Transcript:
‘Tis the season for holiday parties and family feasts. And Alejandra Schrader, author of “The Low Carbon Cookbook,” has some tips for making delicious meals that are also good for the climate.
The first is to serve more vegetables. Producing meat requires a lot of land for grazing and growing feed, which can drive deforestation. And cows burp up a lot of climate-warming methane.
Schrader: “I am not trying to turn anyone into a vegan. … No matter what kind of diet you are pursuing, you can always put more vegetables on your plate.”
Schrader loves serving roasted sweet potatoes and squash with a tangy tahini dressing. And in a casserole or lasagna, she often replaces beef with lentils or mushrooms.
Schrader: “Delicious, flavorful, umami-rich mushrooms.”
What happens after people eat is also critical.
Food rotting in a landfill emits methane. And wasting food also means that more food overall needs to be grown, processed, and trucked.
So to make sure your leftovers get eaten, she suggests dividing them into small batches that are easy to freeze and reheat. And you can share them with your guests or neighbors, so your climate-friendly meals do not go to waste.
Reporting credit: Sarah Kennedy / ChavoBart Digital Media
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