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Climate kitchen reduce environmental impact of your food

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What is the carbon footprint of your food? How to reduce the environmental impact through some simple swaps

Climate kitchen reduce environmental impact of your food

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Climate
kitchen
Do you know the impact
of your diet?
What you will need:
Paper and pencil
This session
• What are the carbon footprints of some
of our favourite foods?
• How can we reduce the environmental
impact of our food?
• What simple swaps can we make to
reduce our environmental impacts?
• We will look at how to introduce some
alternatives – with simple ingredients!
What are some of your favourite foods to
eat?
What do you like to cook or bake?
What are the impacts of these foods?
Vegan burger –
fresh in plastic
tray.
Dried beans
Frozen meat
sausages
British beef mince,
fresh in plastic tray
Frozen vegan
sausages
Brown lentils
Beef burger,
fresh in
plastic tray
Vegan spread made
from vegetable oils
Vegan cheese
made from
vegetable oils
British dairy
butter British dairy
cheese
Nuts
• Put the foods in order of impact
Fresh bread from a
supermarket
Seasonal fresh
fruit and veg
Out of
season fresh
fruit and veg Almond milk
Dairy
milk
Tin of beans
Things to consider
• Production – what is done to grow
the food
• Processing – how the food is
processed
• Transport – how the food is
transported
• Packaging – the materials used to
package the food
Production
45%
Processing
28%
Packaging
7%
Transport
20%
What are the impacts of these foods?
Vegan burger –
fresh in plastic
tray.
Dried beans
Frozen meat
sausages
British beef mince,
fresh in plastic tray
Frozen vegan
sausages
Brown lentils
Beef burger,
fresh in
plastic tray
Vegan spread made
from vegetable oils
Vegan cheese
made from
vegetable oils
British dairy
butter British dairy
cheese
Nuts
• Put the foods in order of impact
Fresh bread from a
supermarket
Seasonal fresh
fruit and veg
Out of
season fresh
fruit and veg Almond milk
Dairy
milk
Tin of beans

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Climate kitchen reduce environmental impact of your food

  • 1. Climate kitchen Do you know the impact of your diet? What you will need: Paper and pencil
  • 2. This session • What are the carbon footprints of some of our favourite foods? • How can we reduce the environmental impact of our food? • What simple swaps can we make to reduce our environmental impacts? • We will look at how to introduce some alternatives – with simple ingredients!
  • 3. What are some of your favourite foods to eat? What do you like to cook or bake?
  • 4. What are the impacts of these foods? Vegan burger – fresh in plastic tray. Dried beans Frozen meat sausages British beef mince, fresh in plastic tray Frozen vegan sausages Brown lentils Beef burger, fresh in plastic tray Vegan spread made from vegetable oils Vegan cheese made from vegetable oils British dairy butter British dairy cheese Nuts • Put the foods in order of impact Fresh bread from a supermarket Seasonal fresh fruit and veg Out of season fresh fruit and veg Almond milk Dairy milk Tin of beans
  • 5. Things to consider • Production – what is done to grow the food • Processing – how the food is processed • Transport – how the food is transported • Packaging – the materials used to package the food Production 45% Processing 28% Packaging 7% Transport 20%
  • 6. What are the impacts of these foods? Vegan burger – fresh in plastic tray. Dried beans Frozen meat sausages British beef mince, fresh in plastic tray Frozen vegan sausages Brown lentils Beef burger, fresh in plastic tray Vegan spread made from vegetable oils Vegan cheese made from vegetable oils British dairy butter British dairy cheese Nuts • Put the foods in order of impact Fresh bread from a supermarket Seasonal fresh fruit and veg Out of season fresh fruit and veg Almond milk Dairy milk Tin of beans
  • 7. How to approximate the impact Production (farming - 45%) 10 seasonal fruit and vegetables, nuts, and pulses 20 grains, pasta, bread, and vegetable oils 30 out of season fruit and vegetables 40 pork, chicken, eggs, fish, milk 50 beef, lamb, cheese, butter Packaging (7%) 1 food sold loose or with no packaging at all 2 lightweight paper, card or plastic 3 heavier paper, card or plastic 4 steel cans and glass 5 aluminium packaging of any kind Transport (20%) 4 anything grown less than 30 miles away, collected on foot or by bike 8 anything else produced within 30 miles 12 items produced in the UK 16 food from overseas delivered by truck or boat 20 items that came by air Processing (28%) 5 items that have not been processed at all 10 food that has been processed very simply (pulses, grains, fresh meat, tinned fruit and vegetables) 15 items with 1–5 ingredients 20 items with more than 5 ingredients 25 anything frozen 20-46 low impact 47-73 medium impact 74-100 – high impact Fresh bread from a supermarket, seasonal fruit and veg, out of season fruit and veg, fresh vegan burger in plastic tray, tin of baked beans, British dairy butter, dairy milk, vegan spread made from vegetable oils, vegan cheese made from vegetable oils, dried beans, fresh British beef burger in plastic tray, almond milk, British dairy cheese, frozen pork sausages, fresh mince in plastic tray, brown lentils, nuts, frozen vegan sausages.
  • 8. Answers • Sort the food in order of impact • Challenge – can you match up some possible swaps Impact (not to scale) Seasonal fruit and veg (23- 24) Dried lentils, nuts, and beans (37-38) Almond milk (39) Tin of baked beans (47-51) Bread (48-49) Out of season fruit and veg (52-57) Vegan cheese (54-57) Vegan spread (55-58) Vegan sausages - frozen (54-58) Vegan burgers (55-59) Milk (dairy) (65) Pork sausages - frozen (80-84) Beef mince (80- 84) Dairy cheese (79) Dairy butter (79-80) Beef burger – fresh (85-89)
  • 10. What can you think of? Swap mince for lentils Good alternatives Try beans instead of chicken Swap meat and dairy for plant based items Try less processed food Buy local and seasonal where possible, with light or no packaging Try plant milk alternatives Swap cheese out for vegan alternatives, or use nutritional yeast
  • 11. Which ones are things we can do to improve our impact? 1. Eating foods that are lower on the food chain (more plant-based options, less or no meat) 2. Choosing foods that are produced with less water. 3. Eating foods higher up the food chain (more meat). 4. Buying food locally when possible. 5. Buying all frozen, processed food. 6. Buying food from far away. 7. Picking fresh foods with the least processing.
  • 12. What swaps did I make? What effect did this have on the impact? Easy Bolognese https://youtu.be/4Z7WSH9YPbA
  • 13. Activity • Build a meal making some swaps to have a better environmental impact • Use the swaps we discussed to swap out parts of your meal Production 45% Processing 28% Packaging 7% Transport 20% 1. Quickly sketch and label your meal 2. State what you have swapped 3. Describe the difference in your swaps (production, processing, transport, packaging) 4. Explain what difference this will have on the impact of your meal
  • 14. Build a low impact meal 1. Lentil Bolognese 2. I swapped mince for brown lentils 3. I used lentils instead of mince as they are pulses, are not processed, and are bought from a refill shop (no packaging). Lentils scored a 32, as they come from outside the UK. Mince is beef and would score 75, which is a much bigger impact than lentils. 4. The environmental impact of my lentil Bolognese is less than a mince Bolognese because the impact of the production of beef mince would be more than lentils. Even though the beef may have been produced closer, the production, processing and packaging impact of the beef is larger than the reduced transport impact. Production 45% Processing 28% Packaging 7% Transport 20%
  • 15. How to approximate the impact Production (farming - 45%) 10 seasonal fruit and vegetables, nuts, and pulses 20 grains, pasta, bread, and vegetable oils 30 out of season fruit and vegetables 40 pork, chicken, eggs, fish, milk 50 beef, lamb, cheese, butter Packaging (7%) 1 food sold loose or with no packaging at all 2 lightweight paper, card or plastic 3 heavier paper, card or plastic 4 steel cans and glass 5 aluminium packaging of any kind Transport (20%) 4 anything grown less than 30 miles away, collected on foot or by bike 8 anything else produced within 30 miles 12 items produced in the UK 16 food from overseas delivered by truck or boat 20 items that came by air Processing (28%) 5 items that have not been processed at all 10 food that has been processed very simply (pulses, grains, fresh meat, tinned fruit and vegetables) 15 items with 1–5 ingredients 20 items with more than 5 ingredients 25 anything frozen 20-46 low impact 47-73 medium impact 74-100 – high impact Activity 1. Quickly sketch and label your meal 2. State what you have swapped 3. Describe the difference in your swaps (production, processing, transport, packaging) 4. Explain what difference this will have on the impact of your meal Production 45% Processing 28% Packaging 7% Transport 20%
  • 16. Activity • Build a meal making some swaps to have a better environmental impact • Use the swaps we discussed to swap out parts of your meal Production 45% Processing 28% Packaging 7% Transport 20% 1. Quickly sketch and label your meal 2. State what you have swapped 3. Describe the difference in your swaps (production, processing, transport, packaging) 4. Explain what difference this will have on the impact of your meal
  • 17. True or false? 1. Beef is a low impact food
  • 18. True or false? 2. A plant based diet will have less of an impact than a diet with meat
  • 19. True or false? 3. Dairy is lower impact than dairy free alternatives
  • 20. True or false? 4. If people choose more plant based options over meat options, the impact of their diet will decrease.
  • 21. True or false? 5. Nuts and beans have some of the lowest emissions per serving
  • 22. True or false? 6. Dairy and meat are lower impact than plants.
  • 23. True or false? 7. Some of the higher impact plant based proteins still emit less than the lowest-impact animal proteins.
  • 24. True or false? 8. Nuts are a low impact source of protein.
  • 25. Summary What do you know now that you didn’t know earlier? What could you do to reduce the impact of your diet?
  • 26. Any questions? Produced for science for society. All images used are our own, or are open source. Visit www.S4S.org for more