The Growing Importance of Sustainable Eating
In the past few years, the COVID-19 pandemic has encouraged many people to re-evaluate their daily habits and their impact on the environment. Shortages in food supply and availability have motivated individuals to start growing their own food, composting more food waste, and only purchasing what they need to avoid waste. This increased awareness around sustainable living is a positive step, but there are still many misconceptions when it comes to making our diets more eco-friendly.
One of the biggest myths is that people don’t generate any food waste at all. In reality, it’s estimated that a staggering 1/4 of all food produced globally ends up as waste – whether that’s during production, harvesting, transportation, or within our own homes. In the UK alone, around 4.5 million tonnes of food is wasted every year, often due to improper storage, overbuying, or not using food before it expires. If we could all reduce our food waste, it would go a long way towards creating a more sustainable food system.
Going vegan is another common strategy for reducing one’s environmental impact through diet. While this can be effective, it’s not the only solution, and it may not work for everyone. Meat and dairy products tend to have the highest carbon emissions, so cutting back on these or swapping them for plant-based alternatives can make a big difference. However, many vegan meat and dairy substitutes are heavily processed and packaged in non-recyclable plastics, so they aren’t always the most sustainable option either. A better approach may be to focus on less processed, locally-sourced plant-based foods.
Paying attention to the seasonality and origin of the foods we eat is another important factor. Produce that is grown locally and in-season generally has a much lower carbon footprint than fruits and vegetables that are flown in from overseas. For example, UK-grown asparagus in season has around 1kg of CO2 associated with it, compared to 12kg of CO2 for out-of-season asparagus imported from elsewhere. Choosing seasonal, locally-grown foods is a simple way to significantly reduce the environmental impact of our diets.
Strategies for Sustainable Eating
So, what are some practical steps we can all take to make our diets more sustainable? Here are some key recommendations:
1. Reduce Meat and Dairy Consumption
Swapping out meat and dairy for plant-based alternatives, even just one day a week, can have a big impact. “Meat-free Mondays” is a great way to start incorporating more sustainable protein sources into your routine.
2. Buy Locally and Seasonally
Purchasing produce that is in-season and grown locally reduces the carbon emissions associated with transportation and storage. This could mean stocking up on berries and tomatoes in the summer, and saving the asparagus for when it’s locally grown.
3. Reduce Food Waste
Getting creative with leftovers, properly storing perishable items, and only buying what you need can all help cut down on the staggering amount of food that gets wasted every year. Don’t be afraid to use the “sniff test” if something is past its best before date but still seems fresh.
4. Grow Your Own
If you have the space, even just a small garden, balcony or windowsill, try growing your own herbs, salads, and vegetables. This eliminates the need for transportation and packaging, and allows you to enjoy the freshest, most sustainable produce.
5. Preserve and Freeze
Preserving or freezing seasonal and home-grown foods is a great way to enjoy them throughout the year and reduce waste. Try canning, pickling, or freezing extra produce when it’s at its peak.
6. Shop Smart
Start your shopping in the discount section and buy items that are close to their best before date. These can often be frozen or used up quickly to prevent them from going to waste. Your freezer is your friend when it comes to extending the shelf life of many foods.
7. Compost Food Waste
If you do have any unavoidable food waste, make sure to compost it rather than putting it in the regular bin. Sending food waste to landfill creates methane, a greenhouse gas 25 times more potent than CO2. Composting or using food waste recycling is a much more sustainable solution.
Putting these strategies into practice can make a real difference in reducing the environmental impact of our diets. But it’s important to remember that sustainable eating doesn’t have to be an all-or-nothing approach. Small, gradual changes can add up to significant long-term benefits.
The Science Behind Sustainable Diets
The connection between our food choices and the health of the planet is becoming increasingly clear. A recent study found that diets higher in plant-based foods and lower in animal-based foods are associated with a lower environmental impact. This is due to the significant greenhouse gas emissions and resource use associated with animal agriculture, particularly ruminant animals like cows and sheep.
Life cycle assessment (LCA) is a widely-used framework for evaluating the environmental impacts of food production. LCA studies have consistently shown that animal-based foods, especially beef and lamb, have much higher carbon footprints compared to plant-based foods like vegetables, fruits, and grains. This is largely due to the methane produced by ruminant digestion, as well as the energy and land required to grow feed crops.
In contrast, plant-based diets that emphasize whole, minimally-processed foods tend to have a lower environmental impact. Switching to a more plant-forward diet, reducing food waste, and choosing locally-sourced, seasonal produce can all significantly lower your carbon footprint and conserve precious natural resources like water and land.
Interestingly, some studies have found that the transportation of food actually has a smaller impact than the production methods. This suggests that the specific foods we choose to eat are more important than where they come from. Of course, locally-sourced food can still have benefits in terms of supporting your local economy and reducing emissions from transportation.
Overall, the scientific evidence points to the same conclusion: a diet higher in plant-based foods and lower in animal products, especially ruminant meats, is better for both our health and the environment. By making some practical changes to the way we shop, cook, and consume food, we can all play a role in creating a more sustainable food system.
Sustainability and Dietary Guidelines
The connection between diet and environmental sustainability is increasingly being recognized in dietary guidance around the world. Many countries, including Australia, Brazil, Denmark, Germany, and the UK, have started to incorporate sustainability considerations into their national dietary recommendations.
In the United States, the 2015 Dietary Guidelines Advisory Committee (DGAC) explicitly addressed the issue of sustainability, concluding that a diet higher in plant-based foods and lower in animal-based foods is both healthier and more environmentally-friendly than the average American diet. However, this recommendation was ultimately not included in the final 2015-2020 Dietary Guidelines for Americans (DGA).
The decision to exclude sustainability from the DGA was controversial, as many argued it was well within the scope of the authorizing legislation. The National Nutrition Monitoring and Related Research Act, which provides the legal framework for the DGA, calls for the guidelines to include “nutritional and dietary information and guidelines for the general public” – language that arguably encompasses environmental sustainability considerations.
Nonetheless, the DGAC’s core message about the benefits of plant-based diets remains valid and consistent with previous and subsequent versions of the DGA. The 2015-2020 guidelines did include a healthy vegetarian eating pattern as one of the recommended dietary approaches. And the 2020-2025 DGA acknowledge the importance of food security and the sustainability of the food system, even if they don’t directly address the environmental impacts of different dietary choices.
Going forward, there is a strong case for explicitly incorporating sustainability into future updates of the Dietary Guidelines for Americans. Doing so would provide clear, science-based guidance to consumers on how their food choices can support both their health and the health of the planet. It would also align the DGA with the growing global consensus that sustainable diets should be a key part of dietary recommendations.
As the Stanley Park High School community, we have a unique opportunity to educate our students and families about the importance of sustainable eating. By sharing practical tips and the latest research, we can empower everyone to make food choices that are good for their bodies and the environment. Together, we can work towards a more sustainable future, one meal at a time.
