Creating a More Sustainable Guacamole
Over the past two decades, global avocado production has tripled to meet increasing demand, primarily from Europe and North America. While avocados are celebrated for their vitamins, minerals, and healthy fats—just search #avocadotoast on Instagram to see their popularity—they also face scrutiny due to significant environmental impacts.
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The avocado craze brings several ecological challenges to the forefront. The carbon footprint, which accounts for greenhouse gases emitted during production and transportation, is about 2.5 kg of CO₂ equivalent (CO₂e) per kilo. Although significantly less than animal products (for comparison, a kilo of beef generates 85 kg of CO₂e), it is still double that of bananas and five times that of apples. Additionally, avocado trees are notorious water guzzlers, particularly as they are mostly cultivated in water-stressed regions. Producing 1 kg of fruit requires about 1,000 liters of water on average. The cultivation often involves monoculture practices (necessitating increased use of synthetic fertilizers and pesticides) and leads to massive deforestation to open up new plots—resulting in the clearing of 25,000 hectares of forest annually in the Mexican province of Michoacán.
So, if you’re planning a guacamole party soon, consider swapping out avocados for French green peas—a local and seasonally appropriate vegetable with a more favorable carbon footprint, as highlighted by Laurent Mariotte on his Instagram before diving into the recipe.
How to Make Green Pea Guacamole
Start by boiling freshly shelled peas in salted water for just 3 minutes (save the pods to make a soup, keeping up with the eco-friendly spirit!). Then, scoop them out with a slotted spoon and halt their cooking by plunging them into a bowl of ice water—this keeps their vibrant green color intact. After draining them well, blend the peas into a puree in a food processor. Next, add a roughly chopped red onion, and pulse to keep some texture. Then, fine-tune the consistency with a bit of olive oil. Season with salt, pepper, and finish with a few dashes of smoked paprika and the juice of one lime.
It’s not necessarily about completely eliminating avocados, but rather consuming them differently, with more awareness and responsibility. And perhaps true sustainability also involves embracing our less exotic, yet equally impressive, local green peas at our gatherings.
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Felix Marlowe manages Belles and Gals’ vibrant social media platforms. With expertise in social engagement and viral marketing, Felix creates content that sparks conversation and keeps followers coming back for more. From celebrity news to trending challenges, Felix makes sure our social media stays at the forefront of pop culture.
