Going green at the dinner table

Sustainable eating guru and restaurateur Paul Mathis, who is also responsible for setting up the Ocean Wise program for sustainable seafood use in restaurants, shares some of his expert advice on how to choose food to keep you, and the environment, healthy.

What does sustainable eating mean?

It means to eat foods which have sensitivity towards the planet including animals, ecosystems and the climate. An example of eating in a sustainable manner is to buy in-season foods from as close to your home as possible, for example farmed rabbit, mushrooms, green beans or potatoes. Also choose foods that do not require lots of water.

What foods are the most environmentally harmful?

Meat, soy foods, coffee, wheat and corn. This is because we have cleared 85 per cent of the world’s old growth forests to grow these foods, but these forests are essential for the earth to remain ‘healthy’.

How do I choose fish that is not endangered?

Fish is a difficult question because so many species are currently struggling. Start by visiting www.amcs.org.au

What supermarket shopping tips can you give me?

Buy from the fruit and veggie section first, commit to more choices from this area and force yourself to think of ways to prepare meals from fresh wholefoods.

Should I choose only organic food?

Organic food is generally the better choice because it is left more to nature and clever farming techniques than chemical intervention. Recent studies suggest organic food does not have any health benefits but these fail to mention long term effects (if any) of the extra chemicals we ingest as a by-product of conventional farming.

If I was to have a dinner party, what’s the ‘greenest’ menu I could serve?

Visit the nearest market and ask for anything that is smack bang in season, grown in your state, and as close to your home as possible, preferably organic over conventional. Choose kangaroo, rabbit or goat, or a fish such as Australian salmon, flathead, sand whiting or bay mussels to show your dinner guests how your choices are ‘greener’.  And choose an organic, locally-made wine – you’ll have less of a hangover without the added sulphur and preservatives.

Paul Mathis is the instigator of the Ocean Wise sustainable seafood program for restaurants in Australia.