There's no doubt about it: What we eat has a serious ecological impact. With food production accounting for almost 20 percent of our fossil-fuel use in the United States, we have to alter our approach to mealtime if we want to reverse climate change. 

The strategy? A collective diet -- one that focuses less on curbing carbs and calories and more on cutting carbon. 

With these simple steps and easy-to-make recipes, you'll be shedding carbon pounds before you know it. (You might shed a few real pounds, too.)

Recipes
Apple, Walnut, and Endive Salad
Vegetable Market Salad
Golden Gazpacho
Roasted Shiitakes and Cod
Soba and Tofu in Ginger Broth
Whole-Wheat Greek Pizza

Eat Locally, Organically & Seasonally 
The debate continues over which is better for the earth, local or organic. Both have eco-friendly benefits to offer. Buying local mitigates the carbon costs of packaging and shipping to the consumer -- for instance, when you purchase apples from the farm down the road instead of from the supermarket, which imports them all the way from Mexico. Local can also mean fresher, as nutrients get lost as soon as fruits and vegetables are harvested. 

But some argue that local doesn't address other eco and health issues. "Who cares if it's locally grown if they're using methyl bromide on their strawberries?" asks Theresa Marquez, chief marketing executive for the Cooperative Regions of Organic Producer Pools (CROPP) Cooperative and Organic Valley Family of Farms. When it comes down to it, buying local and organic provides the most earth-friendly impact. 

An important part of buying local includes eating what's in season in your area, which minimizes the miles your food has to travel and ensures that you get the freshest ingredients. "Sure, you can go to Whole Foods in February or March and get ingredients for a caprese salad," explains Ann Cooper, author of "Bitter Harvest" and founder of the Food Family Farming Foundation. "But it's not as delicious, and it's not what you should be buying." By sticking to the produce that grows fresh in your area, whether its butternut squash in autumn or ramps in the spring, you'll do better by the planet. (To find out what's growing in your region and when, visit healthyharvest.org.)

Of course, not everyone has access to year-round local organic food, so that's where personal decisions come in. Toward that end, remember that organic is always better than conventional, according to Diane Hatz, founder of Sustainable Table, an online resource that educates consumers about making better food choices. Given the vast benefits of supporting your community farmer, local food from a small family farm is better than conventional, too.

Grow Your Own 
It doesn't get more local than this. Sure, you're probably not going to grow enough food to feed your family every night. But if you have a wee bit of outdoor space or a windowsill, you can grow something. Start simply and look to culinary staples, such as basil and rosemary. It's more satisfying to walk a few feet and pluck leaves or needles for dinner than to drive to the store for herbs grown thousands of miles away and encased in plastic. Other relatively easy items to grow at home include tomatoes, beans, and salad greens. (You may want to try starting with tomato starter plants from the nursery before advancing to seed-sowing, as they take a fair amount of time to grow.)