How to eat more sustainably

09 March 2021 Sophie Scott
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Sustainable eating is one of the trends we expect to see continuing to rise in popularity, especially considering the influx of plant-based products appearing on supermarket shelves.

We’ve outlined a few simple changes you can implement into your lifestyle that will keep you feeling good without costing the earth.

Buy odd-shaped produce. This helps to ensure food that would otherwise be wasted is used and, as a bonus, ‘ugly food’ is oftentimes cheaper.

Try cutting back on the meat. There’s a massive environmental cost associated with meat production, so try cutting back to one serve of meat per week or start embracing ‘Meat Free Mondays’. Another compromise is going half-half, e.g., when making lasagne, use half mince meat and half lentils. For some healthy and easy meat-free dishes, try veggie frittatas, cauliflower and cheese bakes, or stir fry tempeh and veggies.

Buy in-season, certified organic food. They have more antioxidants and use less chemicals. A good place to start is with foods you eat the skin of to guarantee less pesticides in your diet. The best way to know it’s organic is to look for one of the seven certification labels.

To find out more about Australian Dietary Guidelines, check out one of our recent blog posts.

Buy genuine free-range eggs. Many egg brands featured on supermarket shelves are labelled as ‘free range’ even though this contradicts what most consumers understand free range to actually mean. Legislation currently allows 10,000 hens to be kept per hectare of land, despite many animal welfare and consumer groups leaning closer to 1,500 as the preferred standard.  Do your research to better understand what sort of facility your eggs are coming from.

Join a community garden. If everyone grew their own food, they’d know with certainty that no chemical pesticides or fertilisers have been used. It’s better for the earth, better for our body and good for community spirit too.

Buy in bulk. It’s the best way to limit packaging and it’s often cheaper too. At wholefoods stores, you can usually use your own reusable containers and only buy what you need, which is a great way to reduce waste!

Rotate your milks. Buy cow’s milk one week, almond the next, then soy. Alternative milks (also known as alt milks or mylks) are gaining popularity as more people regularly avoid dairy products for health, animal welfare and environmental reasons. Just make sure you read the labels of alt milks, as many include additives and sugar! To learn more about how to read nutrition labels, check out one of our recent blog posts here.

 

Sophie Scott

Senior Trainer/Assessor – Nutrition and Dietetics

Sophie is passionate about nutrition, fitness and behaviour change coaching. As a Registered Nutritionist, Sophie takes a wholistic approach to nutrition, focusing on people’s relationship with food, driving a shift to a healthier approach to eating.

Sophie has worked as Personal Trainer and Group Ex Instructor for many years. She has taught a range of group fitness classes from yoga and pilates to Zumba™ and bootcamp. She started teaching at a gym in Vanuatu, then moved to Wellington, New Zealand to launch her own business, fitandfed, focusing on women’s health and fitness, before moving back home to Australia.

Now the Head Trainer – Nutrition at FIAFitnation, Sophie inspires the next wave of fitness professionals and nutrition coaches.

She has extensive experience in the education field, initially working in the area of environmental education, assisting people green up their lives, before moving into the health and fitness industry. Sophie has also presented and written scripts for a number of media outlets including the Eco Reno series on Channel 7’s Sunrise program.

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