Climatarian Kitchen is encouraging Oxfordshire residents to eat green

Achieving net zero isn’t just about reducing fossil fuels.

Research from the University of Oxford has shown that meeting tough climate targets will require a dramatic change in what we eat, how much we eat, how it is produced and how much is wasted.

Food production is responsible for as much as 30% of global greenhouse gas emissions.

But switching from beef and lamb to pork and poultry can dramatically reduce your carbon footprint, as they produce less methane.

The greenhouse gas has a short lifespan, but has a much greater heat-trapping potential than carbon dioxide.

I went along to the Cherwell Collective in Kidlington, Oxfordshire, to find out more about the climate diet.

The nonprofit organization is committed to preventing excess food from ending up in the landfill.

In addition to a weekly food pantry, they run Climatarian Kitchen, where leftovers are turned into low-carbon meals.

The team calculates the carbon footprint of each ingredient and converts it into equivalent car kilometers.

For example, tomatoes and corn are worth one car kilometer, while beef and lamb are worth eight car kilometers per 100 grams.

The goal is to produce meals that last about four to five car kilometers by eating mainly plant-based products.

If you choose to eat meat, your mileage can add up quickly.

For example, a hamburger would be worth 10 car miles if you take into account the meat patty, tomatoes, lettuce, cheese and bun.

You can reduce this by using half the amount of ground beef and mixing it with finely chopped mushrooms.

The volunteers would like to see CO2 labeling on packaging so that consumers can make informed decisions about what they eat and the impact it has on the environment.

A spokesperson for Defra said: “Achieving the net zero target is a priority for this Government, and in our Food Strategy we committed to developing a methodology for voluntary eco-labelling, which would help improve transparency and encourage businesses and consumers to become more sustainable choices could move.

“We are also clear that while food choices can have an impact on greenhouse gas emissions, well-managed livestock also provides environmental benefits, such as supporting biodiversity, protecting the character of the countryside and generating important income for rural communities.”

Top five tips for a climate diet by Dr. Emily Connally, Founder of Cherwell Collective:

Eat less but better meat. Replace half of your meat in a recipe with vegetables or replace beef or lamb with chicken, fish or pork if possible
Eat seasonally and store efficiently (think about where your food comes from and how it got to you, and what is produced locally may require greenhouses so it is not seasonal, and what seems fresh may need airplanes so it is not environmentally friendly)
Reduce waste. Buy the surplus first. Look at pantries, refrigerators, and smaller departments in stores to plan your meals, then stock up on whatever else you need. We can inform supply chains by making waste reduction a first priority.
Think smaller (portion sizes in restaurants are 2-3 times the recommended amount, switch to smaller animals for your meat sources, smaller appliances are more efficient, make quick pickles to extend the life of a few odd vegetable ends instead of making massive amounts of pickles you don’t eat)
To be flexible. Remember, this is a journey, and the vast majority of Britain eats meat, so a little change goes a long way if we all decide to make these changes together

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