Many of us don't think much about how our food choices may affect the environment. Sure we hear about "being green" and so we recycle, we carpool, and we follow regulations limiting how often we can water our lawns. We invest in energy efficient appliances and lightbulbs. We do many things to try to be eco-conscious, but what about the basics of how we cook and the foods we choose to purchase?
Well, now there's a cookbook on how we can take our healthy eating focus one step further: the Big Green Cookbook by Registered Dietitian, Jackie Newgent.
Here are Jackie's basic guidelines on how to decrease our carbon footprint while cooking:
- Prepare plant-based meals
- Be an energy-wise cook
- Eat by season
- Enjoy fresh foods naturally and simply prepared
- Go organic and eco-conscious when you can
- Buy locally when logical
- Practice the 4Rs: Reduce, Reuse, Repurpose & Recycle
- Be realistic
As for trying to buy fresh & local foods, this week is a great week to start since August 1-7, 2010 is National Farmers Market Week. Visit the USDA site for more info and tips on locating farmers markets nationwide.
Lastly, let's consider our aquatic ecosystems. The health benefits of eating fish several times per week are well known, but you may also want to think about where your fish comes from and how it's harvested. Get the details of Monterey Bay Aquarium Seafood Watch program, and how they are working to ensure sustainability of our ocean ecosystems. Every 6 months they update their pocket guides on recommended seafood choices. Click here to view their Sustainable Seafood Guide for the Florida area.
This post was written by Kristine Van Workum, Registered Dietitian and owner of Brevard Nutrition, Inc. Kristine provides outpatient nutrition counseling for groups and individuals to help manage a wide variety of medical conditions. She specializes in the treatment of eating disorders, weight management and sports nutrition. For more information or to schedule an appointment, call 321-327-7948, or visit her website.
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