Discover delicious, climate-friendly foods that benefit both your health and the planet.

The impact of climate change is all around us—devastating droughts, wildfires, hurricanes, and other extreme weather events are becoming more frequent. But did you know that what you eat can help combat climate change? It’s true. Food production accounts for about one-third of all human-caused greenhouse gas emissions. That includes agriculture, packaging, and transportation. With such a significant impact tied to what’s on our plates, food-related solutions to climate change are crucial.

In fact, a recent United Nations People’s Climate Vote revealed that 80% of people want their governments to take stronger action on climate. However, many people don’t connect their diets with climate change. According to Eve Turow-Paul, founder of Food for Climate League, simply telling people to eat less meat and reduce waste isn’t working. Instead, the key is to focus on the positives and highlight how delicious and exciting climate-friendly foods can be. Foods that are good for the planet are often good for personal health, too. Turow-Paul believes that sustainable eating should be fun, flavorful, and culturally exciting, rather than something framed as a loss.

One of the best ways to eat sustainably is by embracing biodiversity, a concept Kate Geagan, registered dietitian and co-founder of Food + Planet, promotes. Biodiversity refers to the wide variety of plants, animals, and microorganisms that make up our ecosystems. Unfortunately, we rely on a narrow range of foods globally. Just 12 crops and five animal species account for 75% of the world’s food supply. Compare that to the 400,000 edible plant species available worldwide, and it’s clear we’re barely scratching the surface. This lack of diversity makes our food system more vulnerable to climate change, pests, and disease. Expanding the variety of plants we grow and eat not only supports biodiversity but also helps build resilience in our food system and opens up countless new eating experiences.

So, how can we expand our diets to be both sustainable and delicious? The Future 50 Foods report, developed by the World Wildlife Fund and Knorr, highlights a variety of environmentally-friendly foods from around the world. These foods are not only nutritious but also have a much lower environmental impact. Let’s take a closer look at some of these climate-friendly options:

Pulses

Pulses, including beans, lentils, chickpeas, and dry peas, are among the most environmentally-friendly foods. They’re great for soil health, as they draw nitrogen from the air, reducing the need for fertilizers. Nutrient-dense and rich in protein, fiber, and B vitamins, pulses are an easy way to reduce the environmental impact of your diet. For example, a steak creates more than 20 times the greenhouse gas emissions of a portion of beans. If every American swapped beef for beans just once a week, it could prevent 75 million metric tons of greenhouse gases from entering the atmosphere.

Some lesser-known pulses featured in the Future 50 Foods report include adzuki beans, black turtle beans, fava beans, and mung beans. These legumes are staples in cuisines around the world, but many Americans don’t eat the recommended amount of pulses—1½ cups per week. Incorporating beans into your meals doesn’t have to be boring—think bean burgers, bean-based stews, and even trendy brothy beans or bean salads inspired by TikTok.

Mushrooms

Mushrooms are another smart, sustainable food choice. They require minimal water, land, and energy to grow and can thrive in spaces where other foods wouldn’t. There are around 2,000 edible varieties of mushrooms, but most people are only familiar with common types like white button mushrooms. Varieties such as enoki, maitake, and saffron milk cap are rich in vitamins and minerals like vitamin D, selenium, and B vitamins. Their texture and umami flavor also make mushrooms a great substitute for meat in dishes like mushroom ragu or mushroom carnitas.

Leafy Greens

Leafy greens are versatile, nutrient-packed, and environmentally friendly. These fast-growing plants require fewer resources, such as pesticides and fertilizers, making them a climate-smart choice. Spinach and kale are popular, but you can also try beet greens, broccoli rabe, moringa, or even pumpkin leaves. Leafy greens can be enjoyed in salads, sautés, or even blended into smoothies and sauces. The options are endless, and their nutrient profile makes them a health-boosting addition to any meal.

Algae

Algae, particularly laver (commonly known as nori) and wakame, are incredibly nutrient-dense and play a critical role in global ecosystems. Algae produce half of Earth’s oxygen, and they’re a staple in traditional Asian diets. Nori can be used in sushi rolls or salads, while wakame makes a delicious seaweed salad. Algae are also rich in omega-3 fatty acids, making them an excellent alternative to fish for those looking to increase their intake of this vital nutrient.

Tubers

White potatoes are a staple in the U.S., but expanding beyond them opens up new possibilities. Tubers like lotus root, ube (purple yam), jicama, and red Indonesian sweet potatoes are not only delicious but also provide diverse textures and flavors. These tubers can be roasted, baked, mashed, or used in soups and stir-fries. Ube has even gained popularity in desserts, appearing in Instagram-worthy dishes like ice cream, cheesecake, and donuts.

Vegetable-like Fruits

Fruits like orange tomatoes, okra, and pumpkin flowers may be classified as fruits but are eaten like vegetables. These fruits add variety to our diets and support biodiversity in agriculture. For example, orange tomatoes can be used in salads, sauces, or curries, while okra is a key ingredient in traditional dishes from Africa, India, and the southern U.S.

By incorporating more of these climate-smart foods into our diets, we can reduce the environmental impact of our food system. It’s not about eliminating meat entirely, but about balancing the ratio of plant-based foods to animal products on our plates. Initiatives like Beans is How, which aims to double global bean consumption by 2028, highlight the power of small changes. Choosing diverse, sustainable foods doesn’t just help the planet—it creates opportunities to enjoy new and exciting flavors.