Adopting a plant-based diet and growing local food are powerful steps toward a healthier planet and community. By focusing on plants, we reduce the environmental impacts of food production, including greenhouse gas emissions, water use, and habitat loss.
Growing food locally—whether in backyard gardens, community plots, or small farms—further cuts carbon footprints by reducing transportation and packaging waste, while fostering food security and resilience. These actions also support biodiversity, improve soil health, and provide fresh, nutrient-rich produce that nourishes our bodies and connects us to the land.
On Salt Spring Island, where unique growing conditions allow for diverse crops, choosing plant-based, locally grown food helps mitigate climate change, strengthen our local food system, and reduce reliance on imports. Together, we can cultivate a sustainable future—one meal and one garden at a time.
We Are What We Eat: A Fresh Approach to Eating
During the pandemic, David Marshall couldn't ignore the mountain of recycling piling up at home—so much plastic, so much waste. Despite their best recycling efforts, he realized every piece of plastic ever made still exists somewhere. Where does it all go? It was shocking to think this was just one family's impact. As he shopped for groceries, he noticed every item wrapped in plastic, travelling far to reach Salt Spring Island (SSI)—the waste felt overwhelming.
Determined to find a better way, David envisioned sourcing organic produce and raw materials from local farmers to create fresh, plant-based meals. His goal was clear: distribute healthy, affordable food to the community.
Neighbours Feeding Neighbours Program Underway
Food sovereignty means having control over the food we produce, access and consume. Practices that increase food sovereignty empower local farmers and communities to decide how to grow, share and manage food. Launched in May 2024, NFN is working to connect local farms with community members and develop strategies to ensure access to food during emergencies, such as floods, fires or storms.
Our changing climate brings more extreme weather, from longer, hotter dry seasons to intense atmospheric rivers. Many of these disruptions can be linked to industrial agriculture, which depletes soil, pollutes water and degrades the air we breathe. Salt Spring Island has felt the impact of record-breaking heat and rainfall. However, practical steps can increase resilience at home and in our neighbourhoods.
What is your favourite plant protein to eat?
Andria Scanlan, our Climate Coach, is hitting the streets of Salt Spring and asking folks what they're doing to live more sustainably.
Howie Baral: I use a nice organic plant protein powder. I put it in smoothies with blueberries, a little peanut butter and chia seeds. Delicious!
Kevin Marshall: I love pressure cooking lentils, and then making a nice spicy Persian lentil dal.
Alicia Herbert: Nuts, I love and grow a variety of them. I eat a lot of NUTS!
Erinanne Harper: I add pea powder and spirulina to my daily smoothie.
Did you know?
Fermentation can improve the digestibility of plant food proteins!
It also can result in delicious new flavours and textures.
Growing Protein on Trees is Easy!
Meet Alicia Herbert, a local Salt Springer who grows a variety of nut trees on her Salt Spring Island property. Her small grove of hazelnuts, walnuts and edible chestnuts was started nearly 20 years ago but trees that are 5-7 years old are producing plenty of nuts.
Each tree produces a half dozen large baskets of nuts annually. Nut trees are low to no maintenance, loaded with protein, and are used in many ways to feed her family. Especially during times of food insecurity, the free source of organic protein has been a blessing.
GET MORE PLANTS INTO YOUR DIET
Simple strategies to up your plant intake!
STARRING ROLE
Make plant based foods the main attraction on your plate. If you want to add more plant foods but are not ready to give up meat, you can start by making meat a smaller portion of your plate. ¼ meat protein, ½ combination of vegetables and the other ¼ could be fruits and whole grains.
SO FINE TO COMBINE
Make a dish that combines multiple vegetables and grains. Think about what you already know how to make. Is there a way to add more vegetables and whole grains?
PLAY DRESS UP!
Dress up a salad! Use a rainbow of vegetables and fruits. Consider topping it off with almonds, pumpkin, chia or hemp or sesame seeds. Throw in some raisins or other dried fruit. Use your favourite dressing.
SNACK TIME
Make fruits and vegetables a key part of snack time. Make them easy to serve and tasty. Think caprese salad skewers, carrot sticks with hummus or a fruit with a yogurt dip or apples and nut butter.
THE THRILL OF THE GRILL
Grill vegetables with your meat or fish. Make space every time you barbecue for fruits and vegetables. Grilled vegetables like peaches or pineapple are delicious. If you are having fish, throw a pineapple on the grill and top it with pineapple salsa. Use the leftovers for homemade pizza and smoothies.
Special Thank You To Our Supporters!
To Francis Bread, the Salt Spring Island Farmland Trust and the Ag Alliance for being proud sponsors of the Lighter Living Food Waste Series!
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