Nourishing the Planet: The Benefits of a Climate-Conscious Diet
The world is fast changing, and in Dubai, where I live, it is even more evident! Being a major port city, every day I see an influx of items cross the seas and make their way into millions of homes. Products from all over the world, and I am not being generous with my words here, can be found in stores within half an hour from my house. This should excite me, right?
I won’t lie, globalisation has made our lives so much easier, but with all its benefits, comes the downside too. The carbon footprint of each and every product has gone up in the last 50 years, and it’s time we took an active interest in making conscious decisions to keep our climate in check. Let me introduce you to the concept of a climate-conscious diet.
We are what we eat
The food we consume plays a critical role in shaping the future of our planet. As a chef and food critic, I have witnessed firsthand the power of culinary choices to not only tantalise our taste buds but also to nurture the Earth. In this article, I will delve into the myriad benefits of adopting a climate-conscious diet, exploring how our food choices can contribute to a more sustainable and resilient future for generations to come. At the heart of a climate-conscious diet lies the principle of sustainability. By prioritising foods that have a lower environmental impact, individuals can significantly reduce their carbon footprint and help mitigate climate change.
The 1-2-3 of making our planet happy!
Respect Resources:
Water is a valuable resource, and although we are surrounded by seas and oceans, potable drinkable water is scarce. It takes about 1,000 litres of water, depending on factors such as crop type, climate, and irrigation methods, to cultivate a kilo of vegetables. Conversely, on average, the water footprint can range from around 15,000 to 20,000 litres of water per kilogram of meat.
Meat production also brings to the fore the problems of greenhouse gas emissions that are a major contributor to global warming. By incorporating more plant-based foods such as fruits, vegetables, legumes, nuts, and whole grains into your meals, while reducing the consumption of animal products, particularly those with high environmental footprints like beef and lamb, can also help with making climate-conscious decisions.
Besides water, fuel required to transport produce from one place to another also contributes negatively to climate change. Opt for locally sourced and seasonal foods whenever possible. This reduces the carbon emissions associated with transportation and supports local farmers and producers.
The environmental benefits of plant-based eating extend beyond carbon reduction. By reducing our reliance on animal agriculture, we can alleviate the strain on natural resources such as land, water, and energy.
Reduce and Reuse:
Sometimes I wish I could buy a third of a head of lettuce, and half a tomato, just enough for a salad for one. But, unfortunately, that isn’t possible. How often do we find our fridges loaded with leftover vegetables and meat that eventually goes bad and is dumped into garbage? Planning your meals can help you use leftovers creatively. Proper storage of food can also help you minimise waste. You can also compost food scraps to divert organic matter from landfills and reduce methane emissions.
It is estimated that one-third of all food produced globally goes to waste, contributing to greenhouse gas emissions and exacerbating food insecurity. As individuals, we can play a vital role in combating food waste by planning our meals, storing food properly, and creatively repurposing leftovers. By minimising waste, we can stretch our food resources further and reduce the environmental impact of our consumption.
Sustainable Sourcing:
Keeping the earth happy is key to better food! Look for food products that are produced using sustainable and organic farming practices. These methods prioritise soil health, biodiversity, and environmental stewardship. In addition, look for labels and certifications such as USDA Organic, Fair Trade, Rainforest Alliance, Marine Stewardship Council (MSC), and Certified Humane when shopping for food products. These labels indicate that the product meets certain environmental and ethical standards.
In the realm of seafood, choosing sustainably sourced options is paramount to protecting marine ecosystems and ensuring the long-term viability of our oceans. Overfishing, habitat destruction, and bycatch are significant threats to marine biodiversity, yet consumer demand continues to drive unsustainable fishing practices. By opting for seafood that is certified, consumers can make informed choices that support responsible fishing practices and promote the health of our oceans.
Pack off the Packaging:
Organisation is such a beautiful thing. Blueberries and strawberries in their little plastic boxes, mangoes in their flat cartons, carrots in their baggies, and the individually wrapped avocados absolutely take the cake. They’re gorgeously neat, but when you get home, and put the produce away in your refrigerator, you are left with a pile of plastic and paper that usually gets tossed into the bin!
Packaging is a necessary evil, which only we can work towards minimising. Choose products with minimal or recyclable packaging to reduce waste. Consider buying in bulk or using reusable containers to reduce packaging waste. I truly believe that the old ways of carrying home produce in cloth bags from the markets is the right way forward.
The Power of Food:
As a chef, I am acutely aware of the power of food to bring people together, nourish our bodies, and celebrate the diversity of culinary traditions. Yet, I also recognise the profound impact that our food choices have on the planet. By embracing a climate-conscious diet, we can harness the transformative power of food to build a more sustainable, equitable, and resilient world for all. From reducing our carbon footprint to supporting local farmers and preserving biodiversity, the benefits of a climate-conscious diet are vast and far-reaching.
Can you imagine that minimising your consumption of heavily processed foods, which often have a higher environmental impact due to energy-intensive processing and packaging, can make you more climate-conscious? Not only is it better for your body, but it also helps reduce the carbon footprint of our planet.
It is our responsibility to educate ourselves and learn more about the environmental impact of our food choices. Advocate for change in your community, since it all starts from you! Every small step brings us closer to protecting our world for generations to come!
Brie onion puff
INGREDIENTS
1 pc store-bought puff pastry l1 pc onion lSalt to taste l1tsp brown sugar lParsley leaves for decoration l1 tin Brie cheese l2tbsp herbed cheesel
INSTRUCTIONS
On a puff base, add a dash of herbed cheese and top it with a slice of Brie cheese and a segment of caramelized onion.lCaramelized onion — in a hot pan, put butter and oil, add onion slices. Sauté it till translucent.lAdd brown sugar and let it caramelize. Remove from heat. lBake in the air fryer for 5 minutes till the Brie is melting. lServe immediately.
Grilled Focaccia with hummus
INGREDIENTS
1 pc focaccial1 cup cooked chickpeasl1tsp lemon juice l4 clove garlic, roughly choppedl½tsp fine sea saltl3tbsp store-bought tahinil3 cubes ice l½tsp ground cuminl1tbsp extra-virgin olive oill
INSTRUCTIONS
In a food processor, combine the lemon juice, garlic, and salt. lAdd the tahini to the food processor and blend until the mixture is thick and creamy.lAdd an ice cube, cumin, chickpeas to the food processor, and drizzle in the olive oil.l
Blend until the mixture is super smooth, scraping down the sides of the processor. lScrape the hummus into a serving bowl, drizzle with more olive oil, zaatar, and chickpeas. lOn a focaccia, put herbed butter, add a dollop of hummus, and grill it on a hot pan. Serve hotl
Vidisha Bathwal is the founder of Paprika Gourmet, an exotic artisan catering service brand in Calcutta. She’s also a passionate foodie and a fitness enthusiast. You can reach her at vidisha@paprika.net