How to eat more sustainably

5 Easy Ways To Get More Organic Into Your Life

We all know that eating less meat is good for our health and good for the planet. Last year, the largest scientific analysis to date found that avoiding meat and dairy is the biggest single way you can reduce your negative impact on the environment. Perhaps you’ve decided to swap some of the meat out of your diet, or gone vegetarian or vegan, as many people have, in an effort to eat in a way that’s more sustainable. It’s commendable, but unfortunately, the truth isn’t always as black and white as it seems to be.

The idea that a certain way of eating could be more sustainable and eco-friendly is certainly appealing, especially in the wake of the reports and news coverage about the catastrophic destruction we are doing to the planet. Veganism is often touted as the most effective answer for reducing CO2 emissions, however, it seems this brings a host of other problems in itself.

The fact is, just because something is vegan doesn’t mean there’s not a big impact on the environment. Take almond milk, for example. A fridge staple for many vegans, it can be used as a dairy milk substitute in everything from porridge to tea, and the growing shelf space given to it in supermarkets is testament to its popularity. But what people don’t realise is the damage being done by plantations in California, where more than 80 percent of the world’s almonds come from. It takes nearly 7000 litres of water to produce one litre of almond milk, and California has been in severe drought for the best part of the last decade.

THE TROUBLE WITH TOFU

Some tofu, a popular plant-based protein, is also far from innocent. Soy farming in Brazil is causing mass deforestation and destroying the country’s grasslands. Most of this farming is to produce feed for cattle, but still, it’s better to choose European tofu, which has a much smaller carbon footprint – some soy products from South America can have twice the carbon footprint of a chicken.

Avocados, whose rise to fame is credited to their Instagram-friendly appearance, have been in such demand that Kenya earlier this year banned their exportation and Mexico, which supplies almost half of the planet’s avocados, last year was considering importing a supply to feed its own citizens, creating a crazy carbon loop! The country makes so much from exporting the fruit that illegal deforestation to make way for avocado plantations is now commonplace.

The danger in simply saying certain ways of eating are better for the planet can lead to a very false sense of a box being ticked, a much more valuable approach is to think about everything more holistically.

There is no blanket rule for sustainable food. Common sense says that a free-range, slow-grown chicken from the farm down the road would have less of a carbon footprint than fruit or vegetables flown half way across the world.

It’s true that vegan foods that contain ingredients such as palm oil, which is devastating to forests, local communities and animals, are wreaking more havoc on the planet than locally-sourced eggs, for example.

So is locally-sourced a good signifier for planet-friendly purchases? It seems it is, in most cases, although there are exceptions. It sounds strange, but it’s backed up by a DEFRA report, which found New Zealand lamb has a lower carbon footprint than British lamb because it is grown at such a low intensity, even when shipping to the UK is factored in. Kiwi lamb aside, choosing fruit and veg that’s in season means avoiding produce which has been air freighted or grown in heated greenhouses. An easy way to do this is to use a vegetable box service like Riverford, which sources in-season food from a network of farms. The company extends the vegetable growing season as far as it can using polytunnels but never uses artificial light or heat. Some commercially-produced vegetables are grown in glass hothouses which burn gas or oil, and for every kilo of tomatoes produced this way, two to three kilos of CO2 are released into the atmosphere. When the weather no longer allows them to be grown in this country, Riverford trucks the fruits over from Spain, which uses just a tenth of the carbon compared with growing them in the UK using heat.

ORGANIC SOLUTION

Another way to ensure better sustainability is to shop for organic food, which has a lesser carbon footprint, Organic farming means working with nature. It means higher levels of animal welfare, lower levels of pesticides and no manufactured herbicides or artificial fertilisers. It’s a more environmentally sustainable way to manage the land and natural environment, which means more wildlife and healthier soils.

One final word of warning: next time you set off for the shops with your bags for life, confident you’re doing enough to offset your carbon footprint, remember this. You need to reuse a bag for life eight times before its footprint becomes lower than a normal carrier bag, and if you think your cotton tote lets you off the hook, make sure you use it 149 times! Some experts have said reusable, thicker plastic bags might be making the problem worse as there are now more in circulation than ever – so whatever you use, make sure you reuse it.

PLENTY OF FISH?

We know about the health benefits but, when it comes to seafood, sustainability isn’t entirely clear cut, as it isn’t just the individual species of fish that determines whether it is a good choice, but how and where it lived and where it was caught. Helpfully, the Marine Conservation Society (MCS) produces the Good Fish Guide, which it updates yearly. You can read in detail about any individual fish and its environmental impact by visiting mcsuk.org/goodfishguide/search but, in the meantime, here’s a quick guide of which to focus on:

5 most sustainable

  • Pollock (Alaska/walleye)
  • Native oysters (sail and oar)
  • European hake (gill or fixed)
  • Herring/sild (MCS-certified)
  • Coley/saithe (MCS-certified)
  • Haddock (from Rockall or MCS-certified)

5 to avoid

  • Seabass (caught at sea)
  • Dover Sole (from the Irish sea and pulse trawled)
  • Plaice (from southwest Ireland and caught using pulse trawls)
  • Sturgeon (wild-caught)
  • Squid (common or European squid caught in the English Channel with fishing gear other than jigs)

Rachel x 

 

Please Note: I was not paid or sponsored by Riverford in any way, I am just a big fan of what they do!

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