New food diets aim to reduce climate impact

Illustration: Sarah Grillo/Axios

Move over, locavores: A slew of new labels — from "climavore" to "reducetarian" — reflect the trend of people eating with sustainability in mind to reduce their climate "foodprint."

Why it matters: Food manufacturers, restaurants, and supermarkets are racing to cater to the zeal for lower-carbon eating choices, which has people eschewing plastic packaging, ingredients flown in from afar, and foods that are environmentally damaging to produce.

Driving the news: Terms like "climatarian" are getting newfound attention from corporate America as young consumers gravitate toward what they perceive as "green" diets.

What they're saying: "If you walk into your local Stop & Shop in the middle of January, those blueberries have been traveling for 10 days and probably started out in Ecuador," says Paco Underhill, an environmental psychologist and author of the forthcoming book "How We Eat."

How it works: Climavores' rules "are not hard and fast," instead allowing "a level of flexibility, based on the preferences of those who partake," per Fresh Market's report.

There's a dizzying nomenclature affiliated with climate-conscious eating, with meaningful yet hard-to-parse differences.

What's trending: "Regenivore" is the latest and hottest eating label, the New York Times recently reported.

Yes, but: Eyebrows must be raised about the amount of greenwashing involved in corporate efforts to embrace climatarianism.

Reality check: Despite the mushrooming number of calculators that help people gauge their carbon footprints, truly adhering to a climate-conscious diet takes work and restraint.

The big picture: There are all kinds of vertigo in the food world over best practices — as encapsulated by the epic news of the closing of Noma, a Copenhagen restaurant sometimes considered the best in the world.

What's next: Climate-based eating "might be in its infancy" but will gain steam as younger consumers "increase their concern for the planet," Fresh Market's report predicts.

The bottom line: The opacity of farming and food manufacturing procedures can make it hard to determine the provenance of one's meal or its true carbon footprint, but it may be true that every little bit helps.

Jennifer's thought bubble: Throwing a dinner party has never been more of a minefield, with everyone's diet to consider (Noom? Vegevore? Ketogenic?). Best to check with your guests in advance.

https://www.axios.com/2023/01/26/new-food-labels-climate-change-diet