Food and Climate Change: Making Sustainable Choices
The issue of food lies at the heart of climate change mitigation. Dietary choices and consumption patterns have far-reaching effects on greenhouse gas emissions, which in turn influence the food supply chain.
The severity of global climate extremes, from record-breaking summer heat to sweeping polar vortexes, can often make individuals feel powerless. However, the manner in which we choose to consume and prepare our food can have significant impacts on the climate.
“Adopting sustainable eating practices, such as minimizing food waste and supporting locally sourced, seasonal produce, contributes to mitigating these impacts and enhances the resilience of the food system,” explains Danielle Crumble Smith, a registered dietitian nutritionist.
One such practice is plant-forward eating, which emphasizes plant-based foods but includes other food groups as well. According to Smith, “Many people are unaware of the potential environmental impacts of their food choices. By shifting towards unprocessed plant-based foods, we can significantly decrease greenhouse gas emissions.”
On a global level, plant-forward eating is directly linked to environmental sustainability. Preparing plant-forward meals is a fundamental step towards cooking for the climate at home, and it’s a principle shared by the foodservice industry too.
Integrating Sustainable Practices
Multiple food practices can make your eating habits more climate-friendly; some require an investment of time or money, while others are simpler.
For example, choosing high-quality wooden cutting boards, as opposed to plastic ones, is an eco-friendly choice. The Forest Stewardship Council’s (FSC) certification label is a reliable indicator that a product complies with forestry standards that safeguard the environment and uphold the rights of workers and indigenous communities.
Additionally, incorporating waste prevention strategies, like composting, into your food preparation routine can be environmentally beneficial. Registered dietitian nutritionist and chef Sara Haas suggests creative ways to reuse food scraps, such as making soup stock.
Considering a shift from gas stoves to induction stoves also provides a significant eco-friendly benefit. Induction stoves, which generate energy from an electromagnetic field, are highly energy-efficient, and a recent study associated their use with reduced greenhouse gas emissions and fewer hospitalizations due to respiratory issues. In addition, induction stoves are 5% to 10% more energy-efficient than traditional electric stoves and three times more efficient than gas stoves.
Supporting businesses that promote plant-forward eating, such as restaurants that spotlight seasonal produce and local farmers, is another way to contribute. Initiatives like Menus of Change champion sustainable food practices that benefit both human health and the climate.
Rebalancing food ratios to favor more plant-based sources and adopting sustainable practices in food preparation can not only help manage blood sugar, blood pressure, and body weight, but also yield positive environmental outcomes.
Original Story at chicagohealthonline.com