Food tips

Sustainability made simple: dietary advice for a sustainable lifestyle

By Amy Hall and Kate Gaertner
For the news of Hollywood stars

Food is the nourishment of our body. Proteins are an integral part of our diet. On average, women and men should consume 60 to 74 grams of protein per day. Many people don’t realize that they can get all of their dietary protein from sources other than animals, such as beans, quinoa, and plants. What we eat, how much we consume and where our food comes from are important decisions. Incorporating sustainability into our food choices supports the preservation of land and freshwater, social equity, food security and the reduction of carbon emissions. Why not try to eat sustainably? The byproduct could be more meaningful relationships, greater curiosity in the kitchen, a lighter body, and a cleaner digestive system.

Three tips for sustainable nutrition

1. Local assistance: Community supported agriculture, Where ASC, is a way to connect with your local farming community. You can support a farm’s livelihood and agricultural productivity, get yourself some hyper-local seasonal organic fruits, meat and vegetables, and start cooking with the crazy-looking veg you often see at home. your grocer but drop by over and over because, well, who knows how to cook them? Now you will and they will be outrageously fresh and delicious. Most CSAs come with recipe suggestions for home cooks.

The Farm and kitchen in the side yard in the Cully neighborhood is an urban farm that provides local restaurants and the community with organic produce, education, and CSA memberships. If you sign up for a CSA Creative Producers, you can pick up your weekly box at Grand Central Bakery to 44th and Fremont. Bonus: Grand Central Bakery is giving you a coupon for a free loaf of bread with it.

2. Eat less meat and dairy products: You can reduce your carbon footprint and avoid processed foods by simply using less meat in your meals, replacing dairy with non-dairy, and making “Meatless Mondays” part of planning your meals. Diets rich in plants reduce carbon emissions and also tend to be healthier, leading to lower rates of chronic disease. This demand-side solution has an impact on climate mitigation as it reduces deforestation, fertilizer use, soil pollution, methane emissions from rotary cows and intensive water use. required by large-scale factory farms. Looking for some ideas to get started? Take a look at Amy’s shopping list and menu ideas for simplicity. If you still crave the taste of meat, try buying alternative protein products. New veggie burgers and sausages are flooding the market. These alternative protein products have a sophisticated flavor and cover the spectrum of meal choices for breakfast, lunch or dinner. Food battle! Grocery store in bridge has a plethora of plant-based foods, in fact everything in their store is vegan. Develop your taste buds and try new foods like mushroom jerky or soy curls.

3. Fight against food waste: Food waste is one of our biggest carbon emitters, accounting for around eight percent of global emissions. When food is thrown in our trash cans, trapped in plastic wrappers or a garbage bag, it decomposes and produces methane inside non-biodegradable materials, exacerbating rather than mitigating emissions to the atmosphere. Compost your food so that organic waste returns to the soil to become fertilizer for new soils. Store food properly and don’t buy too much. Be creative with your leftovers. Adopt “ugly fruits and vegetables”. Use caution, but understand that expiration dates are guidelines and not firm disposal dates. We love Portlander Katherine Deumling and her philosophy of eating what you find in your kitchen and enjoying the process of cooking simple, healthy and delicious dishes. Need inspiration tonight? Consult its catalog of recipes on www.cook with what you Oregon Food Bank in North Portland is also committed to reducing food waste. They partner with grocery stores, restaurants and businesses to reduce food waste and hunger. Their website also lists places where individuals can receive excess food for free.

What sustainable food choices do you make in your life that you would like to share with your neighbors? You can post yours by visiting or tweet @kategaertner.

Rose City Park climate communications expert Amy Hall and sustainability consultant Kate Gaertner provide this monthly column with ideas neighbors can implement to lead more sustainable lives and tackle climate change. Hall is co-founder of Creative THRIVE, and also works at TripleWin review, a sustainable development consulting company founded by Gaertner. Gaertner published a book on personal sustainability this summer called “Planting a Seed: Three Simple Steps to Sustainable Living”.

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