A recent book and Netflix’s mini-series gave me real pause. Dan Buettner presents a somewhat scientific, certainly well-observed assessment of life and health in “Blue Zones: Secrets for Longer Living.” Blue Zones are definitive parts of the world where there is significant evidence of good health and longer than normal life. In fact, these pockets of health represent the highest concentration of centenarians on the planet. So why is this relevant to those of us teaching culinary arts?

If asked, many people would hope for the longest possible life, filled with happiness and healthy (physical and mental) living. Different people define happiness in different ways, but the length of time that they can enjoy - however they define this - and the extent to which this life is free of serious disease and discomfort is quite universal. So, it would seem those who are committed to preparing quality food should have an interest in a supported theory of long life.

In Buettner’s study of six distinct Blue Zones (Sardinia, Italy; Nicoya, Costa Rica; Loma Linda, California; Okinawa, Japan; Singapore; and Ikaria, Greece) he found commonalities that go beyond what we typically view as factors in an extended, happy life. Our normal indications are that structured exercise programs, a medical focus on treating disease, and weight control programs through diet are important factors in a long life. He discovered these Blue Zones, although different in many respects, shared similar environmental (physical environment and social environment) conditions, even in the absence of our typical approach as stated above. They are:

Move Naturally
The key with exercise seemed to focus on staying active, moving consistently throughout the day, and using your body to bend, stretch, stand, and walk rather than forced extreme exercise. In all cases in the studied Blue Zones, people remained active through movement well into their 80s and 90s and even beyond.

A Sense of Purpose
Mental health connects to physical health. Those living in the Blue Zones had a purpose to their day – every day. They had an opportunity to build, create, contribute and fulfill. There was a reason to get out of bed every morning.

Downshift
Blue Zone inhabitants learned to work and relax – both physically and mentally. It appeared that early to rise, work on your purpose, nap, and relax are all essential for balance and longevity.

The 80 Percent Rule
Especially in the Okinawa study, there was a rule of thumb that part of a healthy life was to stop eating when they were 80 percent full. How much you eat was as important as what you eat.

A Plant Slant Diet
Beans, brown rice, fresh vegetables and fruit, whole grains, and nuts and seeds were the cornerstones of a Blue Zone Diet. This doesn’t mean that animal protein was necessarily eliminated, but rather reduced in importance. The general belief that carbohydrates were the enemy did not find support among Blue Zone inhabitants.

Wine at Five
Consistency and moderation seemed to be the key to alcohol consumption. Relaxing at the end of each day with a glass of wine or beer, consumed in the presence of friends or family, seemed to result in a longer, happier life.

Belongingness
A sense of belonging, whether faith-based or simply being involved in large groups with purpose and commonality, is instrumental in the lives of Blue Zoners. Gathering and sharing are key to the way they approach each other every day.

Loved Ones First
Staying physically and emotionally close with family members added to the lives of children, parents and grandparents. The family is core to the Blue Zone way of life. Nursing homes, or distancing elders from youth, is not the way they choose to live.

The Right Tribe
Connecting with others who believe in the aspects of Blue Zone living and finding a supportive community of those who understand the connection of environment and beliefs to longevity seems to lead to that result.

Although this is yet to be fully scientifically validated, it seems all indications are clear Buettner is on to something here. In the United States, the youngest generations will likely have a shorter life span than their parents and grandparents. This is the first time this has happened in generations. If it is the concept of environment that is driving this change, shouldn’t we acknowledge and work toward the reversal of the environmental indicators?

Many changes in society begin in the home and classroom. To this end, shouldn’t those of us in the field of education create a classroom environment that points students in a direction that most seek: a long, healthy and happy life? Shouldn’t we, as culinary educators, help our students understand how they can pass this along to the restaurant and food consumers they will serve throughout their careers? At the very least – shouldn’t we work to understand those connections ourselves and be an example students will emulate?

Think about each of these Blue Zone Factors and how they connect to our classrooms.

Move Naturally: We should encourage our students to stay active throughout their day.

A Sense of Purpose: Talk with your students about how important their craft is to social communion, physical health, and the joy of those who consume what they create.

Downshift: In an industry that demands so much time, physical involvement, mental sharpness, and emotional creativity, we should help our students understand the importance of downshifting and making time to relax.

The 80 Percent Rule: The restaurant industry seems hellbent on excessive portion sizes - bigger is always better. Let’s promote in our kitchen classrooms ways to create balance through smaller portions with greater emphasis on plant variety rather than that 16-ounce strip steak.

A Plant Slant Diet: Plant forward cooking is no longer a passing fad – it is here to stay. Are we spending enough time teaching vegetable preparation, the use of beans, whole grains, nuts and seeds? We should integrate this emphasis throughout our curriculum rather than a course in vegetable cookery.

Wine at Five: We may teach a class in wines and other alcoholic beverages, but do we represent the physical, mental and social benefits they provide in moderation? Are alcoholic beverages part of this balanced diet that we talk about?

The Right Tribe: Let us promote healthy social interaction as an extension of our classroom experience. Daily walking groups, clubs with a focus on food and culture, and field trips might be as important as any other class. Why not consider this?

Loved Ones First: Maybe something as simple as giving students an opportunity to talk about their family heritage, dishes prepared at home, and family origin, would open the group to sharing and appreciating from where they came. An assignment requiring students to interview family members and involve them in the educational process would benefit all.

Belongingness: School pride, team projects, student competition teams, program logos, embroidered chef coats, class photos, and active clubs can be and should be part of the educational experience. It’s an experience that will spill over into their work and social life after graduation.

As we dive into another year of building exceptional educational experiences, isn’t this food for thought?

PLAN BETTER – TRAIN HARDER – LIVE FULLER AND LONGER

Paul Sorgule, MS, AAC, president of Harvest America Ventures, a mobile restaurant incubator based in Saranac Lake, N.Y., is the former vice president of New England Culinary Institute and a former dean at Paul Smith’s College. Contact him at This email address is being protected from spambots. You need JavaScript enabled to view it..