An interview with Dr. Giuseppe D’Agostino
Interview on the sidelines of the Conscious Eating Course promoted by Scilla Meccanica.
By Glauco Pigoli and Alessandro Piardi
Introduction
Scilla Meccanica has recently promoted a series of food education sessions held by Dr. Giuseppe D’Agostino, a dietitian and clinical nutritionist.
The sessions, which were held in September and October 2023, were conceived in line with and to integrate with the company employees' Health and Safety training course.
The objective was to propose an initial guided approach to the knowledge of the general principles of proper nutrition and a healthy lifestyle, outlining their direct impact on the physical, mental and social well-being of the individual.
The initiative was further enhanced by the welcome presence of external guests, particularly interested in the training proposal of Scilla Meccanica stemming from the intuitive and forward-looking sensitivity of the CEO, Ancilla Bezzi.
While it is true that eating properly has a beneficial impact on the incidence of accidents, occupational diseases and absenteeism, it is also true that a company increasingly has the duty to undertake actions to disseminate awareness in terms of social, economic and environmental sustainability, without limiting the educational drive to its own perimeter.
Being sustainable means knowing how to look at the individual, not only in terms of statistical pragmatism (for example, safety seen as the absence of injuries), but also by bringing the long-term collective impacts of individual behavioural choices back to the complex system of social interactions.
For a company, it means directing its action towards broader purposes, which are complementary to the productive exercise, focusing on and precisely supporting a renewed meaning of quality of life for the parties involved. With a special forward-facing tension towards the future of the new generations.
It is therefore a matter of separating one's vision from the vertical dimension that stimulates the psycho-physical functionality of one's collaborators in order to finalise it in the unique direction of internal performance.
Instead, experiencing a horizontal dimension that contemplates the great opportunity to question, and indeed to redefine, the entire socio-political-economic-environmental context in which organisations traditionally operate.
In this sense, the company becomes an educational agency, disseminating a message that can contribute to bringing significant elements of cultural growth and well-being to the community of the region in which it is located.
The evocative suggestions of advertising campaigns, culinary talent shows and the widespread junk food chains present in shopping centres reduce the meaning of food to a simple experiential fact for the satisfaction of personal and collective pleasure.
On the other hand, the intrinsic criticalities of intensive farming, intensive monocultures, intensive fishing, the supply surplus of large-scale distribution that intensifies issues relating to waste, the intensive use of drugs and the intensive attendance of health facilities, by an increasingly large group of individuals suffering from chronic diseases, continue.
The word "intensive" stands out as a common denominator for many activities that directly impact air quality, water pollution, impoverishment of the land-water ecosystem, spread of diseases, waste of resources and exorbitant social costs.
This aspect should lead people to deep reflection that extremisms, excesses and performance obsessions have never led – and never will lead – to anything good.
Therefore, a new balance must be redefined that can recover the profound combination between respect for nature and behavioural ethics that permeated the oldest food, political and social traditions.
We as individuals can choose. We can also guide the strategic choices of the productive economic system as a collective force.
A choice is wise when it is supported by elements of knowledge and comparison that stimulate the critical understanding of phenomena and their impacts, beyond personal habits, prejudices and lobby propaganda.
This is why the food education course proposed by Scilla Meccanica represents a small step towards a new personal knowledge that can, immediately, with the learning of the first rudiments of the food alphabet, allow us to understand how our lifestyle is aligned with the concept of balance, sustainability and future well-being.
We had the pleasure of discussing these issues with Dr. Giuseppe D’Agostino, who we asked to answer these eight questions:
Interview with Dr. Giuseppe D’Agostino
Question 1:
Dr. D’Agostino, as a professional and expert in the field, did you appreciate Scilla Meccanica's initiative to offer a training session for its employees on the subject of food?
Dr. Giuseppe D’Agostino:
I was very impressed by the vision of Scilla Meccanica in promoting a holistic approach to the health of its employees. Fundamental issues such as food education are often neglected in the workplace and beyond.
I therefore enthusiastically accepted the invitation of Dr. Ancilla Bezzi.
My enthusiastic participation in the initiative was dictated by the awareness of the fundamental role that nutrition plays in people's health and well-being.
It seemed to me that the initiative was very well attended by the company's employees.
The questions asked gave the undersigned the possibility to expand the approach to issues, also touching on contexts and problems relating to individual cases.
The presence of external guests made the event even more stimulating and interactive, confirming the widespread interest in food issues.
Question 2:
Can you briefly explain the importance of proper nutrition in relation to safety at work and the psycho-physical well-being of employees?
Dr. Giuseppe D’Agostino:
Proper nutrition provides the body with the energy and nutrients necessary to allow it to function optimally.
This not only affects employees' productivity, but also contributes to reducing the risk of chronic degenerative diseases often linked to an incorrect lifestyle, as well as improving psycho-physical well-being.
Let's not forget that an incorrect lifestyle has a significantly negative impact on the world of safety at work: it is associated with a higher incidence of diseases of the musculoskeletal system, a greater sensitivity to chemical agents, the onset of accidents and injuries associated with sleepiness, often linked to sleep apnoea in the case of excess weight, but also to the resumption of work after the lunch break; not least, the difficulty in finding adequate personal protective equipment.
Question 3:
What are the main tips you have provided during food education sessions that can be easily applied in daily life?
Dr. Giuseppe D’Agostino:
During the sessions, I illustrated the importance of a balanced diet, rich in vegetables, fruits, preferably whole grains, extra virgin olive oil and characterised by protein sources such as fish, poultry and lean dairy products.
I tried to provide some practical ideas on how to make conscious food choices every day, from shopping to the composition of the servings on your plate.
I also stressed the importance of reducing intake of processed and sugary foods.
I tried to make it clear that the basis of healthy eating is fundamentally balance, not renunciation.
In fact, I considered the understandable drive of the participants, of young middle age, towards convivial living and the delights of good food: eating correctly does not mean leading a life of only deprivation, but rather it can involve some conscious sacrifices that help us, through prevention, to live better and for longer, thus allowing us to be able to enjoy the pleasures that life can offer us for longer.
Question 4:
So, what are the main benefits of adequate food education and a healthy lifestyle?
Dr. Giuseppe D’Agostino:
In fact, as can be seen from the research data of many scientific publications, the greatest benefit is the prevention of many chronic diseases, such as cardiovascular diseases, diabetes and many types of cancers.
Eating better is also associated with greater physical and mental well-being.
It is necessary to understand the logical and objective importance of the most extraordinary form of prevention that all of us can adopt, to invest in quality of life in the present and in the future.
A balanced lifestyle, which also includes exercise and stress control, can increase energy, improve mood and, crucially, allow us to gain health and years of healthy life.
Question 5:
If we were to assign a kind of "golden palm" and, conversely, a "black flag" to some nutritional elements rather than others, which ones would you indicate?
Dr. Giuseppe D’Agostino:
The question deserves a detailed answer. Given that water is the fundamental basis of the food pyramid, a fundamental element that should not be missing in our daily meals is certainly fibre, which is mainly provided by whole grains, legumes, vegetables and fruits.
Fibre has beneficial effects, both direct and indirect, on our body. It represents a real source of good health.
All those micronutrients and phytocompounds from fruits and vegetables are fundamental.
Furthermore, the carbohydrates provided by cereals (preferably in the form of grains and whole grains) and "healthy" proteins (for example, those found in legumes and fish) are certainly important nutrients.
On the other hand, if I were to indicate foods that should be consumed sparingly (no more than once a week), I would have little hesitation in naming red meat proteins, cured meats and sausages.
Fats also play an important role: positive in the case of unsaturated fats from extra virgin olive oil, oily fruits and fish; negative in the case of saturated oils of purely animal origin.
In general, however, I do not consider a demonising approach towards certain foods to be wise.
The keyword is always the same: balance. To which I would also add "variety".
These two terms are the compass that must guide the intake of the right mix of fundamental macronutrients (water, carbohydrates, proteins, fats, fibres) and micronutrients (vitamins and minerals).
Question 6:
In a world dominated by advertising influences and bad eating habits, what advice would you give people to adopt a correct approach to nutrition and well-being?
Dr. Giuseppe D’Agostino:
As already pointed out, it is essential that people maintain balance and variety in their diet.
I would recommend starting with small changes, such as increasing the consumption of fruits and vegetables, perhaps beginning to sporadically insert legumes and grains.
I would suggest the gradual reduction of highly processed foods and alcohol.
It is very important to carefully read the product labels on the shelves, which can help make purchasing decisions that are more supportive of your health.
Regular physical activity and stress control are also essential for general well-being.
Question 7:
Can you explain how individual food choices can affect not only personal health, but also the environment and society as a whole?
Dr. Giuseppe D’Agostino:
Individual food choices can affect the environment and society in various ways.
We need only consider that some authors estimate on average that, to obtain 100 calories, the Mediterranean diet causes an environmental impact that is about 60% lower than a Western-type diet, which is based to a greater extent on animal meats and fats, rather than on vegetables and grains.
A diet based on local and seasonal foods can actually reduce the environmental impact related to the transport of products.
In addition, by reducing the consumption of meat and products derived from it, we contribute to reducing greenhouse gas emissions.
Finally, frugality at the table reduces food waste. In social terms, food choices affect the health of the population and the sustainability of the health system.
The demographic data show that the Italian population is tending to grow increasingly older: having people who reach adulthood in a good state of health certainly relieves the enormous pressure on health costs that is increasingly affecting health and care facilities.
Question 8:
What is the role of companies and organisations in promoting food education and a healthy lifestyle among their employees and in the community at large?
Dr. Giuseppe D’Agostino:
Companies and organisations can play a key role in promoting food education and healthy lifestyles among employees and in the community.
They can offer training and education programmes, they can encourage the presence of experts such as dietitians and nutritionists and provide incentives to adopt healthier eating habits.
Companies can, and must, support social responsibility initiatives and promote environmental sustainability.
The 17 Goals for sustainable development of the 2030 Agenda programme, signed in 2015 by the UN General Assembly, have drawn an essential line for the path of renewal of the policies that inspire and guide organisations.
In fact, companies are already actively involved in demonstrating, through ESG performance, their ability to renew themselves according to sustainability logics.
Conclusion:
In an era in which one of the keywords is "sustainability", the theme of food education is undoubtedly central, as it directly impacts both the environmental and social dimensions.
Eating well and adopting a positive and healthy lifestyle undoubtedly means contributing to having that attention to consumption that inevitably involves care for the ecosystem as a whole.
It is also not secondary to the beneficial reflection that a balanced diet has on the social dimension: that is, in terms of the sustainability of the socio-economic system.
In fact, our health system is burdened by enormous costs and it is clear that the link between proper nutrition and psycho-physical well-being is becoming increasingly important.
The initiative promoted by Scilla Meccanica, with the help of Dr. Giuseppe D’Agostino, reminds us that investing in the health of employees is an act of social responsibility and, consequently, also represents a strategic choice to ensure long-term sustainability.
Proper nutrition and a healthy lifestyle are investments in our collective future.
Glauco Pigoli
architect - project manager
Alessandro Piardi
lawyer - health and safety manager
English