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produces from 20 to 50 percent of all manmade greenhouse gas emissions,” says nutritionist and climate activist Jane Richards, of GreenEatz, in Mountain View, California. “You can reduce your footprint by a quarter by cutting down on red meats such as beef and lamb.” An exception is the vegetarian staple of rice. According to


researchers at Project Drawdown, a climate solutions organization in Sausalito, California, rice cultivation is responsible for at least 10 percent of agricultural greenhouse gas emissions and up to 19 percent of global methane emissions. New farming techniques, like mid-season draining of the rice paddies, could cut methane emis- sions by at least 35 percent. Richards notes, “Meat, cheese and eggs have the highest carbon


footprint; fruit, vegetables, beans and nuts, much lower. Te carbon footprint of a vegetarian diet is about half that of a meat-lover’s diet.” Root crops such as carrots, radishes, potatoes and beets have


a lower carbon footprint than above-ground plants due to less food waste. A beautiful beet is easier to grow than a bell pepper that blemishes more easily. Seasonal, regional fruit, vegetables, herbs and honey have


a lighter carbon impact because they are transported shorter distances. Usually what grows best in a region and is consumed locally is also best for the climate. Foods naturally suited to their environment grow and taste better, and are packed with more nutrients, reports Sustainable Table,


an educational nonprofit that builds healthy communities through sustainable eating habits (SustainableTable.org).


Hopeful Developments New agricultural developments can also benefit our climate environment. According to Project Drawdown research, perennial grains and cereals could be pivotal in reaching soil, carbon and energy targets. Te Land Institute, in Salina, Kansas, has been working with the


Rodale Institute, in Berks County, Pennsylvania, to develop a perennial wheat that would not have to be planted from seed each year. Tis would save soil, carbon and both human and machine energy. Kernza, a new perennial grain proven to prosper in natural


grasslands like the Great Plains, is not yet widely distributed. Maria Speck, author of Simply Ancient Grains, advises, “With up to 15-foot-long roots, it can be harvested for five years and uses less fertilizer than conventional wheat. Kernza tastes almost like a cross between rice and wheat—sweet, grassy, mesmerizing.” Michael Pollan, author of Food Rules: An Eater’s Manual


and creator of the film Food, Inc., suggests we keep it simple: “Eat food, not too much, mostly plants.” Climatarians would add another guideline—eat as locally as possible.


Judith Fertig writes cookbooks plus foodie fiction from Overland Park, KS (JudithFertig.com).


April 2018


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