There's always plenty of debate on TreeHugger about what kind of diet is the most sustainable. Is meat murder? Is a little meat better than no meat at all? Is local always the greenest option? In an empassioned piece over at The Guardian, Valentine Warner seems to think that relearning how to cook is as important as the specifics of what you cook:
"But despite the UK's "age of the foodie", British households appear to be losing cooking skills faster than ever. A modern mantra I hear a lot is, "I just don't have the time to cook". I'm not sure this is true. I think we just don't know what to cook. We have stopped understanding ingredients and now rely on far less variety throughout the year, leading to a dependence on imports and a lack of understanding of how to cook the very things that would help reduce the negative impact on our planet (and if you don't know what's in season there are many ways to find out). And what about all those other bits of the animal that are not prime cuts? Eat those too and we would slaughter fewer animals.
He goes on to outline some specifics of a low-carbon, ethical diet. But the first thing to do is get back in the kitchen, pay attention to what's available, and see what you can create.