🍽️ The Carbon Footprint on Our Plates

The amount of greenhouse gases emitted to produce food varies drastically from one item to another. Producing just 1kg of beef can emit around 27kg of CO₂. In contrast, 1kg of vegetables emits about 2kg of CO₂, and 1kg of tofu around 3.5kg. For the same amount of protein, your choice can mean 7 to 13 times more — or less — emissions.

Transportation adds another layer. A study in Nature Food estimates that about 19% of emissions from the global food system come from transporting food. That’s nearly ten times more than global aviation emissions (about 2%). Meat and dairy, which require refrigeration and cold-chain logistics, make up a large portion of these transport-related emissions.

In Korea, the average person consumes roughly 54kg of meat per year (2022 data). If just 10% of that were replaced with plant-based alternatives, each person could reduce emissions by around 146kg of CO₂ annually — the equivalent of planting about 22 pine trees.

🤔 Why Plant-Based Eating Feels Hard — And Practical Ways to Start

“Plant-based meals aren’t filling.” “Won’t I be missing nutrients?” “I don’t even know what to cook.” — these are common worries that keep people from trying plant-based eating. Most of them are misconceptions.

1) Worried about nutrition?
You can get plenty of protein from plants. Tofu, soybeans, chickpeas, lentils, tempeh, quinoa, and nuts are all excellent sources of plant-based protein. Many vegan athletes maintain strong muscles and high performance on fully plant-based diets. The main nutrient to watch is vitamin B12, which is scarce in plant foods; fortified foods or supplements are recommended.

2) Worried about flavor?
Korean cuisine is naturally plant-friendly. Think of soybean paste stew, bibimbap, seasoned greens, braised tofu, stir-fried mushrooms, and glass noodles with vegetables. Even many dishes that usually include meat can be enjoyed without it. Deeply fermented seasonings like gochujang, doenjang, and ganjang add rich umami that makes plant-based dishes satisfying and flavorful.

3) Worried about eating out?
As of 2025, vegan and vegetarian options are rapidly expanding in Korea. In areas like Hongdae, Itaewon, and Gangnam, you’ll find plant-based restaurants, bakeries, and cafes. In many regular restaurants, you can simply ask, “Please serve this without meat,” and they’ll happily accommodate.

📅 A Practical Guide to Once-a-Week Plant-Based Eating

Meat Free Monday
This simple movement, started by Paul McCartney, encourages people worldwide to “skip meat just one day a week.” If Monday feels too busy, choose Wednesday or Friday. The key is consistency: pick one day and make it your plant-based day.

The Charm of Korean-Style Plant-Based Meals
Korean home cooking is naturally suited to plant-based eating. A typical meal — rice, soup, and several side dishes — can be completely satisfying without meat. Load your soybean paste stew with tofu, fill your bibimbap bowl with colorful vegetables, and enjoy stir-fried mushrooms, braised potatoes, and a variety of seasoned greens. Our grandparents’ tables were plant-based long before “vegan” became a trend.

✨ A Family Case Study: Small Change, Big Impact

Case: The K Family (3 members, living in Seoul)
• Practice: Designated every Monday as “Plant-Based Day” and kept it for 3 months
• Changes: Monthly food expenses down by 15%, weight loss, improved digestion and energy levels
• Emissions cut: Around 660kg of CO₂ per year as a family — similar to planting about 100 pine trees
• Their words: “At first, the kids complained. Now, they look forward to Mondays as our ‘experiment day’ — we try new recipes together and have fun.”

If just 10% of Korea’s 50 million people chose plant-based meals once a week, we could cut around 1.1 million tons of CO₂ annually — comparable to taking about 230,000 cars off the road for a year.

🔬 Alternative Proteins and the Future of Food

If full-time veganism feels overwhelming, alternative proteins can be a helpful bridge. Plant-based meats like burger patties, sausages, and mince now closely mimic the taste and texture of conventional meat while emitting far less carbon — often up to 90% lower.

In Korea, homegrown brands are emerging quickly, offering plant-based options in major supermarkets and online stores. The flavors and textures have improved significantly compared to just a few years ago, making it easier than ever to experiment.

As of 2025, cultivated meat — grown from animal cells without raising or slaughtering animals — is also developing. Once it becomes commercially viable, it may dramatically reduce the environmental burden of traditional livestock farming.

💬 Join the ESG & Green Eating Community

Share your own plant-based recipes, join “Meat Free” challenges, and connect with others who care about ESG and sustainable living.
Host a family or office “Plant-Based Monday” and turn it into a fun, monthly tradition. 🎁