01.0 Your Food

  1. Don’t eat beef  –  or at least much less beef. Going vegetarian is best, but less is a start.  (If you do just one thing, do this.)[1] (high impact)

  2. Chicken in lieu of beef is better too.[2]
  3. Stop eating all that processed food – or at least eat much less.  (high impact)
  4. Read In Defense of Food: An Eater’s Manifesto, by Michael Pollan.   (Quick read.  Very informative.)
  5. Don’t eat fish or eat significantly less.  Buy sustainably harvested wild fish when possible.[3]
  6. Find out which fish are sustainable and which aren’t at Fishonline.
  7. Monitor what you eat and don’t eat.[4] (high impact)
  8. Buy organic when possible. [5] See Organic Food Info.
  9. Become a locavore and buy regionally grown food.[6] (high impact)
  10. Find local farmers and consider a community supported agriculture subscription (CSA) at Local Harvest.
  11. Shop at the local Farmer’s Market.
  12. Consider joining the Park Slope Food Coop.
  13. If you can’t get it locally buy fair-trade food.[7] Find out more at Fair Trade Resource.
  14. Grow your own food if you have the space.   Some if not all.  The more the better.   Read Food Not Lawns by Heather C. Flores.  (high impact)
  15. No decent soil? Use pots.
  16. Drink tap water, not bottled water.  Tap water is safe, clean and just as good for you. If you have concerns, filter the tap water.
  17. Love Food, Hate Waste.

[1] Cattle produce 33% of all agricultural greenhouse gas (GHG) emissions.  And agricultural production creates 25% of human-induced GHG.

[2] Chicken’s carbon footprint is about one third of beef.   Pork is half of beef.

[3] Overfishing and fish farming are putting tremendous strain on already compromised ecosystems.

[4] One quarter of America’s food goes to waste.

[5] Note that while studies show GHG is lowered for some organic products such as wheat and potatoes, for others such as eggs, milk and chicken the GHGs can actually be greater unless additional mitigation is utilized in their production.

[6] A conventional meal creates 4 to 17 times the GHG as a locally sourced one.

[7] Commonly found fair-trade foods include:  coffee, tea, chocolate, cashews, olive oil, rice sugar, hearts of palm, salmon, honey, salsa, jam and syrup.

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