During Veganuary, the focus is often on plant-based eating, but it also opens up a wider conversation around climate change, food security and how we can use food more responsibly. These issues intertwine as everything has a knock on effect on our planet and food systems.

We are already seeing the affect rising temperatures have on how food is grown, transported and supplied. It runs the risk of wildfires across the globe – which we are already seeing across eastern Brazil, southern and eastern African, central Asia and Australia. These events damage crops, infrastructure and transport routes, disrupt livelihoods and reduce overall supply, which in turn can contribute to rising food prices and increased pressure on already stretched supply chains.

Water is also a major factor. Extreme weather events such as storms and flooding can halt production, delay deliveries and limit food availability. Warmer oceans are forcing fish like cod, haddock and mackerel to migrate to cooler waters. This shift changes traditional fishing grounds, places pressure on new areas and damages underwater habitats. Temperature changes can also affect fish reproduction, which over time may lead to reduced stock levels. This paired with mass pollution raises major concerns for the food source, and our own health with microplastics now being found in 99% of tested seafood.

With all this in mind, it isn’t realistic or necessary for everyone to switch to a fully plant-based diet. Instead, Veganuary can be seen as an opportunity to rebalance what we eat. Introducing more plant-based foods such as beans, pulses and lentils can help lower environmental impact and improve menu resilience, all without removing familiar meals.

Easy ways to change

One of the simplest ways to reduce waste, especially during Veganuary, is to lean more on shelf-stable, plant-based foods.

Canned beans, lentils, chickpeas and vegetables:

Retain most of their nutritional value

Store safely for months

Reduce last-minute spoilage

Can be used in both vegan and non-vegan dishes

They work just as well in soups, stews, curries and casseroles, and can help stretch meals without sacrificing quality.

Meal planning is one of the most effective ways to reduce waste, and it also makes Veganuary far easier to manage. Planning menus that share ingredients across dishes helps ensure nothing is left unused. For example, leftover vegetables can be turned into lentil soups or bean stews, chickpeas or mixed beans can bulk out casseroles or vegetable peelings and trimmings can be used to make stocks

Veganuary doesn’t need to be about restriction. It’s about using food more thoughtfully, choosing resilient ingredients and reducing waste at a time when our food systems are under growing pressure. Small changes, like adding more beans, planning meals carefully and reducing spoilage, can make a real difference to budgets, nutrition and the environment, not just in January, but all year round.