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Your Biggest Climate Decision Isn’t What You Cook—It’s What You Don’t
With The Climate Diet, award-winning food and environmental writer Paul Greenberg offers us the practical, accessible guide we all need. This new release contains fifty achievable steps we can take to live our daily lives in a way that’s friendlier to the planet—from what we eat, how we live at home, how we travel, and how we lobby businesses and elected officials to do the right thing. Here, Paul shares on the the role of food waste in our overall climate decision making—and how it’s a much bigger deal than we think.
We spend a lot of time climate-agonizing over what to buy and what to cook. By now, most of us know that beef can have 25 times the carbon footprint of legumes, that out-of-season air-freighted things like winter berries and fish from distant shores burden the planet, and that water from the tap is a vastly better choice than bottled. But if we’re really looking to trim our carbon footprints consistently throughout the year—what I call going on a climate diet—addressing what we do after our meals are cooked and eaten can be a real game changer. By doing that, every American could easily cut their carbon footprint from food in half.