The Good Food magazine has published recipes with carbon calories for the first time, launching the new addition into the May edition of the magazine.
The information will be listed alongside the more common nutritional data like fat, salt, and protein.
Publisher Immediate Media said that by featuring recipes with carbon calories for the first time, it would help guide readers to sustainable eating choices.
Carbon calories are based on the carbon footprint of food, factoring in the life cycle of food production from farm to fork and onwards to disposal.
The Good Food recipes’ carbon calories have been calculated using the Reewild tracking app, an app that allows users to track and reduce their carbon footprint from food.
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The recipes with carbon calories listed featured in the print magazine include Teriyaki pork meatballs, Vegetarian ramen and Moroccan freekeh traybake. There are also more carbon-assessed recipes on the Good Food website.
Lulu Grimes, managing editor, Good Food, said: “The concept of carbon calories might be new to most people but it’s a simple way to raise awareness about how what we put on our plates impacts the planet.
“We’ve included in this month’s Good Food magazine three carbon-assessed recipes and there are 25 on our Good Food website.
“We’ve used the free app Reewild to calculate carbon calories as it offers a way to understand the carbon footprint of food, which can help everyone make conscious choices about the impact of what we eat.”
