Eat like an Environmentalist: The Low Carbon Diet

Eat like an Environmentalist: The Low Carbon Diet

By Deanie Chen

Sustainable eating. What even is that? In a world where the trendiest and most extreme diets get the most air time, whether it be keto, paleo, vegan, etc., the least extreme choice with the greatest impact on the future often gets overlooked. Beyond motivations for weight loss or ending animal cruelty, people often overlook the destructive ability of what we choose to eat on the planet we call home.

If I asked you if you care about the environment right now, most of you would probably say ‘yes’. I would wager that most of you try to recycle, to use reusable water bottles, and to avoid straws when you can. And yes, these are all incredibly valid and important ways to treat our planet better. But our diets and what we choose to put in our bodies, rather than the packaging that holds them, rarely enter the conversation in conjunction with saving the environment. 14.5% of global climate changing gases are due to meat and dairy production--that’s more than all forms of transport combined. From growing crops to processing, transporting, selling, storing, and throwing away food, everything we eat has an impact on the environment and the climate.

The meat industry, following the burning of fossil fuels, is the second biggest contributor to climate change, and yet, why are none of us talking about it? In 1900, two-thirds of our protein came not from animals but from plant foods. By 1985, that statistic was reversed, with more than two-thirds of our protein coming from animals, primarily beef cattle. Currently, Americans eat more than 2.5x the global average of meat and more than 1.5x the daily protein requirement, a degree of excess that has dire consequences that the mainstream media fails to address. In addition to the negative health effects of this overconsumption of meat, red meat in particular, the industry itself entails an inefficient use of water and land, while the animal waste and greenhouse gas emissions pollute waterways and the atmosphere. 33% of our ice-free land is used for farming, 70% of all freshwater is used in agriculture, and the majority of forest loss comes from agriculture too. Our current food system is responsible for 60% of biodiversity loss globally.

A study published by the National Academy of Sciences found that if citizens in 28 high-income nations, like the United States, followed the dietary recommendations of their governments, greenhouse gases related to the production of the food they eat would fall by 13% to 25%. The amount of land it takes to produce food to feed the same citizens could drop by 17% (LA Times).

However, I am not about to suggest to you to go vegan, or vegetarian, or to cut out your favorite foods entirely. This is not a fad diet, but a diet that has significant long term effects on the future of this planet and on future generations. Sustainable eating, by dialing back some excess, is both feasible and significant in its effects––for your health and that of the environment.

I have outlined a few tips on small changes that make sustainable eating a diet that works for a variety of lifestyles. The boundaries are fluid, making it a diet that can be easily adapted to busy lives and a range of diet restrictions.

LIMIT MEAT CONSUMPTION

Try replacing that steak on your plate with a grilled chicken breast or wildcaught fish. Not only are these healthier meat options, but you can actually reduce your environmental footprint by a whopping 44 pounds of CO2 (per pound of meat)!

For people in wealthy countries, try limiting red meat consumption (lamb or beef) to one 3-ounce serving per week, or one 6-ounce serving once every two weeks. Pork, poultry, and fish are both less environmentally damaging and better for your health and can be eaten a little more frequently. Make sure to shop locally for these options when you can, and keep an eye out for Fair trade, Freedom Food, and MSC and ASC (seafood) logos. For seafood lovers, use seafoodwatch.org to see which options are the most sustainable.

WASTE LESS FOOD

◊ The average household wastes 30% of food it buys. ◊ Compost your food (tip: put it in the freezer so it doesn’t smell).

LOW FAT AND SUGAR

◊ It takes 88 gallons to produce just five pounds of sugar. ◊ Fertilizer-heavy cultivation often results in chemicals leaching into freshwater rivers and streams. ◊ It is virtually impossible to completely avoid sugar, but you can greatly reduce your consumption by avoiding processed food and relying on whole grains. ◊ Eating foods like whole grains (which take up as much energy as starchier foods) makes you feel fuller and helps transition to a lower protein diet.

CHECK THE PACKAGING

◊ Look out for Fair-trade (protecting farmers and workers in developing countries), Freedom Food (animal welfare), MSC and ASC (seafood), and RSPO (palm oil).

ADD COLOR TO YOUR PLATE

◊ Eat more plants, they should fill ⅔ of your plate: vegetables, beans, and nuts. Create a filling diet not based on heavy protein, but nutritious plants. ◊ Buy fruits and vegetables seasonally to reduce waste. ◊ Buying local produce to reduce transportation costs. ◊ Swap those meat-based meals for beans or legumes. They’re high in protein and can be thrown into a variety of tasty vegetarian or vegan recipes.

Also, do not be afraid to learn more, to do your own research, and to share what you learned to the people around you. To make an impact, it’s not about drastic measures, but rather about taking individual measures to create a culture in which eating sustainably becomes normal. 2018 marked the record high for meat consumption in the United States, and it would be in all of our interests to discontinue that trend.