Live Well
May 2019

Reducing Your Carbon Footprint in the Kitchen

If you read the IPCC’s climate report last fall, you know that we are well on our way to exceeding 1.5 degrees of global warming, which has severe consequences for humanity. And while I sometimes feel so overwhelmed about the state of our planet that I want to throw my hands up in despair, I know this is not the solution for my children and my children’s children. It’s time to take action (if you want to feel motivated, I highly recommend watching Greta Thunberg’s Ted Talk).

I keep going over what it is that I as an individual can do to have an impact and here’s what I’ve come up with:

  • Eat local and organic
    Why? The shorter the distance your food has to travel, the less carbon dioxide (CO2) emissions there are from transporting food across large distances. Moreover, many synthetic pesticides and fertilizers are made from fossil fuels. Burning the carbon in fossil fuels releases CO2 into the atmosphere.
  • Eat primarily vegetables and limit your consumption of meat and dairy
    Why? Meat and dairy products account for a large share of methane emissions, a gas that emits more greenhouse gases than carbon dioxide. Worldwide, livestock production is responsible for approximately 15-18% of greenhouse gas emissions.
  • Limit the consumption of soy products
    Why? After beef, soy production is the largest cause of deforestation in the world. According the the World Wildlife Federation (WWF), almost 19 million acres of forests are being lost every year. The deforestation of thousands of acres of land for soy production and other uses eliminates land that is critical to absorbing carbon in the atmosphere.
  • Minimize food waste and compost whatever you can
    Why? According to the UN Food and Agriculture Organization (FAO), approximately one-third of all the food produced in the world gets thrown away. Food waste that ends up rotting in landfills produces methane.

This list is by no means complete but it’s a start, and every little action counts.

I also recommend reading the following books:

  • Silent Spring by Rachel Carson
  • Losing Earth: A Recent History by Nathaniel Rich
  • The Uninhabitable Earth: Life After Warming by David Wallace-Wells


Cook Well

Chickpea Soup

This vegan soup is very easy to make, and can be served along with bread and a salad for a hearty meal.
Serves 8

4 tablespoons extra virgin olive oil
1 yellow onion, diced
1 carrot, diced
1 red pepper, diced
5 garlic cloves, peeled and thinly sliced
1 tablespoon ground cumin
1 tablespoon harissa
2 cans of chickpeas, rinsed
4 cups vegetable stock
2 cups leafy greens, stalks removed
   and thinly sliced
1/4 cup chopped cilantro
Sea salt
Freshly ground black pepper
  1. 1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, red pepper and sauté until soft, 5 to 7 minutes. Add the garlic, cumin, and harissa and cook one minute longer.
  2. 2. Add the chickpeas and the vegetable stock. Bring to a boil. Reduce heat to a simmer and cook until the chickpeas are heated through and the flavors have come together, about 8 to 10 minutes.
  3. 3. Add the leafy greens and cilantro and season with salt and pepper. Let stand another minute or two before serving.



I am happy to announce that my second cookbook

The New Food Fundamentals
86 Recipes, Tips, and Ideas for a Healthy World

will be released in the next few months. It will be available
to order on my website.


Articles of Interest:

Here is an interesting article which reviews how perceptions of pesticides and GMOs have shifted in the last 10 years. READ HERE

From this article, it’s clear that we need to become more proactive about minimizing agricultural pollution to prevent climate change. READ ARTICLE

It’s time to get rid of plastics, not just for the oceans but for the air as well! Podcast: “Still Processing” – March 14, 2019 episode. READ ARTICLE

Here’s a great article that came out in the New York times with more tips on how to eat in a world of where rising climate has become the norm. READ ARTICLE