By Barbara Kessler
Green Right Now
Our Mother’s Day feast was a deliberately local meal. Now that Texas farms are rolling out produce, we were able to pick up some spring green beans and Hot House tomatoes at the farmer’s market, along with some locally made pasta.
Our youngest noted that our meal was doubly green — green spinach pasta and local veggies. Oy, they get so smart in public school, no? (Yes, that’s a joke.) At least her green awareness is growing.
But about that local food. This brings me back, sort of, to a topic I wanted to revisit: CAFOs. Buying locally supports smaller farmers, and reduces the “food miles” borne by the meal, and thereby cuts greenhouse gas emissions. Which is all good.
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January 19th, 2009
By Barbara Kessler
Green Right Now
There are lots of reasons to cut your meat consumption. Producing beef is the more resource intensive and energy costly than almost any other type of food production (save maybe extracting gourmet delicacies like caviar) and has a big carbon imprint, contributing to greenhouse gases at many stages.
There are also health reasons to trim the volume of animal products from your diet because meats contribute to high cholesterol, hardening of the arteries and so on.
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Related Topics: · beef, CAFOs, grass-fed beef, meat, organic meat, Sustainable Table
The chain’s founder, chairman and Co-CEO Steve Ells told a U.S. House committee that while it hasn’t been easy to keep consumer prices reasonable while serving pricier sustainable meats, he felt it preserved the restaurant chain’s integrity.