Skip to main content

Climate change   |   Biodiversity   |   Plant-based

How ancient cesspits could shape future diets

Enjoying better health while helping to tackle the climate crisis sounds too good to be true, doesn’t it? Yet tweaking our diet could help with both. 

The findings of the EAT Lancet Commission generated debate with their prescription for human and planetary health. Compared with current NHS Eatwell guidelines, they involve consuming increased proportions of plant foods, including whole grains, fruits, vegetables, nuts and legumes. Would this make us more reliant on food imports, or could UK-grown foods satisfy our needs for nutrients and variety?

I asked John Giorgi, an archeobotanist, what UK residents might have eaten in times when people were more reliant on what could be grown locally. Through analyses of English refuse and cesspits we know that fruit, vegetables, pulses, and whole grains (generally eaten as bread, cakes or porridge) formed a large part of the peasant diet, supplemented with meat, and in coastal regions, fish and seafood. 

Nuts were especially valued. Leafy vegetables generally preserve less well in the archaeological record but were important. John detailed a tempting-sounding array of herbs, stone fruits, apples, pears, soft fruits and wild edibles as part of this historic diet. So far, so good. More variety than I imagined, and by the end of our call, I was feeling hungry!  

Some food producers are using this knowledge of the past to identify forgotten foods and techniques that might suit the changing UK climate and help increase the variety of nutritious alternatives. 

Grains from the past could help produce climate resilient crops for the future. 

Ancient grains found in Iron Age settlements, such as spelt and emmer wheat, are again being grown and made into flour, bread, and now pasta and crackers. The keeping qualities of these grains (and of nuts) were prized in an era when reducing spoilage and food waste took priority over ease of processing. With food waste being an important driver of carbon emissions, perhaps these trade-offs could be re-examined?

In medieval England, grains were grown as mixtures or ‘populations’, to reduce the risk of crop failure, an old technique with renewed potential in a changing climate. This potential is being explored using ‘population’ wheat grown and milled in Devon at Dartington Mill. 

Others are using mixed planting techniques for non-grain-based food production. Martin Crawford of the Agroforestry Research Trust draws on natural ecosystems for his inspiration. Forest gardens, containing a mixture of trees, shrubs and perennial plants, are designed for improved resilience against climate change, as well as producing a useful array of edibles, some uncommon on UK plates. 

Tackling the climate and health crises with diet sounds fanciful, but lessons from the past are valuable because they can open our collective minds to what could be achieved, and may even represent a step in the transition to a more climate-friendly future. 

This column was initially published in issue 6 of Wicked Leeks magazine. You can read the full magazine for free on Issuu by clicking here


    Chantelle Norton

    Chantelle Norton is a director of award-winning not-for-profit Food in Community, based in Dartington, South Devon. Since 2012, Food in Community has used surplus food, including donated fresh fruit and vegetables from Riverford, as a catalyst for strengthening communities, tackling poverty and social isolation. She first joined Food in Community in 2015, volunteering at their pay-what-you-feel cafes.  She is passionate about using food as a conduit to bring diverse people together.

    Wicked Leeks is out now

    With a focus on regenerative farming, a cover interview with ethical restaurateur Asma Khan and we answer your questions on price, plastic and organic farming. Plus the joy of seasonal summer eating.

    Read more

    Leading the Veg Revolution

    Shop seasonal organic veg boxes or explore Riverford's recipe hub, for veg help and foodie inspiration.

    Go to Riverford

    How to cook with a veg box

    From meal planning to unusual veg: food writer Stacey Smith talks through how to cook with a veg box.

    Read more
    Spread the word

    The twin crises of climate change and biodiversity losses will be the defining stories of our future, but it is not too late to change direction. 

    Here at Wicked Leeks, our mission is to help inform and inspire positive change. Our journalism is free to all because of this, but we want to reach as many people as possible who share our desire for a better world. We know our readers are some of the biggest advocates of sustainable living, and you can help us grow this movement by sharing this article widely, with your friends and on social media. Now is the time to act.