How to eat green?

• Move to a more plant-based diet. This means replacing the meat and dairy we eat with plant-based alternatives that lower overall emissions. The closer to entirely plant-based the better. The upper limit for meat consumption is 16 kg a year (so try a maximum of 300 g per week) and 90 kg of dairy (so try a maximum of 1.7 kg per week). Support our biodiversity and native forests by choosing wild pig, deer, or goat meat. Customary harvesting of seafood and some birds by local iwi is another sustainable practice.

• Support local producers if possible, especially for organic produce. Many local growers sell at local farmer’s markets throughout Aotearoa New Zealand.

• Dispose of waste mindfully. Use as much of the food you buy or grow as possible, be conscious of what food ends up in the bin, and switch to composting leftover food waste. If we have no food waste (or as close as possible) it means we have made the most of all the resources and emissions associated with producing that food and getting it on your plate.

• Eat mindfully. This means being present while you eat so you can enjoy every mouthful and intuitively listen to what your body needs. The ‘amount’ of food will be completely personal for each person, body type, and level of physical activity, so find what feels right for you.

If going fully plant-based seems daunting, then try getting there in stages. You might want to start with a meatless Monday or experiment with a plant-based diet during certain times or days of the week. Plant-based meals are delicious and there are loads of recipes out there! Try Veganuary for some ideas.

Why eat green?

WHAT THE SCIENCE SAYS: Eat mostly plant-based, eat mindfully, and compost waste.

Changing our behaviour around food is the most impactful of all the shifts. And an added bonus is that we can all save money! More than 25% of total global emissions arise from the food system. And it’s not just about climate change; there is a biodiversity crisis too. If you look at biodiversity loss, land use change, fertilisers in the ocean creating dead zones, and the massive extinction and loss of insects due to pesticides, these problems are all driven by food.

Here’s some more detail:

• Why are plant-based diets better? Evidence shows that animal-based foods, in particular red meat, are major sources of greenhouse gas emissions.

• Why should we stop wasting food? Levels of food waste globally are huge. Around a third of the food produced is wasted. Some of this waste happens in the supply chain (partly driven by consumer preferences) but household food waste is a more significant issue. Every time we throw food away, it is not just the emissions associated with the management and disposal of food waste, but all of the energy and resources that have gone into producing that food that is then wasted.

  Here in New Zealand, many of us have small gardens where we can grow some of our own food. If you don’t have access to a garden, consider joining your local community gardens or asking a neighbour if you could use some of their land in return for some free food!

• The advantages of growing your own food include:

  • Having access to fresh, affordable, and organic produce;

  • Spending time in the garden is good for your mental and physical health;

  • Home-grown food doesn’t use packaging and transport that create harmful emissions;

  • Growing your own food will help you to become more resilient to the effects of climate change.

• Why should we eat mindfully? Not only is there the impact of emissions from excess food production, but there are multiple health benefits associated with eating mindfully. This varies from person to person, body type, and level of exercise.