Eating may seem like a relatively innocuous activity, but in reality it is something we do several times every day, and which is of decisive importance in various fields, from the smallest to the largest:
- Our physical and mental health.
- Our economy.
- Our planet.
Becoming efficient in the kitchen is therefore a challenge with a triple benefit.
- Think about what you buy
The challenge begins with the first port of call: the supermarket or the shop where you stock up on food. This is where your carbon footprint comes into play, which is the amount of polluting gases you emit into the atmosphere with each activity.
Every purchase decision is allocated a certain number of points, contributing to your carbon footprint. Where the food comes from or how it has been processed are very important factors.
For example: fresh fish being transported to the supermarket adds 2 points, while driving 15 km by car adds 4 points. So, buying fish from a local shop will keep the score at 2, while driving to a big supermarket to get it will raise it to 6 (2 + 4).
Following this logic, you can judge how to organise yourself. You should shop as close to home as possible, but it is also important for the products we buy to have travelled only a short distance. The further away a food comes from, the greater its carbon footprint and therefore the worse it will be for the environment.
We can apply the proximity principle: try to avoid food produced more than 100 km away. There are now many restaurants that are convinced about the gastronomic sustainability of zero-mile food.