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Discover ways to reduce your Carbon footprint
The Vegetarian Butcher has put together these top tips to help you discover ways to reduce your Carbon footprint
At The Vegetarian Butcher we believe that you can eat more meat (our meat that is) and more plant-based food and not have to sacrifice a bloody thing. We know that eating a more plant-based diet has a positive impact on both the planet, and climate change, as well as releasing animals from the food chain.
We are passionate about helping people – like you – be aware of the different choices that you can make, and the impact of them. As well as inspiring you with delicious recipe content to make mouth-watering plant-based meals
This year the UK is hosting COP26 – the UN Climate Change Conference 2021 – in Glasgow. So while the big decisions on climate change are being made by world leaders, we are looking at what we can do from a grass roots level to help shoppers make small changes which add up to a big impact.
So The Vegetarian Butcher is launching the UK’s first ever ‘Carbon Footprint Personal Shopper’ service new to Sainsbury’s during the COP26 conference
Both Principal Partners of COP26, so weare joining in the action against climate change, helping the nation make more sustainable choices that still taste great
The personal shoppers will be on hand in 10am – 6pm at the Darnley Sainsbury’s store in Glasgow on 5th November showing families how they can reduce their carbon footprint and shop in a more sustainable way
On this page you can find out the top tips that we are sharing in Glasgow, to make more sustainable choices when doing a weekly or top up shop
The Vegetarian Butcher X Sainsbury's
Environmental & sustainability expert comment on being a more sustainable shopper
With Mark Driscoll, Sustainable Food Systems Consultant, Tasting the Future
Prepared by W, OCTOBER 2021
Overview
Our food system contributes one third of greenhouse emissions globally1; these are gases that trap heat in the atmosphere and, consequently, add to the warming of our planet. One of the key changes we can make to reduce our household carbon footprint – a key greenhouse gas that drives global climate change5 - is the way we shop for and consume food.
Unilever (including The Vegetarian Butcher) and Sainsbury’s, both Principal Partners of COP26, are encouraging Brits across the country to think about the environmental impact of the food they eat and make more sustainable choices that taste great.
Our food choices – which many of us make three times a day – can have a significant impact on both human and planetary health. The Vegetarian Butcher wants to show Sainsbury’s shoppers, and Brits across the country, how to make small changes in their weekly shop to reduce their carbon footprint and contribute to their environment in a more positive way.
How? Introducing our Carbon Footprint Personal Shoppers.
To align with the COP26 conference, The Vegetarian Butcher will introduce Carbon Footprint Personal Shoppers to a key store in Glasgow during COP26, showing how families can take small, but simple steps in their weekly food shop that can help to reduce their carbon footprint and shop in a more sustainable way.
As part of this, the Carbon Footprint Personal Shoppers will also invite consumers to try The Vegetarian Butcher products in a bid to enjoy more plant-based meat.
About our expert, Mark Driscoll
Over 20 years’ experience of working on sustainable food systems leading the development of food strategies and programmes for organisations including WWF & Forum for the Future. Experienced manager, project designer & facilitator who has led the development of several international initiatives working with businesses, governments, and civil society organisations, both in the UK and globally.
Working as a sustainable food systems freelance consultant on a number of initiatives including supporting organisations with sustainable food systems strategy development (sustainable nutrition and links between food, health, nutrition and sustainability outcomes), preparation of research papers/briefings, food trends analysis, project management, talks, presentations and workshops.
He has previously consulted Unilever and other food businesses on plant-based foods development, as well as with a number of organisations including the Global Alliance for the Future of Food (Food - Health Nexus), WWF, The World Health Organisation (Food systems summit work), Compassion in World Farming, and The Alpro Foundation.
Specialties: National and international Food policy, Sustainable food systems, Sustainable Nutrition, Sustainable diets, plant-based innovation, food waste and sustainable agriculture.
Key messaging for Sainsbury's shoppers
- Our food system contributes one third of greenhouse emissions globally1; these are gases that trap heat in the atmosphere and, consequently, add to the warming of our planet. One of the key changes we can make to reduce our household carbon footprint – a key greenhouse gas that drives global climate change5 – is the way we shop for and consume food.
- The Vegetarian Butcher encouraging Brits across the country to think about the environmental impact of the food they eat and make more sustainable choices that taste great.
- If you’re looking for an easy way to reduce your carbon footprint, try more plant-based meals and give The Vegetarian Butcher’s meat of the future a go!
Make more sustainable choices, that taste great.
Key Actions for Sainsbury's Shoppers
Eat more plant-based
Context: The recent national food strategy, commissioned by the Government, called for the nation’s meat consumption to be reduced by 30% by 20302. In addition, the Climate Change Committee, which advises government on how to achieve its Net Zero emissions target by 2050, has stated that reducing the nation’s meat consumption is key to meeting these targets3. An easy way for citizens to do this is by opting for more plant-based foods and increasing the proportion of plants eaten within your diet.
First step: Try including healthy plant-based options at least 2-3 times a week; this will have the most significant impact on your ‘footprint of food’. The Vegetarian Butcher website has lots of recipes to give you ideas.. https://www.thevegetarianbutcher.co.uk/recipes.html
Already doing this? The next step is: Make plants the star of your plate by eating at least five or more portions of fruit and vegetables a day. If you’re up for a totally new challenge, you could even try going fully plant based. In its place, make sure you include lots of nutritious fresh fruit and vegetables, nuts and legumes within your diet.
Reduce household food waste
Context:In the UK, 9.5 million tonnes of food is wasted every year, with around 70% of that coming from our homes4. This means there is a huge opportunity for us as individuals to make a positive difference and reduce the amount of food we waste at home. We should be regularly opening the fridge and checking the use by date of perishables, being craftier with leftovers and planning meals; meal planning is one of the most effective ways to make the most out of your weekly food shop.
First step: Before you go shopping, check your fridge, freezer, and store cupboard, and ask yourself what you really need. Then, think carefully about what you're going to need for the week and write a list.
Already doing this? The next step is: Be crafty with your leftovers. Explore ingredients which can be used across a variety of meals, including condiments like Hellmann’s mayonnaise – known for its clever Food Waste Hack recipes! - stocks and seasonings, and vegetables which can be used in different ways.
Grow with the seasons
Context: In an increasingly urbanised society, many of us have been disconnected from the growing, cooking and preparing of food. We may have forgotten – or simply do not know – the story of where our food comes from, and more pointedly, in which season it is grown best. When considering your regular grocery shop, think about the food cycle in how and when it was produced. Above all, enjoy the food you eat, the connection food brings to friends and family, and value food for the precious resource it is.
First step: Shop with the seasons and make the best out of seasonal produce – at this time of year Beetroot, Broccoli, Brussels Sprouts, Butternut Squash, Carrots, Cauliflower, Chillies, Courgette, Cucumber, Kale, Leeks, Onions, Parsnips, Pumpkin, Sweetcorn and Wild Mushrooms are all in Season. Better yet, if you’re unsure, your local supermarket assistants can direct you to the seasonal produce areas, and Sainsbury’s also has a great page on its website that will guide you in making seasonal choices in your shop6.
Already doing this? The next step is: Try your hand at growing – or maintaining the growth of – your own fruit or vegetables. Start small with potted herbs, available in most supermarkets nationwide, and learn how to not only utilise them to flavour your meals (basil is delicious in a plant-based Spaghetti Bolognese), but also how to maintain them and keep them healthy. By reconnecting with your food at this early stage, you’ll grow more appreciation for the rest of the food on your plate and reconnect with it.
About The Vegetarian Butcher
Created in 1998, The Vegetarian Butcher offers an entire generation of plant-based meat substitutes, made with the carnivore in mind. Made by meat lovers, for meat lovers. We want people to eat more meat. Ours, that is.
The Vegetarian Butcher aims to replace animal-based products with meat alternatives that don’t compromise on the taste, texture and experience of eating meat. Its products are high in protein and – tasting just as delicious as the original – act as the ultimate way to convince meat lovers that food no longer has to come from animals.
The strength of The Vegetarian Butcher lies in unleashing a worldwide food revolution that makes the switch to plant-based food as easy and tasty as possible. That has been the brand’s starting point since 2010. Talking about impact: the biggest impact it is driving, is removing animals from the chain.
Just as workhorses have been replaced by mechanical horsepower, animals will also become superfluous for the production of meat. By removing the animal from the food chain, The Vegetarian Butcher is working on an impactful change in the food supply.
Join The Vegetarian Butcher in becoming a part of a movement to change the meat industry for the better good of our health, the planet and animal welfare. No meat substitutes - only meat successors.
This year, Unilever is a Principal Partner of COP26, and is encouraging Brits across the country to think about the environmental impact of the food they eat and make more sustainable choices that taste great.
Approved legal claims:
Greenhouse gas footprint of ‘What the Cluck’ has up to 48% lower global warming potential than average Dutch chicken meat consumed in UK.
About COP26
COP26 is the 2021 United Nations climate change conference which aims to limit greenhouse gas (and carbon) emissions to below 1.5 degrees warming to avoid catastrophic climate change. The COP26 summit will bring parties together to accelerate action towards the goals of the Paris Agreement and the UN Framework Convention on Climate Change. This year, COP26 is held in Glasgow, United Kingdom, in partnership with Italy on 31 October – 12 November 2021.
Visit COP26 website