15 Bad Eating Habits Experts Recommend Ditching by 2020

Posted on November 12, 2019 by Food Network Canada Editors

In 2020, it’s all about being realistic, kind to the planet and diet-inclusive when it comes to how we cook, eat and enjoy our food. Forget negativity and hard-to-maintain habits, these food and healthy eating experts want to see a positive, choice-based and attainable shift in the way we approach meals and beverages. They’re sharing the unsavoury habits they’d like to see vanish from, and the good-for-you ones they’d like to see added to, the plates of home cooks, diners, restaurants and food companies for a healthy, happy and delicious new year.

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Release Restrictive Eating Patterns

<a href="https://www.instagram.com/aimeebourque/" rel="nofollow noopener noreferrer" target="_blank">Aimée Wimbush-Bourque</a>, award-winning Canadian food writer and bestselling author, shares, "Any love of cooking is driven by a love of eating, but when so many restrictions are put on food because of diet culture, it can suck the joy out of cooking and mealtime. In 2020, can we all please remind ourselves that moderation is the key? It really is that simple. And if you must make a resolution, then resolve to <a href="https://www.foodnetwork.ca/healthy-eating/photos/leftover-food-scraps-recipe-ideas/" rel="noopener noreferrer" target="_blank">waste less food</a>, eat seasonally and make <a href="https://www.foodnetwork.ca/healthy-eating/photos/high-protein-vegetarian-meals/" rel="noopener noreferrer" target="_blank">meatless meals</a> mainstream.”
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Don’t Demonize Real Food

Desiree Nielsen, registered dietitian and author of the cookbook <a href="https://desireerd.com/books/eat-more-plants-cookbook/" rel="nofollow noopener noreferrer" target="_blank">Eat More Plants</a>, offers, “My wish for 2020 is that we finally ditch the demonization of real food. Whether it’s gluten, carbs or lectins, our fear of real food leads us to make less healthful choices that zap our energy and keep us feeling unwell. One of the most transformative things we can do for our health as the New Year rises is to reduce our intake of hyper-processed foods – which by one estimate contributes 57% of our daily caloric intake – and start cooking at home with healthy <a href="https://www.foodnetwork.ca/healthy-eating/photos/protein-packed-nut-seed-recipes/" rel="noopener noreferrer" target="_blank">high-fibre plants</a> like beans, vegetables and seeds.”
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Stop the Sugary ‘Health’ Food

“My biggest pet peeve in the industry is sugar – how much sugar is added to everything and how hard it is to eat out or buy what is labelled ‘healthy’ and avoid it. Since I also try to eat as many vegetable-based meals as possible (I'm not vegan however) I love to frequent <a href="https://www.foodnetwork.ca/dining-out/photos/toronto-vegan-restaurants/" rel="noopener noreferrer" target="_blank">vegan restaurants</a>, and I am always sad to see so many dishes drenched in sugary dressings or sauces. I would love to see this change,” says <a href="https://www.christinetizzard.com/" rel="nofollow noopener noreferrer" target="_blank">Christine Tizzard</a>, food stylist, recipe developer and cookbook author.
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Ditch the Plastic

With food waste at an all-time high and environmental health at the top of our minds, Christine Tizzard also discusses her disdain for “produce wrapped or packaged in plastic. Especially small items like Thai chilies, where I only need to buy one or two but I am forced to buy 20 (which most of us I think will agree, won’t get used and end up tossed) wrapped in plastic on a black plastic container that cannot be recycled. It makes no sense. Just let me buy my two Thai chilies, please.”
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Become Friends with (Simple!) Meal Prep

Allison Day, author of <a href="https://www.hiallisonday.com/modern-lunch" rel="nofollow noopener noreferrer" target="_blank">Modern Lunch</a>, asks to “stop last-minute cooking every day and <a href="https://www.foodnetwork.ca/healthy-eating/blog/nutritionist-meal-preps-sunday/" rel="noopener noreferrer" target="_blank">start meal prepping</a>, which influences how well we eat all week. Not planning and prepping ahead, even for one meal, like lunch, means I’m unlikely to have a satisfying, nourishing meal that will carry me through the afternoon – and I know I’m not alone. Meal prepping doesn’t need to be complicated, <a href="https://www.foodnetwork.ca/healthy-eating/photos/healthy-meal-prep-ideas/" rel="noopener noreferrer" target="_blank">just a few staple recipes</a> (like roasted sweet potatoes and hard-boiled eggs) can be used to round out a leftover grain from last night.”
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Less Alcohol, More Buzz-Free Beverages

Low-ABV and <a href="https://www.foodnetwork.ca/holidays/photos/festive-non-alcoholic-sparklers-mocktails-and-virgin-drinks/" rel="noopener noreferrer" target="_blank">non-alcoholic beverages</a> that still offer the complex, fermented flavour of their alcoholic counterparts are set to take over the drink scene in 2020. People are becoming increasingly aware of the negative health impacts of excess alcohol consumption (binge drinking). Imbibers and non-imbibers alike are searching for options to quench their thirst. NPR’s The Salt narrowed in on the non-alcoholic craft beer market, mentioning Canada’s own <a href="https://www.npr.org/sections/thesalt/2019/06/20/733476733/craft-beers-without-the-buzz-brewing-new-options-for-the-sober-curious" rel="nofollow noopener noreferrer" target="_blank">Partake Brewing</a> as a front-runner in the up-and-coming zero-proof industry.
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Eat More, Not Less

“Rather than focusing on what you leave off your plate – gluten, carbs or fat – start thinking about what you put on it. Your body needs actual nutrients such as zinc for a healthy immune system, omega-3s to fight inflammation and magnesium to soothe your nervous system. So try to put more <a href="https://www.foodnetwork.ca/healthy-eating/photos/plant-based-recipes-for-beginners/" rel="noopener noreferrer" target="_blank">nutrient-dense plant foods</a> on your plate, including ones we tend to skip, such as vegetables, beans and seeds like hemp seeds or chia. Taking a positive, additive approach to healthy eating will help you avoid the deprivation-guilt-binge diet cycle and put you on the path to actually feeling good,” says <a href="https://www.instagram.com/desireenielsenrd/" rel="nofollow noopener noreferrer" target="_blank">Desiree Nielsen</a>, registered dietitian and author.
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Make Room for Everything

Allison Day makes sure her food-forward <a href="https://www.instagram.com/allisondaycooks/" rel="nofollow noopener noreferrer" target="_blank">Instagram</a> is a reflection of how she really eats: a mix of fresh, healthy recipes and simple comfort foods. “Life is better when in balance, and approaching your diet this way is liberating and makes for a positive, stress-free meal and overall relationship with what you’re eating. Eating more vegetables, grains, legumes and <a href="https://www.foodnetwork.ca/healthy-eating/photos/wholesome-recipes-healthy-fats/" rel="noopener noreferrer" target="_blank">healthy fats</a> is better for you and the planet; however, a treat once and a while shouldn’t be condemned or judged, by you or anyone else.”
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Be Done with Food Shaming Your Good Intentions

Meredith Youngson, the recipe developer and nutritionist behind <a href="https://earthandoven.com/" rel="nofollow noopener noreferrer" target="_blank">Earth & Oven</a>, has a couple of eating habits she’d like to see ditched in 2020. The first, she says, is “food shaming! Feeding yourself is enough work without the added guilt that you're not using organic berries in your smoothie or you accidentally bought the peanut butter with hydrogenated oil in it.”
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Stop Labelling What You Eat and Start Enjoying It

Another habit <a href="https://www.instagram.com/meredith.youngson/" rel="nofollow noopener noreferrer" target="_blank">Meredith Youngson</a> would like to see bucked is, “an end to the misuse of the word, ‘balance.’ While I love being inspired by healthy foodies on Instagram, it’s a pet peeve of mine to see posts of slices of pizza with a disclaimer ‘#balance’ because they had a smoothie for breakfast and are hitting up bootcamp later. It’s just another sneaky way of food shaming or labelling certain foods as ‘good’ or ‘bad.’”
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Think Slow-Carb, Not No-Carb

Cutting carbs in 2020 is out – real food is in. Low-carb diets, like all diets, go in and out of fashion, leaving consumers confused, anxious (especially around bread, pasta and rice) and unsure of what doctor-recommended eating actually looks like. The good news: We now have a bit more clarity. A <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31809-9/fulltext" rel="nofollow noopener noreferrer" target="_blank">recent study</a> published by health experts, including MDs, has discovered that a diet plentiful in <a href="https://www.foodnetwork.ca/healthy-eating/blog/10-healthiest-whole-grains-plus-how-to-cook-them/" rel="noopener noreferrer" target="_blank">high-fibre whole grains</a> (slow-digesting carbohydrates) decreases one’s risk of Type 2 diabetes, coronary heart disease, stroke and colorectal cancer.
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Reject the Diet Mentality

"From keto to paleo and Whole30, everyone seems to be following some form of restrictive eating plan. We know from mountains of scientific evidence, not to mention personal experiences, that diets don’t work in the long run for sustainable weight loss, and yet, so many people continue to fall for their charms and promises of a quick fix. In 2020, I hope to see a backlash against diet culture and the harm that it can do. I expect to see a rise in Intuitive Eating, an approach that focuses on tuning in to hunger and fullness cues and rejecting the diet mentality,” says <a href="https://www.emilykichler.ca/" rel="nofollow noopener noreferrer" target="_blank">Emily Kichler</a>, a Registered Dietitian.
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Forget All or Nothing Dietary Preferences

Grocery giant Whole Foods recently released its <a href="https://media.wholefoodsmarket.com/news/whole-foods-market-predicts-top-10-food-trends-for-2020" rel="nofollow noopener noreferrer" target="_blank">2020 food forecast</a>, full of healthy eating predictions. They're looking to promote <a href="https://www.foodnetwork.ca/healthy-eating/blog/what-is-flexitarian-diet/" rel="noopener noreferrer" target="_blank">flexitarianism</a> for a positive planetary impact with “Meat-Plant Blends” (e.g. adding cooked lentils to replace some of the beef in your meatballs or burgers). With this, if strict veganism or vegetarianism doesn’t feel possible, home cooks can still embrace a more environmentally-friendly diet with small swaps. It’s all about a little less meat and a bit more <a href="https://www.foodnetwork.ca/healthy-eating/photos/high-protein-vegan-recipes/" rel="noopener noreferrer" target="_blank">plant-based protein</a>.
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Embrace Modern Digital Cooking Communities

“I gather so many incredible ideas from the free cooking communities I’ve joined on Facebook. These supportive, inclusive groups cover everything from <a href="https://www.foodnetwork.ca/everyday-cooking/photos/healthy-instant-pot-recipes/" rel="noopener noreferrer" target="_blank">Instant Pot recipes</a> to <a href="https://www.foodnetwork.ca/healthy-eating/photos/10-vegan-desserts-that-even-non-vegans-will-love/" rel="noopener noreferrer" target="_blank">vegan dessert</a> to baby food ideas, <a href="https://www.foodnetwork.ca/everyday-cooking/blog/weekly-meal-plan-ideas/" rel="noopener noreferrer" target="_blank">meal prep inspiration</a> and beyond. These groups are free to join, and include a range of home cooks from around the world, all dishing up success, failures, tips and questions. Socializing is an incredibly healthy part of cooking, and I want to see more of this crowd-sourcing and communication, which brings the cooking community together,” says <a href="https://yummybeet.com/" rel="nofollow noopener noreferrer" target="_blank">Allison Day</a>.
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Switch to Sustainable Seafood

It’s now easier than ever to enjoy seafood, and while it’s often a healthy choice, it’s not always planet-friendly one. Tuna, for instance, a fish that appears readily in poke bowls, sandwiches, casseroles and sushi, is now a vulnerable variety. A study published in <a href="https://www.sciencedirect.com/science/article/pii/S0165783619302346" rel="nofollow noopener noreferrer" target="_blank">Fisheries Research</a> shares why: Tuna is being taken from oceans in amounts greater than ever before, and further away from shore. In 2020, researchers are urging you to enjoy good-for-you-fish in a way that respects the environment, and <a href="https://www.seafoodwatch.org/seafood-recommendations/eco-certification" rel="nofollow noopener noreferrer" target="_blank">Monteray Bay Aquarium’s Seafood Watch</a> makes this easier than ever.
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