Fermented products like miso not only increase the appeal of plant-foods, which are much less carbon-intensive than animal-based dishes, they can also help us reduce waste by reusing low-value ingredients and creating entirely new sources of nutrition.
Now, as the planet warms and average citizens become evermore conscious of their carbon footprints, fermented foods are increasingly being touted as healthy — and tasty — ingredients in a low-emission diet.
Why Japan’s favorite fermented paste may hold the key to a low-carbon diet, The Japan Times, 23/01/23
