Go Green with your Food!
It can make a bigger impact than trading in your sedan for a Prius!
Nov. 2009 Green Tip: Food is Fuel
Did you know? Our food travels an average of 1,500 miles before it arrives on our tables. The typical American prepared meal contains, on average, ingredients from at least five countries outside the United States. “If every U.S. citizen ate just one meal a week composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week." (from Animal, Vegetable, Miracle by Barbara Kingsolver) Buying just 10% of your produce from local sources shrinks your carbon footprint 5-17 times!
What you can do? Choose produce, dairy and meat products that are grown and raised locally. Eating fruits and vegetables that are “in season” is not only easier on the planet, it is healthier for you, as fresher produce contains more nutrients than its travel-weary relatives. In addition to shopping nearby farmers markets on Wednesday (The Triangle from 3-7 p.m.) and Saturday (Republic Square 9 a.m.-1 p.m.), you can shop for produce marked "local" at Central Market and Whole Foods. Wheatsville Food Co-op steps it up by marking the distance that MANY local items traveled to their store, including ones you wouldn't expect, like Oak Farms milk. OR you can subscribe to a weekly local food delivery service, like CSA's (local farms that deliver a weekly basket), Farmhouse Delivery and Greenling. You can work out your menu in advance by visiting the “resources” page of edibleaustin.com to find a list of produce that is in season before you go shopping.
Nov. 2009 Green Tip: Greening your diet
Did you know?One of our biggest contributors to greenhouse gas emissions – up there with our home energy use and transportation -- is the food we eat. It has been estimated that our food system is responsible for 16% of all energy use in the U.S.; that the global food system is responsible for 1/3 of all greenhouse gas emissions; and that industrialized livestock produces more greenhouse gas emissions than global transportation. Substituting poultry (Hello, Heritage Turkey!) or eggs for red meat, or opting for more plant-based foods instead of animal-based foods, can potentially reduce your “carbon footprint” more than trading in your average sedan for a Toyota Prius hybrid!
What you can do? Consider buying foods that are local, low on the food chain, and organic (if available). Experiment with more non-meat recipes to see what flies in your family. Pasta dishes are an easy place to start.
When you do shop for meat, consider locally raised meat (available nearby at farmers’ markets, Wheatsville Food Co-op, even People’s Pharmacy!) and “sustainable” seafood. Resources such as the “Seafood Watch” list will tell you which seafood you can eat in good conscience! And yes… there’s an app for that! To print out a card listing sustainable seafood for your wallet, visit: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx
Eat lower on the food chain, more often
Did you know? One of our biggest contributors to greenhouse gas emissions – up there with our home energy use and transportation -- is the food we eat. It has been estimated that our food system is responsible for 16% of all energy use in the U.S.; that the global food system is responsible for 1/3 of all greenhouse gas emissions; and that industrialized livestock produces more greenhouse gas emissions than global transportation. Substituting poultry (Hello, Heritage Turkey!) or eggs for red meat, or opting for more plant-based foods instead of animal-based foods, can potentially reduce your “carbon footprint” more than trading in your average sedan for a Toyota Prius hybrid!
What you can do? Consider buying foods that are organic, local, seasonal and low on the food chain. Local keeps down the transportation miles. Organic eliminates the high energy costs of pesticides and fertilizers. And eating lower on the food chain saves on the energy expended to feed, water, medicate with antibiotics, slaughter, package and transport livestock, particularly beef – the Hummer of the dinner plate.
Shop for locally grown foods
Did you know? Our food travels an average of 1,500 miles before it arrives on our tables. “If every U.S. citizen ate just one meal a week composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week.” (Barbara Kingsolver from her book Animal, Vegetable, Miracle)
What you can do? Choose produce, dairy and meat products that are grown and raised locally. Eating fruits and vegetables that are “in season” is not only easier on the planet, it is healthier for you, as fresher produce contains more nutrients than its travel-weary relatives. To plan your menu in advance of shopping, visit the “resources” page of edibleaustin.com to find a list of produce that is in season, as well as local farmer’s markets and events during Eat Local Week.
It can make a bigger impact than trading in your sedan for a Prius!
Nov. 2009 Green Tip: Food is Fuel
Did you know? Our food travels an average of 1,500 miles before it arrives on our tables. The typical American prepared meal contains, on average, ingredients from at least five countries outside the United States. “If every U.S. citizen ate just one meal a week composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week." (from Animal, Vegetable, Miracle by Barbara Kingsolver) Buying just 10% of your produce from local sources shrinks your carbon footprint 5-17 times!
What you can do? Choose produce, dairy and meat products that are grown and raised locally. Eating fruits and vegetables that are “in season” is not only easier on the planet, it is healthier for you, as fresher produce contains more nutrients than its travel-weary relatives. In addition to shopping nearby farmers markets on Wednesday (The Triangle from 3-7 p.m.) and Saturday (Republic Square 9 a.m.-1 p.m.), you can shop for produce marked "local" at Central Market and Whole Foods. Wheatsville Food Co-op steps it up by marking the distance that MANY local items traveled to their store, including ones you wouldn't expect, like Oak Farms milk. OR you can subscribe to a weekly local food delivery service, like CSA's (local farms that deliver a weekly basket), Farmhouse Delivery and Greenling. You can work out your menu in advance by visiting the “resources” page of edibleaustin.com to find a list of produce that is in season before you go shopping.
Nov. 2009 Green Tip: Greening your diet
Did you know?One of our biggest contributors to greenhouse gas emissions – up there with our home energy use and transportation -- is the food we eat. It has been estimated that our food system is responsible for 16% of all energy use in the U.S.; that the global food system is responsible for 1/3 of all greenhouse gas emissions; and that industrialized livestock produces more greenhouse gas emissions than global transportation. Substituting poultry (Hello, Heritage Turkey!) or eggs for red meat, or opting for more plant-based foods instead of animal-based foods, can potentially reduce your “carbon footprint” more than trading in your average sedan for a Toyota Prius hybrid!
What you can do? Consider buying foods that are local, low on the food chain, and organic (if available). Experiment with more non-meat recipes to see what flies in your family. Pasta dishes are an easy place to start.
When you do shop for meat, consider locally raised meat (available nearby at farmers’ markets, Wheatsville Food Co-op, even People’s Pharmacy!) and “sustainable” seafood. Resources such as the “Seafood Watch” list will tell you which seafood you can eat in good conscience! And yes… there’s an app for that! To print out a card listing sustainable seafood for your wallet, visit: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx
Eat lower on the food chain, more often
Did you know? One of our biggest contributors to greenhouse gas emissions – up there with our home energy use and transportation -- is the food we eat. It has been estimated that our food system is responsible for 16% of all energy use in the U.S.; that the global food system is responsible for 1/3 of all greenhouse gas emissions; and that industrialized livestock produces more greenhouse gas emissions than global transportation. Substituting poultry (Hello, Heritage Turkey!) or eggs for red meat, or opting for more plant-based foods instead of animal-based foods, can potentially reduce your “carbon footprint” more than trading in your average sedan for a Toyota Prius hybrid!
What you can do? Consider buying foods that are organic, local, seasonal and low on the food chain. Local keeps down the transportation miles. Organic eliminates the high energy costs of pesticides and fertilizers. And eating lower on the food chain saves on the energy expended to feed, water, medicate with antibiotics, slaughter, package and transport livestock, particularly beef – the Hummer of the dinner plate.
Shop for locally grown foods
Did you know? Our food travels an average of 1,500 miles before it arrives on our tables. “If every U.S. citizen ate just one meal a week composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week.” (Barbara Kingsolver from her book Animal, Vegetable, Miracle)
What you can do? Choose produce, dairy and meat products that are grown and raised locally. Eating fruits and vegetables that are “in season” is not only easier on the planet, it is healthier for you, as fresher produce contains more nutrients than its travel-weary relatives. To plan your menu in advance of shopping, visit the “resources” page of edibleaustin.com to find a list of produce that is in season, as well as local farmer’s markets and events during Eat Local Week.