- When planning meals, shopping or ordering in a restaurant, consider:
- How low on the food chain is this?
- How much energy goes in to producing it?
- Is it grown organically?
- How far did it travel to get to the store/table?
- Eat more meat-free meals
- Buy organic and local whenever possible
- Grow food in a box on your deck
- Reduce food waste
- Take produce out of plastic bags. Airtight wrappings suffocate fresh produce and speed up the decay process.
- Don’t wash produce until you’re ready to eat it. Moisture encourages decomposition and mold growth.
- Don’t rip off fruit stems. Once living cells are broken, microorganisms start to grow. Keep produce whole as long as possible.
- Eat the most perishable items first—raspberries last a few days; potatoes can hang around for about a month.
- Seep up the ripening process by putting the item (a peach, for example) in a paper bag with a banana.