How Green is your Kitchen?

Recent studies have shown that up to a quarter of an individual’s environmental impact can come from their food consumption, as we become more dependent on processed foods whose production require an enormous amount of fossil fuels and produce tons of waste. So if we know that highly processed foods are not sustainable, just what does an ‘environmentally friendly’ diet look like?

It would probably be made up of local, fresh, unprocessed, seasonal, organic or near-organic produce that has not been packaged and is based entirely on grains and vegetables, containing little or no beef or dairy. But you do not have to exclude whole food groups from your diet to make a significant difference. Two small things you can do to make your kitchen a little greener are reducing your food waste and food miles.

Reducing food waste

Did you know that New Zealanders throw out almost a third of the fresh produce they buy each week? Throwing away food has many environmental implications – just think about all the resources that went into making the product – the energy, water and packaging used in the production, transportation and storage. In the UK, 6.7 million tones of food are thrown away each year and that CO_² impact is the equivalent of taking one in five cars off the road!

You can reduce your food waste by:

• Planning your meals: write a list before you go shopping so you don’t buy things you already have
• Store your food properly: Food that is first into storage should be first out.
• Measure the correct portion sizes: only cook what you need. Your local butcher, or deli counter at your local supermarket can provide you with the exact amount you want. Your protein portion shouldn’t exceed the size of the palm of your hand – that’s about 100-140g for females and 140-180gm for males. Your carbohydrate portion should be about fist size (1–1½ cups cooked). Remember rice trebles and pasta doubles in size when you cook them so always measure the raw component before adding it to the boiling water
• Using up leftovers: If you do have food left over, don’t throw it away. It can easily be re-invented for a tasty lunch or dinner the next day.

Reduce your food miles:

Look at how far your food has traveled (where was it produced and made) and buy local produce where possible. The average piece of American food has traveled 2400 km (1500 miles) before it gets to a dinner plate. There are plenty of farmers markets around the place as well as local butcher shops. And why buy something when you can grow it yourself?

As consumers we should be motivated to act sustainably, because it is our duty to protect future generations and preserve the planet. After all, it is the only place we have to live.  

By Kath Fouhy, BSc, PG DipDiet, NZRD - 16/03/10

Pulse Personal Training – It’s About Success - www.PulsePT.co.nz