This week we learned that different diets have different carbon footprints. In the classroom, we watched a video from the University of California and Vox called The Diet That Helps Fight Climate Change. One of our takeaways was that figuring out the impact of various foods on the environment is complicated and involves a lot of statistics. Scientists around the world are actively working on extracting meaning from the data we have, and new information is coming out every day. However, no matter how many calculations there are to consider, there is consensus that plant-based diets in general are both better for the earth and for our health.
The fourth and fifth graders had lots to share. Some are vegetarians, some have tried to eat vegan, and some had heard of ways that people are trying to tackle the problem of methane emissions in cattle (for example, by trapping the gas and using it to generate energy, or by experimenting with an artificial substitute for meat, like the Impossible Burger).
In the kitchen, we made a vegan recipe that highlights local seasonal produce (corn!), relies on Southeast Asian aromatics (shallots, garlic, ginger, spicy chili) instead of meat for flavor, and employs coconut milk instead of dairy for creaminess. It’s a meal that requires a lot of preparation, but students rose to the occasion. We’ve solved our outdoor electricity challenges for now by offering a single power tool station instead of tools at each table. Many chefs tried using an immersion blender once the ingredients were cooked through, which allowed them to puree the soup to their desired consistency right in the pot.
