At the COP 26 meeting in Glasgow, there was a suspicion that the politicians gathered there were playing that old trick in the schoolyard – making all sorts of promises by crossing their fingers behind their backs.

But here is an important global truth: If politicians are not going to catch the nettle, each of us must understand it. Small deeds give birth to bigger ones. Let’s start in the kitchen.

The truth about processed foods has been revealed

or survey Recently published in The Lancet Planetary Health, presenting eating habits over the past 30 years, confirms a truth that is neither inappropriate nor unexpected.

The core message of the study? The increase in consumption of ultra-processed foods – sausages, ready-to-eat foods, packaged baked goods, cakes, soft drinks, sugary cereals – is directly related to the increase in greenhouse gas emissions.

It is not surprising that the production of ultra-processed foods also uses more water and soil in all countries, even developing ones.

It is about our health and that of the planet

We have long known that these ultra processed foods have an impact on our physical health. Now the Lancet has given us the first study to demonstrate that they have an impact on the health of our planet.

And the argument that processed foods provide a cheaper way to eat was suppressed by a study from Oxford University last week.

He compared the cost of seven “sustainable” diets with typical regular diets in 150 countries.

The study focused on whole foods and did not include meat substitutes or meals eaten outside, but looked at home-cooked vegetarian, pescatarian, flexor and vegan diets.

Come on – try eating your hat!

Compared to the cost of regular food, it was found that stable diets with fruits, vegetables, whole grains, legumes and legumes, with modest amounts of meat and dairy products included, were on average 22-34% lower in price.

Not surprisingly, pescatarian diets were up to 2% higher. But vegetarian diets were 27-31% cheaper. Consumers who claim to care about sustainability and would support eating “green” if it were cheaper should now eat their hats.

“The fact that vegan, vegetarian and flexible diets can save you a lot of money,” says Dr. Marco Springmann, a researcher in the study, “will surprise people.”

However, to take advantage, you probably need to know how to cook from scratch – another argument for bringing Ec home. back to the school curriculum.

An inedible diet?

A balanced diet of pasta, peas, onions, brassica, sesame seeds, whole grain breakfast cereals and cakes created in 2012 at the University of Aberdeen would reduce your carbon footprint by 90%. But it sounds inedible.

However, a person who eats a predominantly vegetarian diet or a plant-based diet can save 949 kg / 2092 lbs of carbon per year. Adopting one does not oblige you to wear a dining bag.

This is the diet of Mediterranean countries, considered quite tasty and healthy for glitterers to spend thousands in luxury baths embracing it.

Good advice

Although you would do well to eat much less chicken, pork, beef and dairy foods, you do not need to give them up completely. Only those that are industrially produced.

We have the power to influence what we are offered to eat. Public demand for plant-based products has shown how the industrial food complex whose goal is profit can be transformed and rapidly.

Change your shopping habits to unprocessed foods. Buy little and often to avoid food waste. Buy only what you will eat.

Eat everything you buy. It may seem limited action in the face of a global catastrophe. But if each of us follows it, it will affect the Big Food Biz coffers and they will change as well.

What do you have to lose? Toka.

“Giant” recipe.

This recipe will transport you to a Greek holiday, necessary after all that gloom.

These butter beans are called in Greek Yigandes – Giants. Soak 500 g / 17oz overnight in water to cover, then drain and bring to a boil. Remove the grown sludge and simmer gently until softened, up to 2 hours depending on their freshness. Do not overdo it. They should not be blurred. They will be further cooked in the sauce.

Saute a finely chopped onion and a clove of finely chopped garlic in 1/2 cup olive oil until softened. Drain the beans and add to the onion mixture. Pour over a cup of water and add a generous syringe of tomato paste, about 3 tablespoons.

Alternatively, add 400 g / 14 oz of crushed tomatoes. Mix 4 tablespoons of fresh, finely chopped dill. If you hate dill, use parsley. Arrange to taste with salt and pepper. Boil with the lid on the side until a thick sauce is formed and the beans are completely softened, adding more water if necessary so that it does not stick.

Recipe for Saganaki, or fried cheese

Eat with a slice of Saganaki, fresh on the outside, sour on the inside fried cheese made with Kefalotyri or Graviera, you will notice how the Greeks can say Gruyere and you can use it instead. It is the Greek version of the grilled Halloumi.

Cut the cheese into slices as thick as toast. Wet both sides under a running faucet. Coat the flour, shaking off any excess. Fry for 2 minutes each side until golden in 1-2 tablespoons of olive oil, carefully rolling it with a spatula so that no crust is lost.

Serve with a slice of lemon and eat while it is hot otherwise it will harden.