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It’s Wednesday! Are you hungry?
You probably will be if you haven’t planned for this day in advance. We won’t kid you, today is a toughie. You’ve tackled trash and transportation, no small feats. Now it’s time to focus your efforts on food. The good news is that eaters the world over are reinventing themselves as locavores, vegetarians, organic foodies and gardeners — and feeling better for it. During their No Impact Year, the Beavan family examined and altered what they ate and found new, carbon-friendly ways to nourish themselves. They ate locally and seasonally. Packaged and processed food disappeared from their grocery list. The Beavans soon discovered that these changes not only lessened their environmental impact, but also enabled them to lose weight and improve their health. Best of all, they got to spend more time with friends and family at vibrant farmers’ markets and while making and sharing meals. What will you discover?
Steps to Prepare
-John Hendrickson, “Energy use in the U.S. Food System: A Summary of existing research and analysis”
- Take your food list from yesterday and calculate your carbon “foodprint.” Did you eat anything grown within 250 miles? How much non-organic meat and dairy did you consume? How much packaged food did you buy? Choose five items from yesterday that were not produced locally and try swapping them out for items that are produced locally. Here are 10 economical steps for putting the right food on your table.
- This week change your diet. Try veganism, eating locally, eating organically or simply reducing the amount of beef you consume. Since you aren’t buying packaged products (which create trash), your choices may be easier than you think.
- Dig in! Bicycle to a farmers’ market. Learn some new recipes. Invite friends over for a potluck.
- Keep track of your food choices. Ask yourself throughout the day: what are the most challenging aspects of adjusting your food habits? Comment about your choices, experiments, menus, or other food adventures.
- Write down five things for which you are grateful, and share them with us on Facebook.