Cut a Tenth of Your Processed Food
Gasp! Cut 10% of your food? You mean you DO have to give up chocolate?
No, just 10% of your processed foods, like chocolate. The processed, pre-made, pre-packaged, vague resemblance of nutrition. And 10% of restaurant food.
Overall, food—and all the energy it takes to grow, process, transport and prepare it—is responsible for 1/3 of all global greenhouse gas emissions, according to the United Nations Food and Agriculture Organization and the Pew Center.
Bottled water of any brand takes 3 ounces of oil to produce the bottle, filter the water and transport it for your consumption.
One brand of orange juice discovered it takes a pint of oil to produce and ship a half-gallon of its orange juice to your store.
The amount of product made in Great Britain by Coca Cola emits the same CO2 as 80,000 homes – to employ 4500 people.
Your cheeseburger that you eat 3 times a week (US national average) takes a quart of oil to produce, ship, reheat and hand to you through the take-out window.
The average restaurant in the US uses 38 kWh of electricity and 111 cubic feet of natural gas per square foot of space per year. There’s no national average for the space used per restaurant, but there is an estimated 925,000 eateries nationwide. That’s a lot of energy.
Creating our food should be simple. In places such as China and South America, it is. For every calorie spent to grow/produce their food, they get 20 calories in return. Here in the US, for every 10 calories spent to grow/produce our food, we get 1 calorie in return. This is due to the industrialization and over-processing of our food. So this number includes the fertilizer (also industrialized), herbicides, pesticides, shipping, prepping, making, packaging, shipping again, and storing until you buy it and take it home. THEN, you still have to add in the energy spent to reheat and prepare it for your consumption.
When did it get so complicated? When ads convinced us it saved time and energy to have someone far outside our local towns to grow our beef, chicken, pork, and vegetables. It may save time when we’re making supper, but it doesn’t save any energy and ends up costing us dearly for years – financially, environmentally, and nutritionally.
Look at your food. How much of it is heat and serve, pop and swig, sit and swill? Cut 1 out of every 10 sodas, chocolate bars, cheeseburgers, microwave popcorn bags, jars of peanut butter, cans of soup, bags of potato chips, TV dinners and everything else that has been made for you from your diet.
Cook a real meal. Cook it from scratch! It’s possible – and you may even find it easy, enjoyable and relaxing! Cook in bulk so you can save some for another meal or meals.
Rather than eating Fast Food - Go for Slow Food!
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No, just 10% of your processed foods, like chocolate. The processed, pre-made, pre-packaged, vague resemblance of nutrition. And 10% of restaurant food.
Overall, food—and all the energy it takes to grow, process, transport and prepare it—is responsible for 1/3 of all global greenhouse gas emissions, according to the United Nations Food and Agriculture Organization and the Pew Center.
Bottled water of any brand takes 3 ounces of oil to produce the bottle, filter the water and transport it for your consumption.
One brand of orange juice discovered it takes a pint of oil to produce and ship a half-gallon of its orange juice to your store.
The amount of product made in Great Britain by Coca Cola emits the same CO2 as 80,000 homes – to employ 4500 people.
Your cheeseburger that you eat 3 times a week (US national average) takes a quart of oil to produce, ship, reheat and hand to you through the take-out window.
The average restaurant in the US uses 38 kWh of electricity and 111 cubic feet of natural gas per square foot of space per year. There’s no national average for the space used per restaurant, but there is an estimated 925,000 eateries nationwide. That’s a lot of energy.
Creating our food should be simple. In places such as China and South America, it is. For every calorie spent to grow/produce their food, they get 20 calories in return. Here in the US, for every 10 calories spent to grow/produce our food, we get 1 calorie in return. This is due to the industrialization and over-processing of our food. So this number includes the fertilizer (also industrialized), herbicides, pesticides, shipping, prepping, making, packaging, shipping again, and storing until you buy it and take it home. THEN, you still have to add in the energy spent to reheat and prepare it for your consumption.
When did it get so complicated? When ads convinced us it saved time and energy to have someone far outside our local towns to grow our beef, chicken, pork, and vegetables. It may save time when we’re making supper, but it doesn’t save any energy and ends up costing us dearly for years – financially, environmentally, and nutritionally.
Look at your food. How much of it is heat and serve, pop and swig, sit and swill? Cut 1 out of every 10 sodas, chocolate bars, cheeseburgers, microwave popcorn bags, jars of peanut butter, cans of soup, bags of potato chips, TV dinners and everything else that has been made for you from your diet.
Cook a real meal. Cook it from scratch! It’s possible – and you may even find it easy, enjoyable and relaxing! Cook in bulk so you can save some for another meal or meals.
Rather than eating Fast Food - Go for Slow Food!
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Labels: Carbon Fast, Carbon Reduction, food, Food Reduction, Lent
posted by Leslie | 5:59 PM
7 Comments:
Here's an article I found one one city cutting it's meat consumption!:
The Belgian city of Ghent is about to become the first in the world to go vegetarian at least once a week.
Starting this week there will be a regular weekly meatless day, in which civil servants and elected councillors will opt for vegetarian meals.
Ghent means to recognise the impact of livestock on the environment.
The UN says livestock is responsible for nearly one-fifth of global greenhouse gas emissions, hence Ghent's declaration of a weekly "veggie day".
Public officials and politicians will be the first to give up meat for a day.
Schoolchildren will follow suit with their own veggiedag in September.
It is hoped the move will cut Ghent's environmental footprint and help tackle obesity.
Around 90,000 so-called "veggie street maps" are now being printed to help people find the city's vegetarian eateries.
http://news.bbc.co.uk/2/hi/europe/8046970.stm
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