Koshary and fava beans are Egyptian dishes with a sustainable flavour
Koshary and fava beans are Egyptian dishes with a flavor of sustainability
When talking about sustainability, clean energy projects or changing environmental policies often come to mind, but what many do not realize is that the path towards a more sustainable future can start at the closest point, from the daily food plate, and the most prominent examples of this are koshari and fava beans.
Those Egyptian foods that we have loved for a long time have turned out to be not only satiating, but also have a major role in protecting the planet Earth. The fava beans dish that we eat for breakfast and the koshari dish can be part of the solution to the issue of sustainability. These foods contain ingredients that can contribute to reducing environmental impacts, if consumed thoughtfully. Therefore, in this article,Earth Guardswill take you on a tour to discover how these traditional dishes can contribute to achieving sustainable development; So keep reading.
Koshari is a popular meal that carries a green message
When talking about koshari, minds immediately turn to its delicious flavor and aroma that fills the streets of Cairo, but the story does not end with the taste. This meal, which combines lentils, rice, pasta, and chickpeas in one dish, provides a practical example of nutritional integration and economic savings at the same time. It relies on low-cost plant ingredients with high nutritional value, which makes it suitable for all segments of society, and enhances the concepts of food security and reducing food waste.
Koshari may seem – at first glance – just a filling meal that people accept because they feel hungry or because their budget is low, but what many do not realize is that this dish embodies the concepts of sustainability in its broadest terms. Koshary, which is made entirely of plant-based ingredients, provides a practical model for responsible consumption, as its ingredients are available locally, which means reducing dependence on imported supply chains, and thus reducing carbon emissions associated with transportation and storage, in a way that serves Goal (13) of the Sustainable Development Goals (SDGs) on climate action.
Moreover, koshary provides balanced nutritional value at reasonable prices; Which contributes significantly to combating hunger and enhancing food security, in line with Goal (2) of the Sustainable Development Goals (SDGs). It also represents evidence of the possibility of achieving a healthy food model based on plant sources, without high environmental or economic costs.
From a health and nutrition perspective, koshary is considered a complete and balanced meal. It contains ingredients rich in proteins, fiber and vitamins. Which helps maintain the health of the body and gives the person energy and activity. Thus, koshary is in line with Goal (3) of the Sustainable Development Goals (SDGs), which focuses on ensuring health and well-being for all.
In addition, koshary represents a model of equality, as everyone enjoys it, regardless of their economic backgrounds. You find the same dish being sold in popular stalls as well as in luxury restaurants, in a sincere expression of community solidarity and food justice, and this is consistent with the essence of Goal (10) of the Sustainable Development Goals (SDGs), “Reducing inequalities.”
Beans are a food that promotes sustainability
As for fava beans, their story with sustainability is no less important than that of koshari; It is considered a staple food in Egyptian cuisine, and is a daily item in breakfast. Although it appears simple in appearance, it is rich in vegetable protein, which makes it a sustainable alternative to animal protein, especially in light of the environmental challenges associated with livestock farming.
Iftar tables in Egypt – and perhaps in many Arab capitals – are not without a dish of fava beans, which has become part of the daily eating habits of many people. In addition to being a filling and delicious meal, beans have environmental value that is not often paid attention to. It is grown locally most of the time, and does not require large amounts of water as is the case with some other crops. Which makes it a practical option in light of the challenges of climate change and the scarcity of water resources that our countries face.
In addition to being a high-value protein food, bean production contributes to promoting sustainable agriculture by improving soil fertility, thanks to its ability to fix nitrogen in it naturally, and here beans intersect with Goal (15) of the Sustainable Development Goals (SDGs) related to protecting ecosystems and using land in a sustainable manner.
On the other hand, beans support the local economy through a wide production chain that includes farmers, manufacturers, food sellers, and even workers in popular cafes, and this decentralized economic cycle reinforces Goal (8) “Decent Work and Economic Growth,” and shows how a simple meal can power an integrated, sustainable economic system.
Traditional Arabic food, healthy and sustainable food
When looking at Arab cuisine more broadly, we find many dishes that are based on simple and healthy plant ingredients such as chickpeas, eggplant, and others. These foods constitute an essential part of the region’s cultural heritage, and carry with them balanced nutritional models that contribute to reducing dependence on animal protein. Thus reducing harmful emissions resulting from meat production, which is one of the largest causes of climate change globally.
Relying on this variety of plant foods supports local agriculture and preserves biodiversity in crops. Which enhances the chances of achieving more stable food security, and at the same time forms the basis for a healthy and balanced lifestyle, helping to prevent chronic diseases associated with excessive consumption of animal fats.
Unconventional roles of food
From this standpoint, the role of food is not limited to meeting nutritional needs only, but goes beyond that to play broader roles in forming collective environmental and nutritional awareness, especially when popular foods are rediscovered as a means of education and change, as they can be used in awareness campaigns to promote the concepts of responsible consumption, strengthen the relationship between people and their environment, and connect them to their cultural and food roots in a way that contributes to achieving Sustainable Development Goals (SDGs), and this is what some local initiatives in Egypt and Lebanon have begun to do, With the aim of enhancing the concepts of food sustainability by returning to traditional foods.
For example, “Food and Agriculture Organization (FAO)” launched a number of initiatives in the Middle East to encourage the consumption of legumes, including beans and lentils, as sustainable food sources that help mitigate the effects of climate change and food security challenges. A report by the organization published in 2023 highlighted that traditional diets constitute one of the keys to shifting towards more sustainable consumption patterns. Sustainability.
By integrating popular foods into school curricula and community awareness programs, environmental concepts can be instilled in new generations, which ensures the continuity of the influence of this culture in the future, and from here the table becomes a space for dialogue and development, not just a place to eat.
Egyptian initiatives to promote food sustainability
In recent years, Egypt has witnessed the launch of several national initiatives seeking to enhance food sustainability through investment in traditional foods, and one of these initiatives is the “Egypt’s Future for Agricultural Production” project, which aims to achieve self-sufficiency in strategic agricultural crops, through land reclamation and increasing local production.
This project is considered one of the largest agricultural reclamation projects in the country’s history, and aims to cultivate 2.2 million acres within the new delta plan, relying on modern and sustainable irrigation methods, and using treated wastewater and groundwater, with the aim of enhancing food security and reducing imports.
The project extends to include agricultural manufacturing, and provides thousands of direct and indirect job opportunities, taking into account environmental protection and emissions reduction. The project represents an integrated model for achieving Sustainable Development Goals (SDGs) and Egypt’s Vision 2030 in the areas of food, water, work, and climate.
When we reflect on the role of koshary and fava beans as sources of food, we realize that we are not just talking about cultural heritage or popular customs, but rather about real tools to bring about tangible change in the path of sustainability. Choosing traditional foods contributes to preserving cultural identity, enhances public health, supports the local economy, and preserves the environment.
Choosing these foods makes us combat the negative effects resulting from some foods, such as animal foods, which cause an increase in the pace of climate change. The animal food sector, for example, causesmethane emissions; Which increases global warming rates by more than 28 times that of carbon dioxide. Here we do not call for limiting ourselves to legumes and not other foods, but rather we seek to spread awareness of the need to be balanced in our diets.
Therefore,Earth Guardsbelieves that real change starts from the details of daily life, and that your choice of breakfast or lunch may be a small step towards real change. It also calls for looking with a new eye at our eating habits, and giving our popular dishes their true value as influential factors in the process of sustainable development.
