One change I made early on was to look for ways to shorten the distance from my food, become familiar with how it gets to my plate and just keep higher standards overall for things like meat. The experience of buying meat in particular can be heavily abstracted and sanitized. Every big chain supermarket has an area with rows and rows of perfectly packaged cuts. There is not very much information at all about most of it. Pick up a Styrofoam tray of boneless skinless chicken breasts from the one or two giant conglomerates. Each package is wrapped in plastic. They all have very consistent appearance, evenly colored and equally plump. They are completely odorless. It is chicken but it’s very very far away from being a chicken. It’s been through a lot. You’ve already hit a wall, though, because you’re not getting any more information about that meat. You’ve already been sold the idea of it. If you become too curious you likely end up at least consuming less. Contrast that with what’s produced more locally. Try to figure out who in your area is producing with the goal of building up an actual local foodway sustainably. How close can you get to identifiable people actually producing your food? Can you access a co-op, farmers market, CSA? Folks who do things like regenerative farming and try to build up their soil tend to be very passionate and like to share about it. Visit a nearby farm or ranch. Find out the process. If an animal is involved, what kind of life does it experience? Are you willing to meet your food face to face?