If any food could be considered a super food, it’s seafood (fish and shellfish). High in protein, and low in saturated fat, it’s a major source of healthy long-chain omega-3 fats and rich in nutrients such as iron, zinc, selenium, iodine, and vitamin D. And there is strong evidence eating it is good for the heart. Quality observational studies have shown approximately one to two 100-gram (3-ounce) servings of fatty fish a week – salmon, herring, mackerel, anchovies, or sardines – reduces the risk of heart disease.

There is also consistent evidence that consuming fish two to three times a week along with leafy greens and other fruit and vegetables daily and low GI carbohydrates can reduce your risk of developing macular degeneration, or help to slow its progression if it has already become established.

HOW MUCH SEAFOOD? Nutrition guidelines around the world suggest adults eat two serves of seafood a week. A serving is 100g (3½oz) of cooked (or 115g/4oz raw), which is around the size of your hand, or the amount in a small can.

While battered and deep‐fried fish ’n’ chips are delicious, steamed, broiled/grilled, baked or pan‐fried fish are better options. Boost the health benefits and serve with plenty of vegetables or salad.

WHICH FISH? There is a huge variety of seafood to choose from but we creatures of habit tend to stick to a limited range of our favourites that are quick and easy to prepare and available all year round. However globally, overfishing is a big problem. Taking pressure off fish stocks means we need to branch out and try different types of seafood. An added bonus is the less popular species tend to be cheaper.

If you want to expand your options, ask the fishmonger about what’s local and abundant or check out the “nose to tail” movement that promotes using all of the animal. We as citizen-eaters can help by eating “fin to fin” (i.e. the whole fish and not just our favourite boneless, fillets) and not wasting any because throwing seafood in the bin stinks to high heaven and just adds insult to injury (it wastes the already significant environmental costs in producing it). If you have the space, you can bury your seafood scraps in the yard or garden to enrich the soil.

Look online, and you’ll find there are a number of people and organisations already promoting lesser-known fish with tips on how to choose and recipes to get great results. If you want to be adventurous in the kitchen, a good place to start would be Josh Niland’s, The Whole Fish (Hardie Grant), which is packed with ideas for cooking undervalued and less celebrated fish, and yes, the whole fish.

WHICH FISH IF YOU ARE PREGNANT? Now is the time to be selective. Avoid raw fish (e.g. sashimi, sushi), pre‐cooked prawns and smoked salmon due to the risk of listeria (a bacteria that can cause problems for the unborn child if the mother becomes infected). Fish and seafood are nutritionally important foods during pregnancy but some species contain high levels of mercury and some caution is required. Check your local health authority for which species to limit or avoid but keep in mind most are OK and seafood provides essential nutrients during pregnancy. In general, predator fish species at the top of the food chain accumulate higher levels of mercury – smaller fish species are lower in mercury. Canned fish products are not high in mercury.

WHAT ABOUT SUSTAINABILITY?

Many people are concerned about seafood sustainability but the twice a week recommendation for health (around 200g) is about the amount of fish the EAT-Lancet Planetary Health Diet recommends (28g/day or 196g/week) to eat sustainably within natural limits. In reality most people eat less than this now, so sustainability concerns need not stop you from the twice a week target, provided you choose wisely.

Josh Niland sees sustainability as a three-pronged approach. “First you have to be aware of the stock status of the species, Second you have to be aware of the practices of the fishermen who caught your fish. Was it trawled in large nets or was it individually line caught. Finally, waste minimisation.”

Choosing sustainable seafood is important to ensure an ongoing supply for future generations. How? Look for sustainability logos when shopping for packaged seafood, such as the MSC (Marine Stewardship Council) logo. Check out the sustainability status of fresh fish and seafood in your country via websites or apps, such as the SAFS (Status of Australian Fish Stocks).

VEGAN ICE CREAM – is it the answer to better health and sustainability?

‘You scream, I scream, we all scream for ice cream’ is a popular soundtrack to food joy. Now vegans, sustainable shoppers and calorie-conscious consumers can get their fix with many big name ice cream brands launching products to cater for these dietary desires. Are these alternative ice creams healthier and better for the planet? Or are we better off sticking with the real deal?

Are vegan ice creams better for the planet?

Plant-based foods generally use fewer resources (e.g. water, feed, energy) and have lower greenhouse gas emissions. However, not all vegan foods are sustainable options due to their high level of processing. Highly processed foods use more energy and their long supply chains add transport inputs and create emissions. For example, the new Magnum Classic Dairy-Free ice cream contains pea protein, but quite a number of steps and resources would be required to turn peas into pea protein and then add it to ice cream. These vegan products are developed to meet consumer demand, not necessarily to boost sustainability.  In the big picture, the planet could do with fewer ice creams (and highly processed foods generally) rather than vegan ones.

Are some ice creams ‘healthier’ than others?

There are ice creams on the market to cater for nearly every diet: vegan, low-calorie, higher protein, gluten-free and even ‘guilt-free’. We compared the nutrients in Magnum Classic to the new Magnum Classic Dairy-free (Unilever Australia). The nutritional profiles are quite similar, with a similar ratio of fat to sugar to obtain the desired flavour and texture. The protein content of the Magnum Classic is slightly higher than its dairy-free counterpart. They are both still highly processed, discretionary (treat) foods. They contain plenty of sugar and calories and roughly half your daily saturated fat allowance (12g for Magnum Classic and 10.1g for Magnum Classic Dairy-Free out of 24g).

The ‘low-calorie and ‘guilt-free’ ice creams are also not as virtuous as they appear. While they may be lower in sugar and calories they are still highly processed treat foods best enjoyed occasionally. As Philippa discussed in her article, these ice creams are often sweetened with sugar alcohols, so for some people they may come with an unwanted side of diarrhoea, bloating or gas. 

Nutrient	Magnum Classic		Magnum Classic Dairy-Free 71g
	Per 82g serve	Per 100g	Per 71g serve	Per 100g
Energy	1090kJ 262 calories	1330kJ 320 calories	980kJ 234 calories	1380kJ 330 calories
Protein	3.2g	3.9g	1.2g	1.6g
Fat - Includes saturated fat	17.5g 12g	21.3g 14.6g	14.4g 10.1g	20.4g 14.3g
Carbohydrates - Includes sugars	22.2g 21.9g	27.1g 26.7g	24.0g 19.6g	33.8g 27.6g
Sodium	50mg	60mg	30mg	45mg

How to curb cravings

Similar to chocolate, cookies and other treats, ice cream is a food people crave. This is due in part because ice cream is considered naughty or ‘off-limits’. We want what is forbidden, and often eat large amounts when we give in. The answer is, occasionally, choose a modest portion of excellent and delicious ice cream and savour every mouthful.

At other times choose healthy and satisfying sweet foods such as fruit. Our favourite satisfying sweet combos include Greek yoghurt with honey and walnuts or seasonal fresh fruit salad with vanilla yoghurt. Try Kate McGhie’s Banana and Peanut ‘Ice Cream’ recipe in this issue of GI News for a frozen treat that satisfies. Trick your brain into believing that you are eating more by serving it in a smaller dish. Add a drizzle of melted dark chocolate if you fancy it.

Ice Cream in a Nut Shell

• Vegan and low-calorie ice creams are still highly processed ‘sometimes’ foods that have an impact on our environment and health, just like regular ice cream.
• No foods are off-limits; enjoy a good quality ice cream from time to time.
• For everyday sweet treats, choose satisfying wholefoods such as fruit and yoghurt

OK so clothing isn’t really about eating, but it’s a household issue so its worth talking about. Clothing is so cheap these days; many of us purge almost brand new garments from our wardrobes without a second thought. This is unsustainable and unethical.

Environmental Issues

According to ABC’s program War on Waste, Australians throw a massive 6000kg of clothing into landfill every 10 minutes. For those of you thinking you are in the clear because you donate old clothes to charity, sorry to burst your bubble but 85% of donated clothing ends up in landfill. Even charities are groaning under the weight of donations.

Producing a single item of clothing uses a massive amount of resources. According to Fashion Revolution, 2,720 litres of water is used to make just one t-shirt. That’s how much water we normally drink in around 3 years! Not to mention the greenhouse gases released into the air along with the fertilisers, pesticides and toxic dyes that are contaminating waterways. The True Cost movie uncovers the devastating impact that chemicals from textile production have on the health of local communities. Communities located in cotton producing areas are exposed to pesticides and some leather tanneries contaminate drinking water. Sadly these communities experience high levels of particular diseases like cancer and early death.

Ethical Issues

Buying a cheap $5 t-shirt supports the fast fashion industry and perpetuates the cycle of poverty and poor health for garment workers in developing countries like Bangladesh.

The collapse of the Rana Plaza garment factory in Bangladesh killed more than 1000 people because profits were put above employee safety. This is one of many similar tragedies in the fast fashion industry. In many countries like Bangladesh, garment workers are paid a minimal wage that covers only 60% of the cost of living in a slum. As fast fashion brands generally don’t own garment factories they often wash their hands of these responsibilities. Most of the money that you pay goes into the pocket of the brand and retailer.  If we were to pay garment workers a fair wage so they could access housing, healthcare, education, food and clothing, this would only have a minimal impact on the retail price. According to Fashion Revolution a $46 AUD (26 Euro, $33 USD) t-shirt would only increase in retail price by about $2.50 AUD (1.57 Euro, $1.77 USD).

What Can You Do to Help?

• Buy only what you need: Choose versatile pieces that you love and will wear over and over again. For special occasions consider renting or borrowing an outfit.
• Buy second-hand: Buy pre-loved vintage items from a charity store to rescue an item from landfill and buy quality items at a bargain price.
• Support ethical brands: Support sustainable companies like those using organic cotton, recycled materials and those avoiding toxic dyes. Check out Greenpeace’s list of brands that are working to eliminate hazardous chemicals.
• Choose quality items: Spend a little more on well-made timeless items. Look for heavier fabrics as well as strong and tidy stitching so they last longer.
• Choose natural fabrics: Synthetic fabrics like polyester, nylon and acrylic are types of plastic so when they are washed, tiny plastic particles enter our waterways. Instead choose natural fabrics like cotton (e.g. denim), linen, silk or wool that don’t release micro-plastics and decompose faster in landfill. A linen sleeveless top can decompose in as little as 2 weeks compared to a polyester dress that may remain in landfill for over 200 years.
• Launder clothes less often: Try and wear clothes at least 3 times before you wash them. If they’re not dirty, just hang your clothes in the air to dry out and freshen up – as the saying goes, sunshine is a great disinfectant. If you get a stain on your freshly laundered shirt, spot cleaning will suffice. Reduce wear and tear on clothes by hanging them to dry so creases drop out instead of ironing them.

Stinky kitchen sponges, dish cloths and tea towels are gross but can be kept fresh and odour-free by ensuring they dry out completely between uses rather than constantly laundering them. Bacteria need moisture to grow. Keep them dry by hanging out in the sun or in dry air and have a couple in use at once and alternate between them so you always have a dry one ready to go. You can also sterilise clean, wet dish cloths in the microwave to kill germs and then dry them out.

• Protect your clothing: Use aprons when cooking to protect clothes from hot oil and food stains. Launder dark items inside out to preserve their colour as they may fade in the wash when rubbing against other garments. Do up zips or hooks and turn garments inside out so fabric doesn’t snag.
• Repair your clothing: Learn how to sew on a button or re-dye your favourite black jeans that have faded over time.
• Upcycle worn out items: When items are beyond repair, give them a second life. Turn old worn out clothing, tea towels and tablecloths into shopping bags, aprons, cleaning rags and much more!

Ethical Clothing in a Nut Shell

• Be mindful of the human and environmental costs of fast fashion.
• Buy only what you need.
• Choose good quality products made from natural fabrics that will last longer.
• Only launder garments when they are dirty.
• Repair worn textiles or get creative and turn them into new useful items.

Further reading

• https://iview.abc.net.au/show/war-on-waste/series/1/video/DC1624H013S00#playing
• http://www.abc.net.au/btn/classroom/fashion-waste/10523106
• https://www.fashionrevolution.org/wp-content/uploads/2015/11/Website_HTBAFR_Booklet_BCxFR_Print.pdf
• https://www.wwf.ch/sites/default/files/doc-2017-09/2017-09-WWF-Report-Changing_fashion_2017_EN.pdf
• https://truecostmovie.com/about/

80% of donated clothing ends up in landfill. The solution is to buy less clothing and then dispose of it responsibly.

Thanks to Rachel @theseasonaldietitian for co-writing this article.

What is palm oil?

Palm trees are often associated with tropical beaches, sunsets and vacations, so you may be surprised to learn some species produce an oily fruit, from which we extract palm oil. Oil from oil palms (Elaeis guineensis, and Elaeis oleifera) is the world’s cheapest and most popular vegetable oil. Its neutral flavour and aroma, long shelf life and good shortening properties make palm oil a common ingredient in many food products such as biscuits and chips. Palm oil is also very versatile and used broadly across personal care products such as laundry detergents, toothpaste and cosmetics, and is also used in plastics and biofuels. In the EU and USA, if palm oil is used it must be listed in the ingredients list but in Australia it can fall under the more generic ‘vegetable oil’ label or technical names like Palmitate, Sodium Laurel Sulphate or its botanical name elaeis guineensis. You may be consuming more palm oil than you realise.

Does palm oil impact the environment?

On the plus side, palm oil production is the most efficient of all oil crops. One acre of oil palm can produce up to eight times more than other oil crops. This is an environmental benefit, however there are significant down sides. There are millions of hectares of available cleared land suitable for sustainable palm oil production in Indonesia. However, businesses can make extra income from selling cleared timber to help offset the costs of establishing a palm oil plantation and deforestation is common adverse environmental result.  This occurs in countries like Indonesia and Malaysia where the majority of the world’s palm oil is produced. The United Nations Environment Program estimates 7 million hectares of forests are cut down every year – a massive area roughly the size of Portugal. Deforestation destroys the habitats of animals such as orang-utans, rhinos, tigers and elephants. The slash and burn method is the fastest and cheapest method to clear land; sadly many animals lose their homes or are burned alive. Displaced animals often wander back into plantations where they may be stolen by poachers or killed by plantation workers that consider them to be pests. Burning forests also releases carbon dioxide into the air, contributing to global warning. The bad news is forests in Malaysia and Indonesia often sit on carbon rich peat lands and release even more carbon into the atmosphere when burned – an environmental double whammy.

Unfortunately eliminating palm oil from the food supply won’t stop deforestation. Palm oil production generates more oil than any other major oil crop: 6 times more oil than rapeseed (canola) and 10 times more oil than soy. If we switch to another oil this will worsen the deforestation issue. Palm oil also generates much needed income for some of the poorest people in the world, therefore ceasing production would have economical ramifications.

Is palm oil good or bad for our health?

Palm oil is not a healthy choice. Palm oil contains a mixture of fats, of which roughly 50% is saturated fat. This type of fat increases the “bad” LDL cholesterol and triglyceride levels in the blood, which are both risk factors for heart disease. The Heart Foundation recommends that less than 10% of your total daily energy intake should come from saturated fat. However, trans fats are even worse and many (cheap) replacements for palm oil are partially hydrogenated and contain trans fats. Trans fats increase “bad” LDL cholesterol and triglyceride levels, but also reduce the “good” HDL cholesterol. Palm oil is not a nutritional superstar, but at least it doesn’t have trans fats and it contains less saturated fat than coconut oil and butter. The best oil choices for health are more unsaturated oils vegetable oils such as olive oil and canola oil, however these are more expensive and do not provide the same technical properties as palm oil.

The most sustainable choice

While it is not realistic to stop using palm oil, we should encourage food companies to choose more ethically and sustainably produced palm oil. There is Certified Sustainable Palm Oil (CSPO) that does not involve clearing land where there are high concentrations of endangered species or vulnerable ecosystems.

Some companies are making steps in the right direction toward being CSPO by being members of the Roundtable on Sustainable Palm Oil (RSPO).

Palm oil in a nutshell:

• Palm oil is the most commonly used oil in the world, but its production contributes to global warming, deforestation and threatens endangered animal species.
• If using packaged products, look for Certified Sustainable Palm Oil (CSPO).
• For good health, choose products that contain healthier oils like olive, canola or sunflower oil.

 

Meat and dairy products are valuable sources of nutrition yet a recent report by Greenpeace recommends limiting meat intake to 300g per week and dairy intake to 630g per week to lessen our environmental footprint. They say this would reduce global consumption of animal products by 50% by 2050. However, they did not have a nutrition expert involved so how can we be sure this advice supports good health? How do we reconcile the nutritional value of animal foods with their environmental footprint? Lets delve deeper into the animal food dilemma.

What is the most sustainable diet?

Meat has the greatest environmental footprint followed by dairy and then plant-foods.  This is because livestock farming requires more land and water; and animals produce more green house gas (GHG) emissions compared to plant foods.  You may think veganism (eating no animal products at all) is the most sustainable solution to feed our growing global population but you may be surprised to hear that it’s not, because growing crops doesn’t utilise all types of land. For example, some land is useless for growing fruits and vegetables but can be used for dairy farming or livestock grazing. In fact, a vegetarian diet including dairy products (lacto-vegetarian) has been identified as the most sustainable diet.

Eat a diet that is mostly plants, but some animal foods can be included in your diet and still be sustainable.

How much meat do you need?

In grappling with the animal food dilemma, we need to know how much we need – not want or crave, but actually need - for good health.  National dietary recommendations are a good place to start. Meat is part of the ‘meat and protein alternatives’ group that includes red meat, white meat, fish, eggs and plant-based alternatives like pulses, legumes, nuts and seeds.

The US Dietary Guidelines recommend 5-6.5 ounces (around 140g-185g) of meat or protein equivalents per day for a sedentary person.

The Australian Dietary Guidelines recommend 2-3 ‘serves’ of meat or alternatives per day, where one serve is:

65g of cooked red meat (100g raw);

80g cooked poultry (100g raw);

100g cooked fish (115g raw);

2 eggs;

1 cup (150g) cooked legumes (lentils, chickpeas, beans);

170g tofu;

or 30g of nuts or seeds.  

If you do the math, both countries are recommending around 1300g (45oz) of meat (or equivalent) per week, which seems a lot more than the 300g limit Greenpeace is recommending, but of course not all serves from this group need to be meat. The Australian guidelines recommend limiting your cooked red meat intake to 455g per week and including plant-based foods in the mix. And remember smaller animals such as chickens and pigs, and wild animals such as deer, bison and kangaroo all have a smaller environmental footprint than cattle.

The question of how much meat we can get away with eating and still look after our health and the environment is hotly debated and depends on a myriad of factors including: location/region, climate, production method, land and water use, feed type, animal genetics, waste management, supply chain efficiency, transport and wastage. We as citizen-eaters can help by eating animals ‘nose-to-tail’ (not just our favourite bits) and not wasting any because throwing animal foods in the bin just adds insult to injury (it wastes the already significant environmental costs in producing it).

Enjoy a variety of protein sources including plant sources but limit meat intake – especially from large, high eco-footprint animals to around 400g a week, or two meals. Whatever you do, don’t waste a skerrick of food, especially animal food.

How much dairy do you need?

While Greenpeace recommend no more than 630g dairy food a week, Australian and US dietary guidelines recommend 2-3 serves of dairy products (or equivalent), or 500-750g a day of dairy milk.

One serve of dairy is:

1 cup of milk or fortified soy milk; or

40g cheese;

200g yoghurt;

100g almonds;

100g firm tofu with calcium

The dairy food group is a good source of many nutrients including calcium, Vitamin D and Vitamin B12. While you could meet these dietary requirements using only plant-based foods it is more difficult and you’ll probably need supplements or fortified foods. For example, calcium is available in foods such as almonds, however you would need to eat more than 3 handfuls of almonds (100g) to get just 1 serve of dairy alternatives. If you choose plant-based ‘milks’, choose one with added calcium.

Why is there conflicting advice?

Greenpeace’s advice to consume no more than 300g of meat and 630g dairy products per week appears to conflict with both Australian and US national dietary guidelines, although it doesn’t have to if we chose more plant-based alternatives within the meat and dairy food groups. As Greenpeace correctly points out, you can meet your nutritional requirements with a vegetarian diet or vegan diet supplemented with Vitamin B12. However, there are still lingering nutrition questions we need to answer. For example, which groups (pregnant women, children, athletes, young women, teens?) are likely to experience nutritional shortfalls if meat and dairy are removed or limited from diets? How do we ensure those with higher needs have them met in an animal-food constrained world? If we are to solve the dilemma of animal foods, we need collaboration between environmental scientists and nutrition scientists and dietitians to ensure advice is evidence-based, and our sustainable diets are enjoyable.

The animal food dilemma in a nutshell:

• Eating less meat reduces your environmental footprint, but you still need to meet your nutritional needs - include healthy plant-based meat and dairy alternatives such as nuts, seeds, legumes, fortified plant ‘milks’ and tofu.
• If you eat meat make it a side show rather than the main attraction on your plate – fill half your plate with vegetables, a quarter with grains (or starchy vegetables) and limit meat to a quarter of your plate.
• Replace some of your meat with plant proteins. For example, try adding lentils to your spaghetti Bolognese, burgers, meatloaf or casseroles; and adding chickpeas, tofu or nuts to curries, soups and salads.

Vegan diets are often perceived as being a healthier, more ethical and more sustainable way to feed our growing global population. But do vegan diets really deserve their health halo?

Vegan diets typically exclude animal derived ingredients (e.g. meat, dairy products, eggs and gelatine) and foods produced using animal labour, such as honey. Vegans eat grains, fruits, vegetables, legumes, nuts and seeds.  According to Google Trends, searches for the term ‘vegan’ have almost tripled over the past 5 years worldwide.  Despite the fact that ‘going vegan’ is going viral, veganism is not new. The Indian religion of Jainism is centred on non-violence and has been practicing veganism since ancient times. Some Jains even avoid eating potatoes as uprooting them kills the plant along with any microorganisms living on it.

Dr. David Jenkins, the nutrition scientist who introduced the world to the glycaemic index and friend of GI News, says his reasons for adopting a vegan diet are nutritional, environmental and humanitarian.

Are vegan diets healthier?

In an article for the Globe and Mail about Dr David Jenkins conversion to veganism, Leslie Beck claims that “plant-based eaters are thinner and have lower cholesterol and blood-pressure levels, a reduced risk of coronary heart disease, Type 2 diabetes and lower cancer rates – especially colorectal cancer.” But this is plant-based and not plant-only diets – there isn’t much long term research on health outcomes of people following vegan diets. The fact plant-based diets are healthier might not be that surprising as veggies are well known to be great for your health; they are rich in fibre, vitamins and minerals and low in kilojoules (calories).  However, we can’t ignore that meat, eggs and dairy provide essential nutrients not naturally present in plants such as vitamin B12, vitamin D and long chain omega-3 fats (although mushrooms are fungi and not plants they contain small amounts of B12 and can contain vitamin D if they are exposed to sunlight). While you can find some of these nutrients added to plant-based foods, you must look a bit harder to find them. Or take supplements.  There are risks of missing out on these nutrients and a vegan diet is not necessarily a healthier diet – it all depends what foods you choose and the overall balance of foods. French fries, fake meats (meat analogues), veggie chips, vegan desserts are plant-based but they can also be highly processed and high in saturated fat salt, fat and additives. There are lessons to learn from our vegan friends: eat more legumes, wholegrain cereals, nuts, seeds, fruits and vegetables, which are all healthy options for everyone.

Is veganism the most sustainable diet?

You might think veganism is the most sustainable way to feed our growing global population and vegan activists certainly promote this as a reason to follow them into a plant-only lifestyle.  They have a point. Meat has the greatest environmental footprint, followed by dairy and then plant-foods.  This is because livestock farming requires more land and water; and animals produce more GHG (Greenhouse Gas) emissions compared to plant-based foods.  However what may surprise you is that veganism doesn’t appear to be the most sustainable dietary pattern because it doesn’t utilise all types of land. Some less fertile land is not suitable for growing fruits and vegetables but can be used for livestock such as dairy cattle. According to a recent analysis the most sustainable eating pattern is (drum roll please) a vegetarian diet including dairy products (a lacto-vegetarian diet).

Another study found some vegan diets have higher environmental impacts than some omnivore diets. Eating locally and eliminating food wastage play a big role in sustainability too.  For example, a locally raised free-range egg has a smaller environmental footprint than an avocado that has been flown halfway across the globe and then thrown in the bin because it went brown in the bottom of your fruit bowl.

Why vegan?

• Animal welfare: There are no cruelty issues with plants.
• Environment: Plant-based diets have the advantage, but it’s complicated Reduce your impact by eating mostly plants, locally sourced, and don’t waste food.
• Nutrition: for good health, eat mostly plants and just enough animal food to meet your nutrient requirements. Vegans need to eat fortified foods or take supplements to meet their needs for hard-to-get nutrients.

We use a lot of energy in our everyday lives. Cast your mind back to the last power outage. Did your heart sink as you realised that your mobile battery was at 2%, you couldn’t watch TV or make microwave popcorn and the ice-cream in the fridge melted? The minor and temporary inconvenience of a power outage is the tip of a very large energy iceberg.

Each year the world population is using more and more energy. One way of measuring how much more is Overshoot Day. In 2017, August 2 was Overshoot Day says the Global Footprint Network. What this means is that in just over seven months, we had used up the natural resources such as food and fuel Earth can generate in twelve months. As Overshoot Day moves earlier and earlier each year, we dip more and more into the super fund of natural resources we should be saving for our children’s and their children’s future.

What can we do to make a difference? We can start with adopting some everyday habits that help to reduce our energy use. We don’t necessarily have to go without; but we need to be more aware of the energy we use in our daily lives, be more energy efficient and waste less.

Energy-saving tips

Transport

• Walk, ride a bike, carpool or take public transport- it saves money and reduces GHG emissions as well as increasing your physical activity.

Shopping

• Buy healthy whole foods such as oats, brown rice, vegetables, fruit, milk, fresh meat, legumes and eggs, and cut back on (cut out?) highly processed packaged foods that require more energy to produce in the first place and are likely high in salt, saturated fats and highly refined carbohydrates that spike BGLs.
• Plan your meals and shopping trips to avoid emergency fast food drive-throughs and pizza deliveries.

Cooling and heating

• Adjust your air-conditioning thermostat to more moderate settings to make it use less energy, such as 18–20 degrees Celsius in winter and 25–27 degrees in summer.
• Wear more clothes in winter to save on heating (and remember keeping yourself warm uses kilojoules/calories and every little bit helps).
• Close the door on rooms you’re not using and exclude draughts.

Washing

• To save energy on water-heating, wash clothes in cold water, only run the dishwasher when its full (and in the middle of the night for off-peak energy pricing), keep showers short and install a water-saving shower head and flow-limiters on your taps.
• Air-dry clothes rather than use a clothes dryer.

Storage

• Ensure your fridge is set to the correct temperature – around 3–4 degrees Celsius and get rid of that extra fridge – it’s costing you a lot to run.
• Don’t open the fridge door too much so it doesn’t have to work as hard to stay cold.

Cooking

• Use the BBQ outside on hot days - cooking inside heats the house and makes your cooling system work harder.
• Use your microwave oven or pressure cooker rather than your oven – it is more energy efficient.
• Defrost frozen foods in the fridge overnight instead of in the microwave to save energy.
• Use the correct size burner for your saucepan – excess heat wastes energy.
• If using your oven, think about cooking two things at once to make the most of the energy.

Anthropogenic warming is caused mainly by emissions of greenhouse gases (GHGs), such as carbon dioxide, methane, and nitrous oxide (N2O). Agriculture is a main contributor of methane and N2O: in 2005, 60% of N2O and 50% of methane came from agriculture.

From paddock to plate what we eat influences the production of greenhouse gases. Estimates vary as to the proportion of Greenhouse Gases (GHG) that can be apportioned to food. The Australian government says agriculture is responsible for 16 per cent of Australia’s greenhouse gases¹  and transport, manufacturing, packaging, storage, refrigeration and the disposal of waste food and packaging add to the carbon footprint of the food supply. The Australian Conservation Foundation estimates food to constitute 28.3% of the average household’s GHG pollution²

Animal foods are generally more resource intensive or polluting to produce (and fruit & veg flown on planes). In general, larger animals are less efficient at converting feed to food, and produce more waste (eg methane from manure). Ruminants (eg cattle, sheep) emit most CO2 due to enteric fermentation so beef, milk, lamb are high GHG foods. Pork, poultry and kangaroo are more efficient and have lower GHG emissions than beef. Fresh vegetables, cereals and legumes have the lowest emissions. Like many issues within the food and environment sphere, we have to strike a balance between the nutrients we need and the environmental costs of producing them. While some may advocate eliminating meat from the diet, this is not realistic (or enjoyable to many) solution. A more achievable way to reduce GHG emissions and optimize nutrition is to reduce the amount of red meat we eat and focus on improving sustainability of meat production.

The more a food is processed, the higher it’s carbon footprint. Artificial additives and packaging increase the energy input required, but of course these help to improve food safety and reduce food waste so a balance must be struck between eating fresh and processed foods. Eating fresh, local and seasonal requires less transport and storage.

Every kilogram of food waste added to landfill generates the equivalent of a kilogram of greenhouse gases³ so reducing the amount of food we waste is an effective way to reduce our environmental footprint.

Sustainable eating is not simple but we could go a long way by maximising our nutritional bang for our environmental buck by choosing nutrient rich foods, reducing highly processed treats and minimising food waste.

National Greenhouse Accounts. Department of Climate Change. Australian Government, available at http://www.climatechange.gov.au/agriculture/ (Accessed 21/7/2009).

Consuming Australia: Main Findings © 2007, Australian Conservation Foundation, www.acfonline.org.au

Food, garden, packaging and materials. Department of the Environment, Water, Heritage and Arts, Australian Government, available at http://www.environment.gov.au/settlements/gwci/food.html (Accessed 22/7/2009).