North America’s west coast salmon are disappearing. Why? Overfishing and salmon farms have decimated wild salmon populations. Sea lice multiply in fish farms and find their way into west coast waters where they cause havoc.
If you are wondering why wild salmon is so expensive, now you know.
Where have all the salmon gone?
Collapse of Salmon Stocks Endangers Pacific Fishery
What to Do
Support sustainable fishing practices. World fish stocks have dwindled up to 90 percent since 1950 because of over-fishing and whole-scale destruction of oceanic ecosystems. Happily there are fishers out there who would like to see a future in their trade. Support them.
To assist, several environmental organizations, including the David Suzuki Foundation, produced Canada's Seafood Guide, a handy document on what fish to buy and what to avoid.
Be part of the solution. If we are not, we can expect the collapse of world fish stocks within forty years.
Ask at the supermarket and at restaurants where the fish came from. Was it farmed? The more we ask, the more will listen, such as Loblaw.
Showing posts with label Food Choices. Show all posts
Showing posts with label Food Choices. Show all posts
Wednesday, September 09, 2009
Friday, June 19, 2009
What's in the Meat? Food Inc. Delivers
I saw the anticipated film Food Inc. on Monday. It opens in Canadian theatres today.
This film will likely do for big agribusiness what An Inconvenient Truth did for climate change. If you always wanted to read Fast Food Nation and The Omnivore's Dilemma but never got around to doing so, Food Inc. summarizes quite succinctly the pickle we're in thanks to agribusiness practices.
Click here for the trailer.
Click here for the review in the Globe & Mail.
The film is shocking to those who are unaware of the the litany of problems that agribusiness has unleashed. With 60 years of government subsidies to corn and the birth of fast food giants taking advantage of cheap commodities, the farming industry has consolidated into a few agri-giants who have a powerful hand to influence public policy and strong-arm farmers and live-stock owners to do exactly what they want them to do.
As a result animals and migrant workers are treated inhumanely. The fallout to the environment with the release of methane from the multitude of cattle, not to mention salmonella from the manure, is staggering. The health problems arising from feeding cows corn, which lead to the birth of a deadly E. coli strain, and antibiotics, not to mention the fact that most processed food comes from corn or soy and chemicals is well...now epidemic. Diabetes and obesity are on the rise and have been so for more than a decade.
The film is very good at showing the alternatives and reminds viewers that we have the power to vote at the grocery store. Vote for local organic food.
Please see this film. Happily, I understand that it's been selling out in theaters in the States, where it's been running for a week.
This film will likely do for big agribusiness what An Inconvenient Truth did for climate change. If you always wanted to read Fast Food Nation and The Omnivore's Dilemma but never got around to doing so, Food Inc. summarizes quite succinctly the pickle we're in thanks to agribusiness practices.
Click here for the trailer.
Click here for the review in the Globe & Mail.
The film is shocking to those who are unaware of the the litany of problems that agribusiness has unleashed. With 60 years of government subsidies to corn and the birth of fast food giants taking advantage of cheap commodities, the farming industry has consolidated into a few agri-giants who have a powerful hand to influence public policy and strong-arm farmers and live-stock owners to do exactly what they want them to do.
As a result animals and migrant workers are treated inhumanely. The fallout to the environment with the release of methane from the multitude of cattle, not to mention salmonella from the manure, is staggering. The health problems arising from feeding cows corn, which lead to the birth of a deadly E. coli strain, and antibiotics, not to mention the fact that most processed food comes from corn or soy and chemicals is well...now epidemic. Diabetes and obesity are on the rise and have been so for more than a decade.
The film is very good at showing the alternatives and reminds viewers that we have the power to vote at the grocery store. Vote for local organic food.
Please see this film. Happily, I understand that it's been selling out in theaters in the States, where it's been running for a week.
Wednesday, April 22, 2009
Organic Priority List
Happy Earth Day! Jane and I participated in a clean up of a local park, organized by our riding’s Green Party. We found the usual: plastic bags, plastic bottles, glass, prophylactics, Viagra cartons, bicycle frames, cooking fuel…. Our efforts seemed small given the degree of garbage strewn around the park, but we felt good doing something.
This installment is not about waste, however. It’s about poison and food, and what fruits and veggies you definitely wanted to buy organic.
Eating Well during a Recession
Times are tough. When funds are low, what should we cut? The cell phone or good quality food? Hmmm.
Many opt for cutting the latter.
We do know that more nutrients are found in local organic food than in jet-setting mass-produced comestibles. Local organic is not just good for the planet – it’s much better for you, according to a recent article in Now Magazine.
What’s the Big Deal? As Rachel Carson pointed out in her seminal book Silent Spring, tiny doses of pesticides magnify as they make their way up the food chain. We also now know that they can cause lasting damage to human health, particularly during fetal development and early childhood. Pesticides and herbicides also kill off natural insecticides such as birds and helpful insects, and have not proven to be more effective in keeping pests off the fruits and veggies than the latter.
This installment is not about waste, however. It’s about poison and food, and what fruits and veggies you definitely wanted to buy organic.
Eating Well during a Recession
Times are tough. When funds are low, what should we cut? The cell phone or good quality food? Hmmm.
Many opt for cutting the latter.
We do know that more nutrients are found in local organic food than in jet-setting mass-produced comestibles. Local organic is not just good for the planet – it’s much better for you, according to a recent article in Now Magazine.
What’s the Big Deal? As Rachel Carson pointed out in her seminal book Silent Spring, tiny doses of pesticides magnify as they make their way up the food chain. We also now know that they can cause lasting damage to human health, particularly during fetal development and early childhood. Pesticides and herbicides also kill off natural insecticides such as birds and helpful insects, and have not proven to be more effective in keeping pests off the fruits and veggies than the latter.
The US-based Environmental Working Group (EWG) developed a Shopper’s Guide to Pesticides based on 87,000 tests collected by the US Department of Agriculture and the US Food and Drug Administration. If you must be more discerning in your shopping, the EWG provides a list of fruits and vegetables that you are better off buying organic due to the high pesticide content in their agri-business counterparts. Top on the list are:
Peach
Apple
Bell Pepper
Celery
Nectarine
Strawberries
Cherries
Kale
Lettuce
Grapes (imported)
Carrot
Pear
Apple
Bell Pepper
Celery
Nectarine
Strawberries
Cherries
Kale
Lettuce
Grapes (imported)
Carrot
Pear
In the News
Bugs, cornstarch replace pesticides today
Ontario leads North America in ban on cosmetic pesticides. Suppliers of non-toxic alternatives are now faced with huge demand.
Bugs, cornstarch replace pesticides today
Ontario leads North America in ban on cosmetic pesticides. Suppliers of non-toxic alternatives are now faced with huge demand.
Wednesday, January 30, 2008
Turning the Tide on Over Fishing
We all know that seafood is really good for us. It provides all nine of the essential amino acids that our bodies require for growth and maintenance, as well as omega-3 fatty acids which help prevent debilitating diseases like arthritis.
Growing up I was told that fish is good for the brain. But with 29 percent of the world’s oceans now exploited beyond capacity, we have not been very smart when it comes to catching this vital food source. Or ethical either. And what about the mercury levels in fish such a tuna thanks to the run off of industrial waste?
A 2006 study published in the journal Science reports that if current fishing practices are to continue, global fish stocks will collapse by 2048. This crisis is partly due to the unholy practice of bottom trawling which destroys ecosystems at oceans floors. On the bright and encouraging side, the study informs that stocks will rebound if we fish more sustainably. But we must move promptly.
Action
Governments need to work together to support sustainable fishing practices. For more on this visit the Suzuki Foundation’s Sustainable Fisheries page.
But what can you and I do? The following is a guide on what fish to eat and what to avoid, based on sustainable practices and toxicity. It’s endorsed by the Sierra Club, David Suzuki Foundation, CPAWS, Ecology Action Centre and Living Oceans.
Canada's Seafood Guide
For additional information, visit the Sea Choice website.
We can also let our federal rep and the Minister of Fisheries know how we feel on this issue. Click here to voice your concern.
Problems with Farmed Fishing
It seems like a great solution to over fishing. Why not farm fish? It turns out that farmed fishing too has its toll on the environment. These farms, owned by multinationals, pollute the surrounding environment, and sea lice from the farmed salmon and the farmed salmon themselves escape, causing havoc among their wild counterparts. As if this were not enough, farmed fish dine on fish pellets thus contributing to the depletion of other species from around the word. For more visit the Suzuki Foundation.
Farmed muscles, clams and oysters are the exception, however. Please refer to the Seafood Guide which informs what farmed seafood to eat.
The New York Times recently ran a serious of articles and editorials on our oceans in peril:
Until All the Fish Are Gone
New Hope for Species Depleted by Over fishing
Record Catch Of Lobsters Raises Fears Of Over fishing
High Mercury Levels Are Found in Tuna Sushi
Europe Takes Africa’s Fish, and Boatloads of Migrants Follow
Study Finds Shark Over fishing May Lower Scallop Population
In the News
Closing the Barn Door After the Cows Have Gotten Out
Great New York Times editorial on the dead end choice of cloning farm animals.
Abu Dhabi to invest $15bn for green energy
Growing up I was told that fish is good for the brain. But with 29 percent of the world’s oceans now exploited beyond capacity, we have not been very smart when it comes to catching this vital food source. Or ethical either. And what about the mercury levels in fish such a tuna thanks to the run off of industrial waste?
A 2006 study published in the journal Science reports that if current fishing practices are to continue, global fish stocks will collapse by 2048. This crisis is partly due to the unholy practice of bottom trawling which destroys ecosystems at oceans floors. On the bright and encouraging side, the study informs that stocks will rebound if we fish more sustainably. But we must move promptly.
Action
Governments need to work together to support sustainable fishing practices. For more on this visit the Suzuki Foundation’s Sustainable Fisheries page.
But what can you and I do? The following is a guide on what fish to eat and what to avoid, based on sustainable practices and toxicity. It’s endorsed by the Sierra Club, David Suzuki Foundation, CPAWS, Ecology Action Centre and Living Oceans.
Canada's Seafood Guide
For additional information, visit the Sea Choice website.
We can also let our federal rep and the Minister of Fisheries know how we feel on this issue. Click here to voice your concern.
Problems with Farmed Fishing
It seems like a great solution to over fishing. Why not farm fish? It turns out that farmed fishing too has its toll on the environment. These farms, owned by multinationals, pollute the surrounding environment, and sea lice from the farmed salmon and the farmed salmon themselves escape, causing havoc among their wild counterparts. As if this were not enough, farmed fish dine on fish pellets thus contributing to the depletion of other species from around the word. For more visit the Suzuki Foundation.
Farmed muscles, clams and oysters are the exception, however. Please refer to the Seafood Guide which informs what farmed seafood to eat.
The New York Times recently ran a serious of articles and editorials on our oceans in peril:
Until All the Fish Are Gone
New Hope for Species Depleted by Over fishing
Record Catch Of Lobsters Raises Fears Of Over fishing
High Mercury Levels Are Found in Tuna Sushi
Europe Takes Africa’s Fish, and Boatloads of Migrants Follow
Study Finds Shark Over fishing May Lower Scallop Population
In the News
Closing the Barn Door After the Cows Have Gotten Out
Great New York Times editorial on the dead end choice of cloning farm animals.
Abu Dhabi to invest $15bn for green energy
Thursday, August 09, 2007
Soy Bad
Last week I uncovered biofuels’ enormous carbon footprint, an example of a ‘green’ solution gone terribly wrong. Now that ‘green’ is all the rage, we should all be wary of green washing. Something may present ‘green’ but best to kick the tires before taking it for a spin.
The latest issue of the Utne Reader does just that in its reprint of articles from Terrain and In These Times, which provides an expose on soy as a food source and biofuel.
Soy is everywhere. You can eat it as a bean or food made to look like meat or ice cream. You can drive using soy-based fuel. You can insulate your home with it. Heck you can even be fashionable wearing a soy-based outfit. But can you smoke it? That I don’t know. But soy fields have caused a great deal of smoke – in the Amazon basin. Precious jungle continues to burn thanks to this multi-billion dollar industry which, along with corn, can be found in most processed foods.
Burning and Poisoning
South America is a hotbed for soy thanks to market demand for it in animal feed and biodiesel. According to the article “Biofuel’s Big Bean” from In These Times, soy farming in South American doubled in five years – from 44 million acres in 1999 to 94 million in 2004. It is predicted that by 2020, 54 million additional acres of forests and savanna in the continent will burn to meet world-wide demand.
With low environmental and labour standards in these regions, companies like Monsanto, Pioneer, Syngenta, DuPont, Archer Daniels Midland, and Bunge are having a field day. Literally. Active farming communities in countries like Paraguay are all but gone – forced out by lost land and poison.
According to one farmer, “I didn’t want to leave. I built my farm and raised my children here. I planted fruit trees. For the first time in my life I had good land. Then the soy farmers arrived and we couldn’t stand the fumigation. We had terrible headaches, nausea and skin rashes, problems seeing, repertory infections. The chickens died. The cows aborted their calves and their milk dried up.”
Fuel to Fire
World-wide subsidies to the biofuel industry is currently between $5.5 billion and $7.3 billion annually, according to The International Institute for Sustainable Development’s Global Subsidies Initiative (GSI).
“Many of these subsidies are poorly coordinated and targeted. The potential for waste on a grand scale and some spectacularly perverse environmental outcomes is large,” says Simon Upton, the Director of GSI.
Soy Diet
Soy is a vegetarian’s dream. A complete protein, it has been the meat substitution of choice for many human herbivores. Soy, like anything, is great in moderation. But too much of a good thing is not good at all. Soybeans naturally contain plant estrogens, toxins and antinutrients. Add to the fact that most soy found at grocery markets are highly processed, non-fermented and genetically modified, soy, like meat, requires thoughtful consideration.
But don’t despair. Soy still can be a healthy alternative. Here are some tips:
CHOOSE fermented soy. Fermenting creates probiotics – the good-guy bacteria that helps with digestion and overall wellness. Our fermented friends include miso, tempeh, natto and some tofu. We all look to the Asian diet as a healthy one. The soy they eat tends to be fermented.
CHOOSE local and organic soy. Ensure that no rainforest was burned or field was poisoned to make your meal.
AVOID processed foods as much as you can - a tall order in this day and age.
CHALLENGE yourself to make from scratch. Avoid all-purpose flower (contains soy).
AVOID vegetable oils and margarines. Soy oil accounts for 80 percent of all liquid fat consumed in the US. Healthier alternatives include almond, coconut, pistachio and pumpkin seed oils, as well as organic butter.
AVOID soy milk. An eight ounce serving contains up to 35 milligrams of isoflavones, which may change estrogen levels and hormonal function. Try rice or almond milk. Another alternative is coconut milk with dolomite powder, which matches the mineral content of milk and supports the immune system and thyroid.
In the News
Ethanol Is Feeding Hot Market for Farmland
But what about food? Aren’t people starving in Africa? Do Americans anticipate not needing to eat?
Born Again Green
Depressed by the stupidity of big business and government? This video should cheer you up.
Other News
Green Bloggers
Ecoshock Radio
Grist Magazine
Tree Hugger
Zerofootprint Blog
StopGlobalWarming.org
BBC – The Greenroom
New York Times – Environment
Monbiot
The latest issue of the Utne Reader does just that in its reprint of articles from Terrain and In These Times, which provides an expose on soy as a food source and biofuel.
Soy is everywhere. You can eat it as a bean or food made to look like meat or ice cream. You can drive using soy-based fuel. You can insulate your home with it. Heck you can even be fashionable wearing a soy-based outfit. But can you smoke it? That I don’t know. But soy fields have caused a great deal of smoke – in the Amazon basin. Precious jungle continues to burn thanks to this multi-billion dollar industry which, along with corn, can be found in most processed foods.
Burning and Poisoning
South America is a hotbed for soy thanks to market demand for it in animal feed and biodiesel. According to the article “Biofuel’s Big Bean” from In These Times, soy farming in South American doubled in five years – from 44 million acres in 1999 to 94 million in 2004. It is predicted that by 2020, 54 million additional acres of forests and savanna in the continent will burn to meet world-wide demand.
With low environmental and labour standards in these regions, companies like Monsanto, Pioneer, Syngenta, DuPont, Archer Daniels Midland, and Bunge are having a field day. Literally. Active farming communities in countries like Paraguay are all but gone – forced out by lost land and poison.
According to one farmer, “I didn’t want to leave. I built my farm and raised my children here. I planted fruit trees. For the first time in my life I had good land. Then the soy farmers arrived and we couldn’t stand the fumigation. We had terrible headaches, nausea and skin rashes, problems seeing, repertory infections. The chickens died. The cows aborted their calves and their milk dried up.”
Fuel to Fire
World-wide subsidies to the biofuel industry is currently between $5.5 billion and $7.3 billion annually, according to The International Institute for Sustainable Development’s Global Subsidies Initiative (GSI).
“Many of these subsidies are poorly coordinated and targeted. The potential for waste on a grand scale and some spectacularly perverse environmental outcomes is large,” says Simon Upton, the Director of GSI.
Soy Diet
Soy is a vegetarian’s dream. A complete protein, it has been the meat substitution of choice for many human herbivores. Soy, like anything, is great in moderation. But too much of a good thing is not good at all. Soybeans naturally contain plant estrogens, toxins and antinutrients. Add to the fact that most soy found at grocery markets are highly processed, non-fermented and genetically modified, soy, like meat, requires thoughtful consideration.
But don’t despair. Soy still can be a healthy alternative. Here are some tips:
CHOOSE fermented soy. Fermenting creates probiotics – the good-guy bacteria that helps with digestion and overall wellness. Our fermented friends include miso, tempeh, natto and some tofu. We all look to the Asian diet as a healthy one. The soy they eat tends to be fermented.
CHOOSE local and organic soy. Ensure that no rainforest was burned or field was poisoned to make your meal.
AVOID processed foods as much as you can - a tall order in this day and age.
CHALLENGE yourself to make from scratch. Avoid all-purpose flower (contains soy).
AVOID vegetable oils and margarines. Soy oil accounts for 80 percent of all liquid fat consumed in the US. Healthier alternatives include almond, coconut, pistachio and pumpkin seed oils, as well as organic butter.
AVOID soy milk. An eight ounce serving contains up to 35 milligrams of isoflavones, which may change estrogen levels and hormonal function. Try rice or almond milk. Another alternative is coconut milk with dolomite powder, which matches the mineral content of milk and supports the immune system and thyroid.
In the News
Ethanol Is Feeding Hot Market for Farmland
But what about food? Aren’t people starving in Africa? Do Americans anticipate not needing to eat?
Born Again Green
Depressed by the stupidity of big business and government? This video should cheer you up.
Other News
Green Bloggers
Ecoshock Radio
Grist Magazine
Tree Hugger
Zerofootprint Blog
StopGlobalWarming.org
BBC – The Greenroom
New York Times – Environment
Monbiot
Wednesday, June 06, 2007
On the Road to the Farmers’ Market
You are what you eat. What are you then when what you eat is industrial-produced food?
I read Eric Schlosser’s Fast Food Nation a couple of years ago and boy-oh-boy did it ever change the way I think about what I eat. Where does it come from? Who farms it? Is the farm environmentally sustainable? Is it ethical to eat meat when I don’t know where it comes from, the quality of life the animal led or what it dined on?
You Get What You Pay For
According to Michael Pollan in his book, The Omnivore’s Dilemma, Americans (and Canadians) tend to approach food like any other commodity, putting cost before quality. Sure we scan the produce to ensure that the apples and bananas are bruise-free, but what we don’t see won’t hurt us, right? Best not to think about the pesticides used, the nutrients lost and the taste compromised. Why think about the soil erosion as a result of monoculture farming or air and water pollution from excessive animal waste? And I know we definitely don’t want to know about the practice of cutting off pigs’ tails and chickens’ beaks to manage these creatures in tight confinement or the painful side-effects cattle suffer when eating corn. Let’s not even think about how industry slaughters the animals.
Sure we would love to support more sustainable and humane practices when it comes to our food, but it’s too costly. Yes? Michael Pollan questions this. He writes:
“Americans today spend less on food, as a percentage of disposable income, than any other industrialized nation, and probably less than any people in the history of the world. This suggests that there are many of us who could afford to spend more on food if we chose to. After all, it isn’t only the elite who in recent years have found an extra fifty or one hundred dollars each month to spend on cell phones….So is the unwillingness to pay more for food really a matter of affordability or priority?”
Isn’t it time we put quality before price when it comes to our food? And when I say quality, I am referring to what’s good for the body, as well as community and ecology. Keep in mind that fruits and vegetables start losing nutrients as soon as they are picked. Imagine the nutrients lost when your food is trucked from all corners of the planet to reach your plate. Imagine the greenhouse gases used as a result (the other day my neighbourhood Sobeys was selling asparagus from Peru – when it’s in season here in Ontario).
Here’s another thought – industrial-raised and processed cattle (which are corn-fed, something their systems have great difficulty accepting, hence the antibiotics), produce meat that is higher in saturated fat and lower in omega 3 than their grass-fed counterparts.
Quality Food
Studies show that food from local sustainable farms, which are mini eco-systems, allowing nature to play off itself, are more nutritious than food from industry. I would imagine that taking more time out to invest in your food, understanding where it comes from and enjoying the process of preparation, does much in the way of reducing overall stress. Supporting local farms that are committed to sustainable practices can only do wonders to your local economy and ecology. And that’s good for your overall health too, and that of your children.
In protest to a McDonalds rearing its ugly head in Rome in the 1980s, a group of Italians began the Slow Food Movement. I encourage all of us to become part of this important cause. Don’t have the time? There’s always time. It’s just a matter of priority.
A good place to start is meeting the farmer that grows and raises your food. How can any self-respecting urbanite do that?
Why, the Farmers’ Market!...Where the farmers and their food come to you.
Farmers’ markets are growing in popularity. I have recently started to visit the market at a nearby park every Saturday morning. I get to chat with the farmers and buy very tasty food. Be careful that the person you are buying from is not some shyster who bought from a farmer and is reselling at a higher price as reported recently in the Toronto Star.
For a Farmers’ Market near you:
Farmers’ Markets in Canada
Farmers’ Markets in the USA
Farmers’ Markets in the UK
Farmers’ Market in Mexico City
In the News
G8+5: Feel The Heat, Act Now!
Sign Avaaz’s petition to tell the G8 leaders to stand strong on climate change.
Other News
Green Bloggers
Ecoshock Radio
Grist Magazine
Tree Hugger
Zerofootprint Blog
StopGlobalWarming.org
BBC – The Greenroom
New York Times – Environment
I read Eric Schlosser’s Fast Food Nation a couple of years ago and boy-oh-boy did it ever change the way I think about what I eat. Where does it come from? Who farms it? Is the farm environmentally sustainable? Is it ethical to eat meat when I don’t know where it comes from, the quality of life the animal led or what it dined on?
You Get What You Pay For
According to Michael Pollan in his book, The Omnivore’s Dilemma, Americans (and Canadians) tend to approach food like any other commodity, putting cost before quality. Sure we scan the produce to ensure that the apples and bananas are bruise-free, but what we don’t see won’t hurt us, right? Best not to think about the pesticides used, the nutrients lost and the taste compromised. Why think about the soil erosion as a result of monoculture farming or air and water pollution from excessive animal waste? And I know we definitely don’t want to know about the practice of cutting off pigs’ tails and chickens’ beaks to manage these creatures in tight confinement or the painful side-effects cattle suffer when eating corn. Let’s not even think about how industry slaughters the animals.
Sure we would love to support more sustainable and humane practices when it comes to our food, but it’s too costly. Yes? Michael Pollan questions this. He writes:
“Americans today spend less on food, as a percentage of disposable income, than any other industrialized nation, and probably less than any people in the history of the world. This suggests that there are many of us who could afford to spend more on food if we chose to. After all, it isn’t only the elite who in recent years have found an extra fifty or one hundred dollars each month to spend on cell phones….So is the unwillingness to pay more for food really a matter of affordability or priority?”
Isn’t it time we put quality before price when it comes to our food? And when I say quality, I am referring to what’s good for the body, as well as community and ecology. Keep in mind that fruits and vegetables start losing nutrients as soon as they are picked. Imagine the nutrients lost when your food is trucked from all corners of the planet to reach your plate. Imagine the greenhouse gases used as a result (the other day my neighbourhood Sobeys was selling asparagus from Peru – when it’s in season here in Ontario).
Here’s another thought – industrial-raised and processed cattle (which are corn-fed, something their systems have great difficulty accepting, hence the antibiotics), produce meat that is higher in saturated fat and lower in omega 3 than their grass-fed counterparts.
Quality Food
Studies show that food from local sustainable farms, which are mini eco-systems, allowing nature to play off itself, are more nutritious than food from industry. I would imagine that taking more time out to invest in your food, understanding where it comes from and enjoying the process of preparation, does much in the way of reducing overall stress. Supporting local farms that are committed to sustainable practices can only do wonders to your local economy and ecology. And that’s good for your overall health too, and that of your children.
In protest to a McDonalds rearing its ugly head in Rome in the 1980s, a group of Italians began the Slow Food Movement. I encourage all of us to become part of this important cause. Don’t have the time? There’s always time. It’s just a matter of priority.
A good place to start is meeting the farmer that grows and raises your food. How can any self-respecting urbanite do that?
Why, the Farmers’ Market!...Where the farmers and their food come to you.
Farmers’ markets are growing in popularity. I have recently started to visit the market at a nearby park every Saturday morning. I get to chat with the farmers and buy very tasty food. Be careful that the person you are buying from is not some shyster who bought from a farmer and is reselling at a higher price as reported recently in the Toronto Star.
For a Farmers’ Market near you:
Farmers’ Markets in Canada
Farmers’ Markets in the USA
Farmers’ Markets in the UK
Farmers’ Market in Mexico City
In the News
G8+5: Feel The Heat, Act Now!
Sign Avaaz’s petition to tell the G8 leaders to stand strong on climate change.
Other News
Green Bloggers
Ecoshock Radio
Grist Magazine
Tree Hugger
Zerofootprint Blog
StopGlobalWarming.org
BBC – The Greenroom
New York Times – Environment
Wednesday, February 14, 2007
Green Chocolate
It’s the Green Chocolate installment! No, this is not some crazy St. Patrick’s Day comestible. In honour of Valentine’s Day, I thought I’d spotlight eco-friendly chocolate. I know that V-Day is today and my installment a tad late. But really, is it ever too late for chocolate?
There’s a dark side to our favourite yummy treat, aside from the extra pounds that eating it may produce. According to a recent article in TreeHugger, 43 percent of the world’s cocoa is harvested in the Ivory Coast where there are documented reports of child slavery and unsafe working conditions.
While two of the largest chocolate companies, Hershey's and M&M/Mars and others such as Nestle, claim no responsibility for these work practices citing that they don’t own the plantations, they nevertheless buy from them. As key purchasers they wield great power and yet refuse to do anything about this human rights violation.
In buying from these chocolate companies, we too become complicit in inhumane practices.
There is a solution. When you buy chocolate, choose Fair Trade. Through Fair Trade, farmers are offered a fair wage for the cocoa, are paid directly, invest in their communities and businesses and practice sustainable farming to protect the environment. Fair Trade costs more than other chocolate but it reflects a fair and appropriate price. There is a reason why the Hershey bar is so cheap. We must ask ourselves, is child slavery worth a one dollar chocolate bar?
To me protecting the environment and protecting people and communities go hand in hand. What is sustainable for the environment is sustainable for people and vice versa.
Recommendations
I am crazy for chocolate and my favourite brand is Camino. Their mint and their almond bars are to die for. Green & Black’s ginger chocolate bar is also memorable.
For a list of chocolate companies to avoid and those to support visit Rainforest Relief.
Carol Off’s Bitter Chocolate may also be worth a read.
In the News
Ontario Clean Air Alliance questions energy recommendations made by the Ontario Power Authority
According to the Alliance, the OPA overestimates the province’s future energy demand and nuclear’s ability to fill the need on time and budget. For more on their new report, Rolling the Dice: A Review of the Ontario Power Authority’s High-Risk Strategy to Meet Our Electricity Needs, click here.
More News
Green Bloggers
Ecoshock
Grist Magazine
Tree Hugger
Zerofootprint Blog
StopGlobalWarming.org
There’s a dark side to our favourite yummy treat, aside from the extra pounds that eating it may produce. According to a recent article in TreeHugger, 43 percent of the world’s cocoa is harvested in the Ivory Coast where there are documented reports of child slavery and unsafe working conditions.
While two of the largest chocolate companies, Hershey's and M&M/Mars and others such as Nestle, claim no responsibility for these work practices citing that they don’t own the plantations, they nevertheless buy from them. As key purchasers they wield great power and yet refuse to do anything about this human rights violation.
In buying from these chocolate companies, we too become complicit in inhumane practices.
There is a solution. When you buy chocolate, choose Fair Trade. Through Fair Trade, farmers are offered a fair wage for the cocoa, are paid directly, invest in their communities and businesses and practice sustainable farming to protect the environment. Fair Trade costs more than other chocolate but it reflects a fair and appropriate price. There is a reason why the Hershey bar is so cheap. We must ask ourselves, is child slavery worth a one dollar chocolate bar?
To me protecting the environment and protecting people and communities go hand in hand. What is sustainable for the environment is sustainable for people and vice versa.
Recommendations
I am crazy for chocolate and my favourite brand is Camino. Their mint and their almond bars are to die for. Green & Black’s ginger chocolate bar is also memorable.
For a list of chocolate companies to avoid and those to support visit Rainforest Relief.
Carol Off’s Bitter Chocolate may also be worth a read.
In the News
Ontario Clean Air Alliance questions energy recommendations made by the Ontario Power Authority
According to the Alliance, the OPA overestimates the province’s future energy demand and nuclear’s ability to fill the need on time and budget. For more on their new report, Rolling the Dice: A Review of the Ontario Power Authority’s High-Risk Strategy to Meet Our Electricity Needs, click here.
More News
Green Bloggers
Ecoshock
Grist Magazine
Tree Hugger
Zerofootprint Blog
StopGlobalWarming.org
Wednesday, January 03, 2007
Green New Year’s Resolutions
Happy New Year! I wish you all a year of great moments and fabulous milestones. Some of you may have made New Years resolutions. Some of you may not have with the knowledge that you will never keep them. Very honest of you.
For those of you who fall in the latter category, this installment may not be for you. I advise that you close this email, park your bottom in front of the television and consume the remaining chocolate and sugary treats left over from the holidays with a six pack and carton of cigarettes by you side.
For those of you who like to make resolutions and are honing a green consciousness, you may find this installment of interest.
Cheryl’s Fabulous Green Resolutions for 2007
Working on reducing your footprint on the planet but wanting to do more? The following are projects to focus on during 2007. Even if you pick one area, you will go a long way in reducing your greenhouse gas contribution. Figure out a milestone you want to reach be it 10% or 100%.
1. Reduce Trash
This is becoming a project of Jane and mine. We want to reduce the amount of trash that goes in the landfill and I’ve set the mark of 75% by the end of the year. We’re fortunate since the City of Toronto has the organic green box program where everything from banana peels, soiled paper products to kitty litter gets recycled. We feel we can reduce our landfill contribution even more. Here are other ways to reduce landfill waste:
For those of you who fall in the latter category, this installment may not be for you. I advise that you close this email, park your bottom in front of the television and consume the remaining chocolate and sugary treats left over from the holidays with a six pack and carton of cigarettes by you side.
For those of you who like to make resolutions and are honing a green consciousness, you may find this installment of interest.
Cheryl’s Fabulous Green Resolutions for 2007
Working on reducing your footprint on the planet but wanting to do more? The following are projects to focus on during 2007. Even if you pick one area, you will go a long way in reducing your greenhouse gas contribution. Figure out a milestone you want to reach be it 10% or 100%.
1. Reduce Trash
This is becoming a project of Jane and mine. We want to reduce the amount of trash that goes in the landfill and I’ve set the mark of 75% by the end of the year. We’re fortunate since the City of Toronto has the organic green box program where everything from banana peels, soiled paper products to kitty litter gets recycled. We feel we can reduce our landfill contribution even more. Here are other ways to reduce landfill waste:
- Identify plastic packaging that can be recycled in your community and avoid purchasing products packaged in plastic that cannot be recycled. Easier said than done, I know but doable. Cell phones, Ipods and the like have the shell life of days. Do you really need the latest Blackberry that also serves as a Swiss Army knife? You can buy and sell used products from places like Freecycle, Craig’s List, Kijigi, and the Buy & Sell.
- Send all cell phones, Ipods, TVs, computers and the like to be recycled. Please make a point of this as the toxic materials in e-waste ends up in groundwater.
- Compost – great for the garden!
- In my community the recycle program does not accept plastic bags. The Dominion grocery store accepts used plastic bags which it sends away to be recycled. Find out if your local grocer does the same.
- Earn a few bucks by arranging a garage sale.
- Find out from your city government if it has set times during the year when it collects any material that you don’t know what to do with. Chances are a home can be found for what you don’t want anymore.
2. Reduce Energy Waste at Home and the Office
If you have some extra money that you don’t know what to do with, why not hire an energy auditor to inspect your home or office? Find out where your home or business can reduce energy loss and the utility bill.
3. Sock it Away!
Open a savings account and put a little away a month to pay for the energy retrofit that your energy auditor advices you to make – or save for a solar, wind or geothermal system in your home, or an energy efficient refrigerator.
4. Reduce Moo and Bukuk in your Diet
Reduce your meat consumption by 25%, 50% or more. Locate a place where you can buy organic meat and make a point of making that your meat purchasing place of choice.
5. Drive Less
Reduce your time behind the wheel by 25%, 50% or more. Start off by picking a day a week when you don’t drive and go from there.
6. Fly Less
This year, plan a vacation closer to home. If you must fly, purchase carbon credits (good for cars too). Through work I am traveling to Halifax. I paid $9.95 as part of my carbon credit. I will do the same for my trip to Mexico last October. The amount is determined by air miles. The money is invested in renewable energy.
7. Go More Local
Increase purchase of fruits and veggies in your province or state. Grow your own organic garden. Choose local businesses over corporations. The more local you go the more money stays in your community.
8. Invest in Renewable Energy
Choose a utility provider that invests in renewable energy.
9. Buy Less Stuff
Before buying something, ask yourself why you need to have it.
10. Get your News from the Alternative Press
Do you find mainstream press to be gloomy and not terribly in-depth? Join the club. Make a point of reading at least one publication from the alternative press. May I recommend Utne, Yes!. Positive News from Around the World, Resurgence. Read about the huge groundswell taking place worldwide.
11. Practice Democracy
Feel weird about emailing your local rep? Why? It’s your job. Remember, they work for you. You hired them (I hope). Why not let them know when you’re happy, disappointed or royally pissed off by government policy or lack thereof?
Chose a goal: i.e., within the next month write to one of your reps. Lord knows there’s lots to talk about. Are you concerned about global warming? An energy policy that includes nuclear? Smog in your city? Your reps need to know.
12. Make a Difference at Work
Take the bull by the horns. Talk to your boss. If you’re the boss, devise a green plan for the office. Reduce paper use, buy recycled or Forest Stewardship Council approved paper, turn off computers and standby power when not needed, use eco-friendly cleaning produces, improve the energy efficiency in your office.
In the News
Green Bloggers
Ecoshock
Grist Magazine
Tree Hugger
Zerofootprint Blog
StopGlobalWarming.org
Alternative Energy Blog
Thursday, June 22, 2006
Green Clothes
While you’re pondering the virtues of vegetarianism or organic meat, consider that meat eaters are responsible for 1.5 tonnes more GHG emissions than vegans, according to researchers at the University of Chicago. Aside from…ahem…the methane output, a vegetarian/vegan diet is a positive force in the fight against global warming.
For those of you who like your seafood, check out the fish list – a site that explains what to enjoy and what to avoid. Thanks to Margot Miller for this link - http://www.blogger.com/www.whyorganic.org
TO Do This Week
Now that we’re going organic, let’s start thinking about organic clothing and bedding.
What’s the Big Deal? Much I’m afraid. The cotton industry uses 25 percent of pesticides world-wide even though it accounts for .03 percent of the world’s crops. The dye used to colour clothing is very toxic, often containing benzidine, chlorides, naphthalene, sulfonates and other heavy-metal compounds that get dumped into rivers and streams. How much that gets absorbed in our skin, God only knows.
Happily, more and more organic cotton farms are popping up. Some local ‘green’ stores are carrying organic clothing and bedding and Cotton Ginny has recently introduced their organic clothing line. Just like fruits and veggies, organic cotton products may be showing up more and more in mainstream stores. I do encourage you to chose organic over non-organic as it will only strengthen the market.
Of coursed synthetic clothing is problematic because they are made from petroleum products. Leather and fur should be avoided because of the inhumane manner in which the animals are treated.
Just a few organic cotton and hemp sites:
http://www.organicexchange.org/
http://www.hemptown.com/
http://www.life.ca/nl/45/fabric.html
http://www.rawganique.com/
http://www.kidletsclothing.com/
Other Things You Can Do:
- Buy used or recycled clothing. It’s hip to wear clothing that ‘appears’ to be used. Why not buy the real deal?
- Some fashion designers use recycled clothing, go organic and/or avoid fur at all costs. If you love your fashion, why not check them out?
- Bored of your clothes? Why not have a clothing swap party?
- Never throw out clothing. Always send to Goodwill, Value Village, the Diabetes Society and the like.
Sources
Utne Magazine – October 2005 issue
The Armchair Environmentalist
Join the March!!
Over 401,000 to date have signed up to stop global warming. Join us!
http://www.stopglobalwarming.org/
In the News
Green Bloggers
Grist Magazine
StopGlobalWarming.org
For those of you who like your seafood, check out the fish list – a site that explains what to enjoy and what to avoid. Thanks to Margot Miller for this link - http://www.blogger.com/www.whyorganic.org
TO Do This Week
Now that we’re going organic, let’s start thinking about organic clothing and bedding.
What’s the Big Deal? Much I’m afraid. The cotton industry uses 25 percent of pesticides world-wide even though it accounts for .03 percent of the world’s crops. The dye used to colour clothing is very toxic, often containing benzidine, chlorides, naphthalene, sulfonates and other heavy-metal compounds that get dumped into rivers and streams. How much that gets absorbed in our skin, God only knows.
Happily, more and more organic cotton farms are popping up. Some local ‘green’ stores are carrying organic clothing and bedding and Cotton Ginny has recently introduced their organic clothing line. Just like fruits and veggies, organic cotton products may be showing up more and more in mainstream stores. I do encourage you to chose organic over non-organic as it will only strengthen the market.
Of coursed synthetic clothing is problematic because they are made from petroleum products. Leather and fur should be avoided because of the inhumane manner in which the animals are treated.
Just a few organic cotton and hemp sites:
http://www.organicexchange.org/
http://www.hemptown.com/
http://www.life.ca/nl/45/fabric.html
http://www.rawganique.com/
http://www.kidletsclothing.com/
Other Things You Can Do:
- Buy used or recycled clothing. It’s hip to wear clothing that ‘appears’ to be used. Why not buy the real deal?
- Some fashion designers use recycled clothing, go organic and/or avoid fur at all costs. If you love your fashion, why not check them out?
- Bored of your clothes? Why not have a clothing swap party?
- Never throw out clothing. Always send to Goodwill, Value Village, the Diabetes Society and the like.
Sources
Utne Magazine – October 2005 issue
The Armchair Environmentalist
Join the March!!
Over 401,000 to date have signed up to stop global warming. Join us!
http://www.stopglobalwarming.org/
In the News
Green Bloggers
Grist Magazine
StopGlobalWarming.org
Wednesday, June 14, 2006
Cows’ burps and Tofu Tongue Sandwiches
For all you carnivores, this one’s for you….
TO Do This Week
No more, Where’s the Beef? Less is best. But you’re a carnivore. You love your meat. So when you get a hankering, I recommend that you mosey on over to a health food store or butcher that sells organic meat. Organic is more expensive than what you’d find at the supermarket. This makes it easier to buy less. Think quality over quantity. After all, you deserve nothing but the very best. It also encourages you to vary your diet. There are some wonderful vegetarian cookbooks out there. And tofu tongue sandwiches are really not that bad….
What’s the Big Deal? You’re going to love this one…
• Cows’ Burps: The Ugly Truth.... When cows belch, they release methane in the atmosphere. I kid you not. Methane is a powerful GHG. But really, how much methane can one cow emit? Try 200 litres per day. In the USA alone, all that cow belching amounts to five million tonnes a year. I wonder how much methane we produce? According to Dave Reay in Climate Change Begins at Home – humans produce a few hundred millilitres a day…and that’s not from belching. Like it or not, those of us who are vegetarian contribute in our own small way to global warming. What a world!
• The cattle industry uses a ridiculous amount of water. For every 1 kg of beef that you consume, 100,000 litres of water was used.
• Cattle are responsible for more livestock land use than any other animal. They contribute to common water pollution due to animal waste and toxic water pollution due to chemicals applied to feed grains.
• Cattle are pumped with chemicals and steroids. They are treated like products, and are not respected as creatures that are part of nature. I don’t think that eating a half crazed animal pumped with chemicals and god only know what else is very good for you health. It’s certainly not good for the animal or the planet.
• Eating red meat everyday is not good for you health. Eat less meat and vary your diet. This will help reduce cholesterol and heart disease.
• Still need convincing? Pick up a copy of Fast Food Nation. That’ll put you off the factory farm stuff.
Happily there are those who raise animals who treat them with respect and feed them what they are supposed to eat. The animals are not pumped full of chemicals. Wouldn’t you rather eat something like that?
Eating less meat helps the environment and you. Funny how a healthy environment and a healthy you correlate.
Ontario Goes Nuclear…Again. Pushes Back Coal Phase Out
Is there any good news anymore? Read all about it. Are you furious? The Ontario Clean Air Alliance urges you to take action.
Join the March!!
Over 390,000 to date have signed up to stop global warming. That’s good news. Join us!
http://www.stopglobalwarming.org/
In the News
Green Bloggers
Grist Magazine
StopGlobalWarming.org
TO Do This Week
No more, Where’s the Beef? Less is best. But you’re a carnivore. You love your meat. So when you get a hankering, I recommend that you mosey on over to a health food store or butcher that sells organic meat. Organic is more expensive than what you’d find at the supermarket. This makes it easier to buy less. Think quality over quantity. After all, you deserve nothing but the very best. It also encourages you to vary your diet. There are some wonderful vegetarian cookbooks out there. And tofu tongue sandwiches are really not that bad….
What’s the Big Deal? You’re going to love this one…
• Cows’ Burps: The Ugly Truth.... When cows belch, they release methane in the atmosphere. I kid you not. Methane is a powerful GHG. But really, how much methane can one cow emit? Try 200 litres per day. In the USA alone, all that cow belching amounts to five million tonnes a year. I wonder how much methane we produce? According to Dave Reay in Climate Change Begins at Home – humans produce a few hundred millilitres a day…and that’s not from belching. Like it or not, those of us who are vegetarian contribute in our own small way to global warming. What a world!
• The cattle industry uses a ridiculous amount of water. For every 1 kg of beef that you consume, 100,000 litres of water was used.
• Cattle are responsible for more livestock land use than any other animal. They contribute to common water pollution due to animal waste and toxic water pollution due to chemicals applied to feed grains.
• Cattle are pumped with chemicals and steroids. They are treated like products, and are not respected as creatures that are part of nature. I don’t think that eating a half crazed animal pumped with chemicals and god only know what else is very good for you health. It’s certainly not good for the animal or the planet.
• Eating red meat everyday is not good for you health. Eat less meat and vary your diet. This will help reduce cholesterol and heart disease.
• Still need convincing? Pick up a copy of Fast Food Nation. That’ll put you off the factory farm stuff.
Happily there are those who raise animals who treat them with respect and feed them what they are supposed to eat. The animals are not pumped full of chemicals. Wouldn’t you rather eat something like that?
Eating less meat helps the environment and you. Funny how a healthy environment and a healthy you correlate.
Ontario Goes Nuclear…Again. Pushes Back Coal Phase Out
Is there any good news anymore? Read all about it. Are you furious? The Ontario Clean Air Alliance urges you to take action.
Join the March!!
Over 390,000 to date have signed up to stop global warming. That’s good news. Join us!
http://www.stopglobalwarming.org/
In the News
Green Bloggers
Grist Magazine
StopGlobalWarming.org
Wednesday, June 07, 2006
Think Local!
Last week I covered organic food and its important role in the fight against global warming, soil degradation and yucky nasty poisons.
Here’s a little tid bit to mull over….
TO Do This Week
So you’re in your favourite grocery store and you’ve made a bee-line to the organic produce section. Five gold stars to you! You’re scanning the produce. Those cherries look tasty don’t they? Wait! They’re from Chile. How many miles did they travel to get to you? Did they fly? Were they transmitted by freight ship? Truck?
What’s the Big Deal? How many GHG emissions were pumped into the atmosphere so you can enjoy those delicious organic cherries? And most importantly, how many gold stars do you lose for buying them?
I know. I’m no fun.
Suggestions. The best scenario is to buy local organic. If you haven’t noticed already, this is easier said than done. Depending on where you live and time of year, most organic produce comes from other parts of the planet.
- Try your best to buy from your province or state or the region closest to you. Is it better to buy organic from Chile or non-organic from your state or province? That’s up to you, but personally, I think that local is better than half-way around the world.
- Consider buying from a farmers’ market. Chances are the produce is local. You could also try an organic home delivery company. The advantage to this is that they tend to work with local organic farms. Not only are you making a difference in reducing your GHG emissions, you are supporting your local/regional economy. We use WOW box in Toronto and it’s great!
- Grow your own! If you have a back yard and love to garden, perfect! I am by no means an expert in this area, although we do grow herbs in pots on our porch. I encourage you to check out: Organic Gardening. If you know of another great source for organic gardening, please pass it along!
Two Thumbs Up!
I give Al Gore’s An Inconvenient Truth two thumbs and eight fingers up. Ok – maybe one finger down for being slightly partisan. I don’t mind that so much. It just might be a bit much for our progressive conservative friends (but that shouldn’t dissuade them from seeing it!) The film presents clear evidence of global warming and provides an empowering message in the end. And heck, Al’s funny! Click here for a list of where it’s playing in North America.
Join the March!!
Over 383,000 to date have signed up to stop global warming. Join us!
http://www.stopglobalwarming.org/
In the News
Green Bloggers
Grist Magazine
StopGlobalWarming.org
Here’s a little tid bit to mull over….
TO Do This Week
So you’re in your favourite grocery store and you’ve made a bee-line to the organic produce section. Five gold stars to you! You’re scanning the produce. Those cherries look tasty don’t they? Wait! They’re from Chile. How many miles did they travel to get to you? Did they fly? Were they transmitted by freight ship? Truck?
What’s the Big Deal? How many GHG emissions were pumped into the atmosphere so you can enjoy those delicious organic cherries? And most importantly, how many gold stars do you lose for buying them?
I know. I’m no fun.
Suggestions. The best scenario is to buy local organic. If you haven’t noticed already, this is easier said than done. Depending on where you live and time of year, most organic produce comes from other parts of the planet.
- Try your best to buy from your province or state or the region closest to you. Is it better to buy organic from Chile or non-organic from your state or province? That’s up to you, but personally, I think that local is better than half-way around the world.
- Consider buying from a farmers’ market. Chances are the produce is local. You could also try an organic home delivery company. The advantage to this is that they tend to work with local organic farms. Not only are you making a difference in reducing your GHG emissions, you are supporting your local/regional economy. We use WOW box in Toronto and it’s great!
- Grow your own! If you have a back yard and love to garden, perfect! I am by no means an expert in this area, although we do grow herbs in pots on our porch. I encourage you to check out: Organic Gardening. If you know of another great source for organic gardening, please pass it along!
Two Thumbs Up!
I give Al Gore’s An Inconvenient Truth two thumbs and eight fingers up. Ok – maybe one finger down for being slightly partisan. I don’t mind that so much. It just might be a bit much for our progressive conservative friends (but that shouldn’t dissuade them from seeing it!) The film presents clear evidence of global warming and provides an empowering message in the end. And heck, Al’s funny! Click here for a list of where it’s playing in North America.
Join the March!!
Over 383,000 to date have signed up to stop global warming. Join us!
http://www.stopglobalwarming.org/
In the News
Green Bloggers
Grist Magazine
StopGlobalWarming.org
Wednesday, May 31, 2006
Organic vs Factory Farm
Can’t get enough advice on greening your life? There’s a groovy US-based enterprise called Ideal Bite that sends its e-subscribers daily eco-tips. Speaking of ‘bite’, let’s look at organic food. I know I already talked about it, but now I really want to talk about it…
TO Do This Week
If you don’t do so already, I encourage you to buy at least one organic fruit, vegetable, slab of meat or other organic comestible such as peanut butter, yogurt or cheese. Start folding it into your weekly grocery shopping.
What’s the Big Deal? Some of you may find the price of organic a little difficult to swallow. They cost a bit more than non-organic because they’re not mass produced. They’re dropping in price, however, due to their growing market, a reminder of why it’s important to start purchasing them. Most major grocery stores are starting to carry organic produce. You may also be able pick up organic peanut butter, cereal and the like there. If not, health food stores are your best bet.
The problem with factory farm food:
Soil Degradation: Use of heavy machinery, irrigation and chemical fertilizers has undermined soil quality and led to its depletion. As David Suzuki writes in The Sacred Balance: “Modern techniques have increased productivity per hectare, but the organic material produced is not returned to the soil to complete nature’s cycle: instead, it often ends up in sewers, landfills or incinerators.”
Factory farms exhaust the soil, using it year after year, not allowing fields to sit fallow. Top soil can’t be made in a day. It takes 500 years to build 2.5 centimeters. Today, global loss of topsoil exceeds new soil production by 23 billion tons a year.
Chemical Use: Factory farms pump soil with petroleum-based fertilizers and use synthetic chemicals (pesticides) to control critters wanting to feast on their ‘products’. Fertilizers emit nitrous oxide, a greenhouse gas that is 200 times more powerful than CO2 and lingers in the atmosphere for 120 years. Pesticides have been linked to cancers and other health problems. These poisons accumulate in fatty tissue, especially as they make their way up the food chain. Not only do they kill the insects intended for the poison, they kill other small creatures that play important roles in our ecology, and they harm humans.
Consider that the nutritional value of our food has decreased since the 1950s thanks to this “progress” in agriculture.
Questionable Treatment of Animals: Animals that are raised for food in factory farms are pumped full of anabolic steroids and are crowded tightly together. For chickens, this means tiny cages. In most cases their feed is contrary to their true diet. Cows should eat grass, not grain or chickens that feasted on cows. For an eye opener on what you eat, if you eat factory farm meat, I suggest you pick up Fast Food Nation. That book put me off factory farm meat forever. You can also check out the PETA site.
What does organic do?
Organic farming is based on the philosophy that ‘sustainability’ includes giving back to the earth in addition to making a profit. Of course, certified organic farms use no pesticides. In fact, they have to be pesticide-free for three years before given the organic stamp of approval. In the US, that certified stamp comes from the USDA. In Canada, it’s certified by the Standards Council of Canada.
According to Canadian Organic Growers, organic agriculture does not allow the use of:
• “Synthetic pesticides, including fungicides, insecticides, rodenticides and wood preservatives
• Synthetic fertilizers
• Materials and products produced from genetic engineering
• Sewage sludge
• Synthetic growth regulators (hormones)
• Synthetic veterinary drugs, including antibiotics and parasiticides
• Irradiation
• Synthetic product-processing substances, aids and ingredients, and additions to food including sulphates, nitrates and nitrites
• Equipment, packaging materials and storage containers, or bins that contain a synthetic fungicide, preservative or fumigant.”
Please note that in the US, a brouhaha is brewing over organic. It isn’t easy being popular. More and more of us are choosing organic over factory farm and guess what, big companies want in on the act but without the stringent organic standards. On the table is a proposal to water down those standards. For more on this, click here.
Next week: local vs. organic.
Coming to a Theatre Near You!
Al Gore’s An Inconvenient Truth is upon us. Click here for a list of cinema’s and opening dates in North America.
Join the March!!
Over 360,000 to date have signed up to stop global warming. Join us!
http://www.stopglobalwarming.org/
In the News
Green Bloggers
Grist Magazine
StopGlobalWarming.org
TO Do This Week
If you don’t do so already, I encourage you to buy at least one organic fruit, vegetable, slab of meat or other organic comestible such as peanut butter, yogurt or cheese. Start folding it into your weekly grocery shopping.
What’s the Big Deal? Some of you may find the price of organic a little difficult to swallow. They cost a bit more than non-organic because they’re not mass produced. They’re dropping in price, however, due to their growing market, a reminder of why it’s important to start purchasing them. Most major grocery stores are starting to carry organic produce. You may also be able pick up organic peanut butter, cereal and the like there. If not, health food stores are your best bet.
The problem with factory farm food:
Soil Degradation: Use of heavy machinery, irrigation and chemical fertilizers has undermined soil quality and led to its depletion. As David Suzuki writes in The Sacred Balance: “Modern techniques have increased productivity per hectare, but the organic material produced is not returned to the soil to complete nature’s cycle: instead, it often ends up in sewers, landfills or incinerators.”
Factory farms exhaust the soil, using it year after year, not allowing fields to sit fallow. Top soil can’t be made in a day. It takes 500 years to build 2.5 centimeters. Today, global loss of topsoil exceeds new soil production by 23 billion tons a year.
Chemical Use: Factory farms pump soil with petroleum-based fertilizers and use synthetic chemicals (pesticides) to control critters wanting to feast on their ‘products’. Fertilizers emit nitrous oxide, a greenhouse gas that is 200 times more powerful than CO2 and lingers in the atmosphere for 120 years. Pesticides have been linked to cancers and other health problems. These poisons accumulate in fatty tissue, especially as they make their way up the food chain. Not only do they kill the insects intended for the poison, they kill other small creatures that play important roles in our ecology, and they harm humans.
Consider that the nutritional value of our food has decreased since the 1950s thanks to this “progress” in agriculture.
Questionable Treatment of Animals: Animals that are raised for food in factory farms are pumped full of anabolic steroids and are crowded tightly together. For chickens, this means tiny cages. In most cases their feed is contrary to their true diet. Cows should eat grass, not grain or chickens that feasted on cows. For an eye opener on what you eat, if you eat factory farm meat, I suggest you pick up Fast Food Nation. That book put me off factory farm meat forever. You can also check out the PETA site.
What does organic do?
Organic farming is based on the philosophy that ‘sustainability’ includes giving back to the earth in addition to making a profit. Of course, certified organic farms use no pesticides. In fact, they have to be pesticide-free for three years before given the organic stamp of approval. In the US, that certified stamp comes from the USDA. In Canada, it’s certified by the Standards Council of Canada.
According to Canadian Organic Growers, organic agriculture does not allow the use of:
• “Synthetic pesticides, including fungicides, insecticides, rodenticides and wood preservatives
• Synthetic fertilizers
• Materials and products produced from genetic engineering
• Sewage sludge
• Synthetic growth regulators (hormones)
• Synthetic veterinary drugs, including antibiotics and parasiticides
• Irradiation
• Synthetic product-processing substances, aids and ingredients, and additions to food including sulphates, nitrates and nitrites
• Equipment, packaging materials and storage containers, or bins that contain a synthetic fungicide, preservative or fumigant.”
Please note that in the US, a brouhaha is brewing over organic. It isn’t easy being popular. More and more of us are choosing organic over factory farm and guess what, big companies want in on the act but without the stringent organic standards. On the table is a proposal to water down those standards. For more on this, click here.
Next week: local vs. organic.
Coming to a Theatre Near You!
Al Gore’s An Inconvenient Truth is upon us. Click here for a list of cinema’s and opening dates in North America.
Join the March!!
Over 360,000 to date have signed up to stop global warming. Join us!
http://www.stopglobalwarming.org/
In the News
Green Bloggers
Grist Magazine
StopGlobalWarming.org
Wednesday, May 17, 2006
On Greening a Home
Vanessa Pfaff and Chris Miller come by their green thumbs honestly. Although, Chris would argue that his gardening green thumb is a little black.
I met them at their home in Toronto’s Cabbagetown neighbourhood to discuss what they’ve done to “green” their place. Wearing flour dusted aprons, they treated me to a lovely brunch. Even Juliette, their 3 ½ year old daughter, was apron clad. She also sported fabulous Barbie high heel shoes (for you feminists, I was assured she also likes to drill). Since my time interviewing them, Juliette would undergo two wardrobe changes and serenade my voice recorder with her rendition of Baa Baa Black Sheep.
While Vanessa and Chris consider themselves environmentally conscious, they learned to conserve out of necessity while growing up. Chris’ parents divorced when he was young and Vanessa grew up in South Africa’s ‘coloured’ community during Apartheid. “We ate organic and we recycled without calling it that. We lived homeopathically and community-minded,” said Vanessa, who is Director of Programs at Easter Seals Canada.
Moving to Scarborough from Cape Town when she was 11, Vanessa recalls that her mother wasted nothing, reusing tissue boxes to write notes and milk plastic bags to freeze food.
Chris grew up with his mother, artist Katherine Oliver who resisted the mass consumerism (and waste) ethic that was blossoming in the 1950s and 60s. “She was a person who functioned on need and so was my father. They weren’t particularly enviro-conscious. They weren’t adamantly fighting against anything. They were doing what they thought was natural and the smart thing to do and I think that sort of fell through to me.”
A year ago, Chris, who is a sound editor and designer in the film/TV industry, went to work transforming their 100 + year old home from two apartments into one. In so doing, he saw an opportunity to make their house more energy efficient.
On Insulation
Their biggest challenge making their home energy efficient was dealing with an old porous house. Chris moved the kitchen from the second level to the main floor back space. Because his house is connected to another, he ended up gutting one exposed wall in order to properly insulate it. He used R12 Roxul, environmentally friendly mineral rock fiber, and created a vapour barrier. He is of two minds of making the home air tight.
“It’s good to trap air, it’s good to seal that it keeps the moisture out. It’s all good. It’s much more energy efficient, but in newer houses where this is done, some of the newer materials are filled with all kinds of chemicals and your house has to breath naturally it may be air tight and energy efficient but it’s more of a toxic environment I think.
“The one thing we did we did in terms of insulation that helped tremendously is re-insulate the attic area. We insulated the rafters – the floor of the attic or the ceiling of the second floor to keep a sort of, well cold area.
We shared a service with our next door neighbours. They were having it done and we jumped a board. It’s all blown in insulation which is great for an open space. It’s less aggressive and awful than your fiberglass pink insulation or your fiber… It’s like shredded puffy material. Shredded cotton. I think it has an R-value in the high teens or low 20s. R-value is its insulating value. And what’s that done in the winter is help contain the warm air and of course hot air rises. And in the summer it helps keep it cool too.”
Next step for Chris is to install roof vents for hot summer air to escape, and to replace single paned windows with double paned thermal. In the meantime, Chris sealed his single paned windows with removable caulking, although he suspects it’s toxic.
Chris is even considering painting the flat part of their roof white to reflect the suns rays to help keep the house cool in the summer.
On Paint
For paint, they turned to the clay-based product from Farrow Ball, a UK-based company.
On Reusing
Chris and Vanessa tried to reduce as much they could the waste from the renovation.
“I mean there’s a lot of stuff that we try to reclaim and reuse,” said Vanessa. “It matches our aesthetic anyway. We kinda like dusty old stuff.”
They reused the floorboards and a door, and found gems such as a light shade from an old schoolhouse and walnut banister from Artefacts, based in St. Jacobs, Ontario, that sells scavenged materials from renovated homes.
On Appliances
Appliance choices were important as well. Thought went into price, aesthetics and size, but also the number of kilowatt-hours used. A great example is the refrigerator. Older models gobble over 1000 kilowatt-hours/year. Chris and Vanessa chose a 19 ½ cubit foot Whirlpool that uses between 350 and 450 kilowatt hours/year.
They spent a little bit more on front end loaders because it uses less water. The dryer was another matter. “I don’t think they made great strides because they seem to use the same amount of energy as they always have – they’re all hovering around 900 kilowatt hours a year,” said Chris.
They also consider appliance use. Energy hogs such as the dishwasher and air conditioner are used sparingly, lights are off when not needed, and the thermostat is programmed between 20 and 17 degrees Celsius, depending on time of day. Most lights are low voltage and controlled by dimmers.
Has it paid off? Their hydro consumption alone plummeted from 2300 kilowatt hours during February/March 2005 to 800 during the same months in 2006.
On Waste
Chris was hyper aware of the waste generated by his renovation. As it stands, the province of Ontario does not have a waste recycling program for drywall and other renovation-related waste. “Going down to the transfer station on Commissioners once a week or a couple times a month, you know you become intimately aware of what your little contribution is to a massive contribution to one station in one part of the city, knowing that this going on all over the place.”
On a lighter note, Vanessa told me that Juliette was playing an imaginary game at day care. In the game, Juliette was going for a walk with a cat and during the walk the cat got sick. Juliette had to determine which waste bin to put the cat’s mess. She chose the Green Bin for organic waste.
“So she’s recycling even in her imaginary games,” said her proud mom.
On Food
Vanessa, Chris and Juliette have the good fortune to live right next door to their good friend Lulu Cohen-Farnell, owner and founder of Real Food for Real Kids. Lulu’s company caters wholesome and organic food to children and is recipient of two Toronto Green Awards. Lulu has been both their culinary companion and inspiration. The two families spend dinners together at least three times a week.
We try to eat organic as much as we can, at least not processed,” said Vanessa, who started eating this way after Juliette was born. “It obviously costs a little bit more money so we do as it as much as we can. We still eat meat. So if we can’t eat organic meat we’ll at least go to the butcher. Or buy Halal. We try to do it with home cosmetics and toiletries such as the toothpastes and shampoos.”
On Guilt
At one point during my visit, Vanessa interjected with: “I’m feeling ludicrous having this conversation. It just feels like a reminder of how much we have. It’s obscene. It’s ridiculous. I do like getting stuff but I think we need to consume less and be more community-minded, start sharing more. Reduce the output.”
“We’re typical in the sense. We try. We do a number of things but we don’t do everything,” said Chris.
“We try to leave a gentle footprint and I think a huge part of it is education. So we’ve learned and so that’s how it’s impacted us. We want to do the best with Juliette and Maxy [Lulu’s son] and every other kid we can,” said Vanessa.
“The most important thing is being conscious and being aware of what kind of mark your leaving,” said Chris.
I met them at their home in Toronto’s Cabbagetown neighbourhood to discuss what they’ve done to “green” their place. Wearing flour dusted aprons, they treated me to a lovely brunch. Even Juliette, their 3 ½ year old daughter, was apron clad. She also sported fabulous Barbie high heel shoes (for you feminists, I was assured she also likes to drill). Since my time interviewing them, Juliette would undergo two wardrobe changes and serenade my voice recorder with her rendition of Baa Baa Black Sheep.
While Vanessa and Chris consider themselves environmentally conscious, they learned to conserve out of necessity while growing up. Chris’ parents divorced when he was young and Vanessa grew up in South Africa’s ‘coloured’ community during Apartheid. “We ate organic and we recycled without calling it that. We lived homeopathically and community-minded,” said Vanessa, who is Director of Programs at Easter Seals Canada.
Moving to Scarborough from Cape Town when she was 11, Vanessa recalls that her mother wasted nothing, reusing tissue boxes to write notes and milk plastic bags to freeze food.
Chris grew up with his mother, artist Katherine Oliver who resisted the mass consumerism (and waste) ethic that was blossoming in the 1950s and 60s. “She was a person who functioned on need and so was my father. They weren’t particularly enviro-conscious. They weren’t adamantly fighting against anything. They were doing what they thought was natural and the smart thing to do and I think that sort of fell through to me.”
A year ago, Chris, who is a sound editor and designer in the film/TV industry, went to work transforming their 100 + year old home from two apartments into one. In so doing, he saw an opportunity to make their house more energy efficient.
On Insulation
Their biggest challenge making their home energy efficient was dealing with an old porous house. Chris moved the kitchen from the second level to the main floor back space. Because his house is connected to another, he ended up gutting one exposed wall in order to properly insulate it. He used R12 Roxul, environmentally friendly mineral rock fiber, and created a vapour barrier. He is of two minds of making the home air tight.
“It’s good to trap air, it’s good to seal that it keeps the moisture out. It’s all good. It’s much more energy efficient, but in newer houses where this is done, some of the newer materials are filled with all kinds of chemicals and your house has to breath naturally it may be air tight and energy efficient but it’s more of a toxic environment I think.
“The one thing we did we did in terms of insulation that helped tremendously is re-insulate the attic area. We insulated the rafters – the floor of the attic or the ceiling of the second floor to keep a sort of, well cold area.
We shared a service with our next door neighbours. They were having it done and we jumped a board. It’s all blown in insulation which is great for an open space. It’s less aggressive and awful than your fiberglass pink insulation or your fiber… It’s like shredded puffy material. Shredded cotton. I think it has an R-value in the high teens or low 20s. R-value is its insulating value. And what’s that done in the winter is help contain the warm air and of course hot air rises. And in the summer it helps keep it cool too.”
Next step for Chris is to install roof vents for hot summer air to escape, and to replace single paned windows with double paned thermal. In the meantime, Chris sealed his single paned windows with removable caulking, although he suspects it’s toxic.
Chris is even considering painting the flat part of their roof white to reflect the suns rays to help keep the house cool in the summer.
On Paint
For paint, they turned to the clay-based product from Farrow Ball, a UK-based company.
On Reusing
Chris and Vanessa tried to reduce as much they could the waste from the renovation.
“I mean there’s a lot of stuff that we try to reclaim and reuse,” said Vanessa. “It matches our aesthetic anyway. We kinda like dusty old stuff.”
They reused the floorboards and a door, and found gems such as a light shade from an old schoolhouse and walnut banister from Artefacts, based in St. Jacobs, Ontario, that sells scavenged materials from renovated homes.
On Appliances
Appliance choices were important as well. Thought went into price, aesthetics and size, but also the number of kilowatt-hours used. A great example is the refrigerator. Older models gobble over 1000 kilowatt-hours/year. Chris and Vanessa chose a 19 ½ cubit foot Whirlpool that uses between 350 and 450 kilowatt hours/year.
They spent a little bit more on front end loaders because it uses less water. The dryer was another matter. “I don’t think they made great strides because they seem to use the same amount of energy as they always have – they’re all hovering around 900 kilowatt hours a year,” said Chris.
They also consider appliance use. Energy hogs such as the dishwasher and air conditioner are used sparingly, lights are off when not needed, and the thermostat is programmed between 20 and 17 degrees Celsius, depending on time of day. Most lights are low voltage and controlled by dimmers.
Has it paid off? Their hydro consumption alone plummeted from 2300 kilowatt hours during February/March 2005 to 800 during the same months in 2006.
On Waste
Chris was hyper aware of the waste generated by his renovation. As it stands, the province of Ontario does not have a waste recycling program for drywall and other renovation-related waste. “Going down to the transfer station on Commissioners once a week or a couple times a month, you know you become intimately aware of what your little contribution is to a massive contribution to one station in one part of the city, knowing that this going on all over the place.”
On a lighter note, Vanessa told me that Juliette was playing an imaginary game at day care. In the game, Juliette was going for a walk with a cat and during the walk the cat got sick. Juliette had to determine which waste bin to put the cat’s mess. She chose the Green Bin for organic waste.
“So she’s recycling even in her imaginary games,” said her proud mom.
On Food
Vanessa, Chris and Juliette have the good fortune to live right next door to their good friend Lulu Cohen-Farnell, owner and founder of Real Food for Real Kids. Lulu’s company caters wholesome and organic food to children and is recipient of two Toronto Green Awards. Lulu has been both their culinary companion and inspiration. The two families spend dinners together at least three times a week.
We try to eat organic as much as we can, at least not processed,” said Vanessa, who started eating this way after Juliette was born. “It obviously costs a little bit more money so we do as it as much as we can. We still eat meat. So if we can’t eat organic meat we’ll at least go to the butcher. Or buy Halal. We try to do it with home cosmetics and toiletries such as the toothpastes and shampoos.”
On Guilt
At one point during my visit, Vanessa interjected with: “I’m feeling ludicrous having this conversation. It just feels like a reminder of how much we have. It’s obscene. It’s ridiculous. I do like getting stuff but I think we need to consume less and be more community-minded, start sharing more. Reduce the output.”
“We’re typical in the sense. We try. We do a number of things but we don’t do everything,” said Chris.
“We try to leave a gentle footprint and I think a huge part of it is education. So we’ve learned and so that’s how it’s impacted us. We want to do the best with Juliette and Maxy [Lulu’s son] and every other kid we can,” said Vanessa.
“The most important thing is being conscious and being aware of what kind of mark your leaving,” said Chris.
Wednesday, April 05, 2006
Yummy Potatoes and Being Cool
Did you Hear the News?
Canada’s brand spanking new conservative government is pulling the plug on the popular One Tonne Challenge. Ah, so it begins… But hey, perhaps Harper has something much better up his sleeve to help reduce our GHG emissions. You never know.*
Earth Day is April 22
To find an event in your area, click the Earth Day International site or Earth Day Canada.
And Another Thing…
It’s a challenge, isn’t it? Using up all your fruits and veggies before they become a bio hazard lurking at the bottom of your “crisper”. And for you Torontonians, who can toss this fungal slime into the green bin for bio-recycling, don’t think this problem is solved – it still takes energy and torrents of water, not too mention fertilizer and pesticide (if not organic), to produce that which you once considered appetizing food.
Speaking of organic – now that you are being a careful shopper, and saving over $500 a year, why not invest that money, which amounts to $41 a month, in organic fruits and vegetables? Organic is good, and not just the purview of yuppies pining for their hippie roots. Organic farmers practice methods that give back to the soil and the surrounding environment. As I explained last week, soil erosion and degradation pose serious threats to human beings partly due to industrial farming practices. But enough of that doom and gloom stuff! Organic is tasty!! Have you ever tried an organic potato or banana? No….?
TO Do This Week
Buy organic potatoes and bananas and rediscover what potatoes and bananas are supposed to taste like. Yum!!!
Be Cool! - Turn the Temperature Down
I’m going to start delving into hefty stuff. Home appliances and heating. According to Dave Reay, in Climate Change Begins at Home, space heating and cooling make up 41% of GHG emissions of the average American home. Appliances make up 34%. In the weeks ahead I’ll look into ways in which you make your home more energy efficient.
Of course, it’s ideal to bring in an inspector to test your home’s efficiency. I will discuss how to do that later. Some of you may be renting and living in an apartment, so bringing in an inspector is not an option. There are simple things that you can still do to make your home a little more energy efficient, such as….
To Do – Turn down the temperature by one degree.
What’s the Big Deal - This may not seem like a big deal now that the weather is getting warmer. And now that it’s getting warmer, we’ll soon be dusting off the air conditioner.
Heating the average American home emits four tonnes of GHG emissions a year. Cooling it emits another tonne, and ironically heats up the outside air. By reducing your temperature by just a degree in the winter and increasing your air conditioner by a degree in the summer, you will reduce your annual GHG emissions by a third of a tonne.
Please resist cranking up the temperature in the winter so you can walk about in shorts and t-shirts. That’s what flannels and sweaters are for!
In the News
World-Wire
Truth Out
* Photos taken from Rick Mercer’s blog - http://rickmercer.blogspot.com/. Image credits: Neal Domenico and Big Jule
Canada’s brand spanking new conservative government is pulling the plug on the popular One Tonne Challenge. Ah, so it begins… But hey, perhaps Harper has something much better up his sleeve to help reduce our GHG emissions. You never know.*
Earth Day is April 22
To find an event in your area, click the Earth Day International site or Earth Day Canada.
And Another Thing…
It’s a challenge, isn’t it? Using up all your fruits and veggies before they become a bio hazard lurking at the bottom of your “crisper”. And for you Torontonians, who can toss this fungal slime into the green bin for bio-recycling, don’t think this problem is solved – it still takes energy and torrents of water, not too mention fertilizer and pesticide (if not organic), to produce that which you once considered appetizing food.
Speaking of organic – now that you are being a careful shopper, and saving over $500 a year, why not invest that money, which amounts to $41 a month, in organic fruits and vegetables? Organic is good, and not just the purview of yuppies pining for their hippie roots. Organic farmers practice methods that give back to the soil and the surrounding environment. As I explained last week, soil erosion and degradation pose serious threats to human beings partly due to industrial farming practices. But enough of that doom and gloom stuff! Organic is tasty!! Have you ever tried an organic potato or banana? No….?
TO Do This Week
Buy organic potatoes and bananas and rediscover what potatoes and bananas are supposed to taste like. Yum!!!
Be Cool! - Turn the Temperature Down
I’m going to start delving into hefty stuff. Home appliances and heating. According to Dave Reay, in Climate Change Begins at Home, space heating and cooling make up 41% of GHG emissions of the average American home. Appliances make up 34%. In the weeks ahead I’ll look into ways in which you make your home more energy efficient.
Of course, it’s ideal to bring in an inspector to test your home’s efficiency. I will discuss how to do that later. Some of you may be renting and living in an apartment, so bringing in an inspector is not an option. There are simple things that you can still do to make your home a little more energy efficient, such as….
To Do – Turn down the temperature by one degree.
What’s the Big Deal - This may not seem like a big deal now that the weather is getting warmer. And now that it’s getting warmer, we’ll soon be dusting off the air conditioner.
Heating the average American home emits four tonnes of GHG emissions a year. Cooling it emits another tonne, and ironically heats up the outside air. By reducing your temperature by just a degree in the winter and increasing your air conditioner by a degree in the summer, you will reduce your annual GHG emissions by a third of a tonne.
Please resist cranking up the temperature in the winter so you can walk about in shorts and t-shirts. That’s what flannels and sweaters are for!
In the News
World-Wire
Truth Out
* Photos taken from Rick Mercer’s blog - http://rickmercer.blogspot.com/. Image credits: Neal Domenico and Big Jule
Wednesday, March 29, 2006
An End to Food Waste
Two weeks ago on our TO DO list, we started to reduce plastic bags in our lives. Why not? Who needs them? Thanks to Janer and Red Jane for their comments on recycling bags and batteries, as well as good deals on florescent bulbs. Dominion grocery store happily accepts used plastic bags. I’m sure others do as well. Just ask.
Now that we are all doing our bit to reduce those ubiquitous bags, I thought I’d add a few words about the so called ‘crisper’ in our fridges, you know that place where we store our produce. I call it the ‘rotter.’ The place where healthy fruits and vegetables go to wilt, rot and die. It sounds terrible and it is. Let’s do our bit to stop it.
Wonderful People Doing Fabulous Things
Californians are doing it for themselves.
TO Do This Week
Food Waste
Don’t you just hate throwing out rotting veggies and fruit, and slimy left overs? It’s such a waste. Jane and I had gotten into the ridiculous habit of over buying. Really, it’s such bad planning.
To Do - I encourage all of us to stop the needless decay of our fruits and vegetables, dairy and leftovers. This week, before you do your shopping, get into the habit of assessing the remaining produce and other volatile food in your fridge and plan on meals that use them. Need some menu ideas? Check out Epicurious, All Recipes or VegWeb, which are online recipe databases. Input your ingredients and see what menus this site comes up with.
What’s the Big Deal - Throwing out food is a waste of energy (hello GHG emissions), water and money. According to a 2004 study from the University of Arizona, Americans throw out 14% of their food purchases. That amounts to $590 per year. But get this…forty to fifty per cent of all food ready for harvest never gets eaten. This waste is part of our consumption, impacting on the amount of land, water, fertilizers and pesticides used to produce all this food. The use of water in food production is mind-boggling. According to the Union of Concerned Scientists, for every dollar you spend on fruits, vegetables and grains, 2355 liters or 622 gallons of water has been used.
Another ominous problem is global soil degradation. According to David Suzuki in The Sacred Balance, it takes an average of 500 years to build 2.5 centimetres of topsoil. We are losing 23 billion tonnes of new soil production a year, or 0.7 percent of the world’s soil, thanks in part to industrial farming.
“At that rate, when my fourteen-year-old daughter reaches her sixtieth birthday, more than 30 percent of the world’s current supplies of topsoil will be gone, but humankind’s numbers will have doubled,” says Suzuki.
What’s more, think of the packaging and transportation required to deliver the food from the farm to you. The annual GHG price tag on producing, processing, packaging and distributing food for a family of four is four tonnes.
What if everyone consumed only what they needed? More pointedly, what if you and I consumed only what we needed? I could go on about organic food too – but I’ll get into that at a later time.
In the News
World-Wire
Truth Out
Now that we are all doing our bit to reduce those ubiquitous bags, I thought I’d add a few words about the so called ‘crisper’ in our fridges, you know that place where we store our produce. I call it the ‘rotter.’ The place where healthy fruits and vegetables go to wilt, rot and die. It sounds terrible and it is. Let’s do our bit to stop it.
Wonderful People Doing Fabulous Things
Californians are doing it for themselves.
TO Do This Week
Food Waste
Don’t you just hate throwing out rotting veggies and fruit, and slimy left overs? It’s such a waste. Jane and I had gotten into the ridiculous habit of over buying. Really, it’s such bad planning.
To Do - I encourage all of us to stop the needless decay of our fruits and vegetables, dairy and leftovers. This week, before you do your shopping, get into the habit of assessing the remaining produce and other volatile food in your fridge and plan on meals that use them. Need some menu ideas? Check out Epicurious, All Recipes or VegWeb, which are online recipe databases. Input your ingredients and see what menus this site comes up with.
What’s the Big Deal - Throwing out food is a waste of energy (hello GHG emissions), water and money. According to a 2004 study from the University of Arizona, Americans throw out 14% of their food purchases. That amounts to $590 per year. But get this…forty to fifty per cent of all food ready for harvest never gets eaten. This waste is part of our consumption, impacting on the amount of land, water, fertilizers and pesticides used to produce all this food. The use of water in food production is mind-boggling. According to the Union of Concerned Scientists, for every dollar you spend on fruits, vegetables and grains, 2355 liters or 622 gallons of water has been used.
Another ominous problem is global soil degradation. According to David Suzuki in The Sacred Balance, it takes an average of 500 years to build 2.5 centimetres of topsoil. We are losing 23 billion tonnes of new soil production a year, or 0.7 percent of the world’s soil, thanks in part to industrial farming.
“At that rate, when my fourteen-year-old daughter reaches her sixtieth birthday, more than 30 percent of the world’s current supplies of topsoil will be gone, but humankind’s numbers will have doubled,” says Suzuki.
What’s more, think of the packaging and transportation required to deliver the food from the farm to you. The annual GHG price tag on producing, processing, packaging and distributing food for a family of four is four tonnes.
What if everyone consumed only what they needed? More pointedly, what if you and I consumed only what we needed? I could go on about organic food too – but I’ll get into that at a later time.
In the News
World-Wire
Truth Out
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