Day 23 / 365
Sustainable eating will be a reoccurring seasonal theme over this
next year of blog posts. My reasoning for focusing on this type of eating, over
veganism (the
greenest way to eat), is based on realism rather than belief.
I believe veganism is the greenest way to eat, but I am also
struggling to commit to full on veganism myself, so it would be hypocritical of
me to suggest you drop two or three food groups without successfully ceasing
myself.
I also think that without the intense commitment to green living
that someone like me has adapted to full force, it is a lot to ask for someone
to commit to changing their diet with the information I’m able to provide in a
blog post this size.
So, I’m going to focus on appealing to your common sense and ask
you to consider purchasing food logically: which means locally and in season.
These two things will automatically transition you to sustainable eating
effortlessly.
It’s better for you health as well, and it makes sense that is so,
that the foods which grow near you which ripens during the season that is upon
you, is going to be the foods that give you the ideal vitamins and nutrients
your body needs. It’s also logical that food produced near you is more likely
to be produced by people paying fair wages and will omit less greenhouse gasses
on its journey from the soil to your mouth.
It’s a pretty easy thing to do and costs less too. All you’ve got
to do is follow some simple steps and you’ll be part of a movement tout de
suite:
Sustainable eating will be a reoccurring seasonal theme over this
next year of blog posts. My reasoning for focusing on this type of eating, over
veganism (the
greenest way to eat), is based on realism rather than belief.
I believe veganism is the greenest way to eat, but I am also
struggling to commit to full on veganism myself, so it would be hypocritical of
me to suggest you drop two or three food groups without successfully ceasing
myself.
I also think that without the intense commitment to green living
that someone like me has adapted to full force, it is a lot to ask for someone
to commit to changing their diet with the information I’m able to provide in a
blog post this size.
So, I’m going to focus on appealing to your common sense and ask
you to consider purchasing food logically: which means locally and in season.
These two things will automatically transition you to sustainable eating
effortlessly.
It’s better for you health as well, and it makes sense that is so,
that the foods which grow near you which ripens during the season that is upon
you, is going to be the foods that give you the ideal vitamins and nutrients
your body needs. It’s also logical that food produced near you is more likely
to be produced by people paying fair wages and will omit less greenhouse gasses
on its journey from the soil to your mouth.
It’s a pretty easy thing to do and costs less too. All you’ve got
to do is follow some simple steps and you’ll be part of a movement tout de
suite:
LEARN SOMETHIN’
Find out what is in season where you live it changes depending on
where you live (just google: ‘what veggies and fruits are in season in your city). You can search
online or ask a local farmer. You’ll find that Fall and Winter seasons star
root vegetables and hearty greens, while Summer and Spring flow with with
flowering veggies and other brightly coloured things.
BUY LOCAL
Buy your produce from local Organic farmers rather than the big
box stores. This reduced greenhouse gas emissions, helps maintain the soil and
water quality, and protects the biodiversity and eco systems of your local
community. If market or farmer’s market shopping is not an option
available to you, the tag for each veggie or fruit should list where the item
came from. If it doesn’t list say the country in which you dwell. Don’t buy it! Food imported from other countries travels a long way
which burns fossil fuels and emits greenhouse gasses. Buying local and eating
sustainably reduces these two polluters, boosts your local economy, and saves
you loads of money, a hat trick of wins. Two polluters nixed and a
boost to your local economy, a prime example of a win-win.
GET GROWING
At the very least, try growing herbs in a pot in your kitchen, if
you’ve got a garden try planting a few things. There’s nothing more
eco-friendly or rewarding than grabbing your breakfast from your own back yard.
EAT LESS MEAT
I’m not really one to tell people what food groups they should and
shouldn’t eat but since learning that the main cause of climate change is
caused by the methane coming out of a cow’s ass, and that the meat and dairy
industry as it stands is gearing up to kill all the fish in the sea, reducing
the oxygen in the air that we breath, and will eventually kill us as well, one
has to consider cessation.
I know how much this apocalypse like prophesy sounds like
something South Park created in a comedic sketch, death by farts seems like
such a middle school way to go, but that’s where we’re heading if we don’t
shift our … sh*t … for lack of a better word.
If you can get your meat eating down to one day a week, that’s
great. If you can become a vegetarian, that’s super helpful too. If you can
become a vegan that’s the greenest thing you can do (I’m still working on
getting myself there).
If you’re interested in learning more about the issues with the
meat and dairy industry and the effects our conventional processes are having
on our planet and all the wildlife, check out COWSPIRACY which you can find on Netflix or HERE.
COOK YOUR FOOD
There are tons of recipe books that aid you in recipe ideas for
eating in season. There are also tons of blogs as well. I’ve asked a few foodie
bloggers to take over for the next few days to give you a wintery option for
breakfast, lunch, dinner, and dessert, but it shouldn’t be too difficult to
shift your diet no matter what your chosen chowing choices permit.
As with all transitions, take it slow. If each of us can do these
little adjustments (I understand the meat parts is a big adjustment but try),
it’s a massive step in the right direction. If you can do all suggested above,
you’ll be making a difference in your health, community and economy while
leaving a smaller environmental footprint, and maybe saving the oceans, the
wildlife, our species and our planet, which is more than most superheros can
attest to achieving, and that ain’t no small thang.
Find out what is in season where you live it changes depending on
where you live (just google: ‘what veggies and fruits are in season in your city). You can search
online or ask a local farmer. You’ll find that Fall and Winter seasons star
root vegetables and hearty greens, while Summer and Spring flow with with
flowering veggies and other brightly coloured things.
BUY LOCAL
Buy your produce from local Organic farmers rather than the big
box stores. This reduced greenhouse gas emissions, helps maintain the soil and
water quality, and protects the biodiversity and eco systems of your local
community. If market or farmer’s market shopping is not an option
available to you, the tag for each veggie or fruit should list where the item
came from. If it doesn’t list say the country in which you dwell. Don’t buy it! Food imported from other countries travels a long way
which burns fossil fuels and emits greenhouse gasses. Buying local and eating
sustainably reduces these two polluters, boosts your local economy, and saves
you loads of money, a hat trick of wins. Two polluters nixed and a
boost to your local economy, a prime example of a win-win.
GET GROWING
At the very least, try growing herbs in a pot in your kitchen, if
you’ve got a garden try planting a few things. There’s nothing more
eco-friendly or rewarding than grabbing your breakfast from your own back yard.
EAT LESS MEAT
I’m not really one to tell people what food groups they should and
shouldn’t eat but since learning that the main cause of climate change is
caused by the methane coming out of a cow’s ass, and that the meat and dairy
industry as it stands is gearing up to kill all the fish in the sea, reducing
the oxygen in the air that we breath, and will eventually kill us as well, one
has to consider cessation.
I know how much this apocalypse like prophesy sounds like
something South Park created in a comedic sketch, death by farts seems like
such a middle school way to go, but that’s where we’re heading if we don’t
shift our … sh*t … for lack of a better word.
If you can get your meat eating down to one day a week, that’s
great. If you can become a vegetarian, that’s super helpful too. If you can
become a vegan that’s the greenest thing you can do (I’m still working on
getting myself there).
If you’re interested in learning more about the issues with the
meat and dairy industry and the effects our conventional processes are having
on our planet and all the wildlife, check out COWSPIRACY which you can find on Netflix or HERE.
COOK YOUR FOOD
There are tons of recipe books that aid you in recipe ideas for
eating in season. There are also tons of blogs as well. I’ve asked a few foodie
bloggers to take over for the next few days to give you a wintery option for
breakfast, lunch, dinner, and dessert, but it shouldn’t be too difficult to
shift your diet no matter what your chosen chowing choices permit.
As with all transitions, take it slow. If each of us can do these
little adjustments (I understand the meat parts is a big adjustment but try),
it’s a massive step in the right direction. If you can do all suggested above,
you’ll be making a difference in your health, community and economy while
leaving a smaller environmental footprint, and maybe saving the oceans, the
wildlife, our species and our planet, which is more than most superheros can
attest to achieving, and that ain’t no small thang.
sources: Sustainable Table, Green Action Centre, World Watch
photo: Shane Woodward for Jshoes taken
at Dean’s
Court, styled by Harem
Of Peacocks
at Dean’s
Court, styled by Harem
Of Peacocks
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