Did you know that Americans waste a staggering 40% of our food (NDRC, 2017 )? Food waste in landfills contributes to the release of methane, a powerful heat-trapping gas 21 times more harmful than carbon dioxide. Mary Ann Boyer and Nate Buchanan of Boyer Sudduth Environmental Consultants presented “A Diet for the Climate” at Drexel University’s Academy of Natural Sciences to outline ways to reduce food waste and the carbon footprint of our diets. This presentation was part of a climate panel event, which attracted 119 participants on November 16, 2021.
In their presentation, Boyer and Buchanan highlighted the climate impacts of methane emissions from food in landfills and provided tips to limit our food waste.
Figure 1: Tips to limit food waste and reduce your food footprint.
They then addressed the carbon emissions from a meat-heavy diet. The chart below shows the carbon emissions of various foods. Beef is the highest, followed by cheese, pork, poultry and fish.
Figure 2: Greenhouse Gas Emissions by Food Type per pound of edible weight.
“Shifting our food choices to eat ‘lower on the food chain,’ opting for less carbon intensive poultry or fish, can help reduce our emissions,” noted Boyer. “Eating a plant-forward diet is better for our health and the planet.”
Boyer and Buchanan then outlined tips to eat a plant-forward diet. “We’re not asking everyone to become vegetarians or vegans overnight, but that they consider eating more plants and less meat,” added Buchanan.
Figure 3: Tips for Eating a Plant-Forward Diet.
If you want to embrace a plant-forward diet, start small. Going one day a week without meat (like a “Meatless Monday”) or trying out a plant-based burger are some excellent first-steps to start eating plant-forward. It is critical to remember that every small dietary change can have a positive climate impact.
For more information, see these tips to reduce our food footprint. After Boyer and Buchanan’s presentation, Bob Ellis of the Climate Reality Project, presented on the state of the climate crisis. To view the full panel and presentations, click here.
Blog by Nate Buchanan, Haverford College ‘22, Sustainability Intern at Boyer Sudduth Environmental Consultants.
