Aspen: So, tell me about your history with food and sustainability.
Juliette: I became vegetarian for weird reasons. I started living by myself from a young age and I was worried about how I’d ensure I stayed healthy. So I decided to make a change in my diet. I knew that if I focused on that with a goal in mind I could stay motivated, learn new recipes, and eat less takeout.
Later on, when I came to McGill, I initially wanted to focus my degree just on business. But when I found out about the Fair Trade Corner (a volunteer-run, by-donation coffee stand on campus) I got excited about food and sustainability. That’s what pushed me to change my degree to Managing for Sustainability and make it more than just my daily life. I loved my classes; for one of them we even came up with a venture idea to reduce food waste. I then found a job at Lufa Farms as Community Coordinator, through which I educated folks about sustainable foods and their importance.
Aspen: I relate to what you said about making vegetarianism a project. I learned so much about cooking and creativity, plus ate out way less, during my time as a vegetarian. Could you tell me more about what specifically sustainable food means to you?
Juliette: Working at Lufa made me realize that the most important thing is eating locally -- it’s not only good for the environment, but also accessible and beneficial to the economy. It checks all the boxes. Local usually means less packaging and less food miles. In order to buy with as little packaging as possible, I go to the farmers’ market, which is super cheap and you can bring your own bags. To me, that’s the most sustainable you can be.
Aspen: I agree. For me, when I started out, I thought eating zero meat was peak sustainability, but I later realized it wasn’t for many people for many reasons, including myself. Also, meat isn’t inherently bad for the environment, it’s just how we produce it.
Juliette: I was once told that sustainability isn’t about vegetarianism, it’s about mindfulness. The moment you become conscious of your choices, you start making a difference. The idea of just one day cutting out all meat is so discouraging and overwhelming. So if I eat meat, am I mindful of where it came from? Being mindful also means not just replacing your meat with vegetarian substitutes, which aren’t necessarily great for the environment either!
Aspen: I agree and I like that. Being mindful is super important. When people feel like if they’re not doing it perfectly it’s not worth it at all, that’s discouraging and gatekeeping. In reality, eating meat once a week is not much worse than not eating it at all. It’s important to shift into that mindset.
With that said, how do you balance taking care of both yourself and the planet?
Juliette: I find that sometimes, even if you’re not doing something by the “textbook definition” of sustainability, there’s always another way to adjust. It’s not about specific rules that need to be followed; we don’t need to be so strict on ourselves. Putting all this pressure on yourself is not worth it. For me, it’s more about asking myself “what’s the best thing I can do to reduce this waste”. It’s a matter of adjusting to the situation and not telling yourself there’s a right-and-wrong way. The other week, I ordered from GoodFood because I got a great promotion, and when it arrived the packaging made me feel sick. But at the same time, if I’m broke, I shouldn’t feel guilty of taking advantage of an offer to get $80 off my groceries. However, feeling guilty also means something -- I understand the consequences of my actions. I can weigh the decisions and adapt accordingly.
Aspen: Completely agree. I wrote a recent article about how HelloFresh helped me. Although I feel awful about the packaging and not cooking from scratch or local, I’ve been eating healthy meals and I’ve been more satisfied with myself.
Juliette: And you actually end up wasting less food!
Aspen: Yes, exactly! And I feel like we don’t talk enough about the mental health impact of all this sustainability guilt. If you’re feeling guilty about how your individual decisions are destroying the environment all the time, that’s really unhealthy. Ensuring all our purchases are sustainable is an unfair expectation. It’s important to balance what sorts of pressures we’re putting on ourselves, and whether they’re actually productive.
What’s a main tip you’d give to someone looking to make their diet more sustainable?
Juliette: Go to the farmers’ market! It’s hard to stay connected to our food. For me, sometimes food is just like brushing my teeth - something I need to do today. It can be hard to find excitement about cooking, and on top of that I also need to be sustainable? There’s no joy left. Finding pleasure in food is what makes it so much fun. With my roommate, we go every Saturday to Jean Talon and make it a fun activity. Food is at the basis of changing everything, and the moment you eat sustainably, it’s going to taste and feel better. It’s finding a way to make sustainability fun; in the long run it will make you happier.
Aspen: Wow. For me too. Food and cooking changed my life. Discovering that as a hobby, something to look forward to and build a routine around. Finding pleasure in my food, sustainability, doing right by the planet, feeling connected to food and purchases in general is a radical act. Our current systems have divided us from who makes our products. Reclaiming those connections is a beautiful thing.
Juliette: It goes with the rules we talked about. If you put rules on your eating, you make it less fun. If you actually start enjoying what you eat, you naturally become more mindful of it. They go hand-in-hand.
Aspen: yes - just trying to find ways to take the “chore” aspect out of it and make it more enjoyable.
OK, last question: what are your favourite sustainable restaurants and stores?
Juliette: Here’s a list: