Peanuts or almonds? Rice or millet? Planet-friendly grocery shopping choices go beyond cutting meat

It’s one of the most impactful climate decisions we make, and we make it multiple times a day.

The U.N. estimates about a third of the world’s greenhouse gas emissions, the main driver of climate change, come from food. That pollution can come from several links in the food supply chain: how farmland is treated, how crops are grown, how food is processed and how it’s ultimately transported.

Maybe you’ve already heard the short answer to minimizing your diet’s impact on the planet: eat more plants and fewer animals. The data backs up that suggestion. Emissions from meat-rich diets are four times higher than that of vegan diets.

But so much focus on meats overshadows many other food choices that also impact the environment and can contribute to global warming. Here is a look at other important grocery store decisions:

Swapping one serving of chicken per day for beef cuts a diet’s emissions nearly in half. Ruminant animals such as cows, sheep and goats are the top drivers of emissions.

Those animals "are associated not only with nitrous oxide emissions, but they’re also related to direct methane emissions because they burp them up while they digest food,” said Marco Springmann, professorial research fellow in climate change, food systems and health at University College London.

Springmann said processed animal products have a higher impact on the planet, too: “You need 10 times the amount of milk to make one unit of cheese.” So — and this is true of most food groups — the less processed the food, the smaller the environmental impact.

Plant-based proteins like legumes, beans and nuts all boast a much lower climate impact.

The standout here is rice, and not in a good way.

“Rice uses a ton of water. It uses gobs of fertilizer. There’s flooded rice paddy fields, and that water actually breeds all kinds of bacteria, and those bacteria produce methane gas,” said eco-dietitian nutritionist Mary Purdy.

Purdy said the most planet-friendly alternative is just eating a bunch of different grains.

“The wheat, corn and soy world is very, very familiar to us because we’ve been seeing it. It’s been heavily marketed. When was the last time you saw a commercial for millet or buckwheat?" she asked.

Diverse diets, Purdy said, incentivize biodiverse agriculture, which is more resilient to erratic weather — a hallmark of climate change — and makes healthier soil.

When it comes to produce, minimizing impact is less about choosing between foods and more about buying based on the way that food was grown.

Conventionally grown produce “very likely is using pesticides, fertilizer, and maybe more water because the soil isn’t healthy,” said Purdy.

Purdy said organic labels, such as Regenerative Organic Certified, indicate those foods had a smaller climate impact when they were grown. The tradeoff is that organic food has a lower yield, so it requires more land use and is often more expensive.

Local and “in season” foods also have a smaller climate impact, but not just for one of the reasons you may be thinking of: emissions from international shipping. Every day, thousands of large ships transport goods, including produce, around the world, and the fuel they use is heavily polluting.

However, "it's mostly those local emissions on trucks that are actually impactful, not the international shipping emissions," Springmann said.

Also, food grown nearby tends to be grown in a way that fits with the local climate and is less harmful to the environment.

"We’re not trying to grow oranges in some place in a greenhouse,” Purdy said.

Plants win out over animals, again. Vegetable oils are less impactful than butter or lard. Springmann also said tropical oils are healthiest in moderation, such as those from coconuts or palms, because they have a higher fat content. Plus, palm oil is associated with deforestation.

As for nut butters, almonds might be a great option for limiting carbon emissions, but they require a lot of water. One study out of Tulane University found that a serving of peanuts has an emissions footprint similar to almonds but 30% less impact on water use.

Throwing less food away might sound obvious, but roughly a third of food grown in the U.S. is wasted.

Meal planning, freezing leftovers and checking the fridge before heading to the grocery store all help cut waste.

“The climate impact, the embedded water use, all of the labor and different aspects that went into producing that food, that all gets wasted if we don’t eat it,” Nicole Tichenor Blackstone, a professor at the Friedman School of Nutrition Science and Policy at Tufts University.

The Associated Press’ climate and environmental coverage receives financial support from multiple private foundations. AP is solely responsible for all content. Find AP’s standards for working with philanthropies, a list of supporters and funded coverage areas at AP.org.

FILE - An assortment of vegan, organic, locally sourced and wild caught food products sit in a shopping cart at a grocery store in New Orleans, Wednesday, April 17, 2024. (AP Photo/Gerald Herbert, File)

FILE - Dairy free creamer sit in a cooler at a grocery store in New Orleans, April 17, 2024. (AP Photo/Gerald Herbert, File)

FILE - Dairy products line the cooler at a grocery store in New Orleans, April 17, 2024. (AP Photo/Gerald Herbert, File)

FILE - Pork products line the cooler at a grocery store in New Orleans, April 17, 2024. (AP Photo/Gerald Herbert, File)

RHO, Italy (AP) — No ice is colder and harder than speedskating ice. The precision it takes has meant that Olympic speedskaters have never competed for gold on a temporary indoor rink – until the 2026 Milan Cortina Winter Games.

In the pursuit of maximum glide and minimum friction, Olympic officials brought on ice master Mark Messer, a veteran of six previous Olympic speedskating tracks and the ice technician in charge of the Olympic Oval in Calgary, Canada — one of the fastest tracks in the world with over 300 records.

Messer has been putting that experience to work one thin layer of ice at a time since the end of October at the new Speed Skating Stadium, built inside adjacent trade fair halls in the city of Rho just north of Milan.

“It’s one of the biggest challenges I’ve had in icemaking,’’ Messer said during an interview less than two weeks into the process.

If Goldilocks were a speedskater, hockey ice would be medium hard, for fast puck movement and sharp turns. Figure skating ice would be softer, allowing push off for jumps and so the ice doesn’t shatter on landing. Curling ice is the softest and warmest of all, for controlled sliding.

For speedskating ice to be just right, it must be hard, cold and clean. And very, very smooth.

“The blades are so sharp, that if there is some dirt, the blade will lose the edge,’’ Messer said, and the skater will lose speed.

Speedskater Enrico Fabris, who won two Olympic golds in Turin in 2006, has traded in his skates to be deputy sports manager at the speedskating venue in Rho. For him, perfect ice means the conditions are the same for all skaters — and then if it's fast ice, so much the better.

"It's more of a pleasure to skate on this ice,'' he said.

Messer’s first Olympics were in Calgary in 1988 — the first time speedskating was held indoors. “That gave us some advantages because we didn’t have to worry about the weather, wind blowing or rain,’’ he said. Now he is upping the challenge by becoming the first ice master to build a temporary rink for the Olympics.

Before Messer arrived in Italy, workers spent weeks setting up insulation to level the floor and then a network of pipes and rubber tubes that carry glycol — an antifreeze — that is brought down to minus 7 or minus 8 degrees Celsius (17.6 to 19.4 degrees Fahrenheit) to make the ice.

Water is run through a purification system — but it can’t be too pure, or the ice that forms will be too brittle. Just the right amount of impurities “holds the ice together,’’ Messer said.

The first layers of water are applied slowly, with a spray nozzle; after the ice reaches a few centimeters it is painted white — a full day’s work — and the stripes are added to make lanes.

“The first one takes about 45 minutes. And then as soon as it freezes, we go back and do it again, and again and again. So we do it hundreds of times,’’ Messer said.

As the ice gets thicker, and is more stable, workers apply subsequent layers of water with hoses. Messer attaches his hose to hockey sticks for easier spreading.

What must absolutely be avoided is dirt, dust or frost — all of which can cause friction for the skaters, slowing them down. The goal is that when the skaters push “they can go as far as possible with the least amount of effort,’’ Messer said.

The Zamboni ice resurfacing machine plays a key role in keeping the track clean, cutting off a layer and spraying water to make a new surface.

One challenge is gauging how quickly the water from the resurfacing machine freezes in the temporary rink.

Another is getting the ice to the right thickness so that the Zamboni, weighing in at six tons, doesn’t shift the insulation, rubber tubing or ice itself.

“When you drive that out, if there’s anything moving it will move. We don’t want that,’’ Messer said.

The rink got its first big test on Nov. 29-30 during a Junior World Cup event. In a permanent rink, test events are usually held a year before the Olympics, leaving more time for adjustments. “We have a very small window to learn,’’ Messer acknowledged.

Dutch speedskater Kayo Vos, who won the men’s neo-senior 1,000 meters, said the ice was a little soft — but Messer didn’t seem too concerned.

“We went very modest to start, now we can start to change the temperatures and try to make it faster and still maintain it as a safe ice,’’ he said.

Fine-tuning the air temperature and humidity and ice temperature must be done methodically — taking into account that there will be 6,000 spectators in the venue for each event. The next real test will be on Jan. 31, when the Olympians take to the ice for their first training session.

“Eighty percent of the work is done but the hardest part is the last 20 percent, where we have to try to find the values and the way of running the equipment so all the skaters get the same conditions and all the skaters get the best conditions,’’ Messer said.

AP Winter Olympics: https://apnews.com/hub/milan-cortina-2026-winter-olympics

Serpentines are set on the ice of the stadium where speed skating discipline of the Milan Cortina 2026 Winter Olympics will take place, in Rho, outskirt of Milan, Tuesday, Nov. 11, 2025. (AP Photo/Luca Bruno)

Ice Master Mark Messer poses in the stadium where speed skating discipline of the Milan Cortina 2026 Winter Olympics will take place, in Rho, outskirt of Milan, Tuesday, Nov. 11, 2025. (AP Photo/Luca Bruno)

Workers clean the ice surface during a peed skating Junior World Cup and Olympic test event, in Rho, near Milan, Italy, Saturday, Nov. 29, 2025. (AP Photo/Luca Bruno)

Ice Master Mark Messer poses in the stadium where speed skating discipline of the Milan Cortina 2026 Winter Olympics will take place, in Rho, outskirt of Milan, Tuesday, Nov. 11, 2025. (AP Photo/Luca Bruno)

Ice Master Mark Messer poses in the stadium where speed skating discipline of the Milan Cortina 2026 Winter Olympics will take place, in Rho, outskirt of Milan, Tuesday, Nov. 11, 2025. (AP Photo/Luca Bruno)