• Eat less red meat and dairy.
  • Cut waste. Shop for and serve the right amount. Eat your leftovers. 
  • Choose products with less/no packaging. 
  • Reduce car trips to food stores and restaurants. 
  • Buy local foods that are in-season.

Calories from beef, lamb, and cheese produce the most carbon. Why? Eating meat is less efficient than eating vegetables, because the animals only convert a small portion of the energy from the plants they eat into meat. The digestive systems of cows and sheep release large quantities of methane as a by-product of digestion, and more methane is released as their manure decomposes.

Vegans, produce the least carbon, followed by vegetarians. However, a diet very low in red meat and cheese results in similar carbon reductions and is good for your health too.

Almost half the carbon used to produce and deliver food is wasted. 23% is wasted in the supply chain, and consumers waste 20%. You can cut your carbon "foodprint" with no change in diet by shopping for, serving and ordering realistic quantities, and by using leftovers in place of other meals. Better planning and measuring of how much food to buy and prepare will also save you money.

You can make small improvements by targeting stages on the food life cycle that are feasible for you. 60% of the carbon from food is created after production and we can target each stage in the life cycle with small changes that will add up to a big difference. Buy unprocessed food with less packaging. Buy local (or grow) foods that are in-season. Minimize car trips to stores and restaurants. Cook with efficient appliances. Eat out less. Compost and recycle waste from food.