Packham On Veganism, Sustainability And His Love For Nature

His dietary choices also reflect how he manages stress and anxiety. “For autistic people, control of your environment, whether that’s physical, emotional, temporal, or edible, is one of those things we need to have,” he explained. Chris finds that regulating his food choices is a way of reducing the anxiety of interacting with the wider world.

This sense of control can sometimes manifest in surprising ways. “At the moment, I’m not eating cucumber,” he revealed. “I decided one day that I didn’t see the point or need of it, so I just stopped.” He encourages others to transition gradually towards plant-based eating, making small changes to reduce environmental impact.

The joys and challenges of plant-based eating

For Chris, being vegan is more than just a diet—it’s a way of thinking that emphasises freshness, minimal processing, and respect for nature. “When you switch to plant-based, it drives you to produce more food from fresh ingredients,” he said. His family now cook most meals from scratch, avoiding ultra-processed products wherever possible.

He’s critical of the rise of heavily processed plant-based foods, acknowledging their convenience but also their environmental drawbacks. “It might be plant-based, but that doesn’t mean it’s solving all of your problems,” he noted. Instead, he advocates for a balanced approach, occasionally indulging in what he calls “dirty vegan” options, such as processed plant-based burgers.

Chris admits that his diet isn’t without challenges—particularly his aversion to fruit. “I don’t eat fruit. It’s a texture thing,” he said, explaining that even the thought of handling a nectarine makes him uncomfortable. Despite these hurdles, he’s found a way to thrive on a plant-based diet, enjoying fresh vegetables, home-cooked meals, and inventive dishes like a tofu butter curry prepared by his partner Charlotte.

Food, farming, and biodiversity

As a conservationist, Chris connects his personal eating habits with broader environmental issues. He frequently highlights the impact of industrial farming on biodiversity, pointing out that the expansion of agriculture is a major driver of deforestation and habitat loss. “The meat and dairy industry is the largest single driver of biodiversity loss,” he stated, underscoring the urgent need for change.

Rather than advocating for an overnight shift, Chris encourages a compassionate transition towards sustainable eating. “You need patience, tolerance, and kindness,” he said, emphasising the importance of working with farmers to support ethical and environmentally friendly practices.

He also stresses the value of local, high-quality produce. “Supporting small, local family farms is implicitly important,” he said. By choosing better quality meat less frequently, consumers can make a significant difference in their environmental impact while supporting ethical farming practices.

Early fascination with nature

Chris’s love for the natural world began in his childhood. Raised in suburban Southampton, he was drawn to the “creepy crawlies” in his small garden. By the age of 15, his focus shifted from keeping animals at home to observing them in their natural habitats. “I realised I could learn more by watching animals in their own environment rather than bringing them into mine,” he explained.

This passion for wildlife has defined his career, from his early days on The Really Wild Show to his current efforts as a conservationist. His work is driven by a desire to protect the planet’s biodiversity and inspire others to connect with nature. Whether campaigning for clean rivers or supporting initiatives like the Ibis Rice project—which combines sustainable farming with forest conservation in Cambodia—he continues to champion innovative solutions for a healthier planet.

Food as a forum for change

Viewing food as more than sustenance, Chris sees it as a tool for conversation and community. “Food unifies people,” he said, reflecting on the role mealtimes play in fostering dialogue. In his own home, cooking is often a shared activity, with his partner and stepdaughter experimenting with new recipes while he sits nearby, working on conservation projects.

Even with his modest cooking skills—he admits to being “attentive” but not particularly creative in the kitchen—Chris sees the act of preparing food as an opportunity to think critically about its impact. “Good food means a clear conscience,” he said, summarising his belief that eating well is about more than taste or nutrition. It’s about making choices that respect the planet and its resources.

A balanced approach to sustainability

Chris’s message is clear: sustainability isn’t about perfection but progress. Whether by reducing meat consumption, supporting ethical farming, or simply sharing a meal with loved ones, every step towards mindful eating makes a difference.

Ultimately, his philosophy is one of opportunity and hope. “Life should be progressive,” he said. “As long as your mind is open to new opportunities, you can make a positive impact.” Through his advocacy for sustainable food and his lifelong love of nature, Chris Packham continues to inspire others to think differently about the way they eat, live and care for the planet.