With COP26 and World Vegan Month in action, the environment is at the forefront of the nation’s minds (and news feeds).

This year, the pandemic has greatly shifted Brit’s mindsets, resulting in the rise of more sustainably conscious shoppers. Many of us now place the sustainability credentials of products higher on our radar than ever before, and with COP26 in full swing, this is expected to continue.

In fact, a recent food and drink report revealed that 3/4 of respondents have tried harder not to waste food this year, while 56% say it’s something they intend to carry on with. What’s more, 50% of respondents are more inclined to donate to charities such as FareShare than in pre-pandemic times, a figure that is heavily skewed towards younger shoppers[1].

Statistics indicate that if the nation cut its annual beef consumption by just a fifth by opting for a plant-based alternative, we could collectively save the equivalent CO2 emissions of driving 27 billion less miles in a car[2].

The current news agenda has urged Brits to make changes to their lifestyles and act now to help future generations – and one of the best ways to do this is through our diets. Recent reports have stated that reducing meat and dairy products has been hailed the single biggest action to reduce the environmental impact on the planet[3].

While vegan and vegetarian diets are being promoted as better alternatives for our health and the planet, many will be looking for delicious, plant-based ingredients to utilise in home-cooking.

As a result, mushrooms have soared in popularity amongst vegans, veggies and flexitarians, looking to cut down on their meat intake. The staple veg has a notable umami flavour and closely emulates the texture of meat, providing meat-eaters an easy alternative to their usual beef products.

‘The Climatarian Diet’ is also expected to rise as we head into 2022, in essence, reducing animal products and eating more plant-based options – but not cutting out any wide food groups. Research has shown that following a climatarian diet can reduce CO2 emissions by a huge 1.5 tonnes annually[4].

While the emerging diet involves cutting down on carbon-intensive foods, such as beef, it also sheds light on eating seasonally and locally to reduce food miles, while looking at how our food is made.

By eating produce grown closer to home, consumers can reduce their carbon footprint and support local businesses and suppliers in the process.

Importing produce such as mushrooms from across the world can spend up to 36 hours in transit and travel more than 1,100 miles just to reach our plates. These international mushrooms are inherently less fresh and have a significantly higher carbon footprint than their locally produced counterparts.

However, The UK and Ireland Mushroom Producers provide enough mushrooms to supply the whole of the UK’s supermarkets; available 52 weeks of the year. This enables consumers to purchase high-quality, nutritious and local produce all year round, that hasn’t travelled countless food miles to get from fark to fork.

British and Irish farmers and growers are now enriching their year-round mushrooms with vitamin D, with just eight providing 100% of your daily recommended intake (RI).

Mushrooms are also a natural source of vitamins B2, B3, B5 and B6, with one 100g serving of Vitamin B6 mushrooms providing 30% of your daily recommended intake (RI).

When purchasing mushrooms or any produce from your local supermarket, it’s important to always check the country of origin, which can be found on front of pack to ensure you’re purchasing the freshest, highest quality produce available to you.

By supporting local producers and farmers, Brits will create an increasingly sustainable food system that benefits all involved.