By
Korina Richmond
3 easy ways to eat more sustainably
Sustainability is a big movement that’s happening across the world. And with good reason. Making sustainable choices is not only good for the environment, but good for your health. Think it’s too hard? Why not try one (or all) of our easy tips to eat more sustainably and help protect your health and the environment!
1. Shop smarter
Buy fruit and vegetables that are in season – they are cheaper and have more flavour. Or try giving ‘imperfect’ or ‘ugly’ fruit and vegetables a go! They are often just ‘ugly’ on the outside but are fine on the inside. Buying imperfect produce helps stop food waste and saves you money.
Make friends with your freezer – stock up on fruit and veg when they are cheaper (usually during their peak season).
Did you know most fruit can be frozen? Just wash them and you’re ready to go! Use frozen bananas in banana cake or banana pikelets. You can even stew apples and pears and freeze for later. Squeeze lemons, orange or lime juice into ice trays and freeze for later use in recipes or to flavour water.
Most vegetables freeze and defrost well, but their changed texture will be best suited to be used in cooking. Blanching the vegetables first will keep them at their freshest. Herbs can also be frozen in a little water in ice cube trays. High water content vegetables (e.g. cucumbers, iceberg lettuce) are best eaten fresh rather than frozen.
Check out our top three recipes to use frozen vegies in:
2. Eat more plant-rich meals
Making Monday meat-free is a great way to reduce how much meat you eat. Producing meat uses a lot of water and emits greenhouse gases. Eating more plant-rich meals is an easy way to help the environment and improve your health.
Check out all the vegetarian recipes on the Healthy Lunch Box website. Go to our recipes and tick ‘vegetarian’ and apply filter.
3. Watch your waste!
On average, Australians throw out the equivalent of one in every five bags of groceries they buy. Why not try one of our easy hacks to reduce your food waste today!
Start eating the skins of fruits and vegetables
Many nutrients are located just below the skin – for example did you know the skin of an apple is packed with fibre? This goes for vegetables too – potatoes, carrots and cucumbers. So don’t peel them, enjoy them!
Think before you throw
Can you use the off cuts of vegies before you throw in the bin? For example, broccoli stalks are full of nutrition and are delicious – chop them up and add to stir fry to give it a delicious crunch or pop it in a pasta sauce. Off-cuts of vegies like carrot tops, leek, celery leaves, zucchini ends and parsley stalks can be made into homemade stock, so much lower in salt than store bought varieties. Pop orange and lemon peel into water for a refreshing beverage.
Got tired looking fruit or veg?
Use up overripe or end of life fruit and vegies in a smoothie, soup or stew.
Let leftovers be your lunch
Leftovers for lunch will not only save you money, they’ll save you time the next day! Check out our sandwich filling ideas for inspiration like our leftover bolognaise roll, chicken cacciatore wrap or a salmon pattie and salad sandwich.
For these recipes and more visit healthymadetasty.com.au.
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