Sustainable Food
Few people know that diet is the second largest contributor to the average American’s carbon footprint; according to the Union of Concerned Scientists it ranks just behind transportation. Fortunately, we live in a state and town that boast a bounty of sustainable food, and it’s easier than ever to be a climate-friendly eater. You can start by:
eating local
eating organics and foods grown with fewer chemicals
eating more of what you buy
eating lower on the food chain
eating less processed and less packaged foods
One of the best websites on sustainable eating is Sustainable Table
The Energy Chain of Food
Click Here to find out how much energy is used for packaging, processing, refrigeration, transportation, and other sectors for food - you’ll be surprised.
Eating Local:
Places to buy local
Do we really need to buy apples from Washington when there are orchards in our backyard? Fortunately, the solutions are both simple and delicious — buying local and organic foods that are better for the climate, our health, and the local economy. If you look carefully, most grocery stores have a growing selection of natural, organic, and in some cases, local foods. Kroger, Bush’s, and many other supermarkets offer some choices. If you don’t find what you’re looking for, speaking to a manager or customer service representative could make a big difference. The places listed below specialize in local and organic food. Prices are competitive or sometimes cheaper if you buy produce that’s in season or take advantage of bulk food items. In the height of the harvest at the Farmer’s Market, you can find beautiful red bell peppers for $1 / lb. Bon appetite!
Ann Arbor Farmer’s Market
Ann Arbor People’s Food Co-op
Arbor Farms Market
Trader Joe’s (chain)
Whole Foods Market (chain)
Community Supported Agriculture
A CSA, (for Community Supported Agriculture) is a way for the food buying public to create a relationship with a farm and to receive a weekly basket of produce. By making a financial commitment to a farm, people become “members” (or “shareholders,” or “subscribers”) of the CSA. Most CSA farmers prefer that members pay for the season up-front, but some farmers will accept weekly or monthly payments. Some CSAs also require that members work a small number of hours on the farm during the growing season. A CSA season typically runs from late spring through early fall. The number of CSAs in the United States was estimated at 50 in 1990, and has since grown to over 2000.
For a list of Ann Arbor CSA’s, click here.
Additional resources:
A great book on the subject is Barbara Kingsolver’s Animal, Vegetable, Miracle (2006), available in local libraries and bookstores. The Kingsolver family raises most of the food they consume for an entire year. The experiment of growing fruits and veggies, raising turkeys, making cheese, and storing food for winter lead to discoveries about both the joys of eating local. The book is chock full of wisdom, laughs, and recipes. Find her book here
If you’re really keen on learning more about the energy used in bringing your food from seed (or newborn) to your plate, I’ve summarized a 2006 report from Iowa State University about the distance different types of food travel by boat, truck, and rail to the Midwest. The data is for the Hawkeye state, but the basic conclusions should hold true for Michigan.
A Summary of Food, Fuel, and Freeways, Leopold Center for Sustainable Agriculture, 2006:
Eating Organic:
Organics are healthier for you and the planet, and they eliminate the energy and fossil fuels used to produce and transport fertilizer and pesticides. At the same time, organics can be hard to find or expensive, and we don’t always have all the choices of an ideal world. It’s worth keeping in mind that organic or “no spray” produce at the Farmer’s Market is often cheaper than conventionally grown produce in a supermarket.
One of the most helpful things in helping people decide when to buy organic is this chart which shows which fruits and veggies have the highest pesticide
load (courtesy of the Environmental Working Group
Eating Lower on the Food Chain
The energy to grow everything we eat ultimately comes from the sun. As it goes from plant to animal, some of that energy is lost through the animal’s metabolism and exercise. Much of the corn and other grains we grow in the U.S. are used to feed livestock, meaning they pack a double-dose of energy.
Did you know livestock account for 18% of global greenhouse gas emissions? Find out more here
The UN says “eat less meat to curb global warming”
http://www.guardian.co.uk/environment/2008/sep/07/food.foodanddrink
Compassion in world farming:
www.ciwf.org.uk/resources/publications/environment_sustainability/default.aspx
Mankind benefits from eating less meat:
http://www.physorg.com/news63547941.html
Urban Farming
Urban Farming is the practice of cultivating, processing and distributing food in, or around , a village, town or city (peri-urban).
Urban farming is generally practiced for income-earning or food-producing activities though in some communities the main impetus is recreation and relaxation.
Urban agriculture contributes to food security and food safety in two ways: first, it increases the amount of food available to people living in cities, and,
second, it allows fresh vegetables and fruits and meat products to be made available to urban consumers. A common and efficient form of urban agriculture is the biointensive method.
Because urban agriculture promotes energy-saving local food production, urban and peri-urban agriculture are generally seen as sustainable practices.
http://www.urbanagriculture-news.com
Vertical farm project:
http://www.verticalfarm.com
Composting
Composting is the decomposition of plant remains and other once-living materials to make an earthy, dark, crumbly substance that is excellent for adding to houseplants or enriching garden soil. It is the way to recycle your yard and kitchen wastes, and is a critical step in reducing the volume of garbage needlessly sent to landfills for disposal. It’s easy to learn how to compost.
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