Eating for the Planet

Our current diet is harming the environment. The way we are producing food is a leading cause of deforestation, biodiversity loss, soil, and water pollution. In the UK food production is responsible for 15-30% of total GHG (greenhouse gas emissions). 9.5 million tons of all food produced is spoiled or wasted in the UK every year majority occurring at home. Poor fishing practices has impacted fishing stocks and damaged the marine ecosystem

Governments and business need to act to bring the changes but we as individuals can also play a role by changing our eating habits.

We need to focus on eating plant-based foods, moderate the consumption of meat and dairy, keep processed foods to a minimum, avoid sugary drinks and waste less food. A plant-forward diet will have a lower carbon footprint.

A few practical tips for eating for the planet would be:

Swap animal protein for plant-based protein:

Cattle are by far the largest contributors due to being ruminants (methane gas emitters) and the most commonly farmed animal. They are the largest single agricultural water user and responsible for degrading 33% of UK soil, polluting 1/3rd of water supply and has the biggest impact on biodiversity loss.

Recommendation:

No more than 70/g per person per day or 350-500g per person a week (cooked weight).
Avoid processed meat.
Prioritize beans, lentils, soya (mince, nuts, tofu) microprotein, nuts and seeds.
Include oily fish (sustainable sources; certified by Marine Stewardship Council).

Choose whole grains:

Whole grains have lower GHG as they do not pass from the milling process. They save water, provide more food, less waste, and support better land use and healthy soil.
The more refined, the more resources will be used.

Recommendation:

Opt for whole grains and potatoes.

Eat more fruit and vegetables:

Having a variety and at least 5 portions of fruit and vegetables in a day.

Recommendation:

Go for seasonal and locally produced vegetables /fruit.

Try to reduce intake of fruit and vegetables which are air freighted, pre-packed and prepared.

Minimise food waste and avoid unnecessary packaging:

In 2018 in UK there was 6.6 million tonnes of food waste just from households.

Recommendation:

Freeze anything you can’t eat while its fresh and where possible buy loose produce so you can select the exact amount you need.

Eating dairy products in moderation:

Dairy such as milk, yogurt and cheese also contribute to GHG emissions. Some of the factors are energy usage and waste going to refill.

Recommendation:

Moderate dairy consumption. Using calcium fortified plant-based alternatives where needed.

Sustainable Hydration:

Soft drinks and fruit juice are the third biggest contributors to dietary GHG emissions. Soft drinks require more energy to produce and have significantly higher transport costs as a result of a range of ingredients. Plastic waste from drinks packaging is also significant.

Recommendation:

Drink tap water and tea and coffee over soft drinks.

Eating Less Energy Dense Foods:

The manufacturing, production, transportation, packaging of energy dense foods may contribute to GHG emissions.

Recommendation:

Eat foods high in fat, salt, and sugar, less often and in small amounts.