We all work hard to earn well and make our lives comfortable in so many ways, among which bringing our daily food to the table remains the most basic and important of all. Despite the importance that food has in our survival, we still ended up abusing it for the sake of money to an extent where normal quality food is a luxury that comes with the organic tag now. It’s high time we take some genuine effort towards this issue for our own existence. So from this Earth Day onwards, why not take stock of your kitchen to make some actual difference, rather than focusing on switching off the light bulbs.
Today’s conventional farming methods are one of the biggest environmental threats and energy hogs in agriculture which could be avoided by supporting more of organic farming, where harmful pesticides and fertilizers are banned. In the conventional method of farming the greenhouse gas emission and energy consumption rate is much higher compared to organic farming. Also, it’s needless to mention that the regular use of inorganic food products is equal to slow poisoning and it’s better we try and understand the benefits of switching to organic food for both our health and the earth.
Go Meatless/Vegan Once a Week
Meatless Monday is a new phenomenon getting popular in the west with the celebrity chefs and in the school & workplace lunch rooms. It is not about going all the way up to vegetarianism but to help maintain a balance in the ecosystem and the energy consumption in the meat/poultry industry. Avoiding animal products once in a week will make a huge difference to the environment.
Support Local Produce
Focus on your local produce rather than running after the foreign fruits & veggies which don’t even grow in your surroundings. The food that is cultivated or grown in a geographical area that is different from the environment you belong to takes a long way to get to you which by then might have already turned into a toxic food because of the oxidization process. It is a waste of energy that we are putting into something which is not even good for our health. That’s why it’s been urged to eat your local produce rather than anything that comes from a far away land.
One of the major issues the world facing today is food wastage. When you waste a portion of your food, you are forgetting that it’s a lot of effort and energy too that are getting wasted. It is not about the amount of wastage because the work that goes into its production is same no matter how small or big it is. Try not to buy and store what is not required and eat sensibly. In the culinary industry itself, the time and effort put into the production of something that is extremely fancy and unusual are also a sort of energy wastage. I remember one of our ICCA chef instructors has written on “Food Wastage and Recycling” talking about responsible handling of food by a culinary professional so as to save our natural resources.
If we have to really talk then this topic has a lot more to cover, but we suggest starting small, things that are doable without putting much effort. This way we will at least put a step forward towards a better tomorrow.
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