More on Food & Global Warming
My brother sent me an article that was on Yahoo about a new diet book: Global Warming Diet. Thanks Rob!
Authors Laura Stec (a chef) and Eugene Cordero, PhD (an expert on climate change) decided to collaborate on a book to raise the issue of the link between what we eat and Global Warming, and to offer advice (and recipes) or how to eat in a way that produces less carbon. The book is due out later this year.
Their website says: "In light of the many recent articles on global warming, it is interesting so few address what effect the industrial-chemical-agricultural system has on the problem. A recent U.N. report sites livestock and food production systems as responsible for 18% of the greenhouse gases that contribute to global warming, more than cars, planes and all transportation combined. And the average meals travels at least 1500 miles to get to your dinner plate."
The Union of Concerned Scientists stated in a 1999 report that next to driving a gas powered car, the typical American's eating habits are the greatest contributor to greenhouse gas emissions. I couldn't find the report on their website, but did find their tips for taking personal action to reduce global warming.
Back to the book, the authors note that (on average) it takes 12 pounds of corn and 2500 gallons of water to make one pound of beef. Then you add in the transportation from South America or even the American west, and the carbon cost of that hamburger rises sharply.
To simplify the message in the book: eat food that is grown locally, and eat food when it is in season for your area. In other words, those strawberries you buy in January would have to come from the southern hemisphere - like Australia.
In her book, Animal Vegetable Miracle, Barbara Kingsolver points out the pleasure of enjoying produce when it is in season. Savoring that delicious first tomato in July! Eating fresh asparagus in April! And learning to enjoy each season and the wonderful food that is available, locally grown, in your area, at that time!
The book even includes recipes - as does the website which you can get to by clicking the link above!
So, stop by your local farmers' market on Saturday and see what fresh vegetables are available!
Authors Laura Stec (a chef) and Eugene Cordero, PhD (an expert on climate change) decided to collaborate on a book to raise the issue of the link between what we eat and Global Warming, and to offer advice (and recipes) or how to eat in a way that produces less carbon. The book is due out later this year.
Their website says: "In light of the many recent articles on global warming, it is interesting so few address what effect the industrial-chemical-agricultural system has on the problem. A recent U.N. report sites livestock and food production systems as responsible for 18% of the greenhouse gases that contribute to global warming, more than cars, planes and all transportation combined. And the average meals travels at least 1500 miles to get to your dinner plate."
The Union of Concerned Scientists stated in a 1999 report that next to driving a gas powered car, the typical American's eating habits are the greatest contributor to greenhouse gas emissions. I couldn't find the report on their website, but did find their tips for taking personal action to reduce global warming.
Back to the book, the authors note that (on average) it takes 12 pounds of corn and 2500 gallons of water to make one pound of beef. Then you add in the transportation from South America or even the American west, and the carbon cost of that hamburger rises sharply.
To simplify the message in the book: eat food that is grown locally, and eat food when it is in season for your area. In other words, those strawberries you buy in January would have to come from the southern hemisphere - like Australia.
In her book, Animal Vegetable Miracle, Barbara Kingsolver points out the pleasure of enjoying produce when it is in season. Savoring that delicious first tomato in July! Eating fresh asparagus in April! And learning to enjoy each season and the wonderful food that is available, locally grown, in your area, at that time!
The book even includes recipes - as does the website which you can get to by clicking the link above!
So, stop by your local farmers' market on Saturday and see what fresh vegetables are available!
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