By Steve Merritt, Michael Solomon, and Annie Wolock, A2J CC team
The Torah teaches that we were placed in the Garden of Eden L’ovdah u’l’shomrah: to serve and to guard it. Today, our global food system generates approximately 30% of greenhouse gas (GHG) emissions. By framing our food choices through the lens of sustainability and Jewish values, we see that individual choices can be understood as an act of Tikkun Olam (repairing the world).
The Modern Vicious Cycle
Diets high in meat (especially beef) and dairy, along with significant food waste, are primary drivers of global emissions. Animal agriculture contributes to methane levels, deforestation, and water depletion. This creates a cycle in which climate-driven droughts and floods reduce the very crop yields we rely on for sustenance.
Bal Tashchit: The Ethics of Waste
The Jewish principle of Bal Tashchit began as rules against the destruction of fruit-bearing trees during war but has been expanded in the Talmud to forbid senseless waste of all kinds. In the US, an estimated 31% of purchased food is wasted. If the combined amount of global food waste were a nation, it would be the world’s third-largest emitter of GHG. Every time we discard food, we ignore the impact of what we are discarding, and the impact of our waste on resource-intensive food items such as beef.
The Path towards Eco-Kosher
Pioneered by Rabbi Zalman Schachter-Shalomi and Rabbi Arthur Waskow, “eco-kosher” suggests that for food to be truly “fit” for consumption, it must not at the same time destroy the earth. We can embrace the umbrella of eco-kosher through several actions:
- Plant-Forward Living: Replacing meat as much as possible, with plant proteins honors the earth and reduces climate impact. Meat should be thought of as another “side-dish”.
- Meatless Mondays: This strategy raises awareness and lowers demand for high-emission foods (if you can do a meatless Monday, move on to a meatless Tuesday and Wednesday).
- Mindful Consumption: Planning meals, shopping more often for less, and using leftovers upholds the mandate against waste.
- Eating Locally: Choosing seasonal foods reduces emissions from energy-intensive transportation. The majority of the produce we buy should be grown in Michigan or the Midwest.
In the coming months, the A2 JCC will share a series of climate-friendly recipes. Together, we can nourish our bodies, protect our shared home, and improve our health.