The 10 in 10 Diet is a total system that makes it easy to transition off meat and cook healthy food conveniently while keeping your grocery bill under $150 a month per person, and reducing our contribution to climate change – think 10% reduction by remembering these 10 key points.  

This site has been here since 2009 (writing March 2015). It gets pretty regular traffic. That's very encouraging.

"Meat eaters in developed countries will have to eat a lot less meat, cutting consumption by 50%, to avoid the worst consequences of future climate change, new research warns.

"The fertilisers used in farming are responsible for a significant share of the warming that causes climate change.

"A study published in Environmental Research Letters warns that drastic changes in food production and at the dinner table are needed by 2050 in order to prevent catastrophic global warming." UK Guardian April 2012

This diet also happens to be very high in the antioxidant lycopene, which helps with various autoimmune disorders such as lichen sclerosus, from which I suffer. I've detoured for the past two or three years, shopping at our new little farmers market, supporting local producers by using small amounts of ethically raised meats. Soon to be alone again in my place in the bush I'm planning on going back to the 10in10Diet.

I was never a hardcore vegetarian, always willing to eat what was put in front of me in others' homes, so I may still enjoy some of these local meats. There are pastured chickens and farmed deer, local artisan sausages from ethical pork. But a very small amount. I'm big on stews where the meat is very sparse among the veggies. If everyone did this, the world might stop frying!

This diet is a way to fast track to a simpler, more peaceful life. It's totally possible to really enjoy food while eating more like the majority of people in the world. 

  • This simple system is vegetarian, organic when not prohibitively expensive, low on wheat and dairy but not lacking a molecule of either.
  • Packaged food is avoided, but not banned.
  • Local food in season is given priority, mostly as a practice for the possibility of future contractions in industrial monoculture and food distribution.
  • Milk is used sparingly. The book The China Study cooled me off on dairy.
  • Eggs are used mostly for for baking – in my case from small mixed farmers whose chickens have a life.
  • I make yogurt to keep the yeast in check, say no more. Luckily we have a local organic creamery that sells lovely full-fat milk with which I make the thickest, creamiest yogurt.
  • The name 10 in 10 Diet was based on the 10:10 campaign, which was reducing carbon footprint 10% in 2010. Now, since the name seems to have stuck, it's about 10% and 10 key points.


1. Eat like a peasant.

Enjoy inexpensive but delicious vegetarian foods from different ethic traditions.

2. Make it from scratch.

Learn basic skills instead of paying for corporate processing plants to make your meals.

3. Buy basic supplies.

Supplies keep well. Groceries get forgotten at the back of the fridge and produce tons of trash. Stop driving to the store every day.

4. Eat beans.

Beans and lentils form the protein base of many countries' staple meals where frugal people don't use much meat.

5. Cook big batches.

Make your own convenience foods by making enough to freeze a stack of portions.

6. Preserve in season.

Buy fresh local fruits and vegetables in season and freeze, can or dry them.

7. Buy local.

Plan for a more localized future by supporting local growers.

8. Grow your own.

Even a tomato plant and a pepper plant on a balcony give you a measure of self-reliance. Look into a community garden if you don't have any space of your own.

9. Be content.

Observe your eating and shopping habits and question them. You may find you can be satisfied with a much simpler diet.

10. Share.

Invite your friends for meals. Have pot luck dinners. Surprise people!

We have lived our lives by the assumption that what was good for us would be good for the world. We have been wrong. We must change our lives so that it will be possible to live by the contrary assumption, that what is good for the world will be good for us. And that requires that we make the effort to know the world and learn what is good for it."
—Wendell Berry

In this low-carbon vegetarian diet you'll find a limited menu of carefully worked out meals and recipes to help you get off the cycle of eating mindlessly (and expensively) now and feeling guilty about it later. This is the complete opposite of making a hobby of experimenting with gourmet cooking. It's also not about being too much of a stickler for any 'ism'.

One key item is the cabbage soup. I believe it was a major factor in my fairly painlessly reducing my weight by two clothes sizes.

My methods are as important as the ingredients in creating a lifestyle of mindful cooking. Just as restaurants train line cooks in specific procedures, I'm providing my efficient ways.

You can take all the anxiety out of vegetarian nutrition, food spending, snacking, and cooking. This frees up space in your mind, money in your pocket and time in your day.

Read more about how I reached this point here.

Cheap Breakfasts  Cheap Lunches   Cheap Suppers    Cheap Bread

My road to frugal eating  Recipes to print  Climate Change Diet
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