Farmers Market Season: Eating to save the planet

In 2006, I wrote a piece for our members newsletter about how to make environmentally-friendly food choices.  It was the most popular piece I have written to date, even though it was published in a winter issue and readers complained that the recommendation to “eat locally” was easier to do in the summer.  Thus, I’m re-posting here as we plant our vegetable gardens and farmers market season begins.   

“The LLOWW Down on Eating to Save the Planet” (“Inside the Gardens” Member Newsletter, Nov/Dec 2006)

Did you know what we choose to eat (or not eat) has a greater impact on the environment than recycling? It’s possible to make minor changes to live more gently on the planet and perhaps improve your health.

Based on the latest research, I have created a simple guide I call “LLOWW impact” eating:

• Local – Since transportation is the leading cause of environmental problems (due to the effects of fuel, vehicles and roads), it is most important we buy locally grown or produced foods whenever possible. Support your local farmers’ market or grow your own!
• Low – All food energy originates with the sun and is converted to carbohydrates by plants, the lowest rung on the food chain. When animals eat plants, they also become a source of food energy, however with each step up the food chain, energy is lost. This is why a few acres can support a herd of herbivores (deer, cows or vegetarian humans) but only a single carnivore (mountain lion, or meat-eating human). Simply cutting back on eating animal protein helps the environment.
• Organic – There is much scientific debate as to whether organic food is better for your health, but the environmental impacts are clear: Organic requires less energy than conventional production and results in less pollution to the ecosystem.
• Water – Both fresh and saltwater ecosystems are among the most threatened due to pollution, habitat destruction and over-fishing. Farming mitigates these problems in some cases, such as oysters. Farmed oysters also have lower levels of toxic PCBs. However, in other cases, fish farming is extremely inefficient and creates by-products that are dangerous to the environment and your health. Wild-caught, Pacific salmon is a much better choice than farm-raised. A source of information to help guide fish and shellfish selections is a free wallet guide found on the Monterey Bay Aquarium Web site under “Conservation” (www.mbayaq.org) *.

Thus, to help the environment, choose local berries over ones shipped from Chile and organic chicken over farmed salmon. The final piece of advice is this: 5. “Don’t Worry!” You don’t have to watch every little thing that goes in your mouth. However, by asking restaurant servers where the fish originated, by choosing local and organic when possible and by eating fewer servings of meat a week, we can all make a positive difference, not only for our health but also for our environment. 

Want more information about conservation at DBG? Click here.