27 April 2026

2026 is ramping up to be another year of unprecedented weather extremes. From the rollercoaster temperatures near me (80 degrees one day and snowing the next) to flooding in Hawaii and drought in the western US, we are experiencing unusual weather patterns. Every time there’s an extreme weather event, debate seems to ensue over whether it was the result of man-made climate change.

But that’s besides the point. It’s not about any single event - it’s the pattern. According to the Intergovernmental Panel on Climate Change (IPCC)’s Sixth Assessment Report, the human-caused rise in greenhouse gases has increased the frequency and intensity of extreme weather events.

And even if we didn’t cause it (which, at this point, even the fossil fuel industry admits), we know that we have the power to change the trajectory. Why wouldn’t we do that? Climate change has already damaged ecosystems, reduced biodiversity, worsened pollution and increased inequity.

And if we didn’t really care much about all that, but we knew that there were actions we could take to make our personal life better (with a side effect of helping the planet), why not?

According to a study on sustainable eating habits by Datassential and BITE: Building Impact Through Eaters, over 90% of eaters feel knowledgeable about eating less red meat and using plants as the main protein in a meal. And 42% intend to consume more sustainable foods in the coming year.

If you’re a food service provider, it may interest you to know that eaters’ interest in sustainable foods is growing and operators are not keeping pace. Many consumers are open to reducing meat; restaurants have the opportunity to meet consumer demand, reduce climate impact and save costs. Readers, please share this info with your favorite restaurants.

Until the time comes when restaurants take the simple, inclusive step of putting more plant based options on their menus, we are going to have to prepare these healthful, sustainable meals in our own kitchens. But it’s easier than you may think. Crowding out meat with a greater proportion of colorful vegetables makes the meal tastier and more filling (fiber!). There are plenty of meals you probably already eat that are based on plants: black bean burritos (minus the cheese), chana masala, minestrone soup, oatmeal with fruit.

Last week - with less than 20 minutes of prep (+ baking time) - I made a Vegan Cobb Salad with “blue cheese” dressing. In this week’s protein-centric cooking workshop at Chappaqua Continuing Ed, we’ll be making whipped tofu (a healthy alternative to cream cheese), Mediterranean Buddha Bowls (and easy meal prep idea) and Vegan Pepper Steak (with a “secret ingredient” I discovered a few years ago).

And my favorite, easiest recipe remains the Stuffed Sweet Potato (with beans, greens and a hummus drizzle). That one only takes 10 minutes! So you see…we need not rely on ultraprocessed foods (although they do still come in handy at times) to prepare quick and flavorful meals from plants.

In the case of food, we can protect the Earth and enjoy our life even more (have our carrot cake and eat it too?). It doesn’t seem like much of a compromise to me.