Now Reading
How I’ll Be Eating More Sustainably in 2019

How I’ll Be Eating More Sustainably in 2019

A Guide to Sustainable Eating

You won’t be surprised to hear me say, I LOVE to eat. And eat. I’ll eat pretty much anything. But more recently, I’ve really been thinking more about WHERE the food I eat comes from, and the impact our eating habits have on the wider world.

In November, I attended an amazing dinner evening with the team at Leisure Cookers; where former Duck and Waffle Executive Head Chef Dan Doherty showcased three delicious winter recipes, all with sustainably sourced ingredients. And it definitely got me thinking.

*post written in collaboration with Leisure Cookers*

Okay, so, I won’t pretend that I’ll wake up on January 1st and instantly be a paragon of ethical, sustainable eating. Whatever I say and do, there’ll probably be someone telling me I’m not doing enough – but every journey starts with baby steps.

Even the smallest decisions can contribute to a wider improvement in the sustainability of our eating habits, and these are some of the things I plan on doing in 2019 to lessen the impact of what I eat on our planet…

I’ll be eating less meat

There are so many great vegetarian and vegan options out there now, it’s never been easier to cut down your meat intake even if you don’t want to cut it out completely. For the month of January, I’ll be going meat-free when I cook at home, with a view to continue this as much as possible throughout the year.

Considering the source

When I DO eat meat, the focus will be on purchasing higher quality meat from local butchers, rather than cheap chicken breasts from Tesco.I’ll be looking out for the Red Tractor logo to make sure the meat comes from animals that have the ‘five freedoms’ (freedom from hunger and thirst; freedom from discomfort; freedom from pain, injury, or disease; freedom to express normal behaviour; freedom from fear or distress).

Buying seasonal veg

Vegetables being in season means they’re able to be grown locally rather than imported, cutting down the carbon footprint of transporting them. VegSoc has a helpful guide to what’s in season when – in January and February for example, I’ll be hunting down some great recipes involving leeks, cabbage, carrots and parsnips.

Opting for local suppliers

Okay, London isn’t exactly teeming with organic farmland – but even so, you can still find homegrown produce here pretty easily. Farmers markets are popping up across the city, and you can find your nearest at London Farmers Markets. I’m also looking at getting into Riverford boxes and challenging myself to trying some more unusual veg tastes.

See Also
Red Letter Days Stunt Plane Flying Experience

Cutting down food waste

I’m a sucker for a yellow label, and have been known to pick up something just because it’s reduced, even though I don’t actually want it…and it inevitably ends up in the bin. Which really sucks, to be honest. So unless something’s freezable or I’ll 100% eat it that day, I plan on stopping being such a slave to the reductions fridge…

If you want to find out more about sustainable eating, Leisure Cookers have created a guide for foodies, including actionable tips and a selection of recipes from Dan Doherty.

I’d love to hear your thoughts on eating more sustainably – what are your top tips?

Photos by Brooke Lark on Unsplash