Eco Tips: living sustainably with what eat 

What does sustainability look like in daily life? I thought I would share our (me and my husband) experiences. What we cook and eat and where we shop, has been shaped by three principles. 

First there is the LOAF principle, a useful nemonic devised by Green Christians. It is a guide for choosing what food to buy and eat.  https://greenchristian.org.uk/loaf-church-resources/

L is for local: locally produced food, which can include things grown or produced in one’s immediate locality and things where local can mean the UK rather than abroad. For example in East Sheen we can buy honey that comes from Richmond Park. We can buy coffee beans roasted across the river in Chiswick. We can have breakfast in Putney enjoying porridge or eggs Benedict made on the premises. We can choose to buy strawberries from Kent as opposed to imported from Spain. Equally we can eat strawberries grown in our back garden. We buy beans and pulses, seeds and grains such as quinoa, from Hodmedod whose produce is all UK grown. 

O is for organic: organic food has a less damaging impact on the planet than non organic food. Indeed it’s effect can be positive, with soils improved with vegetable matter rather than being stripped of its micro-organisms by fertilisers, with pollinators encouraged rather than being killed by pesticides, with livestock well cared for rather than being routinely treated with antibiotic prophylactics. We buy organically grown oats, and flour that comes from farms in Cambridgeshire and which is milled in a windmill!

A is for animal friendly: animals that live as near a natural life as possible (often organically raised). If we buy eggs for my husband we opt for free range, organic ones (although at the moment no eggs are free range owing to restrictions around bird flu). At Christmas the festive bird for my husband is a cockerel that has enjoyed a whole year of life unlike most of chicken meat which comes from birds that live may be 6 – 8 weeks (up to 12 for organically raised birds).

F is for fairly traded: the Fair Trade mark is well known as measure where production has guaranteed a  price above the market minimum, where the work force receive fair wages and where provision is made for services such as schooling and health care. We buy fair trade bananas, chocolate and tea which are now widely available. We buy coffee beans that have been ethically sourced from small scale producers who grow top quality beans, appreciating that the higher cost reflects their value.  

Secondly we avoid excess and plastic packaging, a habit we learnt through a zero waste experiment. We buy dried fruit and nuts, and dry goods such as rice, baking powder and bicarbonate of soda, spices, sugar, cocoa, millet and polenta from local refill stores where goods are dispensed into paper bags – often ones we have brought to reuse. We also buy refills of olive oil, soy sauce, maple syrup, tahini and peanut butter, taking our own jars and bottles to refill. Milk – both oat and dairy – comes in reused glass bottles on the milk round. Since we cook meals from scratch we avoid lots of single use plastic boxes. Likewise making our own cakes and biscuits reduces the amount of waste we generate. Jam jars are reused when we make jam, marmalade and chutneys and when we bottle summer fruits. Deliveries from Hodmedod come in paper or compostable bags, flour and oats come in bulk in paper sacks. 

Thirdly we seek to reduce the carbon footprint of what we eat. Most meals are vegan – Paul enjoys cheese in his sandwiches and dairy milk on his cereal. A vegan diet can save in the region 400 and 900 kgCO2 a year. Even with a vegan diet there are ways of being more or less carbon efficient. By  choosing locally produced food, food that is in season and cutting back on food waste (other vegetable leaves, tea bags and coffee grounds all go into the compost bin whilst apple cores go to make cider vinegar) we aim to minimise our carbon footprint. We have a weekly fruit and vegetable delivery from OddBox which collects fruit and vegetables from farmers and suppliers that would otherwise go to waste – because supermarket demand has dropped, crops have been larger (or sometimes smaller) than expected), crops have ripened too quickly/ slowly, or items are too small/ big/ misshapen for general sale. OddBox by preventing food from going to waste, saves some 11,000 tonnes of CO2 a year.

Author: Judith Russenberger

Environmentalist and theologian, with husband and three grown up children plus one cat, living in London SW14. I enjoy running and drinking coffee - ideally with a friend or a book.

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