Locally-grown food is fresher and greatly reduces pollution and greenhouse gas (GHG) emissions involved with transportation. Growing food without organically, it enhances environmental health. If grown ‘conventionally’—using artificial fertilizers, pesticides, growth stimulants, and antibiotics—it can actually cause health problems in the communities where it is grown and in the people who eat it.
Threats to our food include not only the bacterial contamination we hear about in the media — technologies such as genetic engineering and most practices of the industrial food system also pose serious threats to our health.
- Factory-farm pork production in PA – Hidden-camera video by MercyForAnimals showing cruelty to mother pigs and their young piglets at a Hatfield Quality Meat supplier—’Country View Family Farms’—in Fannettsburg, Pennsylvania. Watch the video. [6.5 min.]
[Warning: graphic footage of cruel treatment.]
The Lehigh Valley Association of Independent Colleges (‘LVAIC’) held its third valley-wide Campus Sustainability Conference in February. Keynote speaker Shana S. Weber, who directs the Office of Sustainability at Princeton University, kicked off the day with a talk on the … more
by Rich Fegley It is estimated that the average American meal travels about 1500 miles to get from farm to plate. If our food is grown that far from where we live, it is safe to assume that a fair … more
by Jennifer Giovanniello Food insecurity is a complex problem, and it is just as connected to environmental issues as it is to social ones. Many lower-income sections of cities are food deserts, and certain areas in Easton are no exception. … more
by Briana VanBuskirk We’re stuck in a cycle that fosters the creation, use, and discarding of materials without any consideration for the environment, animal rights, or human rights. Why is this? It’s no secret that financial gain is the core … more
by Heidi Secord & Gary Bloss In a recent discussion with experienced direct market farmers we asked ourselves how we and the communities we serve can encourage the next generation of farmers; and how new and beginner farmers can identify … more
by Molly Majewicz This year on Friday, April 22nd, the day was overcast and humid, but the predicted chance of rain didn’t deter many passionate Muhlenberg students and community members from creating a sustainability-centered fair, of sorts. On-campus groups like … more
By Stephanie Bennett For many of us, the food that is on our plate is so far from what our ancestors consumed a century ago. Fortunately, the sustainable food movement has been growing and consumers have been incorporating more organic, … more
By Molly Majewicz At the LVAIC Campus Sustainability Conference on February 20th, food on college campuses was a big topic of discussion. In congruence with the keynote speaker’s main message of changing campus ethos, many of the sessions that day … more
To build an environment that truly supports health & wellness, we need to recognize that we sometimes need to make decisions before health impacts or safety concerns can be definitively proven or disproven. Where human health is involved, it is … more
Ideally, meals at school should do more than provide food that meets minimum nutrition requirements. In addition to supporting students’ physical health, we think meals should: be a part of students’ learning experience allow sufficient time for students to enjoy … more