Future 50 Foods report

Last updated August 07, 2023

The Future 50 Foods report, subtitled "50 foods for healthier people and a healthier planet", was published in February 2019 by the World Wide Fund for Nature (WWF) and Knorr. It identifies 50 plant-based foods that can increase dietary nutritional value and reduce environmental impacts of the food supply,^[1] promoting sustainable global food systems.^[2]

Description

The report identifies 12 plant sources and five animal sources that make up 75 percent of the food humans consume, and three crops (wheat, corn and rice) accounting for about "60 percent of the plant-based calories in most diets".^[3] The report points out that lack of variety in food sources threatens food security, and "repeatedly harvesting the same crop on the same land depletes nutrients in the soil, leading to intensive use of fertilizers and pesticides that, when misused, can hurt wildlife and damage the environment".^[3]

The report offers five steps to identifying a future food: "focus on plant-based foods, optimize nutrient density, evaluate environmental impact, consider culture and flavor, and deliver diversity."^[4]

Criteria for inclusion on the list of 50 foods indicated they must be "highly nutritious, have as little impact on the environment as possible, affordable, accessible, and of course, tasty".^[4] The foods are grouped into categories:

Algae

Algae contain essential fatty acids and antioxidants rich in protein, and are a potential replacement for meat.^[5]

1. Laver seaweed Porphyra umbilicalis

2. Wakame seaweed Undaria pinnatifida

Beans and pulses

Beans are in the legume family, and are a source of fiber, protein and B vitamins.^[2]

3. Adzuki beans Vigna angularis

4. Black turtle beans Phaseolus vulgaris

5. Broad beans (fava beans) Vicia faba

6. Bambara groundnuts/Bambara beans Vigna subterranea

7. Cowpeas Vigna unguiculata

8. Lentils Lens culinaris

9. Marama beans Tylosema esculentum

10. Mung beans Vigna radiata

11. Soy beans Glycine max

Cacti

Cacti contains vitamins C and E, carotenoids, fibre and amino acids.^[2]

12. Nopales Opuntia

Cereals and grains

These whole grains and cereals provide nutritional value and also improve soil health by diversifying sources of carbohydrates from current dependence on white rice, maize, and wheat.^[2]

13. Amaranth Amaranthus

14. Buckwheat Fagopyrum esculentum

15. Finger millet Eleusine coracana

16. Fonio Digitaria exilis

17. Khorasan wheat Triticum turanicum

18. Quinoa Chenopodium quinoa

19. Spelt Triticum spelta

20. Teff Eragrostis tef

21. Wild rice Zizania

Vegetable-like fruits

Compared to vegetables, these fruits are sweeter and usually contain more carbohydrates and water.^[2]

22. Pumpkin flowers Cucurbita pepo

23. Orange tomatoes Solanum lycopersicum

24. Okra Abelmoschus esculentus

Leafy greens

Leafy greens contain dietary fiber, vitamins and minerals, and are low in calories.^[2]

25. Beet greens Beta vulgaris

26. Broccoli rabe Brassica ruvo

27. Kale Brassica oleracea var. sabellica

28. Moringa Moringa oleifera

29. Pak-choi or bok-choy (Chinese cabbage) Brassica rapa subsp. chinensis

30. Pumpkin leaves Cucurbita pepo

31. Red cabbage Brassica rapa subsp. chinensis

32. Spinach Spinacia oleracea

33. Watercress Nasturtium officinale

Mushrooms

Mushrooms have high B vitamin content, as well as vitamin D, protein, and fiber.^[2]

34. Enoki mushrooms Flammulina velutipes

35. Maitake mushrooms Grifola frondosa

36. Saffron milk cap mushrooms Lactarius deliciosus

Nuts and seeds

Called "superfoods", these foods are high in protein, vitamin E, and "good fats".^[2]

37. Flax seeds Linum usitatissimum

38. Hemp seeds Cannabis sativa

39. Sesame seeds Sesamum indicum

40. Walnuts Juglans regia

Root vegetables

Root vegetables have a broad variety of vitamins and minerals.^[2]

41. Black salsify Scorzonera hispanica

42. Parsley root Petroselinum crispum

43. White icicle radish (winter radish) Raphanus sativus var. Longipinnatus

Sprouts

Sprouts extremely high nutrient content. The sprouting process doubles, and in some cases triples, the nutritional value of the plant.^[2]

44. Alfalfa sprouts Medicago sativa

45. Sprouted kidney beans Phaseolus vulgaris

46. Sprouted chickpeas Cicer arietinum

Tubers

Tubers are usually high in carbohydrates and are a source of energy.^[2]

47. Lotus root Nelumbo nucifera

48. Ube (purple yam) Dioscorea alata

49. Yam bean root (jicama) Pachyrhizus erosus

50. Red Indonesian (Cilembu) sweet potatoes Ipomoea batatas

Reviews

According to Cooking Light , "This report was developed by experts in food sustainability, food security, nutrition, human rights and agriculture to help us understand how to eat for optimal health and a healthier planet."^[4] Eleanor Beardsley of NPR's Morning Edition said, "As it turns out, the way we humans eat is very much linked to preserving wildlife — and many other issues."^[3] Claiming a 60% decline in wildlife populations since 1970, David Edwards of WWF advocates addressing "the drivers of habitat loss and species collapse", identifying the biggest driver as global farming.^[3]

Global Citizen said, "Adopting a plant-based diet can help reduce your carbon footprint and decrease greenhouse gas emissions."^[6] It quoted Peter Gregory in the report: "Diversified diets not only improve human health but benefit the environment through diversified production systems that encourage wildlife and more sustainable use of resources."^[6]

Related Research Articles

A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

<span class="mw-page-title-main">Root vegetable</span> Plant root used as a vegetable

Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots from non-roots, the term "root vegetable" is applied to all these types in agricultural and culinary usage.

Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth.

A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, grass peas, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces on two sides.

The Brussels sprout is a member of the Gemmifera cultivar group of cabbages, grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and resemble miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name.

The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea.

The mung bean, alternatively known as the green gram, maash ٫ mūng, monggo, đậu xanh, kacang hijau or munggo (Philippines), is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes.

Energy bars are supplemental bars containing cereals, micronutrients, and flavor ingredients intended to supply quick food energy. Because most energy bars contain added protein, carbohydrates, dietary fiber, and other nutrients, they may be marketed as functional foods. Manufacturing of energy bars may supply nutrients in sufficient quantity to be used as meal replacements.

Phaseolus vulgaris, the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family Fabaceae. Like most members of this family, common beans acquire the nitrogen they require through an association with rhizobia, which are nitrogen-fixing bacteria.

Vigna subterranea is a member of the family Fabaceae. Its name is derived from the Bambara tribe. The plant originated in West Africa. As a food and source of income, the Bambara groundnut is considered to be the third most important leguminous crop in those African countries where it is grown, after peanut and cowpea. The crop is mainly cultivated, sold and processed by women, and is, thus, particularly valuable for female subsistence farmers.

Fodder, also called provender, is any agricultural foodstuff used specifically to feed domesticated livestock, such as cattle, rabbits, sheep, horses, chickens and pigs. "Fodder" refers particularly to food given to the animals, rather than that which they forage for themselves. Fodder includes hay, straw, silage, compressed and pelleted feeds, oils and mixed rations, and sprouted grains and legumes. Most animal feed is from plants, but some manufacturers add ingredients to processed feeds that are of animal origin.

<i>Vigna aconitifolia</i> Species of flowering plant

Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki or dew bean. The pods, sprouts and protein-rich seeds of this crop are commonly consumed in India. Moth bean can be grown on many soil types, and can also act as a pasture legume.

<span class="mw-page-title-main">Pumpkin seed</span> Seeds of pumpkin and similar squashes

A pumpkin seed, also known in North America as a pepita, is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically oval, have a white outer husk, and are light green in color after the husk is removed. Some pumpkin cultivars are huskless, and are grown only for their edible seed. The seeds are nutrient- and calorie-rich, with an especially high content of fat, protein, dietary fiber, and numerous micronutrients. Pumpkin seed can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product used as a snack.

Sports nutrition is the study and practice of nutrition and diet with regards to improving anyone's athletic performance. Nutrition is an important part of many sports training regimens, being popular in strength sports and endurance sports. Sports nutrition focuses its studies on the type, as well as the quantity of fluids and food taken by an athlete. In addition, it deals with the consumption of nutrients such as vitamins, minerals, supplements and organic substances that include carbohydrates, proteins and fats.

Tylosema esculentum, with common names gemsbok bean and marama bean or morama bean, is a long-lived perennial legume native to arid areas of southern Africa. Stems grow at least 3 metres (9.8 ft), in a prostrate or trailing form, with forked tendrils that facilitate climbing. A raceme up to 25 millimetres (1 in) long, containing many yellow-orange flowers, ultimately produces an ovate to circular pod, with large brownish-black seeds.

Asparagus virus 1 (AV-1) is one of the nine known viruses that affects asparagus plants. It is in the Potyviridae family. Initially reported by G. L Hein in 1960, it is a member of the genus Potyvirus and causes no distinct symptoms in asparagus plants. The only known plant that can get AV-1 is asparagus plants. It is spread by aphids vectors, which means that aphids do not cause the AV-1, but they do spread it.

<span class="mw-page-title-main">Crop wild relative</span> Wild plant closely related to a domesticated plant

A crop wild relative (CWR) is a wild plant closely related to a domesticated plant. It may be a wild ancestor of the domesticated (cultivated) plant or another closely related taxon.

Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.

A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains, seeds, nuts and root vegetables. Among them, cereals, legumes and tubers account for about 90% of the world's food calories intake.

References

↑ "WWF and Knorr launch The Future 50 Foods". WWF. Retrieved 2019-04-04. Together, we've launched The Future 50 Foods report, a collection of diverse plant-based foods from around the world that can boost the nutritional value of our meals whilst reducing the environmental impact of our food supply.{{cite web}}: CS1 maint: url-status (link)
1 2 3 4 5 6 7 8 9 10 11 "Free Future 50 Foods Report". Unilever Food Solutions. Retrieved 2020-03-22.
1 2 3 4 "For A Healthier Planet, Eat These 50 Foods, Campaign Urges". NPR.org. Retrieved 2019-04-04.
1 2 3 "A New Report Collects the 50 Foods That Will Keep Us—and the Planet—Healthier". Cooking Light. Retrieved 2019-04-04.
↑ "Seaweed Aquaculture for Food Security, Income Generation and Environmental Health in Tropical Developing Countries" (PDF). World Bank Group. 2016. Retrieved April 5, 2021.{{cite web}}: CS1 maint: url-status (link)
1 2 "These 50 Foods Aren't Just Good for You — They're Good for the Environment Too". Global Citizen. Retrieved 2019-04-04.

External links

Future 50 Foods report

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[1] "WWF and Knorr launch The Future 50 Foods". WWF. Retrieved 2019-04-04. Together, we've launched The Future 50 Foods report, a collection of diverse plant-based foods from around the world that can boost the nutritional value of our meals whilst reducing the environmental impact of our food supply.{{cite web}}: CS1 maint: url-status (link)

[:3-2] 1 2 3 4 5 6 7 8 9 10 11 "Free Future 50 Foods Report". Unilever Food Solutions. Retrieved 2020-03-22.

[:0-3] 1 2 3 4 "For A Healthier Planet, Eat These 50 Foods, Campaign Urges". NPR.org. Retrieved 2019-04-04.

[:2-4] 1 2 3 "A New Report Collects the 50 Foods That Will Keep Us—and the Planet—Healthier". Cooking Light. Retrieved 2019-04-04.

[5] "Seaweed Aquaculture for Food Security, Income Generation and Environmental Health in Tropical Developing Countries" (PDF). World Bank Group. 2016. Retrieved April 5, 2021.{{cite web}}: CS1 maint: url-status (link)

[:1-6] 1 2 "These 50 Foods Aren't Just Good for You — They're Good for the Environment Too". Global Citizen. Retrieved 2019-04-04.

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v t e World Wide Fund for Nature
People	Alan Macnaughton Prince Bernhard of Lippe-Biesterfeld Syed Babar Ali Yolanda Kakabadse Tetsuko Kuroyanagi Oscar Soria
Related	Anima Mundi Earth Hour Future 50 Foods report Global 200 Heart of Borneo WWF-Canada WWF-India