It's Christmas: reunions, nostalgia, gifts and, of course, endless meals with colleagues, family and friends. Then comes January: your wallet is on its last legs, your cholesterol is skyrocketing… and your belt finds itself in a new, looser position.
[Article issu de The Conversation, écrit par Casilda Navarro Rodríguez de Vera, Profesora de Tecnología de los Alimentos. Subdirectora de Proyección y Comunicación de la Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández]
The Internet is full of budget recipes and diets to lose those extra pounds, but what if we looked beyond our navel? Have we even paid attention to our bank account and our health? As well as the health of the planet?
In 2015, Sustainable Development Goals were adopted to eradicate poverty and protect the planet (in 2024, there are 17 of these objectives, Editor’s note). We can all do something to respect them: governments, businesses, civil society in general and each of us individually.
Acting on a global scale may be a very ambitious goal, but why not set small goals?
For example, in the kitchen: do you only care about the palate and health of your guests, or do you also think about the health of our global household? Even at Christmas, it is possible to design a more sustainable menu. To do this, the following recommendations can be followed.
Getting back to basics
Revisit your family's traditional meals, ask your parents and grandparents what they ate at Christmas a few decades ago. Consult the recipes in your region: at the time, we only consumed local products, without generating pollution due to transport. In short, follow the Mediterranean diet guidelines.
This involves reducing the amount of animal protein and changing the proportions. The vegetables should take up most of the plate and the meat a small part.
Eat less meat
When choosing proteins, it is best to follow this order of preference: vegetables (legumes, certain cereals, etc.), fish, white meats and red meats.
It is very easy to know which fish are in season and how they were obtained.
(In France, for each season, the Manger Bouger site, which depends on the official French Public Health agency, gives you the list of seasonal fish and seafood. In December, it is recommended to eat, among other things, line-caught sea bass, cod, lobster, whelks, squid, oysters and even Bouchot mussels.).
The labels must indicate the type of fishing and specify whether this fishing is sustainable or not. Some widespread practices involve trawling fish, which destroys the seabed.
Buy seasonal and local fruits
Consult one of the available calendars to put only seasonal and local fruits and vegetables on the menu (such as cauliflower, pumpkin, parsnip, lamb's lettuce, clementines, apples, etc., Editor's note).
You can opt for organic products, but make sure they meet official criteria: all packaged units must bear the European Union logo and the code number of the control body of the operator responsible for the product, as well as its own brand and terms specific to organic production.
Reduce packaging
Buy in bulk and choose less packaged foods. Additionally, recycle appropriately.
Calculate the quantities carefully and reduce the portions. The health of your guests and the planet, as well as your wallet, will thank you.
Save energy
One way to reduce energy consumption is to plan cooking and cook several dishes at the same time.
For example, fan ovens (those with a fan at the bottom) can cook two or three pots at a time and are more efficient. Additionally, if cooking takes a long time, it is not necessary to preheat the oven. Finally, try to only open it when absolutely necessary and turn it off before the end of cooking, letting the food finish cooking inside the oven.
To reduce consumption in the kitchen, whether your hobs run on gas or electricity, you can also follow some basic recommendations, such as using a pressure cooker whenever possible as this significantly reduces cooking times. cooking.
A simple action like cooking with a lid can reduce energy consumption by up to 25%. The microwave is also a good ally for saving energy.
Avoiding food waste
These little tips are of no use if we don't properly store all the leftovers from large meals.
According to the FAO technical platform dedicated to reducing food loss and waste, FAO being the Food and Agriculture Organization of the United Nations:
“Reducing food loss and waste should be seen as a means to achieve other goals, including improving food security and nutrition, reducing greenhouse gas emissions, reducing pressure on water and soil resources. Additionally, it can increase productivity and economic growth.”
A considerable part of food loss is considered waste. These are products initially intended for human consumption that are thrown away or used in another way (non-food), either by choice or because they have been allowed to spoil or expire through negligence.
If we store food correctly in the refrigerator or freezer, we will save considerable money.
To get the most out of your food, you can try “zero waste cooking”. In your refrigerator and pantry, use the PEPS (“first in, first out”) method and check the expiration date (or use-by date) or minimum durability date (or BBD).
The Manger Bouger website (which depends on the French public health agency) explains the difference between the two:
- Foods with a minimum shelf life date (usually associated with non-perishable foods) are those that, once this date has passed, are still safe, although they may lose some organoleptic characteristics. (This is the case, for example, for canned foods, coffee, biscuits… but certain products, such as juices, must be consumed quickly once opened, Editor's note).
- In the case of foods with an expiration date, it is essential to consume them before the end of this date because they are perishable products. And only in this way can food safety be guaranteed. (We can cite cold meats, fish, fresh meats, certain dairy products or even refrigerated ready meals, Editor's note).
Consume responsibly
At the institutional level, responsible consumption guides have been published, such as this one published by Ademe, the ecological transition agency. Get informed, take the time to plan your menus and take care of your preparations.
Take small actions to raise awareness and set an example for sustainability this Christmas.
With an unwavering passion for local news, Christopher leads our editorial team with integrity and dedication. With over 20 years’ experience, he is the backbone of Wouldsayso, ensuring that we stay true to our mission to inform.
