Food Choices for Healthy People and a Healthy Planet

All posts tagged Take Action



 

 

 

 

 

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.




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!




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!




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.




Yesterday, the San Francisco Chronicle’s excellent reporter Carolyn Lochhead published an article on genetically engineered food crops  (GE, also called GMO for genetically modified organism).  She pointed out that GMOs have been linked to human diseases and environmental damage, including catastrophic losses of monarch butterflies. It’s gotten so bad, she writes, that even the food manufacturers are worried that the latest “improvements” to corn planted for biofuel might ruin their own GMO crops!

Did you know that Dow wants to start selling a corn variety bred to be resistant to a pesticide that contains an Agent Orange chemical? In case you’re too young to remember the Viet Nam War, Agent Orange was sprayed widely over that country to kill its rainforests, to make its soldiers easier to target. Besides inflicting unthinkable environmental damage, Agent Orange harmed many Vietnamese and Americans.

The chemical (2,4-D) has been implicated in cancer, Parkinson’s disease, liver disease, reduced sperm counts, endocrine (hormone) disruption, and damage to nerves and the immune system. Its makers hope growers will buy tons of it and spray it on their crops to keep bugs away.  I don’t want it used to produce my food. Do you? Personally, I’d rather eat a bug.

Besides, bugs evolve (whether creationists like it or not) and have become resistant to pesticides, so more and stronger pesticides are applied, creating the well-known “pesticide treadmill” that farmers can’t escape once they’re on it. One expert quoted by Lochhead calls it “a chemical arms race.” Fortunately, lots of people are not fooled – over 140 groups and over 360,000 citizens stated their opposition  to 2,4-D during the public comments period during the approval process.

And in more hopeful news, in California we will soon have a ballot measure that requires food makers to label their products that include genetically modified organisms. So get ready for November and cast your vote FOR freedom of information

A t-shirt I saw at a recent Earth Day event said it all:  GMO?  OMG!




Water is the third ingredient in our Top Three Absolute Requirements for Life, after air and ahead of food.  Lately I’ve been reading about a concept called “virtual water,” or your “water footprint.” This is the sum of all the water that goes into supporting your life. We naturally think of the water we drink, flush, and bathe in. But did you realize that we use water to grow our food, grow the cotton for our clothes, and generate energy? The list goes on.

The Nature Conservancy,   using information from the Water Footprint Network, has prepared an amazing infographic. The average American’s water footprint is… almost 33,000 glasses a day, or over 750,000 gallons a year. Most of this is NOT in what we drink.  The biggest user of water is livestock that we eat as meat. Cotton is next – check out the infographic here. 

National Geographic gives even more details. One pound of beef requires 1,800 gallons of water. Soybeans require only 216. Refined sugar requires 198. Check out their “embedded water” site here. 

Since water for drinking and sustaining other non-human life obviously trumps waste, we are all involved in this issue.

What you can do:

  • Use less water to do dishes, laundry, and bathing. This means full dishwasher, shorter laundry cycles, and shorter showers.
  • Use less energy of all kinds. We get some hydroenergy from damming rivers.
  • Fix leaky faucets.
  • Eat less meat, or none.
  • Compost food scraps instead of using water and electricity to send them down the disposal.
  • Find more information in The Green Foodprint.

There’s only a certain amount of fresh water on earth at any point in the water circulation cycle. Let’s use it wisely.