Cheese’s greenhouse gas emissions are over 7 times greater than emissions from tofu. Why not try a tofu-based cheese swap? Listen in for step-by-step recipes to make your own plant-based feta and ricotta at home.
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When it comes to doing something about climate change, your food choices matter.
Thanks for tuning in to Eating for Eden, a podcast that takes a food-first approach to climate action.
We’ve been given a beautiful garden to steward. It may seem like a small thing, but the food we eat plays a massive role in either contributing to or lessening carbon emissions.
I’m here to help you decide with intention what you’re putting on your plate and into your mouth (and thoroughly enjoy your food along the way).
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Your impact goes further when you share what you’ve learned!
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Want recipes? Find delicious, healthy ideas for plant-based meals at edenandme.com.
Questions or feedback? Email edenandme@substack.com
To subscribe to email updates and find out about blog posts and additional resources, visit Eden + Me on Substack.
Resources and Works Cited:
Tofu “Feta” Recipe: https://edenandme.com/tofu-feta
Tofu-Cashew “Ricotta” Recipe: https://edenandme.com/tofu-cashew-ricotta
“Greenhouse gas emissions per kilogram of food product” interactive chart, Our World in Data: https://ourworldindata.org/environmental-impacts-of-food.
021 | Cheese Swap Recipes: Tofu “Feta” and “Ricotta”