Adopting a healthy, sustainable diet could deliver a 36% reduction in global emissions and a 20 per cent reduction in biodiversity loss compared to the current, average UK diet – and these gains could be made without ditching meat and dairy.
That’s the key message of the World Wildlife Fund’s (WWF) Eating for Net Zero report, which shares guidelines for a diet that is much kinder to the planet and costs consumers the same – and eating more sustainable seafood is a big part of it.
Eating for Net Zero
At present, 30 per cent of global greenhouse gas emissions come from food production. Additionally, the over-reliance on meat in our diets – combined with an increase in intensive farming practices – wreaks havoc on soil health and is threatening biodiversity.
But the WWF says that we can eat our way towards a healthier planet with a few simple dietary changes, which include:
- Eating 83% per cent more ‘lower-footprint seafood’ (such as mussels and sardines)
- Eating 50% more beans and pulses
- Eating 45% more fruit and veg,
- And a 69% reduction in meat, a 25% reduction in dairy, and 32% reduction in eggs.
In an effort to tackle bullet point one, I’ve been looking towards sustainable fish options, and came across Fish4Ever. Their tinned fish range was created with nutrition and variety in mind, with all fish sourced from small scale boats, using the most selective methods, and processed by fisheries that are local to the fish..
If you’re a last-minute meal planner like me, these are perfect to have tucked away in the cupboard – ready to dig out for a quick and tasty midweek dinner like this.
Ingredients (serves two)
- One tin of Fish4Ever mackerel in spring water
- A handful of Tenderstem broccoli
- Two cloves of garlic, minced
- One tablespoon of lemon juice
- One teaspoon of crushed chilli flakes
- One teaspoon of dried fennel seeds
- Salt and freshly cracked black pepper to taste
- 150g dried linguine
- Cook the linguine according to packet instructions
- Whilst the pasta cooks, slice the broccoli into one-inch chunks; if you want to you can blanche it for a couple of minutes in a separate pot of water
- In a shallow frying pan, add the minced garlic to a glug of oil and gently heat
- Add the mackerel to the garlicky oil, and use a wooden spoon to break the fillets into pieces
- Add the fennel, chilli and lemon juice to the mackerel and stir to combine
- Add the broccoli and allow to continue cooking in the pan for a few minutes
- Once cooked, drain the pasta, reserving some of the pasta water, and add to the mackerel pan
- Add a little of the reserved pasta water until you’ve reached the viscosity you like, season to taste
- Serve in shallow bowls with lots of extra cracked black pepper
Founder Charles Redfern set up Fish4Ever when almost no one was talking sustainability in fish. For over 20 years the company has worked with experts, NGO’s and sustainability initiatives big and small to build a better, fairer fishing industry that simultaneously supports local fishing communities and the planet. They work with small boats and local fishing communities, and make sustainable choices; all fish is caught using selective equipment in precise parts of the sea.
To find out more, visit fish4ever.co.uk.