Energy Transition : Sep 28, 2020
Eat for the planet: opt for seasonal food with a short supply chain and avoid too much meat
Greenhouse gas emissions, excessive consumption of energy and drinking water, soil use, production, animal feed, processing, packaging, transport and distribution: the environmental impact of what we put on our plates is far from trivial. How can we reduce it? What can we do to be more environmentally friendly?
1- Reduce consumption of animal products
Today, food production accounts for around a quarter of global greenhouse gas emissions. But not all foods are equal here: there are significant disparities. Without a doubt, meat – and especially beef – production emits the most greenhouse gases. According to a 2018 study by Our World in Data, producing 1 kg of beef results in 60 kg of greenhouse gas emissions. The figures are slightly better for lamb and mutton (24 kg), and better still for poultry (6 kg) and pork (7 kg). Cheese is near the bottom of the class, resulting in 21 kg of emissions for every kilo of product.
At the other end of the spectrum are plant-based products, which are believed to produce between 10 and 50 times fewer emissions than animal products. So at the bottom of the emissions pyramid are bananas and root vegetables, as well as peas, soy milk and nuts.
2- Choose a local diet
The locavore movement advocates the consumption of foods produced within a radius of no more than 100–250 kilometres from your home. It is closely linked to the idea of short supply chains, since it focuses on local production with no more than one intermediary. Eating for the planet therefore means eating responsibly and, at the same time, opting for a healthy diet by eating more local, natural, fresh, seasonal produce, grown or produced artisanally as close to home as possible with minimum processing.
Eating seasonal produce with a short supply chain also offers an opportunity to rediscover farmers’ markets, helping consumers to get back in touch with the seasons, the prices charged outside shops and the notion of freshness. Consumers also gain the chance to chat to traders or producers, ask questions, get some advice or recipe ideas and forge social links based around food while meeting new people!
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