Text and pictures: Emilia Haatainen

Fall time fills the fruit and vegetable section of your grocery stores with a variety of colourful deliciousness, and as a student, I know I appreciate the effect seasonality has on the price of food. Cabbages, squash, root vegetables, nectarines and plums are just a few of the vegetables and fruits you will find. I recommend trying to incorporate some of them into the daily meals you already feel comfortable cooking in addition to finding new dishes to enjoy. Same goes with trying to incorporate more plant-based meals into your daily routines – try out new things and try out old things with a new twist. 

Text and pictures: Emilia Haatainen

With meatless October, climate strikes and a growing consciousness on the impacts of diet on our environment, this fall calls for plant-based recipes and ideas. The fact is, that what you choose to put on your plate is a choice that can affect your carbon and water footprint greatly. Luckily, as you make this choice multiple times a day, it means you have many opportunities to make choices for a more sustainable future. Better yet, eating plant-based food doesn’t have to compromise flavour or health.