We all know that our body needs food for energy. Whether you’re heading to the RSF to do a workout, or going to Underhill to compete in an intramural sports event, you have to supply your body with energy. Remember that calories turn into energy and energy is produced by the food that we eat. Going green, by eating organic, cutting out the additives and chemicals, will sustain your body’s energy so you have a powerful and satisfying workout. Take a look at the tips we gathered below from treehugger to help turn your meals more sustainable for your body and the planet.
1. The Big O: When you eat organic, don’t just picture the healthy food you are putting in your body, picture the healthy ecosystems which produced that food, the workers who are safer from chemicals, the land, water, and air that is being protected, and the wildlife that is being allowed to thrive. Organic vegetables, fruits, grains, juice, dairy, eggs, and meat (and don’t forget the organic wine and beer), are grown and processed in ways that support healthy people and a healthy planet.
2. Fair fare: Fair trade certified food ensures a proper wage and working conditions for those who harvest and handle it. But fair trade is green for the environment as well.
3. Go local: Local food generally use less packaging, is fresher and tastier, and comes in more varieties. It also supports small local growers and lets them get more for their produce by not having to spend so much on packing, processing, refrigeration, marketing, and shipping.
4. Don’t follow the pack: Instead of buying foods that come in extensive packaging, look for unpackaged or minimally packaged foods, experiment with bringing your own containers and buying in bulk, or pick brands that use bio-based plastic packing.
5. Compost the leftovers: Greening your meals isn’t just about the food that winds up on the plate—it’s the entire process, Composting leftovers will ease the burden on the landfill, give you great soil, and keep your kitchen waste basket from smelling.
6. Grow your own: In the garden, in the greenhouse, in the window box, or even something fancier, even urbanites can get quite a bit of good eats from not much space. Grow your own and save money, enjoy your own produce and contribute to
7. To and from: Just as buying locally grown food cuts on “miles per calorie,” buying from local sellers cuts back on emissions, fuel consumption, and unnecessary traffic.
8. Just enough: Put some extra planning into the amount of food you cook will cut back on waste. If it’s something that will spoil quickly, try to avoid making more than you or your family can eat. \
9. Raw: Many people swear by the benefits of eating raw. Whatever the health advantages may be, preparing raw food consumes less energy and because raw food is usually fresh by definition, it is more likely to be locally grown.
10. Ease up on the meat: Meat is the most resource-intensive food on the table and eating less of it can be the single greenest move a person makes. A pound of beef requires around 12,000 gallons of water to produce, compared to 60 gallons for a pound of potatoes.
Source: Tree Hugger, viewed October 30, 2006