Definitions for a 6S Diet
Guarantee the safety of all food and beverage products throughout the value chain (production, distribution, and sale, including the hospitality industry), and provide all the necessary information for the adequate identification of both their characteristics and the conditions for their conservation and consumption. The consumer demands products with a lower degree of processing, which implies a lower presence of ingredients and additives. It is essential to convey all the information to the consumer about possible risks that are associated to the consumption of certain foods and beverages for certain population groups (such as allergens, mercury in fish for pregnant women and children, etc.) It must be possible to guarantee maximum confidence and attribute values to food products beyond the simple quality/price ratio.
Determine and assess all the nutritional and dietary characteristics, behavioral models, gastronomic heritage, etc. that make possible keeping the food-health balance at acceptable levels, both for the healthy population and for the different stages of life, physiological stages, or pathological conditions.
Throughout the process of food production, distribution and consumption, all necessary measures must be taken to reduce air, water, and ecosystem pollution, as well as to avoid the overexploitation of natural resources. Consequently, it is necessary to take into account the carbon footprint in the production and distribution of food and beverages; consider the recycling and return values of the containers, labels and packaging; and promote the circular economy in the food and beverage sector.
Healthy and sustainable food should also be of high quality from a sensory point of view (i.e. it should be satisfying to taste, touch, and smell). As far as possible, food should produce pleasure both at the sensorial and psychological level, and thus constitute a factor of emotional balance. Therefore, it is important to establish the correct amounts and ingredients following the dietary guidelines established for each population group, their habits and preferences, as well as the cultural and environmental determinants in the consumption of food and beverages.
Starting from the proven fact that it is not just what we eat, but how we eat that matters, it is important to establish adequate parameters about the modes of food consumption, both individually and collectively, at different places: home, leisure, collective catering, etc.
Support through direct and indirect methods the supply of food products in sufficient quantity and variety for all citizens of the world, especially the most vulnerable. Get a fair price for the food generated for farmers and ranchers from all over the planet so that they have a decent life. Create solidarity, culture, and territory.