• Marie

#52WEEKLYACTIONS




Over the past few weeks, the #52WEEKLYACTIONS project had been looking in consumption patterns: we are now looking into what we put in our plates with a big focus on some of the biggest emitters: meat and fish production.


There are so many options and voices out there already to invite people to become flexitarians (reduce meat consumption while looking into more sustainable, healthier alternatives), vegetarians (remove meat-based items from diet) and even vegans (no meat product whatsoever in diet and lifestyle), that we will not go look into this here on OUTSIDE THE BOX.

I still have meat and dairy products in my diet, but we have voluntarily reduced meat-based consumption at home and looked instead at tasteful, vegetarian options so that meat becomes an exception, not the business-as-usual item in our dishes.


As for fish, I am somehow extremely careful about the origins and the information provided on the packaging to avoid misinformation, look for the species and where they come from.


To complement our post #21, I have invited our Facebook community to look into:

  • the various legitimate labels (Marine Stewardship Council: Sustainable Fishing | MSC), which should guaranty proper sourcing and fishing conditions;

  • the sourcing location itself (sea vs. breeding, open vs. closed waters etc...), as it can have an impact on natural fish stocks, the distance crossed for the products to reach customers, or the impacts of possible water pollution for human consumption;

  • the breed of fish / sea food itself, to ensure that the species are not endangered. The list evolves fast, based on the latest research on fishery stocks. Important to know also that some breeds are "fashionable" (for instance pangasius) and can be treated with chemicals to please certain food markets at low costs (which has a direct impact then on working conditions and the prices on the global food market);

  • health factors from eating certain types of fishes: certain breeds of "fat" fishes (salmon, tuna, shark...) can for instance accumulate risky substances over time if they evolve in polluted waters, which might have then a negative impact for human consumption.


Who said eating sustainably was an easy thing? Surely not us....


Download the complete e-book here for free and share with us your progress!




#sustainability #food #climatechange #52WEEKLYACTIONS #BeTheChange