IntroductionWhen we talk about food—like, really talk about it—there are so many thorny issues. Environmental impact, food justice, fair trade, sustainability, humane practices. It can feel overwhelming, to the point where cracking an egg for breakfast becomes a political act. How can you even begin to unravel all the interconnected systems of food production and distribution? What can you, as one person, really do to make a lasting impact?
This might come as a shock, but the answer is incredibly simple. All it takes are small, intentional steps to make a big impact. There’s no need to take on the weight of the world; just pick one, four, ten little adjustments and—here’s the important part!—stick to them. A repeated action over time yields amazing results. And as one thing becomes a new habit, then you’re ready for a new adjustment, and another, and another, until you’re comfortably living more sustainably.
One simple step that we can all start taking today is incorporating more plants into our diet. A strictly vegetarian or vegan diet is a journey and a choice, and we’re in no way judging meat eaters. But for everyone looking to cut back, explore new options, expand your palate, boost your health, get out of a rut, or choose any of the millions of reasons to incorporate more plant-based food in your routine, great news! You hit the jackpot with these 75 easy, incredible, and approachable recipes, from delicious drinks (page 191) to ideas that clear out the pantry (page 143); recipes with 5 ingredients or fewer (page 75) to meals ready in less than 10 minutes (page 95); ways to pickle, preserve, and pulverize your produce (page 211) to smart meal preps for a week of delicious options (page 45); bread to break and butter to pass (page 227) to zero-waste recipes that are kind of amazing (page 119); and, of course, a chapter of plant-based junk(ish) food (page 165) because eating should always be fun.
Throughout the book we also share simple, practical, real-life advice for a better planet. You’ll find guidance on looking at produce through a seasonal lens (page 13), adding sustainable practices to your grocery shopping (page 17), taking easy steps to reduce packaging (page 25), saving money by cutting back on food waste (page 29), dipping a (green) thumb into gardening (page 35), and making your food last (page 39). And we asked some of our favorite food people—DeVonn Francis, Lorena Ramirez, Lauren Singer, Nadiya Hussain, Kelis Rogers, Ben Flanner, and David Zilber—to weigh in with their experience, helpful advice, and unique perspective on living more sustainably.
From these two pillars—plant and planet—we can all slowly shift our focus to a more natural, impactful, and integrated way of thinking about our habits. By connecting with our food, we connect with our planet. And by connecting with our planet, we connect with our food. The link between plant and planet is a constant, interconnected loop. A small, intentional step of visiting a local farmers’ market just once a month opens up the possibility for conversation, education, and—best of all!—discovering produce you’ve never tried before. Digging all those unused canvas totes out of your closet makes an enormous impact on the environment. Eating a plant-based meal once a day or three times a week or twenty days a month sends you down a new path of awareness. Starting a small pot of herbs, or filling some jars with pickles, or planning your grocery trips for maximum effectiveness are all tiny steps to reducing food waste, increasing environmental impact, and living a more sustainable life. And that’s a life we can feel good about.
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