Psychologies UK - 04.2020

New

series

eco worrier

here are many reasons for trying a

plant-based diet – from health to ethics

and sustainability. Studies show that

one of the most eective things a person can do to

lower their carbon footprint is to avoid all animal

products.* The reality is that meat and dairy

farming contribute to global warming, pollution,

deforestation, land degradation and loss of native

species. Adopting a varied vegan diet, however,

produces less emissions and uses about a third

of the land and three times less water.*

Flex your veggie muscles

I’ve followed a vegan diet for three years but,

like all change, it was a process rather than an

overnight switch. I’d encourage you to first try

flexitarianism and build up in manageable steps.

Could you commit to meat-free Mondays?

How can you be more creative in the kitchen?

Perhaps try incorporating dierent foods, such

as lentils, beans, nuts and seeds. In most research

about plant-based diets, the key word is ‘varied’,

so enjoy experimenting. Imagine the positive

impact if we all replaced meat and dairy with

plant-based meals a couple of times a week. The

Vegan Society’s website is a great resource for

ideas, information and recipes. The BBC

mockumentary Carnage could also help you

rethink your food mindset. Plus, I’d recommend

joining your local vegan Facebook group.

However, a vegan diet is not perfectly green.

Look out for products containing palm oil – it’s

often added to give a creamy taste – and avoid

plastic, processed goods. Of the plant-based

milks, oat has the lowest environmental impact.

Cut your food’s emissions further by buying

locally, composting scraps, compleating (eating

the whole edible part of the fruit or vegetable)

and avoiding waste. I also recommend taking a

quality vegan multivitamin (with added B12) and

ensuring your diet is balanced and diverse. Beans

and quinoa, for example, are protein-rich, and

calcium is found in broccoli, greens and squashes.

Research** has highlighted the important role

pulses, such as beans, lentils and chickpeas, play

in creating a sustainable future for farming. They

are great sources of protein, iron and fibre, and are

kinder to the planet. Pulses are nitrogen-fixing

crops – they literally make the soil healthier

and don’t need pesticides or chemicals. Plants

are magical. Why not view veganism as an

experiment and see where it takes you?

“ How can a plant-based diet help

me reduce my carbon footprint?”

This month, our Eco Living Editor, Ellen Tout, explores the environmental impact

of our food and how a vegan diet contributes to the bigger picture

T

ILLUSTRATION: NAOMI WILKINSON.

*THE VEGAN SOCIETY;

**THE VEGAN SOCIETY, GROWN GREEN, 2019

APRIL 2020 PSYCHOLOGIES MAGAZINE 85

Email your questions about sustainable living or planet-saving advice to

[email protected] with ‘Eco worrier’ in the subject line. Follow @Ellen_Tout

For more on plant-based eating, go to psychologies.co.uk/

real-eco; vegansociety.com; bosh.tv

Easy does it^

Melissa Hemsley’s

new book of ‘flexitarian

recipes for planet-

friendly eating’ focuses

on UK-grown ingredients,

cutting food waste and

simple veggie swaps.

Chop-chop dinner

This is one of my favourite

cookbooks, bursting with

easy-to-follow, tasty and

accessible recipes.

l 15 Minute Vegan by

Katy Beskow (Quadrille

Publishing, £8.71)

l Eat Green by Melissa

Hemsley (Ebury Press,

£13.34)