Eat Sustainably is a social enterprise that was created to change the way people eat to improve their nutrition and support the planet.
Why? More than one third of the world's greenhouse gas emissions are related to food, and diet-related diseases are the leading cause of death in Australia (and other Western countries). Plus, people care about their health, they want to feed their family foods that are nutritious, they want to do all they can to support the environment for future generations, but they don't know who to trust for nutrition advice on the internet. At the same time, many people believe it will take too much time to consider the planetary impact of their diets, or that you must follow a vegan or vegetarian diet to eat more sustainably. Neither of these are true.
What the science tells us is that eco-friendly eating can also improve health and nutrition. So, Eat Sustainably was then created (and is constantly being built on) to provide people with access to evidence-based nutrition information in their own time, and practical tools to help them choose what to put on the table, what to put in their trolleys and what to put in lunchboxes.
Eat Sustainably is committed to learning from the traditional owners of the Whadjuk Boodja it was created on, as their knowledge, wisdom and ability to live sustainably will benefit the Eat Sustainably community and all Australians.
Dr Amelia Harray is an experienced Advanced Accredited Practising Dietitian, Accredited Nutritionist, Academic and a busy mother, so is immersed in food at home and at work.
Amelia grew up in Perth and learnt to cook when she was very young, where great care was taken in the preparation of delicious vegetarian meals. At four years old, she was helping to pack her own lunchbox and has loved sharing food ever since. Amelia’s appreciation of clean flavours and fresh vegetables came from her mother and Belgian grandmother, who introduced her to local seasonal foods.
Amelia lived in Northern Italy and the UK for 3 years, where she explored different cultures and dietary patterns. She returned to Australia on a mission to study the science behind how diets can vary so widely and impact health in different ways. After graduating and working in clinical dietetics, Amelia obtained a PhD in healthy and environmentally sustainable diets – a topic in her DNA.
Despite being a lifelong vegetarian, Amelia married a New Zealand dairy farmer, who has discovered the deliciousness of plant-rich meals. Raising two vegetarian and two meat eating kids, feeding her big family is all about blending taste preferences and appreciating food, so everyone is happy and satisfied.
Amelia wants to encourage individuals, communities and businesses to embrace sustainable food to improve health and do what we can for our beautiful planet.