Eating sustainably will mean different things to different people, and it's such a complex topic that it can sometimes feel hard to even know where to start.
Here are 10 easy things we can all do to eat more sustainably.

This is something I resisted for a very long time - it felt far too sensible and grown up, and there was something in me that rebelled against it. But honestly, it's one of the most useful things I do, both in terms of helping me feel more in control of life in general (I know, who knew a meal plan could do that?!) but also in terms of reducing food waste.
We get a veg box, so I generally wait until that has been delivered and I know what I have to work with, and then create a meal plan and shopping list from there. It doesn't need to take hours poring over recipe books - I have a basic repertoire of recipes up my sleeve that I regularly trot out, varying them depending on what veg I have e.g. risotto, some form of pasta (usually with a cheese or tomato based sauce), frittata, quiche/pie etc etc.
Having a meal plan makes it easier to generate a shopping list, and to know that I will use up what I buy. It also means I can cut down on the amount of cooking I need by making double batches of say mashed potato, and then have potato gnocchi as one of our meals a couple of days later.

Or Tuesday, or Friday. It doesn't really matter which day of the week it is, the idea is just to have at least one meat free day a week.
Livestock farming accounts for up to 25% of global carbon emissions, so simply reducing the amount of meat we are eating is a really simple way to cut our 'food footprint'.
I have a copy of the Meat Free Monday cookbook which has loads of ideas for veggie meals, and includes breakfast, lunch and dinner as well as puddings/snacks as well. Their website also has some great recipes to inspire you on your meat free days.

Many of us have lost touch with the seasons and what they mean for the food that should normally be available at particular times of the year. We have become so used to being able to get whatever we want, whenever we want, that we forget that if we tomatoes in the middle of winter, they will have been grown somewhere halfway around the world and then shipped or flown in to our local supermarket.
Eating seasonally requires quite a shift in the way we think about food, but after the initial research, it can easily be incorporated into weekly meal plans. Knowing that you can only have British strawberries for a relatively short window in the Summer makes them so much more of a treat, and something to really look forwards to!
There are lots of resources available online - the BBC Good Food site has a handy 'seasonality table' that shows you when different things are in season, and when they are at their best. The Eat Seasonably site has a section for what to eat now, as well as what to grown now for aspiring gardeners too!

We get our fruit and veg from Riverford, delivered to our door every week, and I have to say I love it.
It ticks so many of my 'sustainable eating' boxes - it is organic, the fruit and veg is seasonal, most of it is local and the stuff that isn't is never air-freighted, and it cuts down hugely on the amount of plastic packaging coming in to the house.
For me, it takes some of the hassle out of trying to eat seasonally - if something is in season it will be in my veg box, and if it's not, it won't. Simples!

Cooking from scratch is cheaper, and you get to retain control over exactly what is going into your food. I started cooking more from scratch when we first had kids and started weaning - it felt really important to me to know that the food I was giving my precious baby was as natural and chemical free as possible. And I've just kind of carried on. I will admit that some things take a little longer and a little more effort than simply heating up a ready meal, or opening a jar of pasta sauce, but doing things like batch cooking, and meal planning can really help to streamline the whole process. If I'm doing anything in the slow cooker, I will double up and then freeze for another day when I am short on time. I regularly make a massive batch of tomato sauce for pasta or pizza toppings and freeze whatever we don't use, and if I make biscuits I always bake a double batch and stash some away.

As well as having a meat free day at least once a week, cutting down on the amount of red meat we eat is another really simple way to quite dramatically cut the carbon footprint of our diet.
Lamb and beef are the biggest culprits in terms of greenhouse gas emissions - simply eating chicken instead of beef can cut emissions by up to 25%. We do eat meat in our house, and we do love a roast lamb, or a chilli con carne, but we eat it sparingly. If I do a roast, I make sure that my meal plan for that week incorporates at least one meal that will ensure any leftovers are used up (these 'bestover' pasties are a fave). Another way to sneakily reduce the amount of red meat in a meal is to substitute up to half of it with something like lentils - this really bulks up the dish, and most of the time no-one even notices!

I always try and choose organic options wherever they are available - the organic system is not perfect, but I do believe that in general terms it is much kinder to the planet and more sustainable. More and more organic products are becoming available and the price has really dropped in recent years. I imagine it will always be more expensive than conventional products, but the same issues apply to 'fast food' as they do to 'fast fashion' and we have lost sight of how much food really should cost. Organic food is produced less intensively, and with less potential for exploitation of either the land or the producers, and for me, that's a price worth paying.

In an ideal world, we would all shop from our independent butchers, greengrocers and fishmongers, but this is becoming increasingly difficult as these small local businesses get squeezed out by the supermarkets.
Shopping locally is a great way to incorporate sustainability into your diet - money spent in the local economy is far more likely to stay within the local economy, rather than go towards lining the pockets of share holders and CEO's.
Keep your eye out for your local farmer's market, or seek out an independent butcher. Going supermarket free would be a big step for many of us, but could you commit a certain proportion of your weekly spend to local shops? If you are in the supermarket, then look out for British meat and veg, which will have lower food miles (British farms usually have higher welfare standards too).

Fairtrade is really taking off and the range of products available is expanding every day - from coffee to bananas, and chocolate to peanut butter, there are so many more options available now.
Buying products with a fairtrade certification means that the producers have been paid a fair price for their goods - this means that they can afford to send their kids to school instead of sending them out to work, then can pay off any loans associated with their businesses, they can put food on their own tables. Again, I feel like the slightly increased costs of fair-trade goods is simply a truer reflection of how much things really cost to produce. The peace of mind that comes with knowing that other people aren't being exploited or suffering as a result of my choices makes it a premium I am happy to pay.

Getting canny with leftovers, and those slightly limp veg left at the bottom of the fridge, or the over-ripe bananas in the fruit bowl is a brilliant way to not only eat more sustainably, but to save money too.
And the good news is that these uninspiring leftovers can be turned into delicious meals and snacks with relatively little effort.
 The Love Food Hate Waste site is also a great place to look for inspiration.

What are your favourite ways to eat more sustainably? Do comment below, or hop over to the Facebook group to join in the conversation!

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