In today's world we often grow and consume food in ways nature never intended. This comes at great environmental cost:
Growing food outside its natural environment or normal growing season requires tremendous amounts of water, energy and other resources.
Transporting food by plane from one side of the world to the other generates 1 700 times more CO2 emissions than transporting it 50 km by truck.
Unsustainable forest practices contribute to deforestation, which is responsible for around 20% of global CO2 emissions.
The EU Ecolabel identifies products and services that are environmentally sound and toxic-free. Look for it when buying light bulbs, detergents, computers and other household appliances – even when booking a hotel room!
Buying garden furniture or other wooden products? Look for the FSC or PEFC labels which guarantee the wood was harvested in a sustainable manner.
Consume locally produced, seasonal food.
Buy second-hand. 1 kilo of new clothes represents 25 kg of CO2 emissions – the equivalent of powering a lamp for nearly 20 days.
Wash your fruits and vegetables in a bowl rather than under a running tap. Water your plants with the remaining water.
Eat more vegetables. Producing meat is both CO2 and methane-intensive and requires large amounts of water.
Eat less beef. Per kilo, beef production accounts for 3 times more greenhouse gas emissions than poultry or pork and generates more CO2 emissions than driving a car for 3 hours.
Don't waste food. Buy only the amount you really need, and don't forget to eat your leftovers!