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Natural, Nourishing, Local Food

Reconnecting with the source, the season and the people who grow it.

Start the practiceSee what is nearby

The Green Revolution, Ultra-Processed Food and the Global Chain (post-WWII)

This is where eating broke. In the 1950s the priority was feeding a population that was exploding, and quantity won over quality: produce plenty of cheap calories and move them far.

  • What changed:Refined vegetable oils appeared, along with white flour at scale, sugar in everything and a supply chain that crosses continents.
  • The cost:We went from eating «food from the earth» to «edible products» designed to survive the journey: addictive, nutritionally empty and cut off from whoever grew them.

The hidden cost of the global chain

An imported ultra-processed product does not only arrive empty of nutrients: it arrives after thousands of kilometres. That journey is paid for three times over, and none of it shows on the label.

  • The haul:Thousands of kilometres by lorry, ship and plane for every ingredient, with the fuel and the CO₂ and other greenhouse gas emissions that demands.
  • The packaging:Tonnes of single-use plastic that exist so the food survives the trip and the warehouse, not so it feeds you better.
  • The waste:Spoilage and loss in transit, plus weeks in cold storage burning energy to preserve something that has already lost its nutrient density.

The counterweight: proximity and season

Buying in season and close to home reverses all three costs at once. Food is harvested ripe and arrives with its vitamins intact, middlemen and packaging fall away, the waste of the journey is cut, and the money stays with whoever grew it, a few kilometres from your table.

A Nutrition practice

A real, local dinner at sunset

An early dinner, cooked clean and built by proportions, so eating well stops being a decision you make all over again every night.

Have dinner at sunset

Serve dinner as the sun goes down, between 6:00 and 7:30 PM, or at least 2.5 to 3 hours before bed. Closing the digestive cycle early clears the way for melatonin and deep rest.

Serve the local triad

Half the plate in seasonal vegetables —that is where “one more plant” lives—, a quarter protein and a quarter carbohydrate from your region, plus one portion of healthy fat. Eyeball it: we do not measure calories, weight or portions.

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Recommended ritual

Stock up, anchor, cook, serve, be present and notice

Six steps that hold each other up: each one takes friction out of the next, and only the two anchors make the dinner count.

  1. 1Stock up close to home: a market, a street market or a small producer; in season, in bulk and with your own bags and jars.
  2. 2Set the time anchor: have dinner as the sun goes down, between 6:00 and 7:30 PM.
  3. 3Cook clean: steam, air fryer or homemade broth; if you sauté, a few drops of avocado or extra virgin olive oil.
  4. 4Serve the triad: half the plate in local vegetables —that is where “one more plant” goes—, a quarter protein and a quarter carbohydrate from your region, plus a healthy fat.
  5. 5Eat present: no screens, chewing slowly and recognising where each thing came from.
  6. 6Notice the triple impact next morning: lightness on waking, less rubbish at home and your local economy kept alive.

This practice does not prescribe a diet or replace clinical advice. Adapt it to your allergies, intolerances, work schedule and access, and to guidance from your health professionals.

Near you

What is cooked and grown nearby, with whatever is closest to you first. Buying here shortens the trip to your plate and keeps the money in town.

Who has it nearby

  • Hazlo Sano

    Hazlo Sano

    1. Sueño: Recuperación biológica y descanso optimizado. 2. Alimentación: Nutrición natural y conexión con el origen local. 3. Movimiento: Ejercicio funcional y actividad física constante. 4. Mente y Comunidad: Gestión emocional, propósito y conexión social.

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The balanced plate triad

No scales and no calorie counting: you can see the proportion. Half the plate, a quarter and a quarter, plus one portion of healthy fat, with what is harvested nearby.

  • 50 %

    Local seasonal vegetables

    Vegetables freshly harvested in your region, with no plastic packaging and no long journeys: fibre, micronutrients and volume. This is where “one more plant” happens.

  • 25 %

    Regional protein

    Native legumes bought in bulk, free-range eggs from a nearby farm, sustainable local fish or pasture-raised poultry. Amino acids and satiety without overloading digestion at night.

  • 25 %

    Carbohydrates from your region

    Local root vegetables, nixtamalised native maize, native squash or whole grains in bulk. Slow-release energy and fibre that feeds the gut microbiota.

1 portion

Healthy fats from your region

Avocado from nearby groves, seeds in bulk or an artisanal nut butter with no additives. Without them vitamins A, D, E and K are not absorbed.

Clean cooking, without refined oils

Industrial seed oils —soy, maize, safflower, canola, sunflower— go through thermal and chemical refining. Heated up they produce aldehydes and pro-inflammatory compounds, and they almost always arrive bottled in plastic from far away.

What takes their place

  • Cold-pressed avocado oil

    Medium-high heat: sautéing, roasting or griddling. Unrefined, its smoke point sits around 250 °C; the refined one reaches 271 °C, but loses on the way what we came here to protect.

  • Extra virgin olive oil

    Raw or low heat: dressings and finishing. Cold-pressed and rich in polyphenols.

And what needs no added fat at all

Steam, air fryer, homemade vegetable or bone broths, and a well pre-heated cast iron or non-stick pan. They cook just as well, avoid oxidative stress and replace a packaged purchase.

A catalogue of nearby ingredients

What to buy, what it does for your body and what it does for your surroundings. The four categories the triad is built from.

  • Quality protein

    • Local legumes: black, pinto or bayo beans and lentils in bulk.
    • Free-range eggs from a regional farm.
    • Sustainable local fish or pasture-raised poultry from nearby.
    • Artisanal tofu or locally produced tempeh.
    In the body
    Complete amino acids for cell repair, lasting satiety and digestion that does not sit heavy at night.
    In the environment and the local economy
    Buying in bulk removes plastic packaging and long industrial refrigeration. The money goes straight to farming families in your area.

  • Complex carbohydrates

    • Sweet potato, cassava and potato from nearby growers; cooked and cooled, potato gains resistant starch.
    • Nixtamalised native maize: the real tortilla.
    • Plantain from your area and native squash.
    • Whole grains in bulk: oats, brown or wild rice, quinoa, millet or buckwheat.
    In the body
    Slow-release energy, prebiotic fibre that feeds the microbiota, and no sharp glucose or insulin spikes.
    In the environment and the local economy
    Cuts food miles and freight sharply, preserves the biodiversity of native seed and avoids the soil degradation of monoculture.

  • Healthy fats

    • Fresh avocado from regional groves and whole olives.
    • Seeds in bulk: pumpkin seeds, chia, ground flaxseed and sesame.
    • Seasonal nuts: walnuts and almonds.
    • Artisanal 100 % peanut or almond butter, with no added sugar or oils.
    In the body
    They let you absorb vitamins A, D, E and K, regulate the hormonal system and modulate the inflammatory response.
    In the environment and the local economy
    They keep small regional processors going and can be bought in reusable glass jars, with no disposable plastic.

  • Good oils and clean cooking

    • Regional cold-pressed avocado oil, for medium-high heat.
    • Extra virgin olive oil, raw or on low heat.
    • Steam, air fryer, or homemade vegetable and bone broths.
    • A well pre-heated cast iron or non-stick pan, with no added fat.
    In the body
    Thermal stability and fats that are not oxidised: less cellular stress and cardiovascular protection.
    In the environment and the local economy
    Displaces ultra-processed food tinned or bottled in plastic, and cuts the transport footprint and industrial fat waste.

How it connects with the other three pillars

These are not three more tasks. Two of these bridges are the same act you already do, told from the other pillar.

  • With Sleep: dinner sets your bedtime

    Having dinner at sunset lets digestion finish before you lie down, and does not get in the way of the drop in body temperature deep sleep needs. It is the same act that protects your rest over there.

    Go to the pillar

  • With Movement: going to the market is already moving

    Walking or cycling to buy the week’s fresh food is at once this pillar’s sourcing and the other one’s engine-free trip. One journey counts for both.

    Go to the pillar

  • With Mind and Spirit: the table without screens

    Dinner with no devices in sight is also that pillar’s window of silence, and the stretch where a real conversation fits without scheduling anything.

    Go to the pillar

Since the post-war years, the drive to produce lots of cheap calories (the Green Revolution plus food industrialisation) eased the shift towards ultra-processed food built on sugar, flour and refined oils, and towards a supply chain that moves food between continents. It solved much of acute hunger, but at the cost of diets that are less diverse and more «laboratory-made» — today strongly tied to chronic disease and environmental damage. Going back to patterns built on minimally processed, varied, seasonal and locally sourced food fits human and planetary health far better.

More than a diet, this pillar is about the connection to the source. It encourages real, seasonal, locally sourced food, and builds the bridge between the people who grow it and the people who cook it.

It covers:

  • Backing restaurants and small producers that offer nourishing, seasonal options.
  • Encouraging people to grow their own (urban gardens or permaculture cells).
  • Building a setting where choosing healthy, fresh, nearby food is the easiest option.

References