Eating sustainably sourced food is incredibly important for our planet’s ecosystem, to help conserve threatened species, and to promote fair wages among farming and fishing communities.
It can be tricky to know where to start when it comes to eating more sustainably, but hopefully this helpful guide will inspire you with some new ways whether you are vegetarian, vegan, pescatarian or a meat eater.
1. Research and choose brands that prioritise sustainability and ethical sourcing- you can do this by; researching companies and brands that prioritise sustainability and ethical sourcing, looking for local, sustainable food networks and initiatives in your area and reading articles and reports from reputable sources, such as environmental organisations and academic institutions.
2. Shop at local farmers markets and buy directly from small, local farmers- buying at a local farmers market not only reduces your carbon footprint, but it often means you get healthier, fresher produce.
3. Avoid overconsumption -by practising meal planning and prioritising where your budget is allocated. Perhaps you could cut down how much meat you consume in a week, to ensure you are able to afford to eat the highest quality, sustainably sourced meat when you do.
4. Read labels to look for certifications, such as organic or fair trade- but have you ever wondered what ‘fairtrade’ actually means? Fairtrade products must meet specific social, environmental, and economic standards, including; providing fair wages and safe working conditions, protecting the rights of workers and farmers, promoting sustainable agriculture and environmental protection, investing in community development projects and providing transparency and traceability in the supply chain.
5. Look for sustainable seafood certification labels, such as MSC - The MSC (Marine Stewardship Council) label is a certification for seafood that indicates the seafood has been sustainably caught.
6. Choose fish that are not typically overfished or farmed in ways harmful to the environment- in the UK for example, buying Cornish hake, sardines and handline-caught mackerel is more sustainable than wild salmon from Alaska.
7. Buy from trusted sources such as local fishmongers and sustainable seafood markets where possible- something I have tried to do myself recently, is to limit, if not exclude any fish purchases from the supermarket, and stock up when I can from the local fishmongers, freezing portions of fish too, to ensure I have some to see me through the month.
8. Avoid certain species, such as bluefin tuna, that are endangered - Bluefin tuna is endangered due to overfishing. The species is highly valued for its meat, leading to over-exploitation of populations, particularly in the Atlantic Ocean. Additionally, the species has a slow growth rate, making it vulnerable to overfishing, and a long lifespan, making recovery from overfishing difficult. Try underutilised fish species that are abundant and more sustainable, be open to trying something new!
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