Steps to a Lower Carbon Diet

Odds are that you’ve put some thought recently into trying to reduce your carbon footprint – either via saving electricity, saving on transportation by getting on the Gautrain or recycling paper. But did you know that even your diet can impact your carbon footprint? Here’s how choosing the right foods can make a positive impact on the environment.

5 Steps to a Lower Carbon Diet

1. Buy Local. Local farmers’ markets are the perfect places to purchase local foods. Local foods do not have to travel a long distance on freight, so they’re a lower carbon choice than imports. Some grocery store chains now identify the origin of the fresh produce and meat so you can choose. On top of that, nutrient loss happens during transportation, so local produce retains more nutrients than long-distance produce!
2. Be Mindful of High Carbon Foods. Not all local foods are necessarily low carbon. Meat and dairy, in particular, are considered high carbon foods. Livestock production contributes to 18% of the world’s greenhouse gases. Ruminants (cows, sheep, and goats) naturally emit methane, a greenhouse gas 23 times more potent than carbon dioxide. You don’t need to be a vegan to live an eco-friendly life, but controlling the meat portion sizes will help. To find out about the carbon score of specific foods, visitwww.eatlowcarbon.org.
3. Use Fewer Packaged Foods. Processing and packaging both require high energy power. Refrigerated and frozen packaged foods require even more energy for chilled transportation.
4. Make compost and Doggybag All Leftovers. Waste heading to the landfill contributes to potent gasses and of course contribute to more transportation costs. Did you know 40-60% of household waste could be composted? Or why not make your ‘wormery’? Visit www.ecowormfarms.co.za or http://www.wwf.org.za to get tips on these topics.
5. Go Seasonal and choose less Hot-House Produce. Certain produce thrive in specific weather conditions. Your favourite fruits and vegetables will be much cheaper, tastier and healthier if you enjoy them in season. Hot houses are used to simulate the natural climate of each crop to grow produce in locations, or at times of year, that they otherwise wouldn’t grow. Powering a hot-house operation takes lots of energy, which may produce more carbon emissions.

The following list shows when fruits and vegetables are in season in the Southern Hemisphere.

Seasonal fruit & vegetable in South Africa

Spring September, October, November	Summer December, January, February	Autumn March, April, May	Winter June, July, August
FRUIT
Apples Avocados Bananas Cape gooseberries (Coconuts) Dates Grapefruit Guavas Lemons Naartjies Nectarines Oranges Pawpaws or papaya Pears Pineapples Sweet melon Strawberries November: Apricots Blackberries Cherries Plums Prunes Raspberries Sweet melon Watermelon	Apricots Bananas Blackberries Cherries Figs Grapes Guavas Lemons Litchis Mangoes Melon Mulberries Nectarines Pawpaws or papayas Peaches Pineapples Plums Pomegranates Prunes Quinces Raspberries Strawberries Sweet melon Summer berries Watermelon	Apples Avocados Figs Granadillas Grapefruit Grapes Lemons Naartjies Oranges Pawpaws or Papayas Pears Pineapples Plums Pomegranates Quinces Sweet melon Watermelon	Apples Avocados Dates Grapefruit Lemons Limes Melon Naartjies Oranges Pawpaws or Papayas Pears Pineapples
VEGETABLES
Artichokes Asparagus Aubergines or Eggplants Baby marrows Brussels sprouts Kale spinach Parsnips Red onions Rhubarb Turnips Watercress	Artichokes Asparagus Aubergines or Egg plants Baby marrows Chives Green beans Patty pans Radishes Red onions Rhubarb	Aubergines or Egg plants Baby marrows Broccoli Brussels sprouts Hubbard squash Parsnips Radishes Sweet peppers Turnips	Asparagus Broccoli Brussels sprouts Fennel Jerusalem artichokes Kale spinach Parsnips Pumpkin Radishes Turnips Watercress

Fruit and vegetables not shown are available throughout the year eg beetroot, lettuce, cucumbers or might be imported eg kiwi fruit.

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