Keen to tackle global warming? Keen to contribute the the protection of the planet? Here’s how you can make a difference to reduce your carbon foodprint by changing what you eat! The carbon footprint of food is the amount of greenhouse gas produced during its growth, processing, transport, storage, cooking, and disposal. By making smarter food choices, you can lower pollution and give the environment a helping hand. Lets start in the kitchen.

Tips for reducing your carbon foodprint

Eat a majority vegetarian diet: Aim for balance: 50% veggies and 20% fresh, sustainable meat for a healthier you and a happier planet!

Home cooking: Load up on veggies, whole grains, and beans. Add a splash of meat or fish.

Smart cooking: Cook smart! Use the stovetop or microwave, and boil water in an electric kettle.

Eat organic: Organic farming is a win-win! It’s easier on the Earth and on yourself, so grow some crops.

Save water: Make every drop count! Save water and cut down on food waste.

Reuse and recycle: Let’s make yesterday’s leftovers the star of today’s meal!

Try out one of these great recipes today: 

1. Vegan granola

Carbon-friendly treat, perfect for breakfast or a snack. Ready in just 30 min

Ingredients

3 cups rolled oat
1 cup chopped almonds, cashews or any mixed nut
1/4 cup packed brown sugar (Optional)
1/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/3 cup maple syrup”
1 teaspoon pure vanilla extract
1/4 cup avocado oil or melted coconut oil†
1/2 cup dried cranberries or raisins
1/2 cup vegan chocolate chips (Optional)
1/2 cup coconut flakes or coconut chips (Optional)

Recipe

Preheat your oven to180°. Line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine your oats, choice of nuts, brown sugar (optional), cinnamon, and salt until mixed. Pour your maple syrup, vanilla, and oil into the oats mixture, and mix until well combined. Spread your granola mixture evenly on the parchment lined pan. Bake for 15-20 minutes, checking your oven and stirring carefully every 5 minutes until lightly golden brown. Remove from your oven once evenly cooked, and set aside to cool. Once cooled, add your dried fruit, chocolate chips (optional),and coconut to the granola mixture, and mix carefully. Store your granola in an airtight container at room temperature for 1-2 weeks, or freeze it in a freezer-safe container. Enjoy as a snack, with non-dairy yoghurt, milk, or in af ruit salad.

Notes

For an even more carbon safe method, you can cook the granola on the stovetop on low heat, using a non-stick pan, making sure to mix continuously until golden brown3. Set aside to cool off on a baking tray before adding dried fruits to the mixture.

2. Chickpeas, sweet potato and spinach casserole  

A hearty dinner delight, serves 2-4. Ready in just 30 min

Ingredients

1 tablespoon oil
1 onion
2 cloves of garlic
1 teaspoon each of cumin, paprika, turmeric
2-3 medium sweet potatoes
2 chilli peppers(optional)
1 can of chickpeas
1 cup vegetable stock
2-3 cups of chopped spinach
Salt to taste

Recipe

Chop the onion and mince the garlic and chillies (optional). Heat the oil in a large stockpot. Add the onion, garlic, and fry. Dice your sweetpotatoes into small cubes, leaving the skin on. When the onion is transparent; add spices, chillies, and sweetpotato. Fry for a few minutes, stirring to mix in the spices. Add your cup of stock and simmer until the sweetpotato is cooked. Drain your can of chickpeas, add to the pot, and simmer until heated through. Add your spinach, turn up the heat, and put the lid on. Steam your spinach until tender. Serve over brown rice or quinoa.

3. Sweet potato and lentil curry

Warm meat-free curry alternative. Ready in just 1h30 min

Ingredients

180 grams /1 cup red split lentill
2 tablespoons canola oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon finely grated ginger
A handful of coriander stalks chopped and coriander leaves for serving
1 cup chopped tomato (fresh or tinned)
2 medium sweet potatoes, cut into small cubed
1 teaspoon fine sea salt, adjust to taste
240 millilitres /1 cup full-fat coconut milk
Juice of half a lime
A handful of cashews or coconut flakes, lightly toasted (optional), use for serving
1 teaspoon black mustard seeds
10 dried curry leaves
Half a teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
Half a teaspoon turmeric
Half a teaspoon cinnamon
A pinch of ground cloves
1/8 teaspoon ground pepper
Half a teaspoon garam masala

Recipe

Rinse your split red lentils thoroughly several times, until the water runs clear.  Cook yourl entils separately in about 3 cups of water, skimming off any foam that rises to the surface during cooking. Simmer until they can be squashed between your fingers; about 10 minutes. Heat your oil over medium heat in a heavy-bottomed pan. Once the oil is hot, add your mustard seeds and stir occasionally until they start popping.

Next, add your cuminseeds and dried curry leaves. Fry gently for about a minute, until the cumin releases its fragrance. Add your chopped onion and sauté gently, stirring occasionally, until it becomes soft and lightly caramelised in places. Add your garlic, ginger, and chopped coriander stalks. Cook for about 2 minutes, stirring frequently to prevent the ginger from sticking to the pan.

Reduce the heat to low and add all your ground spices (except for garam masala). Coat everything in the pot with your spices. Stir frequently and cook for 1-2 minutes until the spices become fragrant. Add your chopped tomatoes and 1 cup of water. Cover and cook for a few minutes until your tomato soften and break down. Add your sweetpotato and about 2 cups of water.

Bring everything to a gentle boil, then simmer, covered, until your sweetpotato is tender and the curry thickens. Add more water if it becomes too dry. Add your salt, coconut milk, and the cooked lentils. Cook for a further 5 minutes to allow your curry to thicken. Season with your garam masala and lime juice. Adjust your seasoning and spiciness if needed. Serve over your cooked rice, topped with chopped coriander leaves and toasted cashews.

4. Lentil and vegetable stir-fry

Quick time saving meal. Ready in just 30 min

Ingredients

1 cup cooked lentils (or any other legume, such as chickpeas or black beans
1 tablespoon olive oil or vegetable oil
1 onion chopped
2 garlic cloves, minced
1 bell pepper, sliced
1 carrot , sliced
1 zucchini, sliced
1 cup broccoli floret
2 tablespoons soy sauce or tamari (low-sodium option
1 tablespoon lemon juice
1 teaspoon sesame seeds (optional)
Cooked quinoa, rice, or wholegrains (for serving)

Recipe

Heat your olive oil in a large pan over medium heat. Add your chopped onion and garlic, and sauté until softened (about 3-4 minutes). Add your bell pepper, carrot, zucchini, and broccoli to the pan. Stir for 5-7 minutes until your vegetables are tender but still crisp. Stir in your cooked lentils, soy sauce, and lemon juice. 


Cook for an additional 2-3 minutes, allowing your flavours to meld. Sprinkle with sesame seeds, (optional) if you are using them, and serve over your quinoa, rice, or another whole grain of your choice.

5. Roasted cauliflower and chickpea salad

For those warm days. Ready in just 30 min

Ingredients

1 head of cauliflower, chopped into floret& 1 can of chickpeas, drained and rinsed
2 tablespoons of olive oil
1 teaspoon of smoked paprika
1 teaspoon of ground cumin
Salt and pepper to taste
2 cups of fresh spinach
1 tablespoon of lemon juice
1 tablespoon of tahini
1 tablespoon of water
1 teaspoon of maple syrup or honey(optional)

Recipe

Preheat your oven to 180°C. Toss your cauliflower and chickpeas in olive oil, and add your smoked paprika, ground cumin, salt, and pepper. Spread the mixture on a baking sheet and roast for 25-30 minutes, or until golden and crispy. In a small bowl, whisk together your lemon juice, tahini, water, and maple syrup or honey (optional) for the dressing. In a serving bowl, add your fresh spinach and top it with the roasted cauliflower and chickpeas. Serve with your tahini dressing.

Now leaf a positive mark on our planet with every healthy dish!