Reducing our ecological footprint through what we eat
Food not only impacts our health, but also that of the planet. Every choice we make at the supermarket, every dish we serve on the table, has an impact on the use of water, energy, land, and greenhouse gas emissions.
Today, the food system is responsible for nearly 30% of global CO₂ emissions, according to the FAO. The good news is that, through our eating habits, we can contribute to reducing our ecological footprint and building a more sustainable future.
What is the ecological footprint of food?
The ecological footprint measures the impact our activities have on natural resources. In food, it is assessed by considering:
- Carbon footprint: CO₂ emissions generated in the production, transportation, and consumption of food.
- Water footprint: The amount of water used throughout the production cycle.
- Land use: The area needed to grow crops or raise animals.
- Waste generation: From packaging to food waste.
The larger this footprint, the greater the pressure on ecosystems.
Factors that increase the ecological footprint of the diet
- High consumption of red meat: Intensive livestock farming is one of the main sources of greenhouse gas emissions and requires large areas of land and water.
- Ultra-processed foods: These often involve multiple stages of production, packaging, and transportation.
- Excessive use of salt and artificial additives: Their production also involves intensive industrial processes.
- Food waste: Every food thrown away represents wasted natural resources.
- Long-distance transportation: Importing fruits, vegetables, or fish out of season increases the carbon footprint.
Strategies to reduce the ecological footprint through what we eat
Prioritize plant-based foods
Adopting a diet based primarily on vegetables, legumes, whole grains, and fruits is one of the most effective ways to reduce environmental impact. It's not necessary to completely eliminate animal products, but it is important to reduce their frequency.
Choose sustainable proteins
In addition to legumes, there are now alternative proteins with low environmental impact:
- Algae and microalgae: rich in protein and minerals, with efficient cultivation.
- Halophytes such as salicornia, which can grow in saline soils without the need for fresh water.
- Plant proteins derived from peas, chickpeas, or broad beans.
Choose local and seasonal foods
Consuming locally sourced products avoids long transport times and reduces your carbon footprint. They also tend to retain their nutrients better and support the local economy.
Reduce food waste
- Plan weekly menus.
- Use leftovers in new recipes.
- Store food properly.
- Use by-products at home (e.g., broths with peels or recycled stale bread in soups).
Replace conventional salt with sustainable alternatives.
Excessive salt consumption not only affects health but also involves intensive extraction and transportation processes. Options such as salicornia powder offer flavor, less sodium, and a more sustainable source.
Choose sustainable packaging
Choosing recyclable, compostable, or reusable packaging reduces the amount of plastic waste that ends up in seas and oceans.
Examples of foods with a smaller ecological footprint
- Lentils: require 18 times less land and 20 times less water than beef.
- Seaweed: can be grown without occupying agricultural land or freshwater.
- Local, seasonal fruits and vegetables: minimize transportation and storage.
- Whole grains: less processing and higher nutritional value.
Innovation as an ally: bioeconomy and upcycling
To transform the way we eat, food-tech innovation plays a crucial role:
- Food upcycling: converting by-products into new nutritious foods.
- Blue bioeconomy: sustainably harnessing marine resources (algae, halophytes, microalgae).
- Functional foods: ingredients designed to improve health and reduce environmental impact.
How to start reducing your ecological footprint today:
- Incorporate more plant-based meals each week.
- Shop at local markets and prioritize seasonal produce.
- Replace table salt with salicornia powder or other natural alternatives.
- Avoid single-use plastics and bring your own reusable containers.
- Make the most of your food to reduce waste.
Conclusion
Reducing our ecological footprint through what we eat doesn't mean giving up the pleasure of gastronomy, but rather transforming our habits to make them more conscious and sustainable.
By choosing more vegetables, local products, alternatives like salicornia or seaweed, and by reducing waste, we contribute to caring for the planet while also caring for ourselves.
Every bite counts. What we put on our plate can be part of the problem or part of the solution.
Written by Sara Montaner. We rely on AI technology.