(THIS ARTICLE IS MACHINE TRANSLATED by Google from Norwegian)
If we are to succeed in creating a sustainable global society, we cannot help but change our eating habits. It is precisely this that is so widely agreed that there is not even a discussion. A transition to more plant-based food – proteins that have not taken the path of an animal before it reaches our human stomach – will mean a sharp reduction in greenhouse gas emissions, as well as free up area that is currently used to breed livestock. And after many years where the vegetation trend mainly belonged to subcultures where animal welfare or health focus was strong, in recent years nothing less than a revolution among the man in the street. Vegetarian food has become trendy. It has even become quite easy to get hold of what a decade ago were weird, rare and expensive products such as soy milk and other plant milk, tofu, "cheat" and cold cuts. Concepts like "meatless Monday" have helped to make plant-based food less foreign, and on Facebook the group "Veggispreak" – as a counterpart to the egg and meat industry's Matprat.no – now has over 15 000 members.
Ask the stores to bring in more plant-based food, and be inspired by Grandma's philosophy that leftovers are for use the next day.
Food philosophy. Yes, something is definitely going on. And there are many indications that the diet of Norwegians is also changing. Plant-based food is becoming more accessible and more normalized, and the link between food and climate is constantly in focus. While meat and milk production accounts for large greenhouse gases and requires a lot of land and water, plant-based is both more climate and resource friendly. Going to a more plant-based diet is perhaps the easiest climate action we can take as individuals. Simple, because it drastically cuts our greenhouse gas emissions – but also difficult, because it means that we have to change our established routines, habits and maybe even traditions.
The best advice to do just that is to start small. Take one step at a time. Ask the stores to take in more plant-based foods, try the unknown vegetables you usually go by, and be inspired by Grandma's philosophy that leftovers are for next-day use.
Also read the main thing HERE
