Posts tagged ‘organic food’
A delicious way to green your diet
Take a bite out of your carbon footprint with today’s “at home” tip from NAEM’s Green Tips Guide, an employee engagement handbook:
http://www.youtube.com/NAEMorgTV#p/u/28/Oc0QzAyshvk
I eat sustainably because I care
Kelvin Roth
Some people have asked why I’m writing about food on a blog ostensibly dedicated to EHS and Sustainability business matters. Well here’s my short answer – because I care.
As Joe Fiksel so nicely pointed out in his recent post, there are several approaches to sustainability from a corporate perspective. But I firmly believe that sustainability is a ground-up grassroots individual-driven issue. No company is “sustainable” because of government regulations, shareholder referendums or board resolutions. Those may all eventually happen, but sparks of “sustainability” occur when someone in the organization cares and they are able to express it’s importance and get others involved.
Although people often equate sustainability with sacrifice and compromise, food is the one area where it’s relatively easy to do the right thing. A friend of mine once said that if he started on a quest to find the most sustainably-raised shrimp and I started on a quest to find the tastiest shrimp, we would end up in the same place with the same shrimp. This is true about so many items within our food chain. The Slow Food movement has summed up this experience in a common saying – “Eat it to save it!” – and I like to modify that a little bit to “Eat the best to save the best.”
Food sustainability is something that we can all participate in every day. This has never been truer than for the Gulf fishers and foragers who have survived this summer’s catastrophic spill. Shrimp season is now open and Gulf shrimp are not only some of the tastiest shrimp you can get, but also some of the most sustainably raised/harvested shrimp. Gulf shrimp fisheries have been effective in maintaining stocks, researching habitat effects, and addressing by-catch issues.
This presents us with a true “eat it to save it” opportunity: The largest potential damage to the Gulf fishing/food community may, like the oil spill itself, be man-made – a marketplace that is hollowed out by fear of contaminated food, even if it’s actually safe to eat.
Although many fishers and foragers were (are still) directly affected by the Gulf oil spill, the Gulf food community is not dead. Shrimp, shellfish, and other seafood from the Gulf that have been green-lighted by the Monterey Bay Aquarium’s Seafood Watch program are still making their way to market and to restaurants near you.
There are many safeguards in place, not the least of which is a community of proud artisans who care not only about the profits, but the craft of their labors. The National Oceanic and Atmospheric Administration has also been sampling seafood both in closed and open waters, and sending it off for chemical testing. There are even “seafood sniffers” – state and local inspectors who have been trained to literally sniff out traces of oil contamination on seafood.
“There’s nothing wrong with Gulf seafood, because it’s tested probably more than any seafood that’s being removed right now,” retired Coast Guard admiral Thad Allen told reporters during a press briefing last week (August 18).
So if you can find Gulf-area food at a market or restaurant near you, buy it and feel good about supporting fishers, foragers and a food community in dire straits. There may be no better time for eaters, foodies and chefs to support an important economic backbone of the Gulf and country – and you can do it all by eating something tasty… how easy is that?
Green Grilling
Kelvin Roth
Introducing the Green Tie’s global business travel blogger, NAEM President Kelvin Roth. The globe-trotting Director of Environment, Health & Safety for AMCOL International, Kelvin knows how to turn any business trip into a tasty adventure. So whether your travels take you to Des Moines or Dubai share your stories of far-flung gastronomy and travel with him today!
Now that summer is here, is there any better way of preparing food than grilling? After all, man invented fire before the microwave because it was tastier. While enjoying the taste of your grilled food, here are few tips to still be a good environmental steward:
Choose a better charcoal: Gas grills are cleaner burning than charcoal, so from a pure “green” standpoint this may be the way to go. But let’s face it, the flavor you get from grilling over charcoal is much better. I like “lump charcoal,” which comes from invasive tree species or is harvested from sustainably managed forests. It’s also minimally processed, compared with briquettes, which can contain binders. Some good lump charcoal options include brands such as Wicked Good, Nature’s Own Chunk Charwood, and the Original Charcoal Company, which are made from sustainably harvested wood. Lazzari also produces a 100 percent mesquite lump charcoal made from prunings, dead and fallen wood, and selectively harvested wood.
Lose the lighter fluid: Even though it’s fun to use, get rid of the lighter fluid (seriously, do you want your food to taste like that?) and channel your inner “primitive man” – after all isn’t that the whole point of grilling? Primitive man would get it going with kindling and so should you. If you need help, get a chimney starter.
Get to know your ingredients: Ask yourself, ‘Where’d the beef come from’?: How you grill is only part of the story, the other is what you grill…When choosing your meat, go for fowl who have led a natural, unconfined, beaks-on life, and beef from cattle who not only knew what grass is, but spent most of their lives in a pasture. Not only will you find these to be tastier, but they’re also healthier and better for the environment. While there are literally hundreds of labels and certifications to guide you, I prefer the direct approach; get to know the farmer who raised the meat. It cuts through the clutter and gives you the best information about your food. Plus, you are helping your local economy and that can’t be bad, either. (Tip: To find local, sustainable, organic meat, dairy and produce from nearby farmers markets, butchers, farmers, stores and restaurants, type in your zip code at the Eat Well Guide site of Sustainable Table.)
I know grilling is all about the meat, but don’t be afraid to mix it up from time to time. Visit your local farmers market and grab some of the freshest, seasonal vegetables and throw them on the grill. Is there anything better than in-season grilled asparagus or sweet corn? Go nuts and grill some fruit up too – it’s a tasty accompaniment for your meal.
Enjoy your guilt-free grilling!
Kelvin Roth shares his suggestions for green eats, great drinks and global business travel every month. When he’s not seeking out boutique wineries, great burgers, classic cocktails, or regional food specialties, he’s the Director of Environment, Health & Safety for AMCOL International.
