Nine factors leading to a long life

Why do people in some parts of the world live to be 100 years old and only 60 on average elsewhere? Nick Buettner knows the answer. He has travelled the world with his brother Dan, known from the Netflix series "Live to 100: Secrets of the Blue Zones", and researched the secret of the Blue Zones. People in these areas live to an above-average age. On 19 June, Nick Buettner will present his findings at the GDI at the International Food Innovation Conference.
28 February, 2024 by
Nine factors leading to a long life
GDI Gottlieb Duttweiler Institute

In 2004, Nick and Dan Buettner teamed up with National Geographic and the world's top researchers to study longevity. They wanted to identify areas around the world where people live measurably longer and better. In these "Blue Zones", people reach the age of 100 ten times as often as in the United States.

The Buettner brothers found that there are nine habits and behaviours that make people in these regions age well. They call these characteristics the "Power 9®". If you stick to these habits, you can virtually "generate" longevity. However, the BlueZones are in danger. Dan Buettner says: "As soon as the American food culture comes in through the front door, longevity goes out through the back door."

Last year, Netflix released the documentary "Live to 100: Secrets of the Blue Zones", which accompanied Dan Buettner to the five original "Blue Zones". In an interview with PBS, he reveals what people in regions on Greece, Costa Rica and Japan are doing differently - or better:

By the way, you don't have to undertake enduring efforts to live a long life. Dan Buettner is certain: "If you adapt the Blue Zone's way of life you can be pretty sure the journey is going to be pleasurable.”

Find out more from Nick Buettner at the 4th International Food Innovation Conferen​ce, which will take place on 19 June 2024 at the Gottlieb Duttweiler Institute. We will be discussing the topic "Culture Clash: When Food Innovation Meets Tradition" with thought leaders, industry and nutrition experts. We explain the cultural hurdles that need to be overcome for food innovations during production, preparation and consumption. And we identify cultural opportunities - for example, when established habits and rituals enable more sustainable enjoyment.

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