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Oats -

Oats are a popular climate-friendly food, as they are much less resource-intensive to produce and are generally weather-resistant, meaning they can withstand the elements and help reduce food waste.

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Peanuts -

The plant that produces peanuts can contribute to soil health by preventing erosion, improving soil structure, and promoting nutrient cycling. This reduces the need for chemical fertilizers and increases the overall sustainability of agricultural systems.

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Cranberry beans -

Cranberry beans require less water to grow, making them well-suited for cultivation in regions with limited water resources or during periods of drought. They are also natural nitrogen stores, meaning they store nitrogen in the soil for other plants to use during and after their life cycle.

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Quinoa -

Quinoa is a popular grain thanks to its ability to withstand extreme conditions of drought and salinity. It’s packed with nutrients like fiber, zinc, and folate, and it is gluten-free, too, making it a great choice for those with gluten intolerances.

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Fermented foods -

Fermented foods like sauerkraut and kimchi undergo lacto-fermentation, a process where beneficial bacteria convert natural sugars into lactic acid, which acts as a natural preservative. Fermentation extends shelf life, reducing the likelihood of the vegetables spoiling and thereby also reducing the amount of food waste.

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'Waste' food -

Some 8% of the planet’s total emissions could be eliminated just by reducing food waste. Considerd making stock from meat and fish bones, turning bread into beer, and/or turning fruit into condiments or chutney.

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Chia seeds -

Chia seeds come from the chia plant and were a staple food of the ancient Aztecs and Mayans. Chia plants grow well in diverse climates and are rich in omega-3, fatty acids, protein, and fiber. The seeds can be stored for long periods without spoiling, helping to reduce food waste.

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Farro -

Farro is a type of hulled wheat rich in minerals, antioxidants, and nutrients. Farro is resilient and can withstand various climates and soil types, making it an excellent high-value crop for farmers. Add it to your soups and salads, or use it as a side dish.

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Insect protein -

As animal consumption is a major driver of environmental change, it is important to consider alternative forms of protein. Well, insects are packed with the stuff! Plus, insects require fewer resources to produce protein compared to traditional livestock like cows or pigs.

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Spinach -

Spinach is a leafy green vegetable packed with iron, calcium, and vitamins A, C, and K. The plant is a relatively low-impact crop that grows in a variety of climates and requires little water. It can be harvested multiple times throughout the growing season, which maximizes yields. Add it to salads, soups, and smoothies.

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Cabbage -

Cabbage belongs to the cruciferous family and has a long shelf life if stored properly, which helps reduce food waste. The growing process uses less water and fertilizer, and cabbages can tolerate cooler temperatures, meaning there isn’t a need for excessive heating or irrigation.

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Zucchini -

Zucchini is a type of summer squash that is harvested when it is young. The plants grow quickly and have shallow roots, meaning less water is required for cultivation. Zucchini is a versatile ingredient; turn it into spaghetti, or grill it and serve as a side dish.

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Carrots -

Carrots are a popular vegetable thanks to their pleasant taste, versatility, and abundance of nutrients. They are relatively easy to cultivate and are often grown in diverse climates. Additionally, they can be stored for long periods without spoiling, reducing food waste.

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Tofu -

Tofu is made by curdling soy milk and then pressing the curds into blocks. As tofu is made from a legume, it has a lower environmental impact compared to animal-based products. Plus, tofu production generates fewer greenhouse gases and contributes less to deforestation.

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Garbanzo beans -

Part of the legume family, garbanzo beans or chickpeas are one of the earliest cultivated legumes in history. Garbanzo beans are easy to grow, as they don’t require a lot of water and they add nitrogen to the soil, which helps other plants. Add them to your salads or whizz them up in a food processor to make delicious hummus.

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Sunflower seeds -

Sunflower seeds are harvested from the head of the sunflower plant. Sunflowers are resilient plants that grow in varying conditions without needing too much water or pesticides. They also attract pollinators, which is a plus for the environment!

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Plant-based milk - Oat milk, soy milk, and hemp milk are great alternatives to traditional animal-derived milk. The crops used to produce them typically require less water for cultivation and use less land compared to some other crops. The production generally generates fewer greenhouse emissions and has a lower environmental impact.

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Heirloom varieties of fruit and vegetables -

Heirloom fruits and vegetables are considered 'old-fashioned' plant varieties that have been passed down through generations. They are typically open-pollinated, which means they are pollinated by natural sources i.e. birds, wind, or insects. As a result, heirloom plants stay true to their type, and the shape and taste is largely the same. They also have adapted to a wide range of growing conditions, making them more resilient to diseases, pests, and changes to the climate.

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Mussels and other bivalves -

Like seaweed, mollusks like oysters, mussels, clams, and scallops sequester carbon from the water. Additionally, they survive on microscopic organic matter, including agricultural runoff, so their cultivation transforms waste into carbon storage and sustenance.

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Super grasses -

Wheatgrass, barley grass, and oat grass get their super grass status from their high vitamin, mineral, antioxidant, and essential amino acid content. Not only are they a fantastic addition to your diet, but they are generally more water-efficient compared to many other crops, and contribute to soil health by improving soil structure and fertility.

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Mushrooms -

Mushrooms boast a low carbon footprint, as they require much less energy and resources to grow. Mushrooms utilize crop byproducts to support their own growth by using them as natural fertilizers and can be grown in agricultural waste products like straw or sawdust.

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Lentils -

Lentils are climate-friendly, as they don’t require much water to grow and add nutrients to the soil. Plus, they’re packed with protein and make a great addition to curries and soups!

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Kelp -

Kelp, a widely consumed seaweed, plays a crucial role in capturing carbon through carbon fixation. During photosynthesis, it absorbs carbon dioxide from seawater and transforms it into organic material. This process reduces atmospheric CO2 levels and also supports marine ecosystems.

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Blueberries, cranberries, and celery -

In wetted peatlands, organic carbon builds up more quickly than it breaks down, which can offset the climate effects of methane and nitrogen oxide emissions. Crops such as blueberries, cranberries, and celery can thrive in these environments, and with efficient supply chains they have the potential to be carbon-negative.

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Nuts, olives, and citrus fruits -

Nuts are capable of removing roughly 1.3 kg of CO2 per kg (approximately 2.87 pounds of CO2 per pound), according to a BBC report. This carbon storage lasts until the trees reach maturity, around 20 years, and can continue if the wood is used for long-lasting products. Nuts, olives, and citrus fruits grown through sustainable practices like agroforestry can be carbon-negative, as the trees act as carbon sinks, absorbing CO2 while promoting responsible land use and resource management.

Sources: (World Economic Forum) (Water Footprint Network) (The Guardian) (BBC)

See also: Why we need an alternative to palm oil

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Something to consider… - While locally grown produce may seem like a good option, there are hidden caveats. For example, avocados are often grown as a monoculture, which means they are typically grown in the same area of land each year, stripping the soil of nutrients and increasing the use of fertilizers. And for their part, peaches have a large water footprint; it takes 109 gallons (412 liters) of water to produce one pound (0.45 kg) of peaches.

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Avoid ultra-processed foods -

Stay away from ultra-processed foods such as ready meals, sugary drinks, or anything containing artificial flavorings and preservatives, as their production requires large quantities of land, water, energy, and fertilizers.

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Coffee -

It is estimated that one billion people around the globe drink coffee. But did you know coffee production isn’t climate-friendly? The production often involves cutting down forests, which releases a lot of carbon dioxide into the air. Furthermore, coffee farming consists of a lot of water and chemicals, which can harm the environment.

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Chocolate -

Cocoa farming to create chocolate often leads to deforestation and habitat destruction, which releases carbon dioxide into the air. Additionally, the chemicals used during the farming process are harmful to the environment and the transportation of cocoa beans from farms to factories contributes to greenhouse gas emissions.

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Beef -

Beef farming requires a lot of land, water, and food for the cows. These cows produce methane gas, a greenhouse gas, which contributes to climate change. Plus, clearing land for cattle farms often leads to deforestation and the release of carbon dioxide into the air.

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Shrimp -

Shrimp farms are built in coastal areas, which leads to the destruction of mangrove forests that act as a buffer against storms and absorb carbon dioxide from the atmosphere. Shrimp farms can also generate pollution and cause harm to marine ecosystems.

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Palm oil -

Growing palm oil trees involves clearing large areas of rainforest, which not only releases carbon dioxide into the atmosphere but also causes destruction to habitats. The chemicals used in the cultivation process are also harmful to the environment.

Sources: (World Economic Forum) (Water Footprint Network) (The Guardian) (BBC)

See also: Processed red meat consumption linked to cognitive decline

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