Autumn is a season of new beginnings, and people often use this time of renewal to set intentions for the year to come. A common goal I've noticed is the desire to eat more sustainably-and it's usually paired with a bit of reluctance. Ethically sourced groceries can be prohibitively expensive. (Have you SEEN the price of eggs lately?) Sometimes, we don't have the energy to meal prep, and opt instead for take-out. That is okay!
Making more eco-friendly choices doesn't necessitate that you convert to veganism or eliminating all plastic packaging if those aren't reasonable changes for you. There are other ways to build environmentally conscientious habits that don't require a complete overhaul of your diet or your lifestyle.
Below are three of my top tips for building a foundation for greener eating. *
1) Take stock
Be honest. Do you know what's in your fridge right now? It's fine if you don't, and if you're looking to build some eco-friendly eating habits, it would be beneficial to find out! Especially when it comes to perishable foods.
When you have an afternoon to spare, crack open that fridge and/or pantry and take inventory of what's inside. Throw away-or, ideally, compost-the foods that are moldy, have gone off, or have otherwise passed their expiration date. Observe what you bought duplicates of and which foods you purchased with the intention of eating but never touched.
Use this information you've collected the next time you go grocery shopping. If you bought broccoli only to have it go bad in the fridge, maybe wait to buy it again until you have a specific recipe using broccoli you want to make. If you bought a big container of cream cheese, but only half of it was eaten before mold took over, next time buy a smaller size.
2) All things in moderation
According to a 2021 study conducted by the Food and Agriculture Organization of the United Nations (FAO), the average United States resident eats 327.8 pounds of meat a year. Maintaining that level of meat production requires the expenditure of a LOT of non-renewable resources and costs millions of animal lives each year.
As an omnivore, one way I choose to reduce my meat consumption is by replacing a few meat meals each week with vegetarian or vegan options. For example, I might substitute falafel for chicken shawarma at lunchtime. I still get to enjoy a favorite Israeli food; I can still slather it in hummus and baba ganouj. All that changed is the protein.
Need inspiration? Indian, Thai, Italian, Vietnamese, Ethiopian, Nepali, and many other global cuisines have delicious vegan and vegetarian options. There are tons of great recipes online, or if you're able, you can go support one of your local restaurants!
3) To everything there is a season
Did you know that produce has seasons? While global factory farming makes it possible for us to purchase produce all year round, a lot of additional resources go into stocking your local grocery store with strawberries in January. These resources can include growth additives for the soil, electricity to light and heat the sheltered growing space, and fuel to ship the produce from further away. Whereas produce grown outdoors during its natural season typically requires less of these resources.
A quick trick to determine if produce is in season is to look at the price. Generally, when produce is at its cheapest is when it is the healthiest for your body, your wallet, and the planet. It also tastes better! Try buying produce only when it is in season. You can always buy extra and freeze it for smoothies in the off season.
Adopting sustainable habits doesn't require extreme changes. Small adjustments in how you approach food can help save space, reduce waste, and contribute to a greener lifestyle.
* If you have dietary restrictions, please do not feel pressured to change your habits or diet. It's important to prioritize your health and stick to what works for your body.
Jenna Cohen is a marketing and communications professional living in Chicago. She recently earned her master's degree in Environment, Culture, and Communication from the University of Glasgow - Dumfries.
