Sustainable Nutrition for a Healthier Brain and Planet

Neurodegenerative diseases are a growing global concern, with cases expected to double to 150 million by 2050. While genetics play a role, research suggests that 45 percent of dementia cases could be prevented or delayed by addressing lifestyle factors, particularly diet. In the Middle East and North Africa (MENA) region, the impact of these diseases is rising sharply. The age-standardized prevalence of dementia rose by three percent between 1990 and 2019. Similarly, Parkinson’s disease cases rose by 15.4 percent in the same time period. These concerning trends highlight the need for dietary interventions that support lifelong brain health.

Sodexo’s Vibrant Mind research, conducted in partnership with Social Impact Partners recently, examined the connection between nutrition and brain health, identifying dietary strategies to help prevent cognitive decline and support lifelong mental well-being amid the rising global burden of neurodegenerative diseases.

The research highlighted the vital role of diet in preserving cognitive function. In their analysis of over 250 peer-reviewed studies, researchers on the project identified several key nutrients essential for memory, focus, and neuroprotection.

Omega-3 fatty acids, found in fatty fish like salmon and sardines, support neuron function and brain blood vessel health. 

Leafy greens, berries, and whole grains provide antioxidants and polyphenols that reduce oxidative stress and inflammation in the brain.

Plant-based proteins, such as quinoa, beans, and lentils, offer essential amino acids and fiber, supporting both gut and brain health.

With research indicating that 80% of health outcomes are influenced by diet and lifestyle, making informed food choices is one of the most effective ways to support long-term cognitive well-being.

While the neuroprotective diet offers clear benefits, ensuring that these foods are sourced sustainably presents challenges.

One major issue is overfishing. With populations on the rise and omega-3s playing an important role in brain health, fish consumption has surged, placing a strain on marine ecosystems. To combat this, Sodexo has committed to 100 percent sustainable seafood sourcing by 2025, ensuring that fish-rich diets do not come at the expense of ocean health.

Another concern is the impact of processed foods. Ultra-processed foods, which contribute to high sodium intake, are a modifiable risk factor for dementia. To make matters worse, these foods often rely on unsustainable agricultural practices, increasing carbon footprints and depleting natural resources. 

For these reasons, Sodexo chefs in all our sites make efforts to reduce the use of ultra-processed foods and instead focus on the colours and flavours that we have in abundance in our sustainably sourced fruits, vegetables grains, and proteins. 

To build a diet that is both brain-healthy and environmentally responsible, we must rethink food choices.

Diversifying omega-3 sources can reduce pressure on fish populations. Options such as algae-based omega-3 supplements, walnuts, flaxseeds, and chia seeds provide sustainable alternatives.

Emphasizing plant-based proteins also plays a key role, prioritizing legumes, nuts, and whole grains, and reducing reliance on animal protein while still meeting nutritional needs.

In the MENA region, traditional diets already include brain-healthy foods such as dates, lentils, olive oil, and nuts. Reviving these sustainable eating habits can help improve cognitive and environmental health.

Small steps like choosing sustainable seafood, incorporating plant-based proteins, and reducing processed foods can make a lasting impact and can help combat the rise of neurodegenerative diseases while ensuring a more sustainable food system for future generations.