Jakarta—As the world celebrates World Food Day on October 16, Eathink, a platform by Foodsustainesia, has introduced SELARAS, the group said in a written statement. This new dietary guide emphasises balanced, local, natural, diverse, and aware eating. To promote personal health and environmental sustainability, SELARAS complements existing dietary recommendations by addressing gaps in current guidelines, such as Indonesia’s Ministry of Health’s “Isi Piringku“, literally ‘what is on my plate’.
“We found gaps in the recommendations,” said Jaqualine Wijaya, CEO and Co-founder of Eathink. “The Ministry’s guide only discusses health, while diet recommendations should also consider sustainability. SELARAS adds this environmental consideration and makes global diet recommendations more relevant for Indonesians.”
Unlike standard dietary guidelines, SELARAS recognises that a healthy diet must be environmentally sustainable. Dionysius Subali, a lecturer in Sport Nutrition at Atma Jaya Catholic University of Indonesia, remarked that SELARAS is a “complete package” because it encourages healthy eating and sustainability, ensuring the availability of healthy food for future generations.
Balanced: Nutrition over time, not in every meal
Eathink’s SELARAS guide emphasises a flexible approach to balanced eating. Instead of focusing on meeting nutritional requirements in a single meal, the guide encourages examining nutrition over a day.
“Often people hesitate to adopt healthy eating because they believe every meal needs to be perfectly balanced,” said Wijaya. “But it’s okay to enjoy junk food occasionally, as long as it’s in moderation.”
According to Jaqualine, Indonesia is home to 77 sources of carbohydrates and 389 local fruits. SELARAS encourages exploring these diverse food options instead of relying solely on rice as a carbohydrate source. “If we create demand for alternative carbohydrates, like sweet potatoes, supply will follow, encouraging farmers to plant a wider variety of food,” she explained.
SELARAS also promotes consuming locally sourced, naturally produced and processed foods. Avoiding highly processed foods and artificial additives is key to the “Natural” principle.
Dionysius cited sausages as an example of unhealthy, highly processed foods, advocating for homemade meals made with real, natural ingredients. He stressed the importance of involving educators and parents in this movement, as early education is key to instilling healthy eating habits in children.
The final pillar of SELARAS is awareness. The guide encourages individuals to be mindful of their food choices, from nutritional needs to environmental impact. Eathink is actively educating consumers through content and events, promoting “mindful eating” to foster a long-term shift in eating habits. (nsh)
Banner photo: Fried tilapia with chili sauce, lemon salad and garlic on a plate on a white wooden table. (Pixabay/Eathink handout)
