According to the Leopold Center for Sustainable Agriculture at Iowa State University, the food we eat now travels between 1,500 and 3,000 miles from farm to our dinner plate. This average distance has increased by 25% between 1980 and 2001.
According to the Leopold Center for Sustainable Agriculture at Iowa State University, the food we eat now travels between 1,500 and 3,000 miles from farm to our dinner plate. This average distance has increased by 25% between 1980 and 2001. Where we get our food is only half the issue. Our diets have changes substantially over time as well. According to the Factory Farming Campaign, in 1950, Americans consumed 144 pounds of meat and poultry per person on average. In 2007, they estimate the per person average to grow to 222 pounds. That's an additional 78 pounds of meat per person.Understanding these facts it's clear to see what you choose to eat and where you choose to get it from has an effect on the environment and thus your carbon footprint. That's why the simple act of reducing your meat consumption has a net positive on your carbon footprint.Eating More Seasonal, Locally Grown ProduceA simple way you can improve your carbon footprint through your diet is by eating more seasonal, locally grown product. Try finding your local Farmer's Market and exploring what is in season.The following are lists of upcoming seasonal produce by month.Seasonal Produce for March
Artichoke
Asparagus
Broccoli
Cabbages
Carrots
Cauliflower
Celery
Celery Root
Collard Greens
Fennel
Haas Avocados
Meye Lemons
Mushrooms
Navel Oranges
Peas
Radishes
Spinach
Spring Mix
Tangerines
Seasonal Produce for April
Artichoke
Asparagus
Beets
Cabbages
Collards
Dandelions
Fennel
Haas Avocados
Lettuces
Mustard Greens
Navel Oranges
Peas
Rhubarb
Sweet Onions
Spring Mix
Supermarket ProduceAt this point you may be wondering why you can get certain vegetables from your local supermarket if they "out of season." If they are available, then aren't being grown locally - the conditions don't allow for it. Thus each "out of season" vegetable they offer has an embedded carbon footprint gain because of the distance it traveled to get to your local supermarket.Supermarkets also select produce using different criteria - primarily appearance and shelf-life. As a consequence supermarkets insist their growers and producers supply them with varieties of food which don't necessarily taste as good as other shorter-lasting or less attractive variations.It's for these reasons I encourage you to try to find your local Farmer's Market where you'll be guaranteed to find fresh local produce. If you don't have that option then try to keep your supermarket produce purchases in-season and encourage them to buy locally with your purchasing dollar.Why this MattersThe world around us is growing at an astounding rate and decisions that may seem unimportant now will become major issues later. Consider the following if the Chinese consume resources in 2031 equivalent to what we as Americans consume now, grain consumption per person there would climb from around 600 pounds today to around 2000 pounds. In that potential forecast the Chinese would then consume 1,352 million tons of grain or the equivalent to two thirds of all the grain harvested in the world in 2004.Reducing your carbon footprint by choosing to eat locally grown, seasonal produce helps everyone - in todays world, and tomorrows.
