The Walleye Magazine

Sustainability Starts in the Kitchen

By Erin Moir and Denise Smith, EcoSuperior

The types of food you choose are like casting a vote on the type of future you want to see. To make food more sustainable and healthier for the Earth and yourself, you don’t necessarily need to overhaul your shopping list, but you can instead make tweaks over time to help both the planet and your budget.

Often when we think about sustainable food, we envision a plastic-free farmers market, where food is grown within 100 kilometres, and you can talk to the farmer. But that might not always be attainable. When at the grocery store, try purchasing food grown closer to home or in season, ensuring that it has travelled a shorter distance to get here. In the warmer months, try growing your own container or backyard vegetable garden.

Try to reduce plastic waste by choosing loose produce over items in packaging, using reusable produce bags, and reaching for paper, cardboard, or glass packaged items over plastic.

Choose a plant-rich diet. It is healthier for your body and your wallet. It doesn’t need to be all or nothing. Try a few meatless meals a week for a small step to make a big difference.

Shop with intention with careful meal planning, purchasing only the foods you need, and being creative with leftovers. Food near its expiration date is often available for less than half the cost. Try the Flashfood app to see where you can save on this type of food.

Keep your fridge sustainable and rescue your nearly gone veggies with this kitchen sink soup. The beauty of this recipe lies in its flexibility. Substitutions or subtractions are encouraged, and always make sure to taste as you go:

• In a large pot, sauté a few cloves of garlic, an onion, leek, or scallions in 2–3 tablespoons of olive oil on medium-high heat. Add a tablespoon of herbs of your choice, such as sage, rosemary, oregano, and/ or marjoram.

• Add 6–8 cups of random chopped veggies (potatoes, carrots, celery, cauliflower, squash—cook’s choice). Add potatoes and harder root veggies first to soften them before adding the rest. Sauté for 10–20 minutes until softened.

• Optional: add ½ to 1 cup of dry grain or noodle of choice and/or cooked beans.

• Cover with 6–8 cups of broth or water, bring to a boil and then reduce to a simmer for 20–30 minutes, checking in frequently.

• Once the veggies and grains are fully cooked, toss in a cup or two of leafy greens. Add salt and pepper to taste. Enjoy! Good planning, shopping with intention, and a little creativity will save you time and money while contributing to a healthy future for people and the planet.





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