Food Choices for Healthy People and a Healthy Planet

All posts tagged Sustainable


Organic and fair in the Middle East and the Bay Area

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  • Posted on July 24, 2012
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This month’s E Magazine has an encouraging story by Melinda Tuhus about a positive development in the West Bank. The Palestine Fair Trade Association has organized olive growers into cooperatives, so they receive a fair wage for their work and have their own brand, Canaan Fair Trade, which is sold in stores like Whole Foods. Said one member, “The people here [in the association] are very nice and they treat the farmers very well,” he says. “And they give scholarships to the children of the farmers.”  Canaan Fair Trade also produces other Middle Eastern delicacies like tahini, couscous, fig spread, and more. Check out the website to see all they do in their community!

 

 

 

 

Here are some places in the Bay Area where you can buy Canaan products:

 GLOBAL EXCHANGE STORE
2840 College Avenue,  Berkeley, CA 94705

RAINBOW GROCERY COOPERATIVE
1745 Folsom Street, San Francisco, CA 94103

 COUNTRY SUN NATURAL FOODS
440 California Avenue, Palo Alto, CA

Just as heartwarming to those of us who care about good, sustainable, fair trade food, I’ve written elsewhere about several collaborations among Israelis, Jordanians, and Palestinians:

“Friends of the Earth/Middle East is an organization of Israeli, Jordanian, and Palestinian environmentalists who work together to clean up the Jordan River and the Dead Sea. This organization also promotes healthy food, solar energy, and eco-tourism.”

 

 

 

 

 

“Yossi Leshem, an Israeli bird expert and director of the International Center for the Study of Bird Migration, was troubled by the deaths of hundreds of birds in northern Israel. The birds were being killed by the chemicals used to eradicate the rats that were eating the farmers’ crops. Leshem persuaded a kibbutz to try a different solution. Barn owl boxes were installed to lure owls to make their homes at the kibbutz, and within a few years the rat problem was solved. An Ohio Jewish community group gave funds so the kibbutz members could donate building materials for owl nesting boxes to their Jordanian neighbors. Little by little, overcoming obstacles, the project is helping former enemies reach out to one another.”

May food be a bridge to peace.


Food and wildlife, rice and birds

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  • Posted on July 16, 2012
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A few weeks ago, Audubon California conservation biologist Monica Iglecia got her 15 minutes of fame – she was written up in two news stories that were highlighted in the week’s Bureau of Land Management newsletter. The first appeared in the AppealDemocrat, the local newspaper of Sutter and Yuba counties, and described her visit to a California rice farm. If you have images of rice paddies covered by inches of water, you’re on the right track. Rice does require a lot of water to grow, and California has half a million acres devoted to growing rice.

Where do birds come in to this picture?  So many acres of wetlands have been filled in and converted to human use that migratory birds can have a tough time finding places to stay over during their migrations. Solution: get rice farmers to make their fields more hospitable to our flying friends. Turns out this is eminently doable, and the Migratory Bird Conservation Partnership is making it happen. Said Ms. Iglecia, “That’s exciting when you see chicks because you know the nesting efforts are working.”

 

 

 

 

One thing rice farmers can do is flatten the tops of their water-retaining levees, so birds can find a place to build nests. Another is to leave grass and weeds at the fields’ borders, instead of pulling them out, thus providing bird habitat. For a great photo, go here.

Ms. Iglecia was also interviewed by an AP reporter and the two saw an avocet nest on top of such a levee. “It’s a full clutch of four eggs,” said Monica Iglecia, a shorebird biologist with Audubon California, looking through binoculars. “This is why we do this work. It’s exciting to see.”

Let’s hope that soon all these wonderful partners will create a “bird-friendly” label for rice packages, so we can seek out rice from growers that are hospitable to the birds that pass through our state.


Have a green July 4 picnic

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  • Posted on June 30, 2012
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Ah, back to nature. Cooking and eating outdoors like our ancestors…. But this rustic scene is not so innocuous. Each July 4, millions of people light their barbecue grills, burning the equivalent of 2,300 acres of forest, emitting nearly 225,000 metric tons of carbon dioxide. Particulates fill the air. Grease burns onto the grills and harsh cleansers are used to clean them. Plastic, paper, and glass trash litter our picnic areas. We throw food away rather than carry it home, accustoming wild animals to finding food in waste bins or thrown on the ground. This is not safe for them or for us.

We can do better than this – and here’s how:

 

 

 

 

 

The barbecue: Lighting up the fire doesn’t have to be a soot- and gasoline-smell-producing act. Don’t use lighter fluid to start the barbecue–it contributes to smog. Use a chimney starter instead, a metal cylinder with a handle into which you put your charcoal briquettes. They heat up much faster and require no lighter fluid. Douse them with water after you’re done cooking. This helps prevent fires, and saved briquette pieces make good fixings to start the next barbecue.

The fixins’: Instead of meat, grill tasty vegetable skewers. Healthier for you and the planet! Corn on the cob can be grilled in its husk if you first soak it in water. This eliminates the need for aluminum foil.

The cleanup: Bring reusable utensils and then take them away with you. If you do use disposable plates, utensils, and cups, use ones made from cornstarch or other biodegradable materials. Then take them home and compost them.  Put leftovers in reusable containers and take them home to eat later.  Recycle everything recyclable. Properly dispose of all litter. Clean your grill promptly, using warm water and baking soda, before the burned food hardens and you are tempted to use harsh chemical cleaners.

Afterwards, relax and enjoy food and energy independence!


Food packaging

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  • Posted on June 25, 2012
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A few months ago I wrote about edible food packaging, which, if it becomes feasible, would be one interesting way to tackle the astounding waste of natural resources (trees, petroleum, aluminum, energy) caused by food packaging. According to  As You Sow, an organization devoted to leading corporations toward sustainability, “At least 43 million tons of plastic, glass, metal, and paper packaging—much of it with market value—is landfilled or burned in the U.S. each year. Packaging waste is also the biggest component of ocean litter that harms marine life and pollutes our oceans.”

 

 

 

 

Before I get to today’s news, here are some things you can do right now about packaging waste, that I wrote about here:

✓ Buy products with the least packaging: Fresh, local, in season. Be willing to buy produce that is perfectly good, though it might not look perfect.

✓ Buy products in bulk or large containers, not tiny serving sizes.

✓ Use concentrates (juices, cleansers), which require less packaging.

✓ When buying a few small items, ask the clerk not to put them in a bag.

✓ Reuse and recycle the packaging you can’t avoid.

✓ Bring your own cloth bags. Many grocery and drug chains sell them, as do online retailers. Some stores give you a small rebate for bringing your own bags.

✓ Eat your package. Buy ice cream in cones, not plastic cups.

Extended producer responsibility (EPR) is a new movement, complete with its own acronym, challenging manufacturers to create more earth-friendly products and to take responsibility for their remains after consumers (that’s you and me!) have used them. So far this mostly pertains to large appliances. In the food world, of course, recycling is the currently most usable technique.

And, of course, if you go for apples and bananas, you can always eat your packaging!


Tomatoes as nature intended them

In Food Politics, Food to Try, Recommended Reads, Take Action, Useful tools,
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  • Posted on June 15, 2012
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Tomato lovers rave about the lively, distinct taste of genuine fresh tomatoes, which they say is infinitely superior to the hard round red billiard balls you can get at the supermarket any time of year. I can’t vouch for this, not being a raw tomato fan, but there isn’t much debate that conventional tomatoes are hard and tasteless. Here’s what author Barry Estabook said in his 2011 book Tomatoland:

“Perhaps our taste buds are trying to send us a message. Today’s industrial tomatoes are as bereft of nutrition as they are of flavor. According to analyses conducted by the U.S. Department of Agricul­ture, 100 grams of fresh tomato today has 30 percent less Vitamin C, 30 percent less thiamin, 19 percent less niacin, and 62 percent less calcium than it did in the 1960s. But the modern tomato does shame its 1960s counterpart in one area: It contains fourteen times as much sodium.”

Here in the San Francisco Bay Area, we’re blessed to be near the Central Valley, one of the world’s great breadbaskets. We also have lots of small farms and urban farmers, so those juicy red tomatoes are not too hard to find here. Farmers’ markets can be found in Berkeley, San Francisco, Walnut Creek, Moraga, San Rafael – go here to find one near you. The newest one opened this week in Lafayette.

You can always GROW tomatoes, as they are very forgiving and brown-thumb-friendly. Even a single potted plant can, with minimal human intervention, provide those tasty red tomatoes that are so prized.


Farmers’ markets – sustainable in 3 ways

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  • Posted on June 7, 2012
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Farmers’ markets have grown explosively in the last decade, now amounting to 7,125 nationwide – and that’s just the ones that the USDA is tracking!

What makes them so valuable?  First, you’re buying (usually) directly from small growers themselves, supporting enterprises separate from the gigantic agribusiness industry. This helps us maintain a sliver of independence from the corporations that are responsible for cheap food that harms the planet with monoculture, pesticides, antibiotics – you know the drill.  Second, you can find certified organic produce – and we know how important that is for health of person and planet!  Third, less packaging and less fuel to transport the goods from farm to your kitchen.

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The social benefits are extra. You can meet the people who grow your food, run into your neighbors and make new friends, hear live music (in some locations), purchase prepared meals, and give kids a chance to learn about fresh, healthy food.

The newest one opens this Sunday morning (9 am – 1 pm) in Lafayette (Contra Costa County) in the BART parking lot. Sustainable Lafayette tells us, “The new “year-round” market will feature roughly 60 vendors, and will offer fresh produce, lots of organic items, specialty foods, baked goods, Blue Bottle Coffee, fresh-cut flowers, a pizza oven, freshly prepared crepes and much more. Live music and hand-crafted art will round out the shopping experience.”


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