Top 10 sustainable foods and why they’re good for us and the planet
We are all trying to do better by our health, and that of the planet. However, modern food systems and consumer behaviours have meant that we have strayed far from our ancestral ways of growing and producing food and eating.
Commercial agriculture and food exportation to support a growing world population all year round has meant we’re spoilt for choice produce-wise, but also that we can be gravely affecting the health of our planet and its precious natural resources through our modern consumer behaviours. This is why producing and eating sustainable foods is essential for the future of our global food system, and planet health in general.
What makes a food item sustainable?
According to the World Health Organization’s Guiding Principles on Sustainable Healthy Diet, to eat sustainably is to ‘promote all dimensions of individuals’ health and wellbeing; have low environmental pressure and impact; are accessible, affordable, safe and equitable; and are culturally acceptable.’
So, to eat sustainably not only looks at the environmental impact of a food item, but its impact on society, culture, and our bodies.
Here are 10 sustainable foods to eat, and why they’re good for us, and for the planet.
1. Pulses
Pulses like lentils, chickpeas and beans are rich in protein and fibre. They also have the ability to ‘self-fertilise’ soil, reducing the need for artificial fertilisers & don’t use as much land as animal proteins.
Did you know it takes 100 times more land to produce a gram of animal protein (such as beef or lamb) versus pulses such as peas?
2. Leafy Greens
Dark, leafy greens such as kale, spinach, watercress & broccoli are some of the most versatile and nutritious of all vegetables. Not only are they rich in antioxidants, they have also been linked to lowering the risk of heart disease and diabetes.
They’re planet-friendly because they grow fast (meaning multiple harvests a year), and have low carbon emissions furing their growing and harvesting processes.
3. Cereals & Grains
The best way to incorporate cereals and grains into our diets is by having a variety. The WWF warns that ‘there is a pressing need to vary the types of cereals and grains grown and eaten.’ This is because monoculture (only growing one principal crop e.g. wheat) has a major impact on soil health due to a higher risk of diseases and, therefore a higher use of chemical pesticides to combat these from spreading. These chemicals are just as detrimental to human health as they are to soil health!
Additionally, the more we diversify what we’re growing, the greater the range of vitamins and minerals that can be incorporated into our diet. Try spelt, buckwheat, teff and quinoa to diversify your grain intake and improve your gut health.
4. Oats
Oats are pretty incredible. They thrive in inhospitable places, such as high altitudes, and can be sown between other crop harvests to replenish the soil. They help lower cholesterol and blood pressure and have a lot of fibre.
Did you know oat milk uses a lot less water than other plan alternatives, too, such as soy or rice milk?
5. Mussels
Mussels are so nutrient-dense, experts say they could be one of the best ways we can feed a growing population.
Did you know mussels also help to clean up the oceans as they feed by filtering water? In the process, they remove waste particles, industrial fertilisers and CO2!
6. Seaweed
Algae, including seaweed, produces around 50% of all oxygen on earth. It can also absorb CO2, nitrogen & phosphate in the sea and can be harvested several times a year! It’s high in omega 3, vitamins and antioxidants and has a strong Umami flavour.
7. Mushrooms
Fungi are rich in nutrients such as B & D vitamins. Apparently, a KG of mushrooms produces less than 0.7 KG of CO2 and need less water and energy than most other agricultural crops.
8. Local Fruit
The further a food has to travel, the greater its carbon footprint. Only 7% of the fruits we eat in the UK are grown here! Try to eat what’s in season and freeze gluts of fresh fruit in the summer.
9. Figs
A whopping 1,300 bird and mammals eat figs, making them one of the most relied-on fruits on the planet! Planting fig trees can help to regenerate deforested landscapes, restore biodiversity and the trees are resilient to climate change.
10. Grass-fed beef
You might be thinking: ‘this can’t be right? Beef, a sustainable food?’ Some research shows that grass-fed beef can be carbon-negative in the short term, and carbon-neutral in the long term. Natural fertiliser produced by cows reduces or eliminates the need for chemical fertilisers, and the hooves churn up the soil which helps it to absorb more carbon.
City Harvest Rescues the Planet
City Harvest’s food rescue mission helps to prevent needless GHG emissions from food waste in landfill. Learn more about how our planet-friendly operation, and how you can help!
