Top Green Eating Tips

Eco-Food Basics




Indulge in the Big O

Organic food is grown and/or processed in ways that support healthy people and a healthy planet. If you can’t find or afford organic options for everything, recognize that some nonorganic produce contains more pesticides than others. The Environmental Working Group offers their Shopper’s Guide to Pesticides as a free, downloadable guide and iPhone application that identifies the fruits and veggies with the most and least pesticides. Visit www.FoodNews.org/walletguide.php.
 

Feast on Fair Trade fare

Fair Trade-certified food ensures a proper wage and working conditions for those who harvest and handle it. It’s also greener for the environment. Fair Trade certification is currently available in the United States for coffee, tea, herbs, cocoa, chocolate, fresh fruit, flowers, sugar, rice and vanilla.
 

Go Local

Local, seasonal food cuts back on transportation, uses less packaging, is fresher and tastier and comes in more varieties. It also supports small local growers. Good sources of local foods include farmers’ markets or community supported agriculture (CSA) groups.
 

Don’t Follow the Pack

Look for unpackaged or minimally packaged foods; experiment with bringing your own containers and buying in bulk, or pick brands that use bio-based plastic packing. Recycle or reuse any packaging you do end up with.
 

Compost the Leftovers

Composting eases the burden on the landfill, contributes
to productive soil and keeps the kitchen wastebasket odor-free. Apartment dwellers can do it, too. A useful introduction for indoor composters can be found at www.JourneyToForever.org/compost_indoor.html.
 

Grow Your Own

Raise mini-crops in a raised garden bed, greenhouse or window box. Even urbanites can get a lot of good eats from not much space. Visit VeganOrganic.net and search for the exact phrase, “windowsill gardening,” for an introductory article.
 

Eat it Raw

Many people advocate the benefits of eating raw foods. Besides the possible health advantages, preparing raw food consumes less energy, and because raw food is usually fresh, it is more likely to be locally grown.

Primary source: www.PlanetGreen.Discovery.com

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