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When it comes to global warming and our own carbon footprint, we may think – with a guilty conscience – of our most recent aeroplane flight, deliveries of our many online orders and all the plastic in our rubbish. But much of our environmental impact is caused by what we eat.
“Depending on how you calculate it, about a quarter of all greenhouse gases are emitted from farm to fork,” says Britta Klein, an agricultural engineer with Germany’s Federal Office for Agriculture and Food.
Among the detrimental effects of modern agriculture, she notes the release of environmentally harmful gases by livestock farming, soil degradation and biodiversity loss, along with the impact of food processing and transport.
“It must be clear to everyone that the health of mankind depends on the health of the Earth,” she says.

While this sounds admonitory, Klein is convinced legislative prohibitions lead nowhere and that an environmentally sustainable diet has nothing to do with self-denial.
Our eating habits are deeply ingrained, she says, and we do not like to be told what to do – least of all by politicians.
“We’ve got to stop telling people they’re doing everything wrong. They don’t have to stop eating meat. Sustainably produced, organic meat from your region is fine, but on the whole, we keep too many animals,” she says.
The problem, Klein explains, is that the arable land used to grow fodder is not being cultivated with the crops needed to keep everyone fed in the long term.
It’s not a matter of going without meat, but about reducing its consumption and eating it mindfully
Nutritionist and cookbook author Melanie Kirk-Mechtel
In Germany, for example, people eat about 1kg (2.2 pounds) of meat per week, more than double the recommended amount, according to the German Nutrition Society.
On the other hand, the 2023 nutrition report by Germany’s Federal Ministry of Food and Agriculture found meat consumption to be declining: only 20 per cent of the population were found to eat meat and/or sausage daily, compared with 34 per cent eight years earlier.
Echoing Klein is German nutritionist Melanie Kirk-Mechtel, author of a cookbook whose title translates as “Climate Protection Tastes So Good: Cook, Enjoy and Spare the Environment”.

“It’s not a matter of going without meat, but about reducing its consumption and eating it mindfully,” Kirk-Mechtel says.
“Eating a plant-based diet doesn’t mean practising vegetarianism or veganism, but simply increasing the share of plants in your diet,” she adds.
Cutting our meat consumption in half, she says, would be good for combating climate change – reducing greenhouse gas emissions by 27 per cent with a flexitarian (semi-vegetarian) diet, and 47 per cent with a vegetarian one.
Both experts recommend replacing the protein lost by eating less meat with legumes and nuts. Kirk-Mechtel’s book has more than 70 such recipes, sorted by season so that they can be prepared using regional products available at that time of year.

Her recipe for meatballs, for example, substitutes half of the ground meat with mushrooms, which are finely diced, fried in oil until crispy, thoroughly kneaded together with the meat and other usual ingredients – such as onions, breadcrumbs and mustard – formed into balls and then fried.
“To me, these meatballs taste even better,” she says. “They’re fluffier.”
Kirk-Mechtel’s recipe for Bolognese sauce also calls for less ground meat – 150 grams (5.3 ounces) for two servings – and 400 grams of mirepoix, an aromatic flavour base made by lightly cooking onions, celery, and carrots. “It still tastes like classic Bolognese sauce,” she says.
And for those looking for a purely plant-based alternative to cream for cream soups, mix 50 grams of cashews, 50 grams of rapeseed oil, 150 millilitres (5 fluid ounces) of water and a pinch of salt, then purée them in a blender.
Kirk-Mechtel encourages experimentation in general: “My chocolate cake contains no eggs or other animal ingredients, and is nice and moist thanks to puréed white beans.”

Blogger and cookbook author Verena Hirsch, an expert on sustainable diets, also advocates putting more plants on your plate. Her second-greatest concern is food waste – she grew up on an organic farm and knows first-hand how much work goes into producing food.
“My number-one shopping tip isn’t considering whether a product is regional, seasonal or plastic-free,” she says, “but whether you can eat it all.”
Like what you read? Follow SCMP Lifestyle on Facebook, X and Instagram. You can also sign up for our eNewsletter here.


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A black bean and portobello mushroom burger. Photo: Shutterstock

A plant-based diet doesn’t mean practising vegetarianism or veganism but simply increasing the share of plants on our plates. Experts say greenhouse gas emissions would be significantly reduced if we all did this. Photo: Shutterstock

The environmentally harmful gases released by livestock are one of the detrimental effects of modern agriculture. Photo: Shutterstock

Melanie Kirk-Mechtel says halving meat consumption would significantly reduce greenhouse gas emissions. Photo: melaniekirkmechtel.de

Replace meat with non-animal products, say experts, for an environmentally sustainable diet. This black bean and portobello burger is a good example. Photo: Shutterstock

Food waste is another concern for those seeking ways to develop sustainable agriculture systems. Photo: Shutterstock

Trouble sleeping? A plant-based diet could help with insomnia, experts say. Here’s what to eat to get the rest you need

Having a banana may help you have a better night’s sleep, as this fruit is packed with magnesium.
Photo: Shutterstock

Eating fruit, vegetables and plant-based foods, from leafy greens to bananas, has been linked to a better night’s sleep. Experts explain how they help with insomnia. Photo: Shutterstock 

A Hong Kong survey found that nearly half of people over 15 experienced sleep problems. Photo: Shutterstock

A recent study of people in China suggested links between eating more fruit and other healthy foods, and better sleep. Photo: Shutterstock

Stephanie McBurnett, a dietitian and nutrition educator with the Physicians Committee for Responsible Medicine in the United States. Photo: PCRM

Cavan Chan, a Hong Kong-based sleep and functional medicine health coach.

Hong Kong-based culinary health coach Michele Wisla. Photo: Michele Wisla 

Dark tart cherries or tart cherry juice are excellent sources of melatonin, which can help us sleep better. Photo: Shutterstock

Consider eating more mushrooms for a better night’s rest – they contain melatonin, tryptophan and folate, substances known to promote good-quality sleep. Photo: Shutterstock 

10 surprising ways a whole food, plant-based diet benefits health – including better sleep, less arthritis and joint pain, and longer life

Eating a whole food, plant-based diet not only lowers the risk of you suffering from cardiovascular diseases and Alzheimer’s, but helps with erectile dysfunction and period pain, improves sleep and extends your life. Photo: Shutterstock

A whole food, plant-based diet avoids processed meat alternavitves. Photo: Shutterstock

Women who eat a whole food, plant-based diet suffer less period pain. Photo: Shutterstock

Dr Anna Herby, a dietitian and nutrition education specialist, says following a whole food, plant-based diet means eating more whole grains, legumes, fruit and vegetables. Photo: courtesy of Dr Anna Herby

Plant-based diets are rich in nutrients that play important roles in skin health. Photo: Shutterstock

Cyrus Luk is a Hong Kong-based dietitian. Photo: Cyrus Luk

A plant-based diet helps improve mood by reducing inflammation in the brain. Photo: Shutterstock

How a plant-based diet can help children thrive – experts share the benefits, best foods and how to get kids to eat them

Take your children grocery shopping and let them help in meal preparation. Photo: Shutterstock

Enlisting children’s help with food preparation is a great way to get them to embrace a plant-based diet, according to a dietitian who, along with other experts, gives advice on raising children vegan. Photo: Shutterstock

Having a diet free of animal products brings health benefits, from better blood sugar control and improved digestion to a reduced risk of potentially deadly diseases, whatever your age, studies show. Photo: Shutterstock

Reshma Shah, a US-based paediatrician, says giving children an array of fruit and vegetables early on will provide them with the nutrients they need to develop healthily. Photo: Reshma Shah

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The cover of Nelson’s cookbook. Photo: plantifulkiki.com

Taking your children grocery shopping and letting them help with meal preparation are great ways to help them embrace a plant-based diet, according to McBurnett. Photo: Shutterstock

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Meat production contributes to climate change, but going vegetarian or vegan isn’t your only response. Keep eating meat, but more mindfully


Meat production contributes to climate change, but going vegetarian or vegan isn’t your only response. Keep eating meat, but more mindfully.


Healthy eating

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Veganism and vegetarianism

Climate change