Tonic Kitchen | Plant-Forward Food & Cooking Zines

We (as a society) talk plenty about carbon footprints in the sense of the cars we drive, the wardrobe we change, the reusable shopping bags and so on, and that is great, nothing short of positive. But there is another hugely relevant footprint we leave behind, probably on a daily basis: the one comong from our food.

If you have ever stared at a grocery shelf wondering whether the organic avocado flown from halfway across the world is better or worse than a locally grown, non-organic alternative, you have already started to grapple with this concept. But what exactly is a foodprint, why does it matter, & how can we make meaningful changes without getting completely overwhelmed? 

Let’s step out of the dark & look at the bigger picture.

What is a foodprint? (It’s bigger than you think)

When we ask, "what is foodprint?", the answer will go far beyond food miles and greenhouse gas emissions. A foodprint is the total collective impact of everything it takes to get food from the ground to your plate. It is a complex ecosystem that includes, but not limited to:

• Environmental safety: How much water was used? What kind of water was used? Was the soil depleted? Was the air polluted?

• Food miles: How far & by what means did the ingredients travel?

• Animal welfare: How are the animals used in the production treated? Are animals (i.e in the soil,  in the air, in the wild) that were endangered due to the production? 

• Human impact: Were the local producers treated & paid fairly or are they being exploited?

• Social & economic impact: Do (local) producers stand a chance? Are local businesses thriving or are they sinking? How is the local community affected?

Reducing our food foodprint is a core pillar of our philosophy, but we believe it starts with a more gentle shift in perspective and less with a rigid list of rules, does & dont’s.

The Johari window of food awareness

To (begin to) change how we eat, we first have to change how (and what) we see. In psychology, there is a concept called the Johari Window, a simple framework used to map out self-awareness. It divides what we know about ourselves into 4 quadrants: what is open, what is hidden, what is blind, what is unknown.

Right now, a lot of our food choices sit in either the "blind" or the "unknown" quadrant. Industrial food systems are to some extent designed to keep us there. We see a “healthy” looking package on a shelf, but we remain completely disconnected from the soil, the water, the animal or the farmer/ producer that are behind it. Dedicated not-for-profit & regulatory bodies step in to level the field and they also get the support of food bloggers, content curators and other interested parties.

The first step to reducing your foodprint isn't immediate and it should not be a drastic action.  We propose it to be as small moving from the unknown into the light. It’s about becoming aware. Once you acknowledge the gaps in what you know, you can start making context-based choices.

There is no "Perfect" diet. Context is everything

Here is our simple, honest belief: there is no single, universal diet that is “best” for the planet. Thinking there is a "one-size-fits-all" solution often leads to overcompensation & decision fatigue.

True sustainability is completely dependent on your personal context, your local infrastructure, your specific dietary restrictions & your belief system. Let’s dive into some hypothetical scenarios to better exemplify this.

Example 1: The remote village vs. the processed plant-based Alternative

Imagine you live in a remote, small coastal village on an island in Greece. You have direct access to fresh fish caught sustainably by a local neighbor. If you choose to skip that fish & instead buy highly processed, store-bought, plant-based "fish fingers" that were manufactured in a large factory & shipped across continents in refrigerated trucks, your total foodprint actually goes up.

Example 2: The dairy vs. dairy-free swap

If you are open to vegetarianism but don't strictly need to be 100% vegan for health or personal reasons, consider the processing tradeoff. Buying a highly processed vegan cheese alternative packed with stabilizers, artificial oils and seasonings & heavy packaging might sometimes carry a heavier environmental toll than a minimally processed, locally sourced dairy product (consumed in moderation).

Every single stage of processing adds to a product's total foodprint by utilizing more energy, water & ressources. Think about the difference between a simple, fresh kefir versus a shelf-stable yogurt drink loaded with added sugars, flavorings & multi-layered plastic formatting.

Simple, everyday ways to reduce your meal's foodprint

You do not need to (nor should you) overhaul your entire life right-away. Instead, try embracing (some of) these shifts, where and as they naturally fit into your routine:

1. Prioritize whole foods (or let's think of it as 'The Hummus Rule'): Processing takes energy. Instead of buying pre-made store hummus or canned chickpeas, try buying dry chickpeas, soaking them & blending your own.
   Bonus tip: If you are curious about kitchen metrics, 90g of dry chickpeas yields about 200g of boiled ones! Or you can simply check our unique recipes that reply heavily on pantry ingredients and highlight one star seasonal ingredient.

2. Lean into seasonality: Look at what grows near you right now. Seasonal food doesn't require energy-intensive greenhouses or long-distance flights to reach your kitchen.
   Bonus tip: Our curated quick glance over star ingredients offer insights over seasonality around the world, plus a mix of recipes that will ensure you enjoy diverse dishes and reduce food waste.

3. Support local producers: Think about the tradeoffs between sustainable local farming & industrial-grade, large operations. Even if you have drastically reduced your intake of animal products, supporting a local farmer who practices regenerative agriculture will go a long way to help your immediate community & soil health.

Striving for balance, not perfection

Our motivation comes from a place of love for our environment & animal welfare, but another core pillar we live by is balance in everything.

This article is absolutely NOT a call to overcompensate or feel guilty about every bite you take. Home cooking is an incredible, beautiful tool to have a greater positive impact on our surroundings, but you should never forget to treat yourself. Go out, dine at a local independent restaurant, celebrate your community & from time to time let someone else cook for you!

Real sustainability isn't about being “perfectly flawless”, but it's about making the best possible choices you can within your own reality.

Ready to dig deeper?

If you want to map your own impact, check out resources like the FoodPrint Framework or test your meals using a Foodprint Calculator. To explore your own awareness journey, look into the Johari Window Model.

---Written with intent, by TonicKitchen