Here are several articles that look at food, the pandemic, and other topics from a more holistic point of view than we usually see, showing the need for re-thinking in these areas. From the current issue of Yes! Magazine — the 'Community Power issue'. What’s in a Social Justice Diet?The Light at the EndWhat Indian Country Remembers About SurvivalWe Had … [Read more...] about A few good reads for the week
Healthy Food for Healthy Communities
Recent tests show that much of the food sold in stores, fast-food places, and high-end restaurants is contaminated with glyphosate, a toxic pesticide that is the principal ingredient in RoundUp. The best way to avoid it is to buy food that is raised organically. Glyphosate is known to be toxic, carcinogenic, and an endocrine disruptor. It has been classified as a toxic … [Read more...] about Is your food contaminated with glyphosate?
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, non-processed foods into their diets. Yet, this can appear to be an expensive endeavor, which many families believe they cannot afford. The … [Read more...] about The Real Cost of Food
This project explores ways to integrate climate & sustainability in schools, with a focus on student-centered, inquiry-based learning. As of January 2017, the initial phase is complete: the GHG calculator and the background information for teachers, including a subject-by-subject look at cross-curriculum integration, is now complete. The full text is available online at … [Read more...] about Climate & Sustainability in Schools Initiative
Education and schools have important connections to becoming more sustainable. Schools need to: Model sustainability in their facilities and operations, reducing greenhouse gas emissions [GHG] and minimizing environmental & health impacts. Teach about sustainable living and develop students who are ecoliterate by providing many rich opportunities for students to learn … [Read more...] about Education & sustainability
"Food matters" is probably the understatement of the year. Some of us are vegan, and some are carnivorous; some strive for a traditional, nutrient dense diet, and others follow a macrobiotic regime. But I think we all want food that is tasty & nutritious, food that is produced without toxic chemicals so it doesn't harm us or others, and food that is produced without slave … [Read more...] about Food Matters!
[This page was originally created by intern Julia Ward from Lafayette College.] The Dining Services offered at local colleges and universities have taken some measures to becoming more environmentally sustainable. Specifically, Lafayette serves some produce from the student organic garden; Lehigh has also taken steps to reduce waste in on-campus dining halls and has created … [Read more...] about Campus Food in the Lehigh Valley
For tools to help you get better food on your campus, see our Sustainable Campus Dining Resources page. Campus dining services, like other institutional food-service operations, prepare large volumes of food every day, most of it the product of the industrialized food system. It is not grown sustainably, it undermines your health, destroys the natural ecosystems, and is … [Read more...] about Campus Food – Is it sustainable & Healthy?
With institutional service, what is not eaten is an important part of sustainable practices that contribute to public health. Commercial kitchens create a large amount of waste in preparation, leftovers, and food left on plates; this waste pollutes groundwater, generates greenhouse gas (GHG) emissions, and increases disposal costs. It is not enough to change the food we … [Read more...] about Food Service Operations
[Back to the Report] 1. ‘Industrial Agriculture: Features and Policy’. Union of Concerned Scientists. 2007. 2. ‘Redefining Healthy Food: An Ecological Health Approach to Food Production, Distribution, and Procurement’; Center for Health Design; 2006. 3. Marie Kulick. ‘Healthy Food, Healthy Hospitals, Healthy Communities: Stories of Healthcare Leaders Bringing Fresher, … [Read more...] about NOTES to Healthy Food for Healthy Communities