Explore the diets of residents in the Blue Zones style land

Perspective of the macrobiotic restaurant on the river at Ecovillage Saigon River.

Nutrition is the key to longevity

The concept of Blue Zones is the result of a demographic study conducted by Gianni Pes and Michel Poulain, published in 2004. They identified the Nuoro province of Sardinia (Italy) as the area with the highest density of male centenarians and called this area the Blue Zones.

Based on this research, Dan Buettner - American explorer, journalist, author of many famous articles in the New York Times, proposed 4 more locations: Okinawa (Japan), Nicoya (Costa Rica), Icaria (Greece) and Loma Linda (California, USA). These areas have a clean environment, beautiful nature thanks to human protection. Green areas have many trees and rivers; also where people live long and healthy, with few diseases.

Nutrition is the key to longevity (Photo: Ecopark).

During his research, Buettner also discovered that the secret to longevity of the Blue Zones people does not depend on genetics or the desire to live long, but rather on providing themselves with the right foods and creating healthy habits in a clean, close-to-nature living environment.

In his new book, The Blue Zones Secrets for Living Longer, Buettner offers tips on how to turn your home, from the bedroom to the living room, patio and kitchen, into a miniature blue zone. The kitchen, the heart of the home, holds many secrets to a long life.

Special Organic riverside restaurant and forest kitchen

Pioneering in creating a Blue Zones-style land in Vietnam with the Ecovillage Saigon River project, located in the East of Saigon, 18km from Notre Dame Cathedral, the founder of Ecopark built special amenities for residents to nourish their body, mind and spirit right where they live such as: outdoor sports area, water walking path, special frequency sound garden, negative ion forest, tree-hugging park, medicinal herb garden, tea ceremony space, flower ceremony, etc.

Ecovillage Saigon River, when completed, promises to become the first Blue Zones land in Vietnam.

To open the door to longevity for Ecovillage Saigon River residents, the founder of Ecopark also attaches special importance to nutrition, so he has collaborated with a Japanese partner to build and create a menu for a riverside macrobiotic restaurant - where 32 hectares of water surface pass through. This is a space where residents can enjoy their meals leisurely and relax in a space that reflects the concept of Japanese macrobiotics. In addition, the investor also designed a space for residents to enjoy different types of medicinal wine.

According to Mr. Honda Tadakatsu - Chairman of Raymond Vietnam, macrobiotics is a culinary style that has developed uniquely in Japan based on the ideas of Oriental medicine and the theory of the five elements. Macrobiotics will help improve physical condition, leading to a healthy body by eating dishes using ingredients and herbs suitable for each person's physical condition.

Macrobiotic restaurant on the river.

The ingredients of the macrobiotic restaurant are completely natural, easy for the body to absorb, suitable for a variety of customers, especially the elderly. The menu of the macrobiotic restaurant is also specially designed for 8 common physical conditions: yin deficiency, yang deficiency, qi deficiency, blood deficiency, heat, stagnation of qi, blood stasis, phlegm and dampness. Focusing on the menu according to this physical condition not only ensures a complete and delicious meal; but also helps balance the body and support health.

The motto of the macrobiotic restaurant on the river is the quality of the dishes comes from the flavors and ingredients, helping Ecovillage Saigon River residents balance and improve their health. Therefore, although all dishes are made directly by famous Japanese chefs, they still have flavors suitable for Vietnamese taste.

In addition, the entire menu at the restaurant is designed and closely monitored by international nutrition experts to ensure the best nutritional quality. With a professional service team, Ecovillage Saigon River residents will have a dining experience that meets all criteria: attractive flavors, quality food and dedicated service.

Organic Forest Kitchen.

Besides the macrobiotic restaurant, in the green space with a density of 170 trees/person, 4ha park, the founder of Ecopark also built an Organic forest kitchen.

Nestled in the "forest" of Ecovillage Saigon River, the Organic forest kitchen brings a unique feeling, closest to nature. With an outdoor kitchen built entirely from natural materials, dining tables in an open, peaceful space in the middle of the forest interspersed with large gardens growing organic food, irrigated with clean water, no pesticides, residents will feel 100% original natural flavors.

The difference of Organic forest kitchen is the "farm to table" model, wishing to bring clean vegetables and fruits from the garden to the dining table. Each resident coming to the forest kitchen will be able to personally take care of, harvest, and process clean vegetables, tubers, and fruits and enjoy the original flavor of the food in a spacious space where heaven and earth blend together.

According to the founder of Ecopark, a special macrobiotic restaurant space on the river, a forest kitchen appearing for the first time at a 6-star resort will be invaluable experiences for residents of the pioneering land of the Blue Zones style in Vietnam. And above all, it will be the key to opening the door to a happy, healthy, young and long life for residents.

At 3:30 p.m. on November 18 and 19, at the Ecovillage Saigon River project, residents and guests will enjoy a special macrobiotic meal and interact with guest chef Ngo Thanh Hoa to learn more about the secret to a long and healthy life through nutrition.

Source: https://dantri.com.vn/bat-dong-san/kham-pha-che-do-dinh-duong-cua-cu-dan-o-vung-dat-theo-phong-cach-blue-zones-20231115100329343.htm