes Mónica Fernández.

Better equipped teachers to pass on knowledge

According to the researcher, future teachers will be better equipped to pass on this knowledge, as well as families, although there is still a long way to go. “I tell the students to watch how the children eat at school, and we are seeing more and more fruit and vegetables at lunch, which wasn't the case before,” she explains. “A mother would probably say that she gives it to her child because it is healthy, but she would rarely say it was a more respectful choice

The nutritionist Sara Hurtado believes that today there is an information overload on eating habits. “Social media is full of contradictory messages, some of which are dangerous. It is important for educators to have solid foundational knowledge in nutrition so they can encourage a healthy relationship with food, promote environmental awareness and instil nutritious, sustainable habits free from restrictions.”

Lastly, the study also highlights alarming environmental data. According to the United Nations Development Programme 2024, agriculture is the largest consumer of water globally, and irrigation accounts for 70 per cent of all freshwater available for human consumption. The UN also reports that each consumer wastes 132 kg of food per year, significantly contributing to greenhouse gas emissions. In light of these figures, the study calls for global awareness to be integrated into school health programmes.

The research comes from the academic article “Developing Sustainability Competencies Through Healthy and Sustainable Nutrition Workshops in Initial Teacher Training”, by UIC Barcelona researchers Mónica Fernández Morilla and Silvia Albareda Tiana, published on 4 March 2025 in Education Sciences. The findings were analysed by UIC Barcelona lecturer and nutrition expert Sara Hurtado