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Ease into Eco Eating
2010-00-28 


Even before filmmaker Robert Kenner’s new “Food Inc.” documentary, we heard the reports about food production practices linked to harmful chemicals that put our health and environment at risk. It’s the reason we are seeing stores all over Long Island trying to fill our hunger for fresh and greener goods. Here are some ways to gradually green your diet.

GOOD:
Reduce food mileage. Choose produce from the growing supply of locally grown foods in local grocery stores and farmers’ markets. The fewer miles your food travels the less harm done to the environment, and the fresher it will be on
your plate. To lower the impact from your meal choices, go to
 www.eatlowcarbon.org.

BETTER:
Some foods have inherently higher carbon footprints due to the process required to get them to your table. Meat—for the food, water, upkeep, processing, and transport required—is one of them. Don’t give it up, just cut it back. Try one day a week. Some geophysicists compare the benefits of a 20% a year reduction in meat to replacing a Camry with a Prius.

BEST:
Grow your own. Temperatures this summer have been cool, but are still well-suited for a wide variety of fresh vegetables. Growing even a small garden will ensure your vegetables the smallest footprint possible.

www.eatwellguide.org includes more than 40 Long Island restaurants, markets and farms with sustainable foods and food practices. 

This time of year is ideal to plant lettuce, cabbage, broccoli and spinach. For good fall picks go to: counties.cce.cornell.edu/suffolk/HortFactSheets/HFSDirectory.htm

Livestock production generates nearly 1/5 of the world’s greenhouse gases— more than transportation!United Nations Food and Agriculture Organization.

One Simple Thing:
Ease into eco eating by choosing tasty, locally grown vegetables. This fat-free recipe for gazpacho calls for ingredients that are in-season and available on L.I. now. Mix diced tomato, onion, peppers, cucumber, squash and cilantro with vegetable juice. Chill and serve.


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