Research
Nutrition and Connection with Nature - Results of a Qualitative Study in Primary Care
by Jil Herker1
1Institute for Integrative Health Care and Health Promotion, School of Medicine, Witten/Herdecke University, 58455 Witten, Germany
Cite as: Herker, J. (2025). Nutrition and Connection with Nature - Results of a Qualitative Study in Primary Care. THE MIND Bulletin on Mind-Body Medicine Research, 7, 9-12. https://doi.org/10.61936/themind/202504303
Abstract
This qualitative study explores individuals’ perceptions of the link between nutrition and nature, as well as their experiences of nature connectedness, based on interviews with 18 participants from an integrative health clinic in Germany. All participants recognized at least one link between nutrition and nature, including concerns over chemical use, plastic packaging, and factory farming, while fresh, regional foods were seen as healthier and more natural. Participants also reported a strong emotional connection to nature, often tied to specific places. The findings highlight the importance of integrating ecological and ethical considerations into health promotion to support personal and planetary health.
Background
The relationship between nutrition and nature plays a crucial role in both personal health and environmental sustainability. Previous research suggests exposure to natural environments has been linked to various health benefits, including stress reduction (Yao, Zhang & Gong, 2021) and improved mental well-being (Peterson et al., 2021). Nature-based therapies show effects on physical activity, cardiometabolic, and mental health (Nguyen et al., 2023).
Dietary choices not only impact individual well-being but also influence ecological systems, particularly through food production and agricultural practices. Therefore, the Planetary Health Diet, proposed by the EAT-Lancet Commission, aligns human nutrition with environmental sustainability by emphasizing plant-based foods, reducing animal product consumption, and minimizing processed foods (Willett et al., 2019). This approach mitigates climate impact, conserves biodiversity, and supports long-term food security. Similarly, dietary guidelines from the World Health Organization and the German Nutrition Society advocate for balanced, nutrient-rich diets that prioritize whole foods and sustainable food systems (Breidenassel et al. 2022; WHO, 2021). By promoting regional and seasonal products, these recommendations reduce ecological footprints while enhancing both human health and planetary well-being.
The following findings are part of a larger study on nutrition and health promotion, which investigates various aspects of dietary habits, environmental awareness and behavior change. Within this broader framework, the present analysis focuses specifically on individuals' perceptions of the connection between nutrition and nature, as well as their subjective experiences of nature connectedness.
Methods
We collected qualitative data through semi-structured one-on-one interviews with 18 participants from an Outpatient Clinic for Integrative Health Care and Naturopathy in Germany. Recruitment and interviews took place during four months in 2024. To achieve a heterogeneous sample, participants were grouped according to their engagement with a health promotion course offered by the inpatient clinic.
To explore participants' perspectives on nutrition and nature, we asked two open-ended main questions, with an additional follow-up question for further specification if needed. The main questions were as follows: To what extent do nutrition and nature or the environment relate to each other in your view? To what extent do you feel connected to nature? The follow-up question was: How do you experience this connection to nature?
The interviews were audio-recorded and transcribed verbatim. The data were analyzed using qualitative content analysis with the software MAXQDA.
Results
Connection between nutrition and nature
All 18 interviewees recognized at least one link between nutrition and the environment.
In particular, the food production process was critically examined, and strong concerns were raised about the use of chemicals. These were seen as problematic both before harvest, due to fertilizers and pesticides, and during further processing, due to preservatives. One participant emphasized that “nitrates, all these environmental toxins […] are produced by the food industry” (VK03) and thus enter the human body through nutrition. Similarly, the extensive processing of food was perceived as detrimental to health: “Everything that exists in a highly processed form is worse for the body,” (IK03) particularly when “countless chemicals are added to preserve it or make it taste more appealing.” (IK03).
Beyond health issues, concerns extended to the impact of agriculture on the environment. One participant expressed worry that modern agricultural practices are “destroying our planet” (IK04) and that decades of intensive farming have led to soil degradation — an issue that is “not even in people's awareness.” (IK04).
One participant described his ambivalence towards genetic modification: “I feel a bit torn about genetically modified products,” (VK05) acknowledging, on the one hand, the need for efficient agricultural practices, while on the other, remaining critical of potential ecological and health-related consequences.
Many participants expressed concerns about plastic packaging and its negative impact on both the environment and health. One participant acknowledged that “plastic packaging is generally known to be harmful to the environment,” (IK05) while another linked it to broader ecological issues, emphasizing “plastic waste in water and marine animals sometimes dying from it.” (BK04).
Animals were frequently mentioned as a key link between nutrition and nature. The use of pesticides was criticized for its cascading effects on ecosystems, as “insecticides cause insects to die, leaving birds without food, leading to species extinction.” (VK02).
Animal welfare was another central concern. Many participants criticized conventional factory farming and, in some cases, adjusted their diets accordingly: “I absolutely cannot support factory farming. I just can’t eat pork anymore knowing how much the animals suffer.” (BK01).
In contrast to highly processed foods, fresh, regional, and seasonal products were perceived as more natural and desirable. One participant stated that “food is best when it comes straight from the tree or the field,” (IK03) reinforcing a preference for minimally processed, locally sourced ingredients.
Participants highlighted resource conservation as a crucial aspect of sustainable nutrition, emphasizing that industrial food production tends to deplete natural resources. One participant stressed the importance of “preserving natural resources and being more mindful of where food comes from, while also influencing others to do the same.” (VK04).
The strong link between food production and climate change was also widely recognized. Industrial agriculture and factory farming were particularly criticized for their high carbon emissions, with one participant stating, “agriculture has the greatest impact on our environment and climate,” (IK04) compared to cars and airplanes, while another specifically pointed to “the high CO2 emissions caused by meat production” (IK05).
Biodiversity was another concern. One participant noted the lack of variety in commercially available crops, emphasizing that “apples and pears are the only products labeled with varieties, while for everything else, it’s as if different varieties don’t exist.” (IK02).
Feeling of connectedness
All 18 interviewees reported feeling connected to nature, often describing this connection through emotions, specific locations, and animals.
The most frequently mentioned emotions were calmness, relaxation, joy, and contentment, and also responsibility. Some participants described deeper feelings such as love, gratitude, and a childlike sense of wonder, while others mentioned more negative emotions like powerlessness and pity.
One participant shared that “after a stressful day, walking in nature helps me unwind – it lowers my stress levels completely.” (IK05). Others highlighted the mental benefits of nature, stating that “a walk in the forest clears the mind and creates a sense of happiness and satisfaction.” (VK05).
Feelings of responsibility were also noted, particularly regarding environmental conservation: “We have to do what we can, even on a small scale, to protect nature, even though it feels difficult as an individual.” (VK04). Some expressed frustration and powerlessness about environmental destruction, with one participant stating, “the Earth is our home, and we are destroying it. Organic farming is just a drop in the ocean, and I feel powerless in the face of this situation.” (IK04).
Participants felt most connected to nature in forests, gardens, coastal areas, and during outdoor activities such as hiking. Forests were often described as places of peace: “It’s quiet, you hear only the birds and the rustling of trees. Maybe we even breathe differently there, without realizing it.” (BK02). Others found connection through plants, appreciating “the incredible beauty of flowers and trees” (IK04) and feeling joy in simply observing them. The ocean was also significant, with one participant stating, “I feel very free at the sea—it’s important for me to be there at least once a year.” (BK01).
For some, animals served as a gateway to nature, particularly pets, birds, and bees. A few participants mentioned weather phenomena, such as sunlight or rain, as triggers for feelings of connection. Others experienced a deeper awareness of nature through introspection, describing it as sensing “the fire of life” (IK03) or through physical experiences such as “biting into an apple straight from the tree.” (IK03).
One participant highlighted the role of yoga in re-establishing their bond with nature, explaining, “I had become disconnected, but through yoga, I gradually reconnected. Today, I even lead forest bathing sessions because I know how beneficial it is to simply be in nature.” (BK06).
Discussion
All participants recognized a connection between nutrition and nature, particularly through food production, environmental impact, and sustainability. Concerns were raised about chemicals in agriculture, plastic packaging, and factory farming, while fresh, regional, and minimally processed foods were seen as more desirable. Participants also linked food production to climate change and biodiversity loss.
Additionally, all participants reported a sense of connectedness to nature, often describing feelings of calmness, joy, and responsibility. Forests, gardens, and coastal areas were key places for this connection, and some participants experienced it through animals, weather, or mindful activities like yoga. Environmental concerns also evoked emotions ranging from gratitude for living on this planet to frustration over ecological destruction.
The results of this study highlight that participants perceive nutrition and nature as deeply interconnected, influencing both their personal choices and broader environmental concerns. This perceived connection led to changes in behavior, such as reducing the consumption of factory-farmed animal products, purchasing organic and regional foods, and avoiding palm oil to protect natural resources. The ethical dimension of nutrition played a crucial role, with many participants linking industrial livestock farming to animal welfare and the quality of food products.
While concerns about environmental degradation, biodiversity loss, and pollution were predominant, these insights often translated into a sense of personal responsibility and self-efficacy. Many participants expressed a proactive approach, seeking ways to minimize their ecological footprint through conscious consumption. The role of pollinators, particularly bees, emerged as a recurring theme, with participants recognizing the decline in biodiversity as a serious threat to food production.
These findings suggest that nutritional interventions in health promotion should extend beyond physiological aspects to incorporate environmental sustainability and ethical considerations. Health promotion programs should address the impact of food production, pollution, and sustainable consumption practices, empowering individuals to make informed dietary choices that benefit both their health and the planet.
Keywords: nutrition, nature, health promotion, connectedness
References
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