Hey all,

While I’m aware that most issues regarding reducing greenhouse gasses land more on companies and governments than they do on individual responsibility, I still want to work on forming my diet to overall be more climate-friendly.

I’m curious if there’s a website that compares the carbon footprint of certain foods. Since I’m currently modifying my diet to be more healthy and nutritious, I was also thinking about maybe making some changes where possible that are more friendly to the environment.

What brought up this thought is that I’m currently making sweetened drinks at home using zero-calorie sweeteners, and with the options I have available and how little they differ from one another in my eyes, I was curious which option between Stevia and Sucralose was more environmentally friendly, and then it became a more general question as to where I can compare these things.

Thanks in advance!

  • Binzy_Boi@piefed.socialOPEnglish
    0·
    2 months ago

    To give a direct answer, familiarity honestly. While I would want to move towards even having poultry less, it’s just a thing of acquainting myself with recipes and whatnot and finding ones that work for me.

    Attempted making bean burgers for example, and they turned out becoming more like sloppy joes, so trying to get things to work out without having to make them each day ha. Trying to challenge myself to use a binding ingredient that isn’t eggs. I got flax seeds since it was recommended before in a convo, but kinda lost on how to properly use them as a binder.

    Also idk how much it helps, but being lactose intolerant has greatly reduced the amount of dairy I have, so I tend to go with products based on plant-based alternatives with the only exception being cheese the few times I have it since the texture and mouth feel of vegan cheese just doesn’t match what I’m comfortable with.

    • memfree@beehaw.orgEnglish
      0·
      2 months ago

      making bean burgers

      Oh no! Just buy them! My better half is vegetarian, which means I started mostly cook meat-free because it is easier than making two meals, but now I’m just in the habit of not eating much meat. Our bean-burger experiments were never worth effort. We use fake-beef veggie crumbles for casserole-type recipes and big frozen packs of Beyond Burgers (Impossible is also good) if we want an actual burger. For chicken, we’ll buy some unbreaded seitan/TVP substitutes, like these examples.

      I have the same problem with egg substitutes, so we’re still eating eggs – but from happy-seeming chickens we can visit. The hard part for me is cheese. I’m waiting for lab-grown cheese, but for now I can’t match the flavors of actual cheese.