1. EAT MORE PLANTS
HIAP serves only plant based food and drinks.
A plant based diet is best because it is a quick way of fixing the climate problem, a global dietary shift to a completely animal-free diet would reduce food-related GHGs by ~49%*.
HIAP has switched from cows’ milk to oat milk.
Changing to any plant based milk cuts down negative environmental impact substantially. HIAP has chosen to switch to oat milk which creates 71% less CO2e then its animal based counterpart*.
2. CHOOSE CONSCIOUSLY
HIAP prioritises buying seasonal, organic, and local food.
Eating seasonally is very important because the difference in the carbon footprint when compared from the naturally grown food to the greenhouse grown food is big. One study found that local, out of season, greenhouse grown tomatoes produce 6.7 times as much GHG per kg as local, seasonal, organic tomatoes produce.
Buying seasonal and locally produced food reduces the use of fossil fuels from transportation, refrigeration, heating, packaging and processing.
HIAP keeps up to date on climate-smart food practises.
Emissions per activity and technology is always changing therefore it is important to continue to stay on top of research so as to make the most climate-smart choices.
3. MANAGE FOOD RELATED WASTE
HIAP sorts and recycles all possible waste and buys low waste food.
The priority should always be on waste prevention. Preventing a generation of waste means both minimising the adverse effects of waste and reducing unnecessary production. For example, reducing the amount of food waste reduces the need for energy and processing at the biowaste treatment stage.
According to Climate Diet you create less than half the amount of carbon emissions by recycling always compared to when you recycling often.
HIAP encourages these same practices are undertaken by Artists in Residence.
HIAP provides detailed information on Finnish sorting and recycling practises.
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