Climate-friendly everyday life

Climate-friendly everyday life: 29 things that make a difference

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Spend a couple of meat-free days on the menu each week and cut CO2 emissions. Beef is the food that impacts the climate most by weight. 19.4 kilos of CO2 are emitted per kilo of beef, which is five times the load compared to pork and chicken, which emits 3.6 and 3.1 kilos of CO2 per kilo.

Shop locally

Vegetables, fruits and meats from Danish producers are a shock to the environment because you save the long transport, which is a natural companion to the imported goods in the Danish supermarkets.

This owever, you should be aware that Danish fruit and vegetables grown out of season can actually be larger CO2 sinners than fruits and vegetables imported from abroad because they require heated greenhouses. Therefore, the best thing is to eat both locally and to go for fruits and vegetables in season.

Dear little grandmother

If you want to extend the shelf life of your foods, send a thought to your grandmothers who probably fermented their foods instead of throwing them out. Fermentation is a fermentation process that gives the foods a sour taste, a soft texture and a long shelf life, so you reduce your food waste.

Fermented fruits and vegetables can stay in the fridge for months, and then it should even be bad for your gut flora. For example, try fermenting apples, pears, carrots, parsnips and asparagus.

Plan your purchases

You come a little late from work, the kids wait in the institution, and your brain is blank. You stroll around the supermarket and quickly fill the basket, but when you get home you find that you actually already had tomatoes, rye bread and pasta in the closet.

Does that sound familiar? Instead, start the week by making a food plan, so you avoid buying a wide variety of items that you do not get used to, and therefore end up in the trash. Think of dishes where you can use what you have left over in the evening, the following evening.

Goodbye packaging

Supermarket shelves abound with delicious fruit and vegetables, but they also abound with plastic packaging, and precisely this packaging is one of the biggest culprits of the plastic waste that we throw out every year.

One study shows that on average, every Dane throws out 37 kilos of plastic waste, with the packaging accounting for the 75 percent. Instead, buy fruit and vegetables in bulk, bring your own bag as you shop, and store your leftovers in buckets instead of frostbags and stanniol.

Pick your spot

If you eat out, choose one of the many places focused on sustainable food. Social Foodies works to ensure a sustainable value chain so that their products are produced from raw materials made in developing countries – especially in Africa – by locals, so that growth is maintained in the local community.

Most recently, Social Foodies opened its flagship store in Copenhagen right next to Tivoli, where you can have breakfast, among other things. You can also put the mark on sustainability at the Icelandic chain Gló, which has cut down on meat and uses only local produce, and at Café Glad in Aarhus, where all packaging is made of sustainable material.

Reduce food waste

Over the past five years, Denmark’s food waste has been reduced by DKK 4.4 billion, or 25 per cent. And that number can get even bigger if we all think carefully about it.

Use food waste apps like Too good to go and YourLocal where you can buy surplus food from stores and restaurants at spot prices, and put your food purchases in supermarkets like WeFood, which sell surplus food close to expiration date or with damaged packaging.

At LØS Market, the country’s first packaging-free supermarket, you can mix selected foods so you can buy as needed.