33 Ways to Eat Environmentally Friendly

If you started using reusable bags exclusively starting at age 25, you could save more than 21,000 plastic bags in your lifetime. Point being: sustainable eating doesn’t have to be hard, and it also doesn’t have to be all-or-nothing. A single change can make a difference

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David Malan / Getty Images

Correction Appended: Aug. 27, 2012

The sustainable food movement is sweeping the country. Farmer’s markets, organic produce, genetically modified foods, cage-free eggs — they’ve all become part of the cultural lingo. While a lot of this conversation focuses around whether organic foods are better for people’s health, let’s not forget that these trends are also good for the planet. Read on to learn about the 33 environmentally friendly eating habits that are making a difference for our bodies and our earth.

At the store:

1. Reuse it. Bring a reusable bag on your next shopping trip, and you’ve already helped out the planet. The U.S. alone uses about 100 billion new plastic bags each year, and (brace yourself) this massive production costs 12 million barrels of oil. Worldwide, only about 1% of plastic bags are recycled — which means that the rest end up in landfills, oceans or elsewhere in the environment. Why does it matter? Plastic bags don’t biodegrade, but light exposure can degrade them enough to release toxic polymer particles — most of which end up in the ocean. Approximately 1 million birds and 100,000 turtles and other sea animals die of starvation each year after ingesting after ingesting discarded plastics and other trash debris, which block their digestive tracts. And public agencies spend millions of dollars on litter clean-up each year. (In case you’re wondering, paper bags aren’t much better. Each year, 14 million trees are cut down to make paper shopping bags via a process that requires even more energy than the making of plastic bags.)

2. Strip down. Look for products with minimal packaging, like unwrapped produce or meat straight from the deli counter or butcher. Excess packaging is often made out of unsustainable materials and contributes to waste that ends up in landfills. Perhaps the worst culprit is polystyrene (a.k.a. Styrofoam), which is a suspected carcinogen and is manufactured through an energy-intensive process that creates hazardous waste and greenhouse gases.

3. Don’t buy the bottle. Millions of tons of plastic are used to produce billions of plastic water bottles each year. Save money and lessen waste by drinking tap water from a reusable water bottle. Worried about your health? Try a water filter, or take courage from the fact that a lot of bottled water is likely no better than what’s on tap.

4. Shop different. Choose to give your money to stores that demonstrate care for the planet, both in their company practices and in the food selections they provide. Look for a selection of local and organic foods as well as store practices that limit waste (think doors on the refrigerated sections so that energy isn’t wasted, minimal and/or recyclable packaging and a store-wide recycling program).

Produce:

5. Go local. Eating locally grown foods is possibly the best way to lower your carbon footprint when it comes to what you eat. Bonus: Eating locally means that food will be fresher — and therefore taste better and perhaps retain more nutrients — than food shipped across the globe.

6. Eat more of it. Eat more produce than any other food category, and you’ve already made an impact for the planet (not to mention your body!).

7. Go organic. The definition of organic can be a little confusing, but food labels can help. Certified organic foods are grown and processed using farming methods that recycle resources and promote biodiversity, without the use of synthetic pesticides, bioengineered genes or petroleum- or sewage-sludge-based fertilizers. (Weird. Who wouldn’t want their food grown in sewage sludge?) Though their benefits to the environment have a long-term payoff, organic foods can be pricier — if you’re on a budget, find out which foods are most worth buying organic, and limit your organic purchases to the ones that make the biggest impact.

8. Eat it raw. Chomp down on a raw carrot instead of boiling or sautéing it, and save energy that would otherwise have been used to power cooking appliances.

9. Eat in season. Seasonal nomming allows you to eat locally — and we’ve already covered how important local purchasing is for the environment. Check out what’s growing nearby right now.

10. Preserve it. Want to eat more locally, but love to eat strawberries year-round? Learn how to preserve fruits and vegetables so you can eat locally grown produce all year long (it’s bound to impress Grandma, too).

11. Grow it. You don’t need to live in the wild to grow your own fruits and veggies. Join a community garden, or, if you’re cramped for space, create a vertical garden right inside your window.

12. Get some community support. Not into the idea of growing your own? Consider joining a CSA (short for community supported agriculture), which allows you to reap the benefits of locally grown produce without getting your hands dirty.

Meat:

13. Eat less of it. Industrially farmed meat has the greatest impact of any food product on the environment. In addition to the tips outlined below, consider making meat less of a staple in your diet. Can’t give up the stuff? Try going meat-free for just one day per week (or one meal per week if you’re really attached).

14. You guessed it: buy local. We’ve said it before and we’re saying it again: buying local is a great way to cut down on the environmental impact of your food. Just imagine how much energy it would take to haul a side of beef from, say, New Zealand, in comparison to transporting it from the local butcher shop.

15. Go organic. When it comes to meat, the definition of “organic” changes a little. Obviously, chickens aren’t grown in the soil, nor are they (we hope!) conventionally grown with pesticides. Rather, organic livestock must have access to the outdoors and cannot be supplemented with antibiotics or growth hormones.

16. Be anti-antibiotics. It’s common practice these days to feed growth-producing antibiotics to animals raised for meat, but this results in health risks for the animals — and, by extension, the people who eat them.

17. Go out to pasture. Pasture-raised livestock make less of a negative environmental impact. They’re also treated more humanely than their industrially raised counterparts.

Seafood:

18. Look for the label. Figuring out how to buy sustainable seafood is tough: turns out “wild caught” doesn’t necessarily mean it’s environmentally friendly, after all, while some farmed fish are. The easiest way to sort through all the confusion is to look for the label of the Marine Stewardship Council, which guarantees that a product has successfully met requirements for sustainability.

19. Know your fish. Check out these guides to figure out which fish are least endangered and most likely to be farmed sustainably, and use them to guide your buying decisions.

20. Be a patriot. Buy U.S. caught or farmed fish. It’s as close as you can get to buying “local” when you live in a land-locked state, and it also means that the product has had the chance to be reviewed by the Marine Stewardship Council, so you have a better sense of the conditions under which the fish were caught.

21. Try something new. Instead of eating the ever-popular Alaskan salmon along with everybody else at the restaurant, expand your diet and distribute your impact by trying different varieties of fish. Check out these alternatives to some of our fishy favorites — you might even find a variety that you like more than tuna. In the process, you’ll reduce the risk of endangering key species.

Dairy:

22. Be hormone-free. (Wouldn’t that have made adolescence easier…) Just as livestock raised for consumption are often pumped full of antibiotics, dairy cows are often fed artificial hormones to up their milk production. This has big health impacts for the cows, the people who consume their milk and other dairy products, and the environment (manure lagoons sure don’t sound like a good thing to us). Industrial dairy production is also linked to massive greenhouse gas emissions. Luckily, hormone-free dairy products are readily available.

23. Surprise! Go local. As always when buying local, you’ll be reducing the distance that food must travel — and the energy it takes to do so — on its way to your plate.

24. Go organic. It’s better for the environment and for your body.

25. Cut back. The production of one pound of cheese might produce upwards of 11 lbs. of carbon dioxide, the primary greenhouse gas emitted by human activities and a big driver of climate change. As with meat, you can quickly lessen your environmental impact simply by eating less dairy. Bonus: eliminating common staples from your diet one or two days a week is a chance to experiment with fun new recipes.

At a restaurant:

26. Order from the tap. Cut down on packaging; ask for tap water instead of bottled. Likewise, save the beer bottle and order on tap.

27. Eat local. Just because you’re not at the farmer’s market doesn’t mean the market’s bounty isn’t available to you. More and more restaurants are incorporating locally sourced items into their menus.

28. Don’t be afraid to ask. There’s no shame in asking your server or a manager how your food was grown or processed (though it’s probably best not to take it to this extreme).

Eating at home:

29. Reduce waste. Use cloth napkins and real plates, bowls and utensils.

30. Turn waste into a resource. If you’ve got the inclination and a little bit of free time, give composting a try and turn food scraps into a resource that keeps on giving.

31. Revamp leftovers. Instead of dumping leftovers in the trash, turn them into new meals. It’ll reduce waste and also save on the energy it would have taken to cook a different meal the next day.

32. Double your recipes. Leftovers will last twice as long, and you’ll use less energy than you would if you cooked multiple meals.

33. Cook one local meal per week. Challenge yourself to cook one meal a week (or month) that is composed completely of local ingredients. Get some friends in on the action and revel in doing something good for your health and the health of the planet.

Do you practice any of these habits on a regular basis? Have we missed any? Share your strategies for eating well for the planet in comments!

Correction: The original version of this story stated that approximately 1 million birds and 100,000 turtles and other sea animals die of starvation each year after ingesting plastic bags, which block their digestive tracts. However, any product that is littered — not just plastic bags — can pose a threat to wildlife. The story has been updated to reflect that fact.

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11 comments
BioandChic
BioandChic

I love this list, it's the simple things that go along way with the environment. eco-friendly tableware for your eco-friendly food can be found here.

http://www.bioandchic.com

RichardM
RichardM

Organic Foods are generally the same foods which are grown in a traditional way without the use of herbicides and pesticides. So it is a better option for us that we are having a range of organic foods which are best for our health. This will also improve the lifestyle of us and improve the health condition. If we are not taking organic food then it might hamper of health. So it is better back to organic food.

http://gsplantfoods7.blogspot.com/2013/06/orchid-fertilizer-why-you-need-this.html

Jos Oude Elferink
Jos Oude Elferink

Using a bicycle to do your shopping saves energy and good for your health. Using a car to transport food from a shop to your home has a large contribution to the total energy use for transport.

keita
keita

I studied a lot from this aricle.

But it is difficult for me to chomp down a row carrot.

I prefer boiled or souté carrot.

Firozali A.Mulla
Firozali A.Mulla

Women are doing very well earning money now then ever before I thank you Firozali A.Mulla DBA

Firozali A.Mulla
Firozali A.Mulla

The huge question and no answer so far is Is the eurozone locked

into a prolonged recession set to run right through 2013? Or do the latest

economic data actually indicate that the crisis-hit currency area is turning a

corner? With at least an outside chance that the region's jobless could

cross the threshold of 18 million when up-to-date unemployment figures

are issued next week, it might seem like an odd time for analysts to pose that

question. Like the euro zone’s Schulz argued that better growth figures in

the United States and Japan stemmed from their relying, like Britain, "on

their central banks to stimulate the economy and postpone painful

adjustments." political leaders, they are to an extent divided -- but

keenly-watched growth statistics or indicators are increasingly being

interpreted as evidence that austerity pain is starting to deliver long-term

gain. Late-August has seen the European Union announce

that eurozone growth slipped back into reverse over the second quarter of 2012,

with a 0.2-percent contraction -- but that the currency area also logged a

record trade surplus (14.9 billion euros, or $18.4 billion) and bumper cash

earnings from exports (12.7 billion euros) in the latest figures for June. Subsequent

commercial surveys of private business activity also gave mixed signals, with a

seventh monthly decline in a row in August marked by the rate of contraction

gathering pace in Germany -- while easing in France. Rob Dobson of

research firm Markit said the latest snapshot from its regular Purchasing

Managers Index (PMI) implied that the eurozone was facing a 0.5-0.6 percent

drop in eurozone gross domestic

product (GDP) for the third quarter. That would meet the

widely accepted definition of recession, two successive quarters of economic

contraction, and Dobson warned that "it would take a substantial bounce in

September to change this outlook." He said Germany's "export

engine has slammed into reverse gear," despite what Julian Callow of Barclays

called a “significant depreciation" in the euro's effective exchange rate,

an annualised eight percent when measured against a trade-weighted index. Slowing

Chinese imports holds the key on that front despite sharply improved export

performance over the past year for weaker Mediterranean economies, and Julien

Manceaux of ING Bank said the PMI data "confirms that the decline in

eurozone GDP in

the second quarter is likely to be the first leg of a technical

recession." More and more of these number-crunchers, though, say a

way through the crisis maze is opening up. Christian Schulz of

Germany's Berenberg Bank says the data pattern confirms that "by tackling

internal imbalances through structural reforms and front-loaded austerity, the

17 (eurozone) countries are becoming more competitive on the global stage. "Exports

are the ultimate yardstick," he said, and while "the weaker euro and

lower commodity prices" boosted performance, he stressed "additional

reasons for the success: austerity, unemployment and deleveraging have reduced

demand for imports in many crisis countries." Colleague Holger

Schmieding has gone further, stating that under the sort of "tough

love" advocated by the European, "we may be witnessing the birth

pains of a stronger, more coherent and more dynamic economic and political

entity in Europe." Marie Diron of Ernst amp; Young Eurozone Forecast

said that the PMI data "supports our view that, while probably shrinking

further, the eurozone economy is not falling off a cliff." She

highlighted better results in the manufacturing sector. Ratings giant

Moody's, which led the downgrading of ever-bigger eurozone countries since

Greek public debt discrepancies first surfaced in late 2009, says there has

seen "significant progress" around eurozone governments. I thank you

Firozali A.Mulla DBA

eryltalbot
eryltalbot

34 "Grow your own food". I would do this if I could. Thanks for this article. I'll stick this on my refridgerator.

Ruth Raynor
Ruth Raynor

I'm surprised you didn't mention using a microwave- they are much more energy efficient than a standard oven or a gas hob. A potato done in the microwave for 10 minutes and then finished off in the oven to get a crispy skin uses much less energy than cooking it solely in the oven.

Another thing you can do to save energy, time, and waste, is to make large batches in the oven (of something like casserole), freeze them, and then defrost them in the microwave. My family do this with pasta sauce, it's very easy, and if you have a lot of tomatoes or courgettes/zucchini you will use them up instead of throwing them away.

Also, just eating LESS is better for the environment. All food takes energy and land to produce, so the less you eat, the less your impact.

RichardLobb
RichardLobb

 Time is giving consumers bad advice on shopping for environmental sustainability.  Contrary to your assertion that only products labeled "organic" are "environmentally friendly," in fact crops produced with biotechnology are beneficial to the environment.  For one thing, biotech crops use less fuel than non-biotech.  PG Economics Ltd. of the U.K. has estimated that the permanent savings in carbon dioxide emissions since biotech crops were introduced in 1996 has been about 12 billion kilograms.  The U.S. National Research Council said farms that adopted biotech crops have advantages in soil conservation, water quality, less use of pesticide and fuel, cost-effective weed control, increased worker safety, greater flexibility in farm management, and lower risk of yield variability over those that didn’t.  More than 400 scientific studies worldwide have testified to the food safety of biotech crops. Most importantly, perhaps, biotechnology will help us feed a growing world population, which is one of the greatest challenges facing the world today.  Shame on Time and its partners for promoting misinformation about America's food supply.                                                                                           Sincerely,  Richard L. LobbManaging DirectorCouncil for biotechnology InformationWashington, DC 

Time is giving consumers bad advice on shopping for environmental sustainability.  Contrary to your assertion that only products labeled "organic" are "environmentally friendly," in fact crops produced with biotechnology are beneficial to the environment.  For one thing, biotech crops use less fuel than non-biotech.  PG Economics Ltd. of the U.K. has estimated that the permanent savings in carbon dioxide emissions since biotech crops were introduced in 1996 has been about 12 billion kilograms.  The U.S. National Research Council said farms that adopted biotech crops have advantages in soil conservation, water quality, less use of pesticide and fuel, cost-effective weed control, increased worker safety, greater flexibility in farm management, and lower risk of yield variability over those that didn’t.  More than 400 scientific studies worldwide have testified to the food safety of biotech crops. Most importantly, perhaps, biotechnology will help us feed a growing world population, which is one of the greatest challenges facing the world today.  Shame on Time and its partners for promoting misinformation about America's food supply.

                                                                                         

Sincerely,

 

Richard L. Lobb

Managing Director

Council for biotechnology Information

Washington, DC

 

Buzz Bayless
Buzz Bayless

Or you could just eat the trash off the side of the road...