Eat deliciously and sustainably!
We approach being more sustainable on our menus in many different ways, from sourcing seasonally to using electric-powered delivery vehicles. We’re about trying to tackle things in manageable-sized pieces, rather than getting worried about all the things we need to do. Something we have come across recently is the low-carbon diet. This sings to us on many levels, mostly as many of the practices we, at The Canteen, are already doing.
What is a low-carbon diet? A low-carbon diet is an eco-friendly diet consisting of foods that leave a minimal carbon footprint.
How can I eat low-carbon? With around a quarter of greenhouse gases emissions (26% according to a 2018 Cambridge University study) being related to food, there is definitely something we can collectively do to help reduce this number. There’s lots more information over on this great blog from Lowly Food.
See below for three fundamental principles we can all follow to reduce our food emissions:
1. Eat less meat and dairy
We have, since 2020 had a totally vegetarian and predominately plant-based menu.
By removing meat from the menu, we remove some of the worst offenders for carbon emissions, due to how much water, feed, space and energy is required to rear and subsequently butcher these animals for our food.
But yes, we still love eggs and cheese. We have, however, reduced the number of egg dishes by 50% and most of these are now optional extras to be added.
We commit during Veganuary (January every year) to serving only plant-based dishes and drinks, including removing dairy milk from our coffees and making oat milk our standard via our local oat milk supplier Rogue Oat. As it is one of our busiest months of the year, this is an overall yearly reduction of 10% of our carbon emissions.
2. Use seasonal produce
The Canteen has always championed seasonal produce, and we will continue to do this until the cows come home (or not – see point 1). Our strong belief is that not only does seasonal produce require less energy to grow, using the earth’s natural resources, and cultivated in the natural environment, it also arrives fresher, and tastier for you! We look at seasonality around Europe, so we can make the most of the bountiful harvests and stop food wastage. Here is a helpful blog about how imported tomatoes can be less carbon intensive than home-grown in a greenhouse. Our ideal is seasonally produce grown locally so we can support local producers and our community.
Next time you’re in the supermarket have a look at the labels and see what comes from where. You can check out what grows when in the UK on this seasonal calendar.
3. Reduce Food Waste
Annually, over 6.5 tonnes of food is thrown away in the UK. More shockingly, around 70% of the food that was thrown away was still fit for consumption.
The best thing we can do for the environment is reduce food waste. This can be through planning meals, meaning you’re not buying unnecessary ingredients that rot in your fridge. Trying to use as much of the produce as possible, do you know how tasty broccoli stalks can be? Or putting the peelings into a stock or soup. Batch cooking and freezing food, saving you time and effort on those hungover nights. And our personal favourite – no food shopping when hungry!
By cutting down your food waste, all the energy and emissions that have gone into creating your food aren’t wasted.
Check out what Bristol Good Food 2030 are doing to tackle food waste in our city.