Avocado's ethical dilemma: Balancing diet and environment

Avocado, once a symbol of a healthy lifestyle and an essential part of many diets, is now stirring more and more controversy. Increasing numbers of people are deciding to give up this popular fruit, and some restaurants are removing it from their menus. What is behind this unexpected turn? Is it really worth reconsidering before reaching for another avocado?

Not long ago, avocado was one of the most sought-after food products. Rich in healthy unsaturated fats, potassium, vitamin E, and folic acid, it found widespread use in the diets of health-conscious individuals. Guacamole became an indispensable part of Western cuisine, and the fruit's popularity was soaring at an alarming rate. In America alone, during the Super Bowl final, hundreds of millions of avocados are consumed as paste and meal additions.

However, despite its numerous nutritional benefits, avocado has started to cause more and more controversies. Questions arise not only about the ethics of its production but also its impact on the natural environment. For many consumers, these aspects have become crucial in deciding to eliminate avocado from their diets.

The global increase in avocado demand has led to massive changes in the ecosystems of the largest producing countries. Mexico, Chile, and Peru are countries where this fruit is cultivated on a large scale, often at the expense of the natural environment. To increase production, vast areas of forests are cleared, destroying wildlife habitats and leading to significant climate changes.

Moreover, avocado is extremely demanding in terms of water consumption. Producing one kilogram (roughly 2 pounds) of this fruit requires up to 750 litres of water, which is an enormous burden on local resources. In countries struggling with drought issues, such as Chile, mass avocado cultivation contributes to water deficits and difficulties in supplying the population with drinking water.

An alarming aspect of avocado production is the growing interest in this market by Mexican drug cartels. The transformation of avocado cultivation into an extremely profitable business has led illegal groups to take control of plantations, extorting money from farmers and using brutal methods of coercion. In Michoacán, which is one of the main avocado-producing regions, many planters have lost their lives trying to stand up to bandits.

Additionally, working conditions on some plantations can be described as nearly slave-like. Workers receive extremely low wages, work in difficult conditions, and their rights are often violated. All this makes more and more people view avocado not as a superfood but as a product of questionable ethical value.

Growing consumer awareness means that avocado's popularity is starting to decline. The "avocadon’t" movement, which is gaining strength, promotes giving up this fruit in favour of more ecological alternatives. Restaurants in the United Kingdom and Scandinavia are already removing avocados from their dishes, and more and more people are considering its actual impact on the environment and society.

However, this does not mean that you have to completely give up eating avocados. A conscious choice can involve opting for fruits with Fairtrade certifications, ensuring proper working conditions and less environmental harm. Alternatively, you might consider choosing avocados from Spain or Israel, where production methods are less invasive than in South America.

So, should avocados disappear from our diet? It is an individual decision for each consumer, but it's worth remembering that a healthy lifestyle is not only about taking care of your body but also caring for the planet and the people who produce our food.