Sustainable Cookbook

The food choices we make every day can positively impact our health and the Planet’s natural ecosystems, since healthy food choices are also Planet-friendly choices.

But how can we know how to eat healthy and sustainably? The SU-EATABLE LIFE sustainable cookbook guides us in choosing and preparing a variety of tasty dishes, rich in nutritional properties, sometimes curious and particular, and with a small impact on the environment. Try them all, selecting them based on their seasonality!

Plus, here are 5 top tips developed by the SU-EATABLE LIFE experts for a tasty, healthy and sustainable diet.

  1. We can make positive changes by favouring plant-based foods over animal-based foods. Eating a diet full of a range of fruit and veg, whole grains, nuts and legumes is a great way to ensure you’re eating in a healthy and climate-friendly way.
  2. Eat red meat only as a treat. It can be lovely to indulge in beef, lamb, pork and processed meat, but they have a large impact on our health and on the earth if we eat too much. Aim for no more than one portion a week.
  3. Eat protein from plants. There are lots of great sources of protein from plants that you probably already eat! Beans, lentils, peas, legumes like chickpeas are versatile and sustainable. They also have the added benefit of being high in fibre and nutrients.
  4. Eat a variety of foods. Among animal-based food, poultry and fish have a lower impact on the Planet than red meat, meaning you can eat them up to three times a week and still be doing your bit for the environment. You should aim to eat eggs and cheese up to twice a week.
  5. Make sure your food is tasty. Indulge yourself with herbs and spices, and explore the full range of available veg, legumes and whole grains. Boost your soup and salads with seeds and nuts and eat seasonal fruit as snack. Use vegetable oil for cooking and open your eyes when shopping for food - discover local food and seasonal varieties and use them in many inviting recipes.
Pasta and beans soup
04/17/2021

Pasta and beans soup

AutumnWinter

Tradition meets sustainability
in an Italian culinary classic.

Savoy cabbage with green olives and tahini paste
04/15/2021

Savoy cabbage with green olives and tahini paste

Winter

A delicious and sustainable
vegetable dish.

Rye bruschetta with mackerel, cherry tomatoes and mint
04/15/2021

Rye bruschetta with mackerel, cherry tomatoes and mint

Summer

An unusual and tasty
twist on an Italian classic.

Mackerel in herb dressing
04/15/2021

Mackerel in herb dressing

SpringSummer

A flavourful and
sustainable dish.

Pea cream
04/14/2021

Pea cream

SpringSummer

A delicate yet rich and
satisfying vegetarian recipe.

Seasonal fruit cake
04/14/2021

Seasonal fruit cake

SpringSummerAutumnWinter

A light, sustainable cake.

Apple and Carrot Oats
04/14/2021

Apple and Carrot Oats

Autumn

A delicious and sustainable
breakfast or pudding.

Root Vegetable Red Rice
04/14/2021

Root Vegetable Red Rice

Spring

A colourful and
flavourful recipe.

Lacinato kale pesto pasta
04/14/2021

Lacinato kale pesto pasta

Winter

A unique and highly
sustainable pesto.

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