Fight Global Warming by Eating Lower on the Food Chain

Fight Global Warming by Eating Lower on the Food Chain

I worry a lot about global warming — ice caps melting; temperatures rising; more frequent and severe droughts, floods, and storms; more pests; and the increased spread of infectious diseases. The scary list goes on, and it often feels like we as individuals are helpless to make a dent in this environmental crisis. But since the majority of these problems are the result of the lifestyles we humans have chosen, lifestyle changes can also make a huge positive impact.

In doing research for my new cookbook, The Earthbound Cook , I learned that often the most effective ways to reduce our individual carbon footprint is to eat lower on the food chain. In the chart below (from the NRDC’s website), you’ll see the carbon dioxide equivalent of global warming pollution released by the production of different foods (equivalents are useful to compare different greenhouse gases; for example, cattle release huge amounts of methane, which is 21 times more potent than carbon dioxide). Just choosing the chicken instead of the steak at a restaurant has a notable impact — and if you choose to eat vegetarian, especially foods that use little or no cheese, your footprint is even lighter.


Eating produce-based food is often more economical and healthier. Vegetarian proteins like beans and nuts have lots of fiber and no cholesterol. My family loves meat, but I’ve found that everyone is very satisfied with smaller servings if I make lots of delicious vegetable side dishes to fill us up and round out the meal. Eating this way doesn’t have to be a sacrifice at all; it’s healthy and delicious, and it can broaden your horizons.

Bonus Recipe:

Buckwheat Pasta with Tofu and Sesame Vegetables

My new book has a whole chapter devoted to vegetarian entrées, plus many other meat-free dishes throughout; here’s one I love that features buckwheat noodles, tofu for protein, and tons of healthy fresh veggies.

The key to this recipe lies in having everything prepped and ready to go before you start cooking. First the tofu is sautéed to give it a golden crust; then while the pasta is cooking, the vegetables are quickly stir-fried. The result is an easy vegetarian dish loaded with tasty vegetables, beautiful colors, and varying textures. One thing that we especially appreciate about this dish is that it’s great hot, at room temperature, or cold right out of the fridge. This is a perfect budget-friendly recipe that’s great to remember when you need to make a dish for a potluck or a party.

Continue on to Buckwheat Pasta with Tofu and Sesame Vegetables recipe.


Myra Goodman

Myra Goodman, along with her husband Drew, founded Earthbound Farm on a 2½-acre backyard garden in 1984. In 1986, Earthbound Farm became the first company to successfully launch packaged salads for retail sale, and it’s credited with popularizing spring mix salads, now the biggest segment of the packaged salad category.

Note: This Perspectives Blog post is written by a guest blogger of The opinions expressed on this post do not necessarily reflect the opinions of Dr. Greene or, and as such we are not responsible for the accuracy of the information supplied. View the license for this post.

Leave a comment

Your email address will not be published. Required fields are marked *