by Lori Zanteson, Environmental Nutrition
Something as routine as getting food on the table can help to minimize your environmental footprint, so be green in the kitchen!
We all want to do our part to protect our precious Mother Earth. But with such overwhelming issues – climate change, pollution, sustainability – it might seem like there’s no way one person could make an impact. Something as simple and routine as getting food on the table can have a big impact lightening your environmental footprint. The foods you eat, the way you prepare them, and the way you clean up affect the environment in many ways, from energy use to greenhouse gas emissions. Over time, they accumulate as either healing or harmful contributions. Here are some ways to keep your kitchen practices on the healing side that happen to be as healthy for you as they are for the planet.
Cut food waste.
Consumers are responsible for two-thirds of food waste in this country. Food waste produces greenhouse gases, causes water waste, and takes up valuable land resources — all are threats to the environment and our health. Small steps can make big changes.
Shop savvy.
Stocking the fridge with fresh, nutritious whole fruits and vegetables is a clear sign of our intention to follow a healthy dietary pattern. We all know that sometimes the beautiful produce we couldn’t resist at the market end up looking unrecognizable at the bottom of the crisper drawer, destined for the trash bin and then the landfill. Planning meals before heading to the market can help minimize food waste. Buy only what you’ll use and stock your pantry with items with longer storage time — canned vegetables, dried beans and pastas, root vegetables, frozen foods — to help fill out your meals.
Pass on packaging.
Avoid buying foods in unnecessary and excessive wrappings, containers, and packages, most of which end up in landfills. Even a quarter of recyclable materials never see new life. Skip single-use disposables and go with reusable plates, cutlery, straws and napkins.
Eat seed to stem.
Use every part of vegetables and fruits whenever you can. Unless your dish relies on visually perfect produce, cut, dice, chop or puree the whole thing. Nobody will know the difference, nothing will go to waste, and you’ll enjoy the added nutrients of parts like peels and skins that are so often tossed. When your greens are getting slimy, use them to make stock, pesto, dressings, and smoothies. If they’re beyond saving, composting is the next best option to cut food waste.