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Root-to-stem thinking and easy wellness: Two minutes with Sustain The Glow

Ever scroll through wellness blogs and Instagrams wishing you could follow a healthier lifestyle but uncertain of where you should start? Meet Anneli Bush and Charlotte Diaz De La Vega – AKA founders of wellbeing website Sustain the Glow. According to them, wellness should be easy and root-to-stem thinking is the next big thing on the horizon…

How can people kick-start a healthy lifestyle?
“Exercise is vital. Block your calendar with exercise appointments or go for a 15-20 minute walk during your lunch break.

“Don’t forbid unhealthy foods just embrace the good ones. Create an 80/20 ratio, make packed lunches and carry healthy snacks like seeds and nuts. This ensures you don’t reach for the mars bar when hunger strikes.

“Drink fruit-infused water and herbal teas, they help your body flush toxins and aid digestion. Try to drink green smoothies and juices – begin with a simple one like our Green Start Smoothie

“Be inspired on your wellness journey. Some of our favourite resources include; Nutritional Therapist Amelia Freer, Jason Vale The Juice Master, the book Crazy Sexy Diet by Kris Carr and the documentary Fat, Sick & Nearly Dead.

Meet Sustain The Glow: Founders Anneli Bush and Charlotte Diaz De La Vega

Sustaining The Glow: Founders Anneli Bush and Charlotte Diaz De La Vega

Can you predict any new wellness trends on the horizon?
“Juicing will definitely maintain it’s position as a staple of healthy habits but we suspect full-blown juice cleanses will subside.

“The mentality “Strong is the New Skinny” will continue to grow with the likes of Kayla Itsines, FashionableFit Hanna Andersson and Russell Bateman of The Skinny Bitch Collective.

“We’ll see Good Fast Food where plants take centre stage – think chains like SweetGreenBeefsteak in the US. Farm to Counter eating – will also intensify as millennials are extremely interested in the story behind the produce: who is the farmer, where did it grow, how was it farmed, is it local, is it sustainable?

“Restaurants and consumers are becoming increasingly aware of the amount of food that is thrown away. We used to talk about Nose-To-Tail and now we’re seeing Root-to-Stem thinking, as entire vegetable, plant and fruits are used in cooking.”

FUTURE WELLNESS: Learn more about root-to-stem with our in-depth report on compost cooking.

NEED INSPIRATION? WGSN publishes 350 in-depth reports each month. That’s a seriously awe-inspiring amount of inspiration. Find out more here.

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