Processed food conjures up images of giant, resource-guzzling factories – hardly good for the planet. But could processing actually help reduce food's carbon footprint?
It's becoming increasingly difficult to ignore how our eating habits are damaging the planet.
Our food system affects groundwater supplies, generates a third of the world’s greenhouse gas (GHG) emissions, and uses up a lot of land, which involves converting natural ecosystems and causes a loss of biodiversity.
In response, scientists advise we cut down on meat, reduce food waste and buy more locally produced food. But would the planet also benefit from us eating less processed food?
Food can be divided into unprocessed or minimally processed, processed, and ultra-processed. Ultra-processed food, such as chips and cake, accounts for just over half of the calories we consume.
Unprocessed, locally sourced foods, such as whole fruits and vegetables, have a relatively low carbon footprint. Research has also found that minimally processed vegetarian foods have among the lowest environmental impact.
But buying minimally processed food – such as dried fruit, sliced or frozen vegetables or pre-cooked rice – might actually result in fewer emissions than buying unprocessed fruit and vegetables and adding in this step at home. That includes chopping and freezing, not just cooking. Read more