Table of Contents
When it comes to eating greener, it can be tricky to know where to start.
‘There’s so much information out there and it can be a bit overwhelming,’ says Miguel.
‘So I’ve put together this little “green manifesto” of small and achievable changes, in the kitchen and on our plates, to make a difference.’
Plan your meals
Thinking about what you’d like to cook before you go shopping each week can help you avoid food waste and make sure you pick meals that share similar ingredients, so you can use everything up. It can also stop you from making those ill-advised, hungry, spur-of-the-moment decisions in the supermarket.
Flip meat-free Monday on its head and instead, try only having meat on a Monday – or you can choose a different day – and eating plant-based throughout the rest of the week.
Variety is key
Add a greater diversity to your diet. Instead of chicken and potatoes, give foods like polenta, couscous, parsnips, barley and asparagus a go.
Say no to plastic
It’s always so sad to see unnecessary plastic packaging being used. Grabbing loose fruit and veg from the big crates instead of choosing the pre-packed stuff can make a difference to your impact on the environment.
Plus there’s also the benefit of purchasing exactly the quantity you need to avoid waste.
Avoid food waste
In the UK alone, households waste four-and-a-half million tons of food every year. Simple things like checking the fridge before you go shopping, or freezing leftover ingredients, will stop waste and save you money, too.
We all know that asparagus is an expensive luxury, but during the asparagus season the price plummets. This is when you should capitalise and eat so much asparagus that you don’t even want to eat it again for another year, says Miguel.
‘That’s eating seasonally, and that is how food is supposed to be consumed – not flying it halfway around the world.’