Did you know that producing just one kilogram of beef requires over 15,000 litres of water, which is the amount of water that is needed to sustain a family for weeks?1 In comparison, a kilogram of beans needs only about 1,250 litres2. Behind these numbers lies a powerful reminder of how our choices, especially what we eat, are deeply connected to resource use and climate change. And it’s not just about the planet; plant-based food like beans is nutritionally rich. Beans provide ample protein, fibre, iron and essential vitamins, making them a sustainable alternative to meat. In the fourth session of the Cultivating Planet-Friendly Food Concepts webinar series, Ms. Randima Balasooriya, Director of Ranath Organic, shared inspiring insights on how plant-based eating can reshape our relationship with the planet. With her experience in serving customers fully plant-based choices for over six years, in the heart of Colombo, she highlighted the power of local, plant-based food choices and their role in planet-friendly and sustainable consumption.
When we think of being eco-friendly, we often focus on plastic pollution or industrial emissions. However, our dietary choices also contribute significantly to greenhouse gas emissions and environmental impacts across the food system.. Globally, the livestock industry, especially beef and poultry production, accounts for about 14.5% of greenhouse gas emissions3. In contrast, plant-based food sources such as beans, millet, and peas produce only a fraction of those emissions. As Ms. Balasooriya highlighted, even small changes in our eating habits can make a big difference. “Switching to plant-based meals just one day a week can reduce an individual’s dietary carbon footprint by around 15%,” she noted, referencing Intergovernmental Panel on Climate Change (IPCC) data.
Sri Lankan cuisine has long been rooted in a strong plant-based tradition. From jackfruit to coconut milk, our traditional ingredients offer sustainable food choices. Yet the term “plant-based” often gets associated with imported and expensive products like almond milk or chia seeds. In reality, we can create the same taste and quality using what’s already in our kitchen. Using coconut milk in coffee and tea is an example of a local alternative. Therefore, sourcing locally also plays a key role in being environmentally conscious. Protein, often seen as a concern with plant-based diets, is abundant in local foods such as mung beans, cowpea, young jackfruit, and spinach. Even some traditional rice varieties, such as Kalu Heenati and Kuruluthuda, contain around 8.7% protein [4]. The problem isn’t the lack of protein sources, but the lack of awareness of incorporating them into our daily diets.
By making these small shifts, we can build a strong plant-based food culture in Sri Lanka, one that showcases our culinary heritage, supports sustainable farming, and even attracts eco-conscious tourists. As Ms. Balasooriya eloquently put it, “Let’s make plant-powered eating the new normal, not as a compromise, but as a celebration of our heritage, our health, and our planet.”
SLYCAN Trust Youth is a global initiative of SLYCAN Trust that aims to connect and empower youth to better engage in policy processes and action on climate change and sustainable development. The initiative focuses on building capacities and creating a platform for youth-led exchange, evidence mobilization, innovation, and strategic engagement across key thematic areas at all levels.
Did you know that producing just one kilogram of beef requires over 15,000 litres of water, which is the amount of water that is needed to sustain a family for weeks?1 In comparison, a kilogram of beans needs only about 1,250 litres2. Behind these numbers lies a powerful reminder of how our choices, especially what we eat, are deeply connected to resource use and climate change. And it’s not just about the planet; plant-based food like beans is nutritionally rich. Beans provide ample protein, fibre, iron and essential vitamins, making them a sustainable alternative to meat. In the fourth session of the Cultivating Planet-Friendly Food Concepts webinar series, Ms. Randima Balasooriya, Director of Ranath Organic, shared inspiring insights on how plant-based eating can reshape our relationship with the planet. With her experience in serving customers fully plant-based choices for over six years, in the heart of Colombo, she highlighted the power of local, plant-based food choices and their role in planet-friendly and sustainable consumption.
When we think of being eco-friendly, we often focus on plastic pollution or industrial emissions. However, our dietary choices also contribute significantly to greenhouse gas emissions and environmental impacts across the food system.. Globally, the livestock industry, especially beef and poultry production, accounts for about 14.5% of greenhouse gas emissions3. In contrast, plant-based food sources such as beans, millet, and peas produce only a fraction of those emissions. As Ms. Balasooriya highlighted, even small changes in our eating habits can make a big difference. “Switching to plant-based meals just one day a week can reduce an individual’s dietary carbon footprint by around 15%,” she noted, referencing Intergovernmental Panel on Climate Change (IPCC) data.
Sri Lankan cuisine has long been rooted in a strong plant-based tradition. From jackfruit to coconut milk, our traditional ingredients offer sustainable food choices. Yet the term “plant-based” often gets associated with imported and expensive products like almond milk or chia seeds. In reality, we can create the same taste and quality using what’s already in our kitchen. Using coconut milk in coffee and tea is an example of a local alternative. Therefore, sourcing locally also plays a key role in being environmentally conscious. Protein, often seen as a concern with plant-based diets, is abundant in local foods such as mung beans, cowpea, young jackfruit, and spinach. Even some traditional rice varieties, such as Kalu Heenati and Kuruluthuda, contain around 8.7% protein [4]. The problem isn’t the lack of protein sources, but the lack of awareness of incorporating them into our daily diets.
By making these small shifts, we can build a strong plant-based food culture in Sri Lanka, one that showcases our culinary heritage, supports sustainable farming, and even attracts eco-conscious tourists. As Ms. Balasooriya eloquently put it, “Let’s make plant-powered eating the new normal, not as a compromise, but as a celebration of our heritage, our health, and our planet.”
SLYCAN Trust Youth is a global initiative of SLYCAN Trust that aims to connect and empower youth to better engage in policy processes and action on climate change and sustainable development. The initiative focuses on building capacities and creating a platform for youth-led exchange, evidence mobilization, innovation, and strategic engagement across key thematic areas at all levels.
