To wit: Some foods have a bigger impact on climate change than others; plants have the smallest impact. Also, what you eat matters more than where it comes from, which may upset your mantra of local-organic-is-best. You don’t have to become a vegan to make a difference! Just decreasing the amount of meat you eat can help reduce your climate footprint.
Finally, don’t waste food. Plan out your menus and eat your leftovers, and you’ll be doing your part for a healthy planet.
Of course we have recipes to go along with the prose. Why, here are some recipes for sustainable seafood — including these awesome sautéed scallops. Here are some others, for weeknight vegan dinners. And here are still more, for all kinds of rib-sticking bean dinners, and for delicious grains.
There are thousands and thousands of other recipes to choose from tonight and in coming days, months and years on NYT Cooking. (As you know, we require a subscription to access them all.) Go take a look and see what inspires.
You can visit us as well on our Instagram, Twitter, Facebook and YouTube pages. Please do.
And do reach out to us if something goes wrong with your cooking or with our technology: cookingcare@nytimes.com. We will get back to you.
Now, here’s some exciting news that’s not about climate change. I’ll be playing host to The New York Times Food Festival this fall, right here in New York City. So hold the dates, please: Oct. 5 and 6. We’ll have a blast.
We talked about the James Beard Awards, yes? Here’s the short video that won this year for best online on-location video, from First We Feast: “Mozzarella Kings of New York.”
