By Nona Yehia, CEO & Co-Founder, Vertical Harvest
JACKSON, Wyo. — “Diet” has long been considered a dirty word, conjuring images of self-imposed restriction, bland meals and pseudoscientific fads that peak then quickly fizzle out.
But what if I told you that climate consciousness has given rise to a new style of eating? One less about restrictive consumption and more about mindfulness of your food’s impact on the planet. And better yet? One that still allows you to enjoy delicious, flavorful food.
Climatarians are an emerging cohort of eaters conscientious about the carbon footprint and environmental impact of what they consume. Sound a bit hazy? Well… it is. Unlike vegetarianism, pescatarian, veganism, and more, there aren’t clear-cut rules about what constitutes a climatarian. In fact, there are dozens of ways to eat in a more climate-conscious way—that’s what our team at Vertical Harvest quickly learned when we tried it out ourselves.
For three months, from January through March 2022, we challenged some of our employees to adopt a climatarian diet. We want to share our successes, challenges, and real-life insight about this emerging style of eating that not only protects the planet but also your health.
What Exactly Is a Climatarian?
What if I told you there are many other ways to participate in a climatarian diet other than meat reduction? While vegan is the most climate friendly, not everyone is ready to make that level of a dietary shift, and it doesn’t mean that just because you’re not ready to go vegan there’s nothing you can do. As I’ve written about before, there are many ways to participate in a climatarian diet that goes beyond teetotaling animal-based proteins: harvesting your own meat through hunting and meat share programs; committing to shopping with a keener eye for food waste; composting your uncooked vegetable and fruit waste; dining out in moderation; and opting for local and seasonal produce all helps cut down on CO2.
What We Found Out
I started out our climatarian challenge with curiosity. It’s an interesting adjustment for a foodie like me to question every recipe that piques my interest, pondering the environmental impact it might have. Most meals posed a challenge: Where do canned chickpeas come from? What about cauliflower? Not grown here in Jackson, Wyoming. Is it even realistic to be a climatarian and live in a state where winter is the norm, the growing season barely lasts four months and—as a busy working mom—I don’t have much time for canning? I guess this same curiosity, and angst, led to the creation of Vertical Harvest – an effort to laser focus on bolstering the local food economy with a greenhouse that could grow fresh produce 365 days a year.
Throughout this journey, our team learned some valuable and insightful lessons:
Eating Locally: Greens & Protein
Admittedly, our Vertical Harvest team had a head start. We work for a company that grows dozens of products—lettuces, microgreens, petite greens, and tomatoes—all of which can serve as the basis for delicious and healthy meal. But especially in a place like Jackson, we also have the opportunity localize the consumption of animal-based proteins.
Keeping a Keen Eye Out for Food Waste when Shopping
Another way to cut down on waste is to buy what you can reasonably consume in realistic portions. Or better yet? Do what our Racks Manager Ava Reynolds did and join a free grocery program, like Hole Food Rescue. “The groceries [Hole Food Rescue] provided would otherwise be tossed from grocery stores and restaurants but are still perfectly consumable,” said Ava. “Not only does it save money when grocery shopping, but it’s also helping utilize what would otherwise have gone directly to the landfill. I focused on combining the groceries I received with what I had on hand to prevent purchasing new items.”
Getting Scrappy (Literally) in the Kitchen
Food scraps are our friend. In fact, peels from onions, carrots, celery, garlic, and many other vegetables can be frozen and saved to make homemade vegetable stock – Ava was able to make three large glass jars of stock with hers! Fruit scraps can be converted into jellies and jams while bread crusts and crumbs can be used for croutons and casseroles.
And anything leftover that you can’t (or don’t have the time to) repurpose into a meal? Consider composting. That’s what Vertical Harvest’s Marketing and Communications Manager Kyra Vail Foley did. “I committed to composting and felt really good about not straying from this,” she says. “I used Haderlie Farms, a local composting partner, and paid a small fee to buy meat, cheese, milk, and eggs through their farm and pick them up at the same time I am bringing in my compost bucket. Using a composting service takes the stress and ‘grossness’ most people fear, out of the picture.”
Cutting Out Waste & Reviving Leftovers
New recipes often require new ingredients. We’re all about delicious experimentation at Vertical Harvest. But we’ve all been there: Excited to try out a new recipe and returning from the grocery store with several novel ingredients we end up using only once. But a little sprucing can go a long way in cutting back on food waste. “Oh, what a difference a little microgreen topping can make for some mushy leftovers,” says Kyra. “I am not a leftover lover, but I am finding new ways to make it feel fresh again. A bit of lemon juice or green onion makes the biggest difference and feels like a new meal.”
Our Farm Manager Robin VanHouten also experimented with using leftovers in unique and appetizing ways. “One week, I had some leftover butternut squash and garbanzo beans. I ended up making a delicious Moroccan stew that was quick, simple and easy.” Robin also visited Hole Food Rescue for meal essentials – helping cut down on waste and revitalize “ugly” produce, which found its way into his beautiful and delicious meals.
Why Climate Conscious Eating Is Here to Stay
The reality of climate-conscious eating? There is no one way to do it right. It’s important to be realistic in goal setting. But making small changes to our individual habits are critical to systemic change at scale.
It’s become clear that climate-friendly diets are not a fad, but a lifestyle soon to become mainstream. For instance, this year’s menu at COP26 came carbon-counted and a growing number of food brands have committed to carbon footprint labeling. It’s a start, but we also have a long way to go.
To learn more, Vertical Harvest also has some upcoming local climate-focused events.
Earth Day Huddle
When: April 22, 2022, 5-8 p.m.
Where: Faherty Store in Jackson Hole
What: The event will include a presentation from Energy Conservation Works on their Green Power Initiative at the top of the event, Orchestra Provisions, Inversion Cafe, Avant, Energy Conservation Works, and Yellowstone – Teton Clean Cities. Vertical Harvest will be partnering with Avant to bring our greens in 100% reusable packaging.
Eco Fair
When: May 14 2022, 12-5 p.m.
Where: Center for the Arts Lawn
What: For the first time since 2019, the Jackson EcoFair will take place on the second Saturday in May, giving the Jackson community an opportunity to come together once again to celebrate simple and sustainable living in the Tetons.
