03 Apr Online Dietitian Nutrition Tips to Reduce Carbon Footprint
Did you know that making a few simple changes to your diet can improve your health, reduce your carbon footprint, and make a positive difference in your life and environment? As we approach World Environment Day on June 5th, it’s important to consider the impact our food choices have on the planet.
Shrink That Footprint has charted the carbon footprints of different diets, from meat lovers to vegans. It’s not surprising that beef, lamb, and cheese are some of the most carbon-intensive foods we consume, with out-of-season fruit and other meats not far behind. By reducing our meat consumption and adopting a plant-forward diet, we can reduce our carbon footprint by up to 50%.
But if you’re not quite ready to give up meat, there are other ways to reduce your carbon footprint. The Meatless Monday movement encourages people to cut back on meat consumption by 15%. By simply having one meatless, chicken-less, or pork-less day in your diet, you can make a difference.
The benefits of reducing meat consumption go beyond just environmental impact. Studies have shown that diets high in fruits, vegetables, and polyunsaturated fats can lower the risk of cancer and heart disease, and that people who eat less red and processed meats are less likely to develop type 2 diabetes and have a lower body mass.
It’s not just meat that puts a strain on our planet. The production of fruits and vegetables is also a factor, with pesticides and fertilizers accounting for one-third of greenhouse emissions from produce. Eating fruits and vegetables that are in season and locally grown is a great way to reduce your carbon footprint and support sustainable farming practices.
Harvard’s School of Public Health promotes sustainable eating as a responsible and viable option. Eating a wider variety of fruits, vegetables, and fish can help us lead healthier lives and support sustainable practices. By branching out and trying different fish varieties, we can encourage fisheries, food distributors, and supermarkets to use what the oceans can sustainably supply.
It’s clear that sustainable eating is not only possible, but necessary. The meat industry alone generates one-fifth of man-made greenhouse gas emissions, more than all transportation combined. By making small adjustments to our diets and making informed choices about the food we consume, we can make a positive impact on our health and the planet. Knowledge is power, and by staying informed, we can create a better future for ourselves and the world we live in.
Crockpot vegetarian chili:
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions:
- In a crockpot, combine the beans, corn, crushed tomatoes, vegetable broth, onion, red bell pepper, garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper.
- Stir everything together until well combined.
- Cook on low for 6-8 hours, or on high for 3-4 hours.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings, such as shredded cheese, chopped cilantro, diced avocado, or sour cream (use non-dairy versions for a vegan meal).
Enjoy your delicious and protein-packed vegetarian chili!
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