Sautéed seaweed and amaranth pancakes: how to cook three climate-friendly superfoods

Taro, amaranth and kelp are sustainable crops that could become staples if you know how to bring out the best in them

Every time I come across a climate-friendly ingredient that's new to me, I want to start cooking with it immediately. But in a world where just a few species dominate our food system, it can take some work to figure out how.

Of the thousands of edible species in the world, humans globally rely on just 15 of them for 90% of our calories. Some of those species are grown in environmentally destructive ways, and others may not be well-equipped to continue to serve as cornerstone foods as the planet warms - which is why many advocates and sustainability-minded chefs are calling for a shift toward foods that are more naturally climate-resilient and require fewer harmful inputs, like fossil fuel-based fertilizers.