There Is A Real Dynamic

  • Sustainable Eating – Part 3: Diversifying Proteins

    This post is a part of a presentation initially written in French, and presented during the monthly reunion of the collective I organise with one of my dear friend Julie Goudet. We bring together the french community in Hamburg to provide Educational talks and trainings about Sustainability and protection of the biodiversity.

    There are many other topics in the field of sustainable eating, but the impact of meat is so present that I will end the series with it. Here the numbers speak louder than words.

    The Heavy Footprint of Meat Production:

    Let’s start with a staggering statistic: a whopping 89% of emissions from agricultural production are linked to the production of meat, eggs, and dairy products. It’s not just about the sizzling steaks and creamy cheese – it’s about the environmental toll they take. The culprits? Methane emissions from ruminant digestion, CO₂ emissions from deforestation, and nitrous oxide emissions from synthetic fertilisers used in intensive agriculture and animal waste. It’s a triple threat to our planet.

    Land Use Dilemma:

    Land, a precious resource, is also heavily impacted. Animal feed accounts for a significant chunk – approximately 79% of the world’s consumption of plant proteins. Oil cakes, cereal grains, and cereal co-products dominate the scene, with oilcakes leading the pack at 112 million tonnes. To put it into perspective, it takes around 9.2 kg of plant protein (including fodder) to produce just 1 kg of animal protein. A stark comparison when we consider that proteins directly consumable by humans have a ratio of 1 kg of plant protein to 1 kg of animal protein.

    Human Protein Requirements:

    Now, let’s address the age-old question – meat or not meat? According to health guidelines, protein requirements vary based on age, activity level, and life stage. For instance, a sedentary person needs around 0.8g of protein per kilo of weight per day. However, the debate rages on about the necessity of meat, eggs, or dairy for good health. The complexity arises from the lack of conclusive evidence on the difference in quality between animal and vegetable proteins.

    Flexitarianism: A Green Approach 🌱

    Enter the era of flexitarianism – a dietary approach that embraces diversity intake beyond pure vegetarianism. Studies abound with evidence supporting the benefits of reducing meat consumption for both personal health and the health of the planet. But what does this look like in practice?

    Consider none-meat proteins (with protein content per 100g) :

    Product g protein/100 g cookedKg CO2 eq./100gKg CO2 eq./100g impact for a daily protein ration for an adult weighing 80kgquantity in grams to be consumed per day for an adult weighing 80kg
    Avocado1,560,2510,44166,7
    Potato1,60,052,04062,5
    Peas50,11,31300,0
    broccoli40,050,81625,0
    Chick peas8,30,21,6783,1
    Coral lentil10,60,21,2613,2
    Green lentil10,10,21,3643,6
    Tofu14,70,080,4442,2
    Kidney beans9,60,151,0677,1
    Brussels sprouts40,050,81625,0
    Kale4,30,050,81511,6
    Spinach3,20,0350,72031,3
    Button mushroom2,20,0150,42954,5
    Green bean20,26,53250,0
    Emmental cheese27,92,796,5233,0
    Morbier saint nectaire222,798,2295,5
    camembert202,799,1325,0
    mozzarella162,7911,3406,3
    feta cheese142,7913,0464,3
    Greek yoghurt40,243,91625,0
    Egg130,532,7500,0
    Chicken271,824,4240,7
    Beef2115,548,0309,5
    Lamb195,8420,0342,1
    Banana10,117,26500,0
    Rice30,163,52166,7
    Pork282,45,6232,1
    banana1,060,116,76132,1
    orange0,750,054,38666,7
    Overview of the Protein to CO2 equivalent

    Theory into practice -> Recipes for a Greener Plate:

    For the same amount of Protein – 50% of the daily recommended intake of a 80kg adult:

    • Salad from home:
      • Ingredients: Chickpeas (200g), Feta cheese (100g), Spinach shoots (100g)
      • Carbon Footprint: 3.25kg CO2 equivalent
    • Steak and Chips at the Restaurant:
      • Ingredients: Steak (150g), Chips (150g)
      • Carbon Footprint: 23.325kg CO2 equivalent

    As we navigate the intricate web of environmental impact and dietary choices, it’s clear that moderation and diversification play key roles. Whether you’re leaning towards a flexitarian or vegetarian lifestyle, every bite counts in shaping a sustainable future. So, let’s raise our forks to greener, healthier choices – for us and the planet!

    Sources 

  • Sustainable Eating – Part 2: Cooking Seasonal 

    This post is a part of a presentation initially written in French, and presented during the monthly reunion of the collective I organise with one of my dear friend Julie Goudet. We bring together the french community in Hamburg to provide Educational talks and trainings about Sustainability and protection of the biodiversity.

    To follow up on the sustainable eating, we would like to step into another important and positive impact solution : seasonal eating. Isn’t it fantastic to see the first strawberry landing on the market stalls ? 

    As you know, Our food choices wield immense power over the health of our planet. According to a recent United Nations climate and environment report, our global food systems bear the weight of responsibility, contributing to over a third of greenhouse gas emissions linked to human activities. As mentioned as intro of our series: the shocking profligacy of wasting food. The Waste Report 2021 has unmasked a staggering truth: a colossal 931 million tonnes of food are squandered globally. As we dive into the world of eating in season, it’s crucial to bear in mind the environmental repercussions of our choices, not just in what we consume but also in what we discard. Now, armed with this awareness, let’s explore how we can make a difference through mindful, seasonal eating and curb the unnecessary extravagance of food waste. 🌍✨

    The ecological cost of permanent access:

    Sure, having tomatoes and strawberries on our supermarket shelves throughout the year may seem like a modern marvel, but it comes at a cost – a significant ecological cost. 

    The constant demand for out-of-season produce leads to water and soil exploitation, impacting regions like Southern Spain. The documentary “En Andalousie: Plongée dans l’enfer des serres de la tomate bio” sheds light on the environmental toll of year-round cultivation (check it out here: Le Monde). Organic farming, even with 25% of the land dedicated to it, is struggling to mitigate the consequences.

    The Solution: Eating in Season 🌱

    To navigate the maze of seasonal eating, here are two practical ideas and how to put them in practice:

    1/ Know What to Eat When:

    • Consult local seasonality guides for your country, for Europe https://www.eufic.org/en/explore-seasonal-fruit-and-vegetables-in-europe.
    • Direct from Producers: Embrace platforms that connect you directly with producers, such as crowdfarming. It’s a win-win – you get fresh produce, and farmers get fair payment, you know what comes to your plates.

    2/ Stocking up for Winter:

    • Off-season fresh veggies and fruits have also the tendency to be very expensive. Instead, consider preserving the goodness of summer: canning your favourite vegetables and fruits are a sustainable option. Learn the art of preserving with resources like Le Parfait if you have the time and inclination and all recipes too 
    • Freeze your favorites: Don’t let your summer harvest go to waste. Freeze surplus fruits and vegetables – they can last for up to 12 months. Pro tip: Courgettes are good for 4 months, while carrots can be frozen for up to 8 months.

    Eating in season isn’t just a culinary trend; it’s a commitment to sustainability. By aligning our diets with nature’s calendar, we can reduce our ecological footprint and support local agriculture. It is also bringing us back to the pleasures of waiting for these little pleasures that each seasons bring back. 

    Sources 

  • Sustainable Eating – Part 1: Avoiding Food Waste

    This post is a part of a presentation initially written in French, and presented during the monthly reunion of the collective I organise with one of my dear friend Julie Goudet. We bring together the french community in Hamburg to provide Educational talks and trainings about Sustainability and protection of the biodiversity.

    The food sector in industrialised countries is like that friend who never changes – it’s been contributing around 24% of greenhouse gas emissions, and it seems to be sticking to that number. However, in developing countries, the situation is a bit more positive. Thanks to some changes (and maybe a bit of finger-pointing elsewhere), their share has dropped to 39% in 2015 from a whopping 68% in 1990. China, Indonesia, the United States, Brazil, the European Union, and India top the list for the highest volumes of emissions. Yes, we’re looking at you, China and the US – time to cut down on those food-related emissions!

    The way we consume our favourite treats plays a huge role in shaping the world we live in. 

    According to the United Nations climate and environment report, our beloved food systems are responsible for more than a third of global greenhouse gas emissions. Now, that’s some food for thought!

    Supply Chains and Packaging:

    Now, let’s dish out some shocking stats. Fresh/cold supply-chain activities are responsible for around 5% of global food system emissions, and that number is on the rise. But wait, it’s not just what’s on your plate that’s causing a stir. Turns out, your food’s packaging is a real troublemaker, accounting for 5.4% of global food system emissions. That’s right – more than what it takes to get your groceries from farm to fork. Maybe it’s time to rethink that extra layer of plastic wrap?

    Avoiding Food Waste:

    Moving on to another guilty pleasure – wasting food. The Waste Report 2021 revealed a staggering 931 million tonnes of food wasted globally. In the UK, 30% of vegetable crops are left to wither away simply because they don’t meet our aesthetic standards. 

    France isn’t any better, with each French person tossing out 20 to 30 kilos of food annually, including 7 kilos still in its packaging. Ooh la la, that’s a lot of edible treasures going to waste!

    Tips to Tackle Food Waste:

    So, how can we turn the tide on this food waste epidemic? Fear not, we’ve got some tasty tips for you:

    • Embrace Ugly Veg: Remember, the ugly ones taste just as good. It’s time to break free from the tyranny of perfect-looking produce.
    • Plan Your Meals: A little bit of meal planning goes a long way. Know what you need and stick to it – your wallet and the planet will thank you.
    • Storage Wisdom: Follow the instructions on the packaging to keep your food fresh. It’s like giving your fridge a PhD in food preservation.
    • Disco Soup Party: Turn leftovers into a feast! Host a Disco Soup party with friends, music, and all the food scraps you’ve collected. Let’s make leftovers cool again.
    • Decode Dates: Understand the difference between “use-by” and “best before” dates. Spoiler alert: that chocolate turning white doesn’t mean it’s gone bad.
    • Embrace Anti-Waste Apps: Get on board with apps like “Too Good To Go. » or other food waste avoidance app It’s like a treasure hunt for discounted food, and you’re saving the planet while you’re at it.

    There you have it – a crash course in sustainable eating and avoiding food waste. Let’s be mindful of what we put on our plates, and together, we can make a world of difference, one delicious meal at a time. Happy eating!

    Sources : 

    IPCC global warming report 6th edition. https://www.ipcc.ch/report/ar6/syr/summary-for-policymakers

    PNUE report  on food waste 2021 https://wedocs.unep.org/bitstream/handle/20.500.11822/35280/FoodWaste.pdf 

    The global impact of Food production (french): https://news.un.org/fr/story/2021/03/1091292

    European date labelling  – https://www.eufic.org/en/food-safety/article/best-before-use-by-and-sell-by-dates-explained

    the translation of the by date in various languages https://www.euronews.com/green/2021/06/22/explainer-do-you-understand-date-labels-on-food-more-than-half-of-europeans-don-t 

    About food storage – https://www.realsimple.com/food-recipes/shopping-storing/food/food-expiration-dates-guidelines-chart