Nowadays most people equate environmentalism with hybrid cars, composting toilets and living in a yurt down by the river. But what if a task as daunting as “saving the earth” could be tackled simply by changing what’s on our dinner plates?

In a country obsessed with food, it’s ironic that our diet choices are a prominent factor in our environmental problems. The food system contributes to global warming by emitting greenhouse gases (toxic gases such as carbon dioxide, methane and nitrous oxide). These emissions are created by the production, packaging and transportation of food and fertilizers. Factory livestock farming emits methane from the animals’ waste, which is usually stored in large pits called “manure lagoons.” A lot of fuel goes into processing and refining the grain that fed to most U.S. livestock as well, contributing to global warming.

Switching to a locally grown, plant-based diet greatly decreases the size of one’s carbon footprint, waistline and chances of cancer, stroke, heart disease and other diet-related diseases.

When you buy produce from local biodynamic farms that farm in season and avoid using chemical-laden fertilizers, the farmers can continue to farm sustainably. This nourishes the soil (yes, farming—when done sustainably—is actually good for the earth!), which makes the food even more vibrant and healthy so it can nourish your body.

There’s a common “myth” that the more colorful your food is, the more vitamins it has. While this certainly isn’t true for Skittles, it is true for fruits and vegetables. That bright red, juicy sweet tomato at the farmer’s market is loaded with far more vitamins and antioxidants than the shriveled, pinkish one at Safeway.

A “plant-based diet” really consists of plants—the leafy, succulent, nutritious medicine that hangs from trees and springs up from the ground. If you’re thinking of a vegan diet whose staples are Seitan and “I Can’t Believe It’s Not Butter,” think again. That’s not the kind of diet that reduces greenhouse gases and gives you “vegan powers” such as clear skin and abundant energy. In fact, it will probably just give you anemia and the earth won’t be any better for it. The first step toward reducing global warming through diet is learning to eat your veggies. Even the slimy green ones–especially the slimy green ones-and a lot of them.

“Going vegan” sounds pretty scary at first. Thinking of all the creamy, calorie-loaded, cholesterol-rising foods that aren’t included in a vegan diet is just too overwhelming for some people. Instead of focusing on eliminating foods, focus on introducing more and more locally grown, plant-based ingredients into your diet. Before you know it, you’ll be sitting down to a guilt-free meal of seasonal, whole foods without any need for prepackaged, fuel wasting, greenhouse gas emitting products.

While buying locally might sometimes be more expensive than opting for conventionally grown, imported vegetables that are conveniently located next to the cereal aisle, your body, local farmers and Mother Earth will thank you.