Accessible Ways to Eat to Reduce Your Carbon Footprint with NYT Bestselling Author Thomas Kostigen [Episode #863]
This week’s topic is: Accessible Ways to Eat to Reduce Your Carbon Footprint with NYT Bestselling Author Thomas Kostigen
I am so excited to have my very special guest, Thomas Kostigen, who is the author of the newly released book, Cool Food: Erasing Your Carbon Footprint One Bite At A Time. Listen in as Thomas shares his passion for the environment and social issues, and how it led him to write his book ‘Cool Food’, the concept of carbon footprint and its impact on the environment, the need for conscious food choices to make a positive impact on both personal health and the planet, and so much more.
TOPICS COVERED
12:00 Understanding Carbon Footprint
38:35 Making Conscious Food Choices
42:28 Understanding the Food System
43:04 Flexibility in Food Choices
45:18 Inexpensive and Versatile Grains
46:25 Reducing Packaging Waste
47:29 Empowering Food Choices
48:09 Understanding Expiration Dates and Food Waste

About Thomas Kostigen
Thomas Kostigen is a New York Times bestselling author and award-winning writer of numerous books on the environment and social issues. He penned the Climate Survivalist column for USA Today and the Better Planet column for Discover magazine and is a regular contributor to major publications worldwide.
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Transcript:
Note: The following is the output of transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate. This is due to inaudible passages or transcription errors. It is posted as an aid, but should not be treated as an authoritative record.
Introduction and Background
Kimberly Snyder (00:00.866)
Hi everybody and welcome back to our Monday interview show. I am so excited to have New York Times bestselling author, Thomas Costigan here with me today to celebrate and discuss his amazing new book called Cool Food, which he co-authored with Robert Downey Jr. Thomas, thank you so much for being here with us today.
Thomas (00:21.664)
Thanks for having me. And for anybody listening, there was a major tech breakdown, so I’m a little bit sweaty. And I appreciate Kimberly’s patience. Enjoy.
Kimberly Snyder (00:32.89)
So Thomas, I know that, well, I’m so excited to jump in. There’s a lot I want to talk to you about. But first of all, I understand that you love to talk about, you write a lot about the environment and social issues. And that’s really where your passion lies. So this book is really an extension of that.
Thomas (00:50.568)
Yeah, this is my 11th book. Most of what I’ve written has been in the environmental or social issues space for books, as well as journalism and some other work that I’ve done. So it’s really just been a passion of mine going on, almost 20 something years now. So it’s been a really interesting way to take a look at the world from this lens and really have a different perspective and a kind of a…
a pathway to, I don’t want to say empowerment because that sounds goofy, but it is a different way of taking a look at the world and saying, okay, what can we do to make it better? And that sounds altruistic, but at least you can say, okay, what can I do in this big matrix to try and have a little bit of agency in everything that’s going around with all of these threats, whether they’re physical, whether they’re…
you know, from the climate or otherwise, you know, mental health issues. What can I do in my life just to feel like I’m doing something? And that’s really.
Kimberly Snyder (01:59.158)
I love it. And I also love meeting a passionate writer and a passionate fellow writer. I’m publishing my seventh and eighth books this year too, Thomas. So when I meet someone, thank you. Also loves to write, also loves to be in that research writing cave, you know, really digging in. I really feel a immediate kinship. So again, so excited to dive in.
Thomas (02:08.64)
Wow. Congratulations. Yeah.
Kimberly Snyder (02:25.462)
Before I forget, I want to remind you loves that over on our website, mysaluna.com, we will have the show notes for today’s show. We’ll also have direct links to Thomas’s work as well as other podcasts. I think you would enjoy tons of articles, recipes, offerings, and more. So be sure to also check out mysaluna.com. All right, Thomas, I would like to know, as I was reading your wonderful book, I love how, again, the book is called…cool food, erasing your carbon footprint one bite at a time. So you, right away you dive into this is not a fat diet. This is not, you know, a limited program. This is really about a lifestyle. It’s about experience. To me, I see that as experiencing more connection, right? So we’re becoming more connected to the food. As you mentioned, what can we do? We’re all here, whether we like it or not, we are all connected to everything. We’re connected to each other. We’re connected to nature. We’re connected to what’s happening in the environment. So I wonder the very root, the genesis of where your passion for fostering and teaching about this deep connection even started. Did you grow up with parents that were quite conscious or along the way? Did you visit some farms and where did this come from?
Passion for the Environment and Social Issues
Thomas (03:47.312)
Yeah. Well, my background, you’ll know everything about me in one sentence, and that’s not where this came from. So I’m the youngest of nine kids from Boston. So, yeah, so you get the picture. So, you know, it wasn’t really, you know, everything ethnicity, you know, religious done. Yeah. But I did lose the accent. Whole different story.
Kimberly Snyder (03:58.358)
Wow.
Kimberly Snyder (04:06.837)
Yeah, I got some idea
Thomas (04:14.292)
But at the same time, being the youngest and seeing, it was really like a scrum for food in the house, right? And I have three brothers on top of me age-wise. So that was a lot of bruised shoulders and a lot of stealing of food when I was younger. So I was the last one on the line. But none of that really came through with cooking. This was just more of like, how can we get a mass amount of food on the table? And back then, my parents weren’t very much environmentally conscious, except my father had a huge garden. So we would start to guard with my father and try and understand what that was all about. But it wasn’t really until after, probably into my 20s, when I was probably six, seven years, eight years out of school, maybe even longer, when I really sort of got on this train of social issue. And I had gone to journalism schools, W Mass Communication, went to graduate school, short story, went to Washington, covered a lot of government agencies and Congress and that type of stuff, and then ended up in New York for a long time, for about 12, 15 years of my life, just working for magazines, doing a lot of different work that brought me into contact with people who were in journalism, but we also were experimenting with some documentaries and different things to express ourselves. And I got asked to do this documentary over in Ethiopia and I was revisiting the We Are the World Camps. So it’s like 1996, you know what we’re cutting to about now? And no, 2006, sorry, something like that. And what I was doing was revisiting the camps from the standpoint of, had anything changed? All of these musicians came out, there was this huge campaign, if you remember, like with everyone trying to get food into the mouths of the hungry. Really, really positive thing. And it opened my eyes to all of these issues at once, because when you’re in rural Ethiopia, it’s sustenance living. And so…
Kimberly Snyder (06:18.507)
Yes.
Thomas (06:35.788)
I had been there maybe a few days and had experienced what the culture was like and what was happening around me, kind of this Western white dude showing up. And I was doing this standup by a river bed. And then I saw this color purple in the distance. It’s about a thumbnail in size and got bigger and bigger and bigger and bigger. And it came up to about my waist and it was about an eight-year-old girl in a purple dress.
And she asks my cameraman translator something and he responds, they have a little conversation and he says to me, and before he could get the words out of his mouth, Kimberly, I said, how much? Just like that, just cold, not really understanding the dynamic because we had been exposed to a lot of people coming up, obviously wanting things. And so my immediate thing was I need, I have a job to do.
let’s just get this, you know, what does she need and let’s move on and just real, you know, not really caring behavior. And he said, my cameraman said, Whoa, whoa, she, uh, she doesn’t really want money. She wants to know if we have a pencil and more of a conversation. And it turns out she wanted a pencil so she could do her homework. So, you know, more of a conversation and, you know, right then and there, it’s kind of like, whoa.
Kimberly Snyder (07:50.094)
Oh.
Kimberly Snyder (07:56.268)
Wow.
Awakening to the Impact of Actions
Thomas (08:02.664)
All right, all the empathy comes out, all the sympathy, and I was giving her whatever I could and then checking myself. But what it did beyond just the understanding of, you know, quick to judge, was if I could do something with a physical pencil, and who knows whether she went back and did her homework or what happened, you know, there. But the idea that I could change…
perhaps someone’s life, maybe a village’s life, maybe this could have some impact that would have a huge ripple effect, woke me up. And I said, well, I have a proverbial pencil in what I do for a living. So why don’t I change what I’m doing, just covering things and reporting on stuff and be more prescriptive in what I’m doing. And maybe be prescriptive in giving people the tools to change their lives in a way.
Kimberly Snyder (08:52.194)
Mmm.
Thomas (08:58.192)
And this is when we’re just waking up to environmentalism. So it was like 2006, 2007. And then I wrote a book called The Green Book and I started writing columns and The Green Book provided hundreds of solutions to what you could do in your everyday life to help the world. And it came out just after an inconvenient truth hit theaters. So my timing was like there. The book had all the answers that inconvenient truth raised the questions to.
Kimberly Snyder (09:01.74)
Mmm.
Kimberly Snyder (09:19.259)
Ah.
Thomas (09:27.744)
And that became kind of a big deal. And so that set me on this journey of saying, well, okay, what can we do to people, places, and things all over the world? And what do people, places, and things all over the world have an effect on us? And so what is this kind of symbiotic dance that we’re doing? And how can we change that for the better? And so that’s kind of, you know, been the thesis of all my work for a long time.
Kimberly Snyder (09:43.954)
Mmm.
Kimberly Snyder (09:56.718)
Wow. I love that story. I’m sure she remembers.
Thomas (10:01.652)
Just kidding.
Kimberly Snyder (10:08.49)
You know, I don’t want to go too much on attention here because I have so much I want to discuss on your book, but I just want to share briefly, Thomas, that my mother came from the Philippines on an academic scholarship and she came from a very poor family. And similarly how you described, there was always this idea of food, like lack and scarcity. So she was a tiny woman, but whenever we went to a restaurant and I didn’t finish my food, she would…
eat every single thing on the plate. She would eat everything on her plate because it was just this, you know, it’s there. You have to get it. So it was interesting how, you know, I grew up kind of considering that, wow, there’s this other, because I didn’t feel that at all, right? Growing up in the United States. And at the same time, I saw this really powerful woman who was able to kind of claw out of poverty on the scholarship and change her life. So similarly to you, I was inspired by
wow, we really can bring change. You know, it’s just all these different pathways when you were speaking. It’s amazing how these situations, our families and what we witness really do influence our lives work. But yeah, thank you for sharing that. And you know, I really felt that in my heart, that was such a beautiful beginning. And I wasn’t expecting to, it had so much heart in your beginnings, you know.
Understanding Carbon Footprint
wasn’t, oh, I just went to school and studied environmental science, which is also great, but there was these really personal experiences. And I can feel that in your book that it’s coming from this deeper connected place, this real passion for these little shifts. If we all make them, they’re not so micro, right? It’s like circles upon circles. It starts to make great change. So let’s dive right in, Thomas. There’s a lot that I want to say here. First of all, let’s talk about carbon footprint for a minute.
because this gets tossed around, greenhouse gases. Sometimes we don’t really understand specifically how our food choices can impact these big concepts. Can you just give us sort of an overarching explanation for those of us listening or watching that doesn’t, hears those terms, but doesn’t quite get it?
Thomas (12:23.424)
Sure. Yeah, and it’s not a fault of anyone’s because, look, we’re all throwing around all of these terms having different meanings. There’s a new one out there called the climate shadow. And so that’s the latest. So it’s been global warming, climate change. There’s all sorts of nomenclature that’s thrown out there. So no one should feel bad about not understanding, because it really is complicated. And you can’t see carbon dioxide.
Kimberly Snyder (12:36.323)
Wow.
Thomas (12:51.604)
But carbon dioxide is a greenhouse gas, which means when it gets emitted into the air, it’s a dark particle, even though you can’t see it, but it’s a nanoparticle, and it’s a gas that actually holds in heat, just like you wear dark clothing on a summer’s day. You’re gonna hold in heat more than if you wore white clothing. So all of these things combined, all those little particles combined, raise the global temperature. And so when they’re emitted, when more of them are emitted into the atmosphere,
Kimberly Snyder (13:05.038)
Mmm.
Thomas (13:20.904)
Obviously, the temperature rises when you keep more of that dark matter in the ground or in trees or in the oceans. Oceans are biggest carbon sink storage place. Then it keeps temperatures in check. And we can even roll them back if we start to draw down more of these dark particles from the atmosphere, one of these greenhouse gases. So that’s the goal is to try and keep…
You know, all of these parts, you’ll hear parts per million. You know, how many parts per million of these particles are out there. That’s just a number that’s like, that equates to temperature rise. So what you try to do is keep as much carbon out of the atmosphere, out of the air, so that we don’t have that increased degree that everybody talks about. It’s about a 1.5 degree track that we’re on now, if we keep at the current rate of pluming.
just like your exhaust pipe, these gases into the air. So the idea is to try and mitigate that. And the easiest go-to that I just hinted at with the exhaust pipe is transportation, energy, things that obviously are using fuels. You’ll see that puff that comes out of a school bus. If you’re driving up any of the small roads around the country, and that is like a diesel puff, right?
Imagine that, you know, so, and then imagine coal plants. And that’s basically what’s going on. So if we can just keep more of that in the ground, in the plants and in the trees and in the shrubs and in the oceans, then we can then start to lessen our impact on global temperature rise. And one of the ways to do that is through our food, not through our energy.
Kimberly Snyder (14:47.477)
Yes.
Kimberly Snyder (15:10.85)
Yes, a huge way to do it.
Thomas (15:14.172)
Yeah. So instead of just turning off the lights and, you know, driving an electric car or, you know, trying to use public transportation more to lessen your energy use, because that’s the biggest thing. The next biggest thing is agriculture. And that’s who it comes from.
Kimberly Snyder (15:28.138)
Yes.
Kimberly Snyder (15:31.85)
And with the billions of us eating multiple meals a day, could imagine what an enormous impact that has. And I noticed it. Yeah. Go ahead, Thomas.
Thomas (15:40.936)
Yeah.
So the top five agriculture companies right now, top five food companies in other words, emit more carbon emissions, increase the carbon footprint of all of us than the leading oil company out there. So we’re starting to get to this place of we’re seeing obviously less fossil fuels being used and even declarations. And if you saw the last climate meeting.
Kimberly Snyder (15:58.765)
Mmm.
Thomas (16:10.42)
that was held in Dubai, it was all about, let’s wean ourselves off of fossil fuels that are powering our homes and such, and let’s use solar and wind and alternative energy sources. And the same thing is starting to resonate with agriculture now. It’s like, okay, we’re really using an intensely energy use types of foods when they’re processed.
Pesticides and fertilizers have a lot of different types of things in them that take a lot of processing as well. So if we can start to take a look at our meat consumption and our beef consumption, I’m sure we’ll get into that too, we can start to lessen our footprint and lessen the amount of carbon that goes into the atmosphere.
Kimberly Snyder (16:59.818)
Yes, beautiful. And we will get into that in just a moment because that is a topic that we have been talking about for many years. It’s been, you know, the collective and here on the show and in the community. First though, I loved how your first few chapters were about grains and fruit, which are these ancient foods that have been consumed since the times of the Babylonians and the Egyptians
The Importance of Grains
Thomas (17:20.636)
Mm-hmm. Yeah.
Kimberly Snyder (17:29.642)
My dear friend, Dan Buettner, founder of the Blue Zones, who’s been on the show several times, really emphasizes how these regions that have, both these rates of longevity, the lowest rates of degenerative diseases, they’re eating carbs, right? And then in society today, you’re seeing no carb diets, you’re seeing the carnivore diet, which is telling us not to eat kale.
because of the exogenous toxins, right? There’s just so much going around, Thomas. So I love that you went right in. You even talk about wheat. We live in a culture that’s really scared of gluten. You talk about some of the ancient grains. Tell us about why you started with grains first and how that relates to health and the carbon footprint, the health of the planet.
Thomas (18:17.636)
Yeah, well, I mean, it wasn’t where I wanted to start. I had this whole other idea of where I wanted to start. I wanted to start very elegantly with seaweed in the ocean and bring it inland and sort of track our evolution. And then they’re like, no, no one understands. So start with ancient Greece.
Kimberly Snyder (18:30.922)
You right.
Kimberly Snyder (18:38.314)
I love seaweed by the way, but yes, it got pushed to like chapter six or something.
Thomas (18:43.58)
Yeah, we’ll start with the old and then go to the new. That was how I was thinking in terms of like a structure from writing it. In the ancient grains, which is kind of more of a marketing term, it’s really whole grains. And there’s a whole grains council out there that are phenomenal. And, you know, we’ve, I think, lost touch with the amount of variety of different things that we can consume. There are three foods that
60% of the global population eats as a majority of their diet. And all of them are processed. Rice, wheat, and corn, all those three things. And they’re all processed. And so when you look at some of the benefits that come with whole grains that are traditionally grown in a polyculture type of environment, which means they have helped they enhance the soil. And the soil then has a better capacity to hold carbon in it and keep it from being
Kimberly Snyder (19:18.21)
Bye.
Kimberly Snyder (19:38.359)
Mmm.
Thomas (19:39.424)
pluming up into the air like we just talked about. So the whole idea is can we increase this variety beyond just three, you know, and the average grocery store only has about 80 at most types of different vegetables for us to choose from. There are thousands of edible plants out there. So if we could start to look at increasing the menu of foods available to us, so we have more of a choice. Well, not only…
Kimberly Snyder (19:56.281)
Mmm.
Thomas (20:06.596)
increase the capacity for soil and have healthier foods that are grown organically because, you know, that’s an easier thing to do when you’re growing a smaller amount per. When you start to get into this mass production of food, that’s why, and it’s seasonal, that you need pesticides and fertilizers because you got to keep it going. And you’re just depleting the soil of its benefits. You lose about 40% of the carbon content of soil annually when you have seasonal vegetables that
you know, lettuce and things like that, you know, icebergs, those types of things, where if you did like perpetual spinach, it’s a perennial. Every year it comes up, you just chop it off, you don’t have to dig up the soil, anything like that. And so the ancient grains, especially in the Native American, you know, type of diet, when you look at the way they would, you know, grow squash and beans and, you know, that type of stuff was done in a three sisters system that would compliment.
Kimberly Snyder (20:45.415)
Oh, Hannah.
Thomas (21:03.056)
know, the shading, you know, possibilities with the watering, with, you know, the ability to increase the nutrients for the soil
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