As a new mother, I am always researching various topics regarding child rearing and environmentally friendly practices. Here are a few sites that I frequent or find inspirational.
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Rodale Institute and St. Luke’s University Health Network launched a true farm to hospital food program. The Anderson Campus at St. Luke’s has over 300 acres of farmland, much of which had historically been farmed conventionally with crops like corn and soy. The hospital administration recognized the impact that providing fresh, local organic produce could have on patient health and approached Rodale Institute to transition the land to organic and farm vegetables to be used in patient meals as well as in the cafeteria.
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“Glyphosate is the backbone of our current agricultural system that supplies us with toxic food, water and air. We aim to ban glyphosate by allowing the public to inform themselves about what levels of glyphosate are found in their own and their family’s bodies. Feed The World will also give a platform to profitable, agriculture alternatives that allow farmers, businesses and governments to change direction towards a better non-toxic future for our children.” – Henry Rowlands, Director of Feed The World
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Consumers want safer chemicals and ingredients in their products, and they want companies to be transparent about what’s in their products. meet this demand and achieve a competitive advantage, retailers and manufacturers including Target, Walmart and SC Johnson have taken steps to phase out hazardous chemicals in their products and encourage product transparency.
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In order to run my zero-waste kitchen, I need to plan my shopping trips a bit. Before heading to the farmer’s market or grocery store, I take a look at the running shopping list on my phone and add a few things we might need. List in hand, I gather my zero-waste equipment. The list helps me figure out what I’ll need and while shopping, I stick closely to it. 1. Glass jars I use my glass jars at the bulk bins. Get the weight on these before you fill them up. At some stores, customer service will weigh them for you and mark the tare on them. Other stores set out scales and you weigh the jars yourself. The cashier will deduct the weight of the jar from your food when checking you out so you pay for weight of the food only. Lately I’ve been taking jars to the farmer’s market for berries. That way I bring home whole fruit rather than jam. A health food store in my daughter’s university town, Guelph, Ontario, Stone Store, doesn’t charge for all packaging but it does charge for nut butter containers, which I find brilliant. How many students will forget a jar […]
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“Eco-fashion is slowly increasing its footprint and influence. As more people become aware of the harsh cost of current manufacturing practices, as well as, availability of more positive options, the switch toward greener processes will hopefully become inevitable. The smaller designers, such as those on FiercelyGreen are able to pivot their supply chain much faster than the big established brands, at the same time their influence is very limited by their size, which is why it is so important to give them visibility because of the green ripple effect they will help to perpetuate in the industry in the future.”
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While many of us may take it for granted, the planet we live on is the very foundation of all life as we know it. Home to between 10-14 million species of life, we share this planet with billions of others that have an equal stake in maintaining the planet. It is for this reason that many have come to be cautious about the impact we have on many creatures’ natural habitats. Issues such as deforestation and water/food contamination have a significant impact on the quality of life for animals. In many cases, this can become an issue of life or death.
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For Santa Fe’s Red Mesa Cuisine, cooking with Native American foods means supporting native cultural traditions, which, in turn, supports a healthy planet. Get a taste of America’s most unique ingredients. Award winning Santa Fe-based chef, author, Native foods historian, culinary anthropologist, and photographer Lois Ellen Frank, Ph.D. gave the keynote address at FUZE.SW 2014, a weekend-long celebration of food with a focus on Native American cuisine, in Santa Fe, New Mexico.
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You probably know the saying by now: anything a man can do a woman can do better. And usually she does it with less complaining, more style, and let’s be totally honest, a whole lot more grace. Even farming. Yep, the new face of farmers in the U.S. might just pleasantly surprise you.
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In the checkout line at the supermarket, do you look inside your shopping cart and wonder if you have enough fruits and veggies, or the right amount of carbohydrates? What about the cart in front of you in line? Do you judge their packages of red dye #40 hotdogs or sugar-coated Fruit Loops? If so, you are not alone.
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