Choose a more sustainable diet during World Vegan Month

World Vegan Month is celebrated during November and is a good opportunity to consider the impact your diet has on the planet.

Animal-based products don’t have to be completely off the menu to make a difference. Introducing more plant-based meals into your weekly diet can help to lower your carbon footprint and your impact on the planet. And choosing to buy the meat you do purchase from a local farmer can significantly reduce any linked emissions.

Below is a list of some great free resources with plant-based recipe ideas.

There are lots of changes we can make to help make our diets more sustainable and, in turn, help to play our part to address the climate crisis. Here are some ideas to try this month.

  • Choose sustainable foods – the best way to know if your ingredients are sustainable is to get to know the people who produce them. Try shopping with local suppliers or look for certifications and stamps of approval, such as Roundtable on Sustainable Palm Oil (RSPO), Fairtrade products, LEAF Marque, Marine Stewardship Council (MSC), Soil Association, Organic Farmers and Growers UK
  • Eat healthily and minimise processed foods – the more processed a food is, the greater its environmental impact – because of emissions created through the process and because it often loses nutritional quality, meaning more food has to be produced overall, just to deliver minimum nutritional requirements.
  • Ensure balance and variety – our bodies need a variety of nutrients and a good, balanced diet can include many things, such as wholegrains, fruit and vegetables, and less sugar, oils and fat. Try to eat different grains, vegetables and animals to achieve as much balance as possible. The planet will also benefit from a variety of food being cultivated.
  • Eat seasonal produce – by eating produce that is in season you’ll be eating fresher, tastier and better value food. Visit the Eat Seasonably website to find out more. Where possible grow your own produce.
  • Shop locally – use local suppliers of produce to help cut down the miles your food has travelled from field to plate. Try shopping in one of our local markets for a wide selection of local produce.
  • Cut down on your food waste – make sure you store your food correctly and use it before it goes off. The Love Food Hate Waste website has lots of tips and recipes to help you use up your leftovers.

The Council’s Land Action Plan has a focus on producing sustainable food and encouraging dietary change, in line with national recommendations to free up land for habitat creation and other uses by reducing intake of carbon intensive foods such as beef, lamb and dairy. Encourage locally sourced (or British), seasonal agricultural produce, including meat and dairy, including through public procurement.

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