As far as sustainability goes, not all foods are created equally. Some of the foods we eat can have a devastating impact on climate change, which makes it important to make informed choices when it comes to consuming foods that are not only good for you, but good for the environment.
Globally, we rely on a small range of food, and monoculture farming (repeated harvesting of a single crop) is rife, with approximately 75 per cent of global food supply coming from only 12 plant and five animal species. In order to protect the planet, it’s essential to diversify and eat a variety of foods in our diet.
The first step to ensuring our diet has minimal impact on the environment is to shop smart. This involves knowing where your food comes from and eating locally, seasonally and consciously whenever possible. Local food is generally fresher since it has lower food miles, which helps minimise damaging fossil fuels and packaging used in transport. As far as fruit and vegetables are concerned, organic food is usually the best option since it reduces the amount of synthetic pesticides, chemicals and herbicides used on the plants and soil. It’s recommended to limit refined grains and processed foods as much as possible and opt for more plant-based foods and whole grains.
So which fruits, vegetables and other foods have the smallest environmental footprints?
Lentils
Bu hikaye Eat Well dergisinin Issue #28, 2020 sayısından alınmıştır.
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Bu hikaye Eat Well dergisinin Issue #28, 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
