No need to choose between preserving the planet or your wallet. By adopting good “consumption” reflexes and reconsidering the contents of our plate, it is possible to reconcile sustainable eating and budget control.
Managing your fridge: it’s ecological… and it’s also economical
Food forgotten at the bottom of the fridge, leftover meals thrown away… Food waste is certainly not “eco-friendly” but what’s more, it makes us lose money.
On average, a French person throws away the equivalent of €67 worth of food in household waste every month (Censuswide 2022 study for HelloFresh). A waste that can be limited by planning your meals more, avoiding buying in too large quantities or even cooking faded fruits and vegetables.
Managing your fridge better also means not systematically throwing away products that have reached their expiration date, as 50% of French people still do.
“Often, we will throw away food which is, of course, technically expired, but which remains perfectly edible”,points out Aline Gubri, environmental transition consultant. “This reflex is due to a lack of information. If the use-by date (DLC) must be strictly respected for meat, fish and the most sensitive products, for other foodstuffs, the margin is more important. The National Institute of Consumption has estimated that a real yogurt (not a dairy dessert) can be consumed without worry up to 2 to 3 weeks after its expiry date. “Generally speaking, you have to trust your senses . The rule: observe, smell then taste before throwing away.”
It is the same for the shelf-stable products (canned goods, jars, rice, pasta, biscuits, etc.), displaying a minimum durability date (DDM). Once this has been exceeded, the nutritional quality, taste or appearance of the product may be altered, without there being any health risk.
Short-date products: it avoids waste… and it’s also a good plan
Another way to save money while preserving the environment: buy “short date” products, sold 30 to 50% cheaper.
“More and more supermarkets are putting certain products on sale just before their expiry date. Before, these products were generally thrown away…”
Hello waste of resources! “At the same time, it may be interesting to turn to unsold items from bakeries, caterers, etc. through mobile apps such as Phenix or Too Good To Go. This also allows you to use particularly polluting products – like sushi (almost systematically from intensive breeding) – which, what’s more, would have ended up in the trash. In France, there are also committed clearance stores – such as the Nous grocery stores – which collect “short dates”, products out of size or with slightly damaged packaging, and resell them at an attractive price. »
Less meat: it’s good for the planet… and also for the wallet
No, this is not about converting you to vegetarianism. “Completely stopping meat is not essential to have a more sustainable diet,confirms our expert. And a good part of the French population would not be ready for it!
But whether you have a small budget or not, it is not possible to have a more sustainable diet without reduce your meat consumption (for average French consumption). It is the type of food that pollutes the most, that is to say it emits the most CO2, consumes the most water and agricultural land.”
Red meat is by far the most impactful. And that’s good, because it’s the most expensive! It is preferable to consume “low carbon” meats such as poultry, which are also less expensive. Eggs are also a good alternative.
Then, we can limit the quantity of meat consumed. To do this, simply reduce the frequency of meat meals, as well as the portion within the meal. For example, when cooking chicken curry for four people, you limit yourself to two or three chicken breasts. This allows you to maintain the satisfaction of having consumed meat that you like, while reducing the cost of your plate.
At the same time, to meet your protein needs, you should consume more plant-based sources of protein, such as legumes (chickpeas, white beans, soya, etc.), which are economical and ecological. Falafel, hummus toast, marinated tofu… There is no shortage of ideas.
Going organic: if you can, it’s still better
“By taking “local” – I mean “French origin” – as the first criterion for sustainable food, we are tackling environmental impacts which are quite anecdotal, assures our expert.
In general, it is better to buy an organic Italian zucchini than one grown in our region, but with synthetic pesticides and fertilizers, which pollute the soil. Their manufacturing is also very impactful. Then, with the savings generated by the reduction in meat consumption, we will be able to afford to consume a little more certified “organic” fruits and vegetables and further preserve one’s health in addition to one’s environment.”
Our expert: Aline Gubri, environmental transition consultant, author of Zero waste home for dummies (ed. First)
