Easy Ways to Protect the Climate and Our Future by Modifying Your Food Lifestyle
Reduce food waste. Plan meals ahead and store food correctly to reduce waste. If food waste were a nation it would be the third largest emitter of greenhouse gases (mainly methane), behind China and the US. An area equivalent to Central America, Mexico, plus the lower 48 states and a big part of Canada are used for nothing but producing food the world doesn’t eat.
Consider reducing the amount of red meat you eat. Plan in at least one vegetarian dinner a week. Eating just one vegetarian meal a week for a year saves the equivalent CO2 of driving 1,160 miles. Lamb has the highest carbon footprint. Beef is next with a carbon footprint two times higher than pork and four times that of chicken. Beef and lamb production creates a lot of methane, a greenhouse gas 25 times more potent than carbon dioxide.
Eat seasonally and regionally as much as possible so the food you consume will travel fewer miles to get to your plate. We are so fortunate to have great farmer’s markets as shopping alternatives along with local fresh produce food delivery companies. Eating this way for a year can save the equivalent CO2 of driving 1,000 miles.
Cook from scratch when you have the time. Choose the least processed items when planning your meal. Foods that are processed have a larger carbon footprint than their raw or minimally processed alternatives.
Use smaller plates. You will probably eat less, waste less and be healthier too.
Use a compost bin for food waste. In Marin compost is picked up at the curb for free and turned into organic soil that is then recycled.