In recent weeks I’ve been thinking a lot about how to make the household more environmentally friendly. The most obvious actions for us to take are around food – reducing the animal products in the diet (one omnivore, two vegetarians) and cutting back on plastic waste associated with food.
Limitations of both sourcing and budget mean that the only way we can do this, is to make more from scratch. Between us we do a fair amount of meals from scratch, but it’s the extras that need looking at especially. Snacks, puddings, biscuits, and bread.
There are in turn implications about comfort, wellness and energy levels. I make my least good food choices when I’m ill, exhausted, overworked and uninspired. At that point, making everything from scratch is a push too far. We walk for transport, shop on foot – there’s a lot of greener things going on that mean spare energy is not always available. I’ve also learned that it pays to eat with an eye to mental health, and that means carbs – often toast. Low blood sugar causes a lot of mood problems and if my mental health goes to the wall, nothing else is going to work out well.
So I’ve been experimenting a bit. There are issues around how and when I plan the food, and what breaks I get between food-making and other jobs. Tom is finding that having managed to bring work-related stress levels down, he has more energy resources for this sort of thing, too. It’s clearly possible to get into vicious cycles where a poor diet adds to body weariness and makes it harder to get on top of things and do better around food. There would be all sorts of benefits to getting this right. Mass produced food is always more bland and less nutritious than the stuff you can make for yourself.
But, convenience food exists in a culture that puts us under a lot of pressure to work. If you’re mentally exhausted, even thinking about what to cook can be overwhelming. Energy is required to be making bread and biscuits and whatnot. Having the kind of day jobs that requires massive amounts of concentration over long periods, Tom and I both tend to snack to keep going. There’s a complicated relationship already between how we work, how we shop and how we eat and it’s something I’ve had to think about carefully.
The conclusion I’ve come to is that making good changes depends on seeing the bigger picture. It means examining how we’re living to see what, overall, could shift us. This also requires time and energy. The key place to start is to ask why things are as they currently are, because without exploring that, any changes are likely to be brief and superficial, or counterproductive in some other way.