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Dear Dot,
I want to learn more about “green eating.”
– Gail Conner
The Short Answer: Dot frequently urges those keen to take climate action in their lives to focus on food. After all, we put nature on our plates three times a day, and what we choose can have a significant impact. And it doesn't need to be complicated: More plants. Less (or no!) meat, especially beef. And reduce food going to landfill by using up ingredients, learning the truth about expiration dates, and composting. And, of course, Bluedot Kitchen (magazine and newsletter) is 100% dedicated to “green eating.”
Dear Gail,
Thanks so much for your question. Dot is assuming that, by “green eating,” you are asking for information about the impact of what we put on our plates and in our mouths, broadly speaking. It’s possible that “green” eating is some wacky new wellness trend requiring people to eat only green items; Dot remains, thankfully, oblivious to any such regimen.. I can speak to a figuratively “green” diet, though, and literal “green” eating — as in eating more plants — is actually exactly the right place to start.
Dot has tackled “green” eating from a number of angles, thanks to questions from Readers: the impact of grassfed beef, the impact of cheese, the impact of nuts, whether chicken is better than beef, the impact of a plant-based diet, and more. But I can sum it all up by quoting seven short words from Michael Pollan, author of In Defense of Food, among other books: “Eat food. Not too much. Mostly plants.” The slightly longer version is “eat less processed food” — meaning, use mostly what you find around the perimeter of the grocery store (the produce section, and, in lesser amounts, meat and dairy), at farmers markets, or in your community supported agriculture box. Or in your garden. And, as a rule, make plants the bulk of your diet. If you want to eat meat or fish, keep your portion smaller than the size of a deck of cards.
But we would be remiss, Gail, if we didn’t zero in on another significant climate impact from eating: the greenhouse gases produced by food waste. Up to 40% of all the food we produce is left to rot, emitting methane — a particularly potent greenhouse gas — as it decomposes. Reducing our food waste not only reduces this harmful impact, but also, it generally saves us money, which is especially nice right now, with grocery prices so high. (Check out this incredibly helpful Bluedot Guide to Reducing Food Waste, including instructions on how to store foods properly.)
And yes, the “eat local” mantra matters, especially when nonlocal foods are transported by air. Plus, by eating food produced locally, you are supporting your neighbors and have the chance, often, to speak with them about their methods of cultivation. But, from a carbon emissions standpoint, food miles matter less than food waste.
Bluedot Kitchen, our in-house food magazine and newsletter is 100% dedicated to “green eating,” and I know will help you on your path.
I hope that helps, Gail. While some climate solutions tax Dot’s brain (take carbon capture, for instance, which … how does it work, exactly?), “green” eating is pretty straightforward. Eat mostly plants. Little or no meat, especially beef. And avoid sending food to landfill by using up the entirety of ingredients, understanding the truth about expiration dates (they’re likely to make you toss things well before it’s necessary), and composting what food scraps you have. Dot’s favorite ways to use those odds and ends in the fridge is in an everything-but-the-kitchen-sink lasagna, a quiche, or a nice pot of soup. Or throw your dribs and drabs onto a flatbread. The last of the sundried tomatoes, those leftover bits of cheese, that handful of wilting arugula. Anything goes! Dot’s copyeditor Laura turns her fridge leftovers into an enchilada casserole, telling Dot that she fills “tortillas with all those veggie bits (chopped and sautéed first), along with a can of beans and/or some shredded leftover chicken or fish, laying them all in a casserole dish, covering with enchilada sauce and grated leftover cheese ends, and baking.” Doesn’t that sound delicious, Gail. That’s green eating!
I’d love to hear from you, readers! How do you use up what’s in your fridge?
Hungrily,
Dot
