Do you want to eat without slowly roasting the planet? 

From figuring out how your lunch impacts climate change to reducing those sneaky emissions hiding in your breakfast smoothie, this guide has your back. Let’s take a crash course in eco-friendly munching that won’t make you swear off burgers for good.

But first, some basics! What’s a Carbon Footprint? 

Imagine every burger, avocado toast, and a bowl of spaghetti leaves behind an invisible trail of greenhouse gases—like an embarrassing carbon trail that follows it everywhere. That’s a carbon footprint: the total amount of greenhouse gases (like CO2 and methane) a food item produces as it journeys from farm to fork.

In the food world, here’s where carbon emissions sneak in:

Growing and Harvesting: How we grow food matters. Industrial farming methods use chemical fertilisers and pesticides that puff out greenhouse gases like a soda machine gone wild. And let’s not forget practices like over-watering and single-crop farming (a.k.a. monocropping), which can lead to soil damage and even more emissions. Brands like Patagonia Provisions and Alter Eco promote regenerative agriculture practices that improve soil health and reduce emissions.

Processing and Packaging: That innocent-looking jar of pasta sauce? It's been processed, packaged, and probably kissed by a few tons of carbon emissions along the way. Energy-intensive processing and non-biodegradable packaging are the culprits, adding sneaky emissions to our favourite convenience foods. Brands like Loop, which offers reusable packaging, or Ecovative for biodegradable packaging innovations.

Transporting: Avocados in December? Cool, but they’ve probably flown thousands of miles to get to your kitchen, adding jet-fuel-level emissions to their carbon tab. Generally, the farther a food travels, the more emissions it racks up along the way. Choosing local options from services like Imperfect Produce, which delivers organic produce from nearby farms, can reduce these travel-related emissions significantly.

Storing and Preparing: Every time you refrigerate, microwave, or bake your food, you’re adding a few more pounds to its carbon footprint. So, the fridge raiding and oven roasting? They have hidden emissions, too! Using energy-efficient appliances, like those from Bosch Home, can help cut down on your kitchen’s energy consumption.

Let’s learn more about the environmental impact of different foods

Let’s address the cow in the room. Beef might be a tasty treat, but it's also a heavy hitter when it comes to carbon emissions. Just one pound of beef produces about 20 times more CO2 than a pound of veggies, thanks to the massive resources needed for land, water, and cattle feed. Then there’s methane, which cows release during digestion—a greenhouse gas over 25 times as potent as CO2. Brands like Beyond Meat and Sunfed Meats offer tasty plant-based alternatives which significantly lower your meal’s carbon footprint without sacrificing flavour.

Pork and Poultry might be lighter on emissions than beef, but they’re still leaving their carbon marks. For example, producing a pound o emits around 6 pounds of CO2. If you prefer meat but want to make a more sustainable choice, try sourcing from companies like ButcherBox, which offers high-quality meat from farms practising regenerative agriculture.

Compared to their meaty counterparts, plants are the eco-champions of the food chain. Lentils, beans, and veggies have some of the lowest carbon footprints around, requiring less water and enriching the soil (legumes even add nitrogen to it, which is good for future crops!).

The moral of the story: the more veggies you eat, the smaller your carbon footprint.

Tip of the Day #1: The Power of ‘Ugly’ Produce

Next time you shop, give those misshapen carrots and dented apples a second glance. “Ugly” produce tastes just as good but often gets tossed before it even hits store shelves. By choosing them, you’re fighting food waste and saving money (plus, they make great conversation starters).

Things get worse when we are ready-to-eat foods like those sneaky, overpriced vending machine snacks—they look great until you see the real price. From frozen pizza to pre-packaged salads, these items rack up emissions during production and packaging. 

Here’s why:

Energy-Intensive Processing: Processing uses big machines that gobble up electricity. And let’s not forget about keeping frozen foods cool from the factory to your freezer—they need constant refrigeration, which means constant energy use. Look for eco-friendly options from brands like Amy’s Kitchen, which uses renewable energy sources and supports sustainable agriculture.

Packaging Overload: Single-use plastics, non-biodegradable wraps, and every other part of the packaging process create emissions and waste. This doesn’t just end up in the landfill; it’s also in our oceans, affecting marine life and ecosystems. Products from Stasher offer reusable alternatives, making it easier to ditch disposable wraps and plastic bags.

And do you know about the great food mileage debate

Food miles, or the distance your food travels, are an underrated factor in carbon footprints. Imagine if your salad greens came from your backyard instead of halfway around the globe! Local produce is often fresher and requires way fewer emissions. So, next time you see locally grown strawberries at the market, think of the emissions you’ll save by going local. Buying in-season produce can also help, as it usually means fewer emissions from transportation and refrigeration.

Tip of the Day #2: Master the Art of Leftovers

Did you know that 30% of food waste happens at home? Give leftovers a second life! Try batch-cooking soups, stews, or grain bowls that freeze well, or turn last night’s veggies into a tasty wrap. Not only does this save time, but it also lowers your food waste footprint (and lightens your grocery bill).

Alright, let’s put this knowledge to work in a way that’s easy to chew on:

Go Plant-Based (Sometimes): Even swapping out a few meat-based meals each week with plant-based options can make a difference. Plus, it’s a fun excuse to try new recipes that aren’t spaghetti Bolognese.

Cut Down on Red Meat: Maybe full-on veganism isn’t for you, but you can go “Meatless Monday” (or any day, really) to trim down your carbon emissions. Or try a “flexitarian” approach: enjoy your meat in smaller, more intentional portions and let vegetables take the spotlight.

Support Local Farmers: Hit up your local farmer’s market or sign up for a CSA (Community Supported Agriculture) program. This supports your community and reduces food miles. Plus, it’s fresher, often more nutrient-dense, and likely doesn’t come with unnecessary packaging.

Cook More, Process Less: Focus on whole foods and DIY meals whenever you can. Batch-cook and freeze for easy weeknight dinners—convenient and eco-friendly!

Share Your Knowledge (Without Being THAT Person): Knowing about carbon footprints is powerful. Talk about it in a way that excites others—invite them over for a low-emissions feast or start a weekly “Eco-Eats” lunch at work.

Tip of the Day #3: One Pot Wonder

Feeling lazy but want to save energy? One-pot meals are your new best friend. They cut down on cooking time, reduce dishwashing emissions (yes, that’s a thing!), and make dinner prep a breeze. Plus, everything just tastes better when it’s been simmering together!