Kathleen YAU, a dietitian, said there is a growing international concern about food-miles, that is, the distance food travels from the source of origin to our dining tables. Advocates for low carbon diet thus promote “eating locally”, which reduce the energy and resources consumed in transporting, refrigerating and processing food products. Canned and preserved food, moreover, tends to have higher sodium content.

Kathleen reminds us that eating more veggies and less meat do not mean going vegetarian, as meats contain certain vital nutrients such as iron and zinc that are essential to our body. While eating less meat, we may consume nuts, seafood, beans and dark leafy green vegetables as replacement.

A Simple Low Carbon Menu

Breakfast	Oat flakes with diced apple, ground almonds, cinnamon powder and honey. Fresh juice.
Lunch	Chilled noodle with cucumber, bean sprouts, dried bean curd and pan-fried egg slices.
Dinner	Red or brown rice. Spinach in broth Steamed fish with ginger and spring onion. Stir-fried scallops with celery.

Additional cooking tips:

• To prevent eating too much meat, it is suggested to slice, dice or mince the meat to make it look more voluminous!