This year, I’m taking some serious sustainable steps to reduce my carbon footprint on the planet. Throughout the year, each month will have its own sustainable focus which means I have a whole 4 weeks to get myself better organised.
February. Rethinking Food.
I’ll start the year by refocusing on what I eat. At 13%, agriculture accounts for a significant portion of green house gasses. Here’s some ideas to help, not only to eat better and be healthier, but to also reduce our collective impact the planet.
- Eat more plants. Choose only a few days of the week to eat meat, if at all. Farming animals for meat and dairy requires space and huge amounts of water and feed.
- Source food locally and in season. Support small farmers and reduce the carbon footprint of imported produce. In Ballarat for example, we have the Ballarat Wholefoods Collective, and Food is Free. There is sure to be similar organisations in your area. Consider a subscription for your tea with Tea Associates (organic and fair trade).
- Grow our own food. What’s better than fresh, home-grown produce straight from the garden? As well as being healthy and delicious, it is free from the carbon footprint of shop-bought food. Our garden is good provider but not great. This is one area we can certainly improve. Diggers Club and Pip Magazine can help with all aspects of growing your own food.
- Reduce your food waste. Did you know that 1/3 of all food produced goes to waste? Plan and buy the amount of food you use, eat left-overs, freeze anything you can’t eat while it’s fresh and, where possible, buy loose produce so you can select the exact amount that you need.
- Eat more variety. With 75% of the world’s food supply coming from just 12 plants and five animal species, greater diversity in our diets is essential. Be a detective and see what you can find! Plus, you’ll get the benefit of trace minerals and vitamins from a great variety of food on your plate.
- Make sustainable seafood choices. Roughly 94% of fish stocks are overfished and aquaculture has its own issues. But when responsibly produced, seafood can benefit people, nature and climate. Try a diversity of species from well managed sources, eat lower in the food chain and opt for lower carbon emission seafood. Ask questions and buy local caught fish.
- Pass on plastic. Plastic has infiltrated our natural world and even our diets. Bring a reusable-bag when you shop, opt for packaging-free fruit and vegetables and call out over packaging of produce at your local supermarket.
Next month, we will be focusing on ethical banking and investment. Stay tuned. And please let me know if I’ve missed out on highlighting a particular idea to help manage our food and its impact on the planet.
Featured image from Lou’s Place, NSW.
Writer: Colleen B. Filippa
With a background in Environmental Science, Colleen is the Founding Director of Fifteen Trees. In 2009, after 20 years in primary, secondary and tertiary education institutions, Colleen left the classroom to start the company. Fifteen Trees is a social enterprise assisting individuals and companies to reduce their carbon footprint by supporting community groups such as Landcare, schools and environmental networks.
