GreenStreet LI Home | Green Tips for
 Local Holiday Fare




Green Tips for
 Local Holiday Fare
2010-00-28 


Whether you know it or not, food leaves footprints on the planet, too. Everything from their harvesting methods and place of origin to packaging and cooking methods determine how green our meals are. Since holidays are nothing without good eats, find ways to make your food footprints small. 

The Main Event:
For a Christmas Eve feast or a low-cal dinner option anytime, local seafood is plentiful. Peconic scallops won’t have far to travel to get to your table, making them a good eco-pick for December. According to the Long Island Farm Bureau, other local treats in season include clams, oysters and striped bass.

The Sides:
Kale, collards, Swiss chard, and Brussels sprouts – look for these tasty greens grown by sustainable Long Island farmers who strive to keep the environment chemical-free. Available at markets such as King Kullen, which supports local farmers. Also look for Long Island potatoes—perfect for Chanukah latkes.

Good Spirits:
Long Island sparkling wines, reds and whites are world-class, and many local vintners like Macari Vineyard and Wolffer Estate maintain sustainable practices by tending to the soil without relying on harmful pesticides that pollute
the earth. 

Big holiday feasts are perfect excuses to buy in larger quantities, which cuts down on packaging waste from groceries.

Holiday meals make savory leftovers.
Pack them up in storage containers 
rather than plastic wrap, which winds up in our landfills.

One Simple Thing:

For your post-party plates, sprinkle them with baking soda, which automatically starts the cleaning process, saving you dish detergent and water.


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