Your dietary choices can powerfully reduce your eco-impact.
MOTHER EARTH WORKS hard to put food on the table for all 7.5 billion of us humans: Growing crops and sustaining livestock requires an enormous amount of land and water—and involves high levels of pesticides and chemical fertilizers. You can give the planet a bit of a break by making simple changes to the way you eat. Start with these tasty swaps.
INSTEAD OF LETTUCE, TRY CABBAGE
Roughly 75 percent of the nation’s greens come from California, according to one industry estimate, and many bagged lettuce mixes are transported long distances to supermarkets across the country. To add insult to injury, some highly perishable greens are discarded before ever making it to your plate, going on to rot and emit greenhouse gases in landfills. Take a fresh look at cabbage, which tends to be one of the least pesticide-tainted veggies and is resilient enough to last up to two months in the fridge. It’s also denser in nutrients like fiber, vitamin C, and vitamin B 6 . How: Add crunch to your sandwich, wrap, or burrito with chopped cabbage; swap green side salads for a tangy slaw of shredded cabbage, carrots, peanuts, and sesame dressing.
INSTEAD OF WHITE RICE, TRY SORGHUM
This story is from the April 2019 edition of The Oprah Magazine.
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This story is from the April 2019 edition of The Oprah Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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