Smashed avocados for brunch, quinoa for dinner and a handful of cashews as a snack.
More and more of us are thinking twice about what we eat, and so-called ‘trendy’ foods not only tick the healthy box, they’re also pretty virtuous when it comes to the environment.
Or are they?
When it comes to eating healthily, we know how our plates should look. Less meat and sugar, and much more vegetables, legumes, fruit and nuts.
Scientists claim this diet shift could help prevent 11 million deaths per year by 2050, which has to be a good thing.
But when it comes to the environment is it quite as simple as the “meat = bad, plants = good” mindset that has been gaining traction of late?
Of course, we know that reducing meat meat consumption is better for the planet, but there are also environmental concerns with many of the superfoods we’re meant to be consuming more of.
A recent report in the Lancet medical journal commissioned by the Eat Forum NGO claimed that food production is “the largest cause of global environmental change” and, with populations continuing to grow, is “the single largest driver of environmental degradation”.
But there is an alternative way of eating that might just help: enter the ‘planetary health diet.’ Scooch over veganism, this new way of eating considers the environmental impact of every mouthful.
Put together by 37 experts in the areas of climate change, nutrition and farming, the planetary health diet is a new way to eat which offers the best diet for both you and the environment.
But some of our fave faddy foods might not make the plate…
From our Insta feeds, to our breakfast plates our love of the green stuff knows no bounds, but while many couldn’t imagine living without the fruity fave, a number of hipster cafes have begun removing avocados from their menus due to environmental concerns.
According to a food mileage calculator, the average avocado travels 4,402 miles before it’s smashed and spread on our sour dough, which is definitely playing a part in knocking the humble avo’s virtuous crown.
If that’s not enough to stop you snapping your avo on toast, cultivation of the fruit is also draining avocado producing regions of water.
Sources say it takes 100 litres of water to grow just one avocado, making it a fruit with a pretty big water footprint.
California, where over 80 per cent of avocados are grown, has experienced serious droughts of late. That’s because avocados require two or three times more water than potato farming.
And that’s before it is flown to the UK just to be stored for weeks in food warehouses before rocking up in your guacamole.
Rich in minerals such as iron, zinc and magnesium, as well as oil and providing energy and protein, the health benefits of nuts are well discussed.
According to the Centre for the Promotion of Imports, imports of cashews into Europe increased annually by an average rate of 17 per cent in value in the last five years.
In the UK alone, we now consume around 19,800 tonnes a year, but could there be a hidden cost to the cashew craze?
Cashew shells are often processed in poor conditions, an issue previously highlighted by the charity Traidcraft Exchange.
They claim European supermarkets have a role to play in this with the buying practices of powerful retailers coming at the expense of the exploitation of workers in Indian cashew nut processing factories.
Fiona Gooch, of the Traidcraft Exchange, told Telegraph that producers “are under too much [price] pressure,” despite agreements set by the likes of the Ethical Trading Initiative (ETI), which provides “base code” rules relating to safe and hygienic working conditions, child labour, living wages and regular employment.
High in protein, gluten-free and low in fat, quinoa has been the superfood of choice for many a Wholefood shopper, but it’s popularity has come at a price.
Soaring price hikes in nations like Peru and Bolivia, where the grain is produced, has pushed those who farm it out of the market place.