A quarter of global greenhouse gas emissions come from food production
58% of this from animal products
Half of this from beef
Growing protein-rich plants needs much less land and resources and produces a fraction of greenhouse gases
Worldwide an estimated one third of food is lost or wasted; much of it before it reaches the shops as it doesn’t have the right shape or colour
Food waste costs the UK around £17 billion a year (£470 to an average household)
www.cat.org.uk, www.bbc.co.uk/science-environment-46459714, www.bbc.co.uk/science-environment-46384067
Eat less meat:
especially beef and lamb
Reduce the size of meat portions; use it more as flavouring than the main component of a meal
Eat less dairy, especially hard cheese
Try vegetarian recipes: Beans, nuts, pulses, tofu are rich in protein
Avoid food waste:
Include wonky fruit and veg when you go shopping.
Many foods can be safely used after the best before date
Turn left-overs into a tasty meal: stir-fries, omelettes, casseroles, bakes, tartes, salads, soups …
Leafy tops of carrots, beetroot, radish are good in soups
Favour local, seasonal, and organic food: see ‘shopping’ sheet
https://thefoodworks.org/ (this is in Sheffield), www.cat.org.uk/lauras-larder,www.aberfoodsurplus.co.uk, Michael Pollan: Food Rules