Can a climatarian diet help save the planet?

Vegetarian, pescatarian and flexitarian diets are nothing new. But the idea of taking a more considered approach to what you eat, based on the carbon footprint of certain foods, is gaining popularity.

More Australians are striving to eat less meat, source their produce locally and reduce their food waste. Carbon-conscious eating – AKA the climatarian diet – has never looked better.

It’s thinking critically about where your food comes from and changing the way you eat where required. Often beef and dairy consumption is limited, due to the significant carbon footprint the cattle industry leaves on the planet. Meat, in general, demands more resources like water, fuel and land (and contributes more to deforestation and loss of biodiversity) than plant-based foods.

A climatarian diet involves more plant-based meals, or low-carbon meats like organic free-range chicken and sustainably sourced seafood. Along with being better for the planet, it’s good for your health too; switching out red meat in favour of plant-based proteins like nuts, tofu and lentils may reduce your risk of heart disease and stroke.

It’s also about changing how you buy food. Not only does it encourage eating with the seasons, which has a whole host of benefits, climatarianism is also about shopping closer to home, buying goods from local markets and producers. By shopping locally, we also cut out the food miles associated with transporting food around the country, and even the world.

Australian supermarkets are full of plastic (do we really need plastic-wrapped bananas?). While packaging is sometimes necessary, there are ways to avoid single-use plastic. Most health food stores – and some supermarkets – allow you to purchase things like grain, rice, flour and nuts in your own reusable containers. It’s also worth investing in a few reusable produce bags (or making your own) for stuff like salad greens, beans and peas.

Taking a carbon-conscious approach to eating also means using as much of what you buy as possible, so that bag of wilted spinach or handful of squishy zucchinis you bought doesn’t end up in landfill. Whiz leafy carrot tops into a pesto, chop fresh herbs and freeze them in ice-cube trays, or cook down vegetable scraps into a flavourful, healthy stock. Any leftover food waste should be composted or popped in your green-waste bin.

Starting a veggie garden can feel daunting, particularly if you don’t have much space or time! It’s surprisingly easy, and extremely satisfying, to grow your own veggies and herbs at home. Newcomers don’t have to be overwhelmed – choose a herb that’s easy to grow (rosemary and parsley are good choices), find a pot, a sunny position and some good soil, and you’re ready to go.

Article 1: How to harness the seasons and eat more sustainably
Article 2: 7 tips to help you grow your own produce (no matter how much space you have)
Article 3: 5 Things that aren’t as sustainable as they seem

Staff writers come from a range of backgrounds including health, wellbeing, music, tech, culture and the arts. They spend their time researching the latest data and trends in the health market to deliver up-to-date information, helping everyday Australians live healthier lives.