Eat Like a Canaanite: Healthy Living in Sustainable Landscapes

Abstract

The Eastern Mediterranean Region (EMR), historically referred to the Levant, faces the triple burden of malnutrition, culinary transition and environmental degradation. Current trends towards sustainable food-based dietary guidelines (FBDGs) highlight the need to transform food systems for improved human and planed health. The EAT-Lancet report provides global guidelines for healthy and sustainable diets, yet there is a gap in tailoring these guidelines to the local context of the region and its landscape.

This study aims to adapt the EAT-lancet reference diet to suit the specific needs of the Lebanese population and the sustainability of its landscape. The focus is on exploring and integrating indigenous crops connected to the Levant’s historical inhabitants and environment. Using Lebanon as a model, the research will develop FBDGs that address nutritional needs while promoting sustainability.

A systematized review was conducted to identify the historical components of the Canaanite diet starting from the Neolithic period, with a focus on the Bronze and Iron Ages, until the Islamic Golden Age. Food derivatives were then identified from selected books. Adjustments to the categories and quantities of the EAT-Lancet Canaanite Diet (ELCD) were made based on recent findings of micronutrient shortfalls of the EAT-Lancet diet. Canaanite dishes featuring these ingredients were identified from available cookbooks and google search. A 7-day menu plan was developed and analyzed using the Nutritionist Pro software. Values for each macronutrient and micronutrient were compared to the Institute of Medicine’s (IOM) Acceptable Macronutrient Distribution Range (AMDR), Estimated Average Requirement (EAR) and Adequate Intake (AI) for adults. Subsequently, the cost of the proposed menu plan was calculated. Prices were collected from four online sites of supermarkets in Lebanon: Spinneys, Carrefour, Metro and Toters from December 2023 to February 2024. If a specific ingredient was not available online, a local grocer was consulted for prices.

A comprehensive list of indigenous foods was compiled through an extensive review of the literature. The menu plan developed based on these indigenous foods met the IOM’s guidelines for the macronutrients, as well as most vitamins and minerals, with the exception of Vitamin E alpha-tocopherol. The estimation of the diet’s cost revealed that it amounted to approximately USD3.15 per person per day.

Using a food system approach, this paper makes an original contribution to understanding how a combination of factors such as dietary choices, cultural resonance, the natural and agricultural landscapes, and the import-export balance of food commodities can help define a sustainable and healthy dietary pattern. The ELCD, with its emphasis on indigenous ingredients and traditional culinary practices, offers a promising pathway towards healthier and more sustainable food systems in the region. However, challenges remain and further research is needed.