Casey Wise: Green Holidays – Sustainable Cooking Tips for New Year | On the House #43

In this episode, host Gabriella Joustra is joined by Casey Wise, a Clinical Nutritionist (BHSc Nutritional & Dietetic Medicine) based in Brisbane

Modern life is often characterized by convenience-driven food choices that compromise health and sustainability. In this On The House episode, Casey Wise explains how individuals can support environmental sustainability goals and personal health goals by choosing sustainable cooking methods and ingredients.

Meet Casey Wise

Casey Wise is a Clinical Nutritionist (BHSc Nutritional & Dietetic Medicine) based in Brisbane who specializes in gut health and autoimmune disease. She began her journey into nutrition after being diagnosed with rheumatoid arthritis at 17 and experiencing first-hand the transformative power of adopting a nutritious diet and healing the gut. 

This, combined with her education and clinical experience, has allowed her to develop an integrative approach to nutrition and cemented her passion for helping others achieve optimum health and well-being.

About the episode

Cooking sustainably requires more than utilizing organic or plant-based ingredients; it also involves thinking about the land and the environment. This includes considering the food source, cooking processes, and steps to limit environmental impact.

Casey Wise recommends that we begin by knowing more about our food, advocating for local produce markets whenever possible, and encouraging conversations with suppliers about their farming practices.

The New Year offers a fresh start to implement sustainability in our cooking habits. Casey recommends:

  • Planning meals with sustainability in mind: Focus on purchasing ingredients from a known source, preferably local, to reduce transportation costs and environmental impact.
  • Reducing waste: Use the whole product, from broccoli stems to the entire piece of meat, to minimize food waste while maximizing nutrient intake.
  • Holiday considerations: The holiday period sees a significant increase in household waste. Wise advises planning sensibly for gatherings to avoid over-catering and suggests sending guests home with leftovers to ensure food doesn’t go to waste.

Casey explained that her path into nutrition began with her fight with rheumatoid arthritis, which led her to realize the importance of gut health in overall wellness. She highlights the gut’s relationship with our body’s numerous systems, such as the immune system, mental health, and skin health. A well-balanced meal rich in macronutrient diversity and colorful plates is essential for intestinal health and, as a result, general well-being.

She also shared her approach to meal planning and preparation, which includes:

  • Designating time for meal planning: Allocating 1-2 hours each weekend to plan and prep meals for the week can help avoid decision fatigue and reliance on takeout.
  • Macro-nutrient-balanced meals: To promote gut health, ensure each meal includes a healthy balance of proteins, carbs, fats, and various colorful fruits and vegetables.
  • Utilizing the freezer: She encourages using the freezer to store leftovers and prepped meals, reducing food waste and easing mealtime decisions during busy weeks.

Casey also advocates for a balanced approach to New Year’s resolutions, emphasizing the importance of gradual, sustainable changes over drastic diets or restrictive eating patterns. By focusing on gut health and sustainable cooking practices, individuals can enjoy a healthier, more conscious lifestyle without succumbing to the pressure of New Year’s diet culture.

In conclusion

Sustainable cooking, shared by Casey Wise, offers a holistic approach to nourishing oneself while caring for the planet. By considering the source of ingredients, minimizing waste, and planning meals with sustainability in mind, individuals can make a meaningful impact on both health and the environment. 

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