Nature

Smart eating: How noshing the right food can save the planet

Tickle your tastebuds the sustainable way

Chucking the odd bit of food out doesn’t seem like too a big deal, right?! But all those bits soon add up, with a whopping 3.6m tonnes wasted each year.

Bearing in mind, that’s the UK only!

Oh, and that figure is calculated from the food industry alone, not individual households which make the number rise exponentially.

Not only is this a travesty when you consider how many people go hungry, but it is also devastating for the planet.

[Credit: Sharon Pittaway]

Mother Nature takes an almighty blow when food is thrown into landfills as waste produces harmful gases which trap heat in the atmosphere and affect temperatures.

In addition to this, the producing, moving, storing, and cooking of food can play havoc on Earth and unless we act quickly, we risk causing irreversible damage.

Yet there are things we can do to break the cycle, by simply noshing with purpose.

Check out the top tips for mindful eating below, collated by the fab folk at TimeOut.

[Credit:Miscusi]

1 Soil is important

New pasta restaurant Miscusi is flinging its doors open next month in Covent Garden, shining a light on the importance of healthy soil.

All dishes will feature seasonal ingredients, grown with organic farming, and will be created to reduce carbon footprints by focusing on the biodiversity impact of food.

The restaurant will also introduce an industry-first loyalty scheme that will reward diners for making food choices that are friendlier to the planet.

Be sure to pay them a visit next month: Miscusi.

[Credit: Edward Howell Photography]

2 Eating seasonally is crucial

Another newbie to the Big Smoke will see Warehouse put sustainability front and centre, with the plan to provide seasonal food while supporting local suppliers.

Their head chef, Brendan Eades, said it best when he explained: “If a menu stays the same all year round, it is not sustainable, because all you’re doing is mass-producing certain ingredients and not capitalising on fresh, local produce.”

He added: “Our menu will listen to the seasons. It takes flexibility. I’ll see things available from my produce suppliers one week and the next week they’re gone.”

To support their ethos, click here: Warehouse.

[Credit: Justin De Souza]

3 Find out how your fish is caught

Just as we consider the welfare of how our cows, chickens and pigs are kept, society is waking up to the idea that we need to nurture our fish too.

And Hackney fishmonger Fin and Flounder are already ahead of the game by opting for fish caught via small boats rather than farm-raised or imported produce.

This virtually eliminates the environmental impact that commercial fishing methods inflict, like bottom trawling where nets are dragged along the seabed and destroy it.

Chatting about their outlook, shop manager Mike Harrison said: “As a rough guide, always buy locally and seasonally, and eat fewer big, predatory fish.

“Shellfish – clams, mussels, hand-dived scallops, potted crabs and lobster – are a very sustainable option due to their abundance and position in the food chain.”

He added: “Avoid imported fish and try some of the lesser appreciated species like plaice, flounder, spider crab or whiting.”

To pay them a visit, click here: Fin and Flounder.

While saving the planet can feel like an exhausting upward battle, with these champs taking the reins, it makes better options a lot easier to choose.

For the full article, click here: eat to save the planet.

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