I think I've been dancing around this blog subject for a while now, but the real push came from an article in Edible Piedmont. The Chef's Table article from the Harvest 2010 issue (yes, I'm late to the game) ponders the idea of sustainability and dissects it's meaning. It's a compelling piece that forces you to ask yourself, what does sustainability mean to me? For instance, how many times do you hear people say they are "green", only to run into them with a paper cup from Starbuck's in hand or pumping gas into their SUV. Now don't get me wrong, I don't think it's realistic to ride bicycles everywhere and carry your favorite mug, but I do think that people irresponsibly toss these kinds of words around and use the label because it's the cool thing to do.
"Sustainable" has many meanings. Whoever submitted the definition to Wikipedia did a pretty good job of pointing out just how confusing one word can be. As the Chef's Table article does, let's look at the Oxford Universal Dictionary definition, "supportable, maintainable" and the word "sustain" indicates: "to keep a person or community from failing or giving way." So, as Jay Pierce writes, "A path to sustainability, therefore, is a commitment to others, more so than to ourselves." and "...in the kitchen, the mantra of sustatainability is "waste not, want not" because "it ain't sustainable to go broke".
Did you know that the average American will consume nearly 2000 pounds of food in a year (source) and that America spends $35 billion a year on food? That's A LOT of food and money! Now guess how much food (and money) Americans throw away per year... twenty five percent, or one pound per day for every man, woman or child in the country. Honestly, I'm guilty of throwing food away. I used to be really bad about that when I lived in NYC. Between the student budget and my increased awareness and interest in sustainability, I've been much better about it here in NC, but it's not easy and I'm still guilty from time to time.
I like the way that Jay Pierce explains the sustainable food-chain as it relates to a restaurant. Obviously, it can be applied to your own household and kitchen:
"It begins with farmers (of plants and animals) that spend the great part of each day nurturing the Earth and its plants and animals that become the food we take for granted. Those labors of love are transported to the back doors of restaurants, where unseen men and women spend many hours crafting raw ingredients into tantalizing dishes. The recipient of said food is often a person who accomplishes many things in the course of a day to accumulate enough capital to enjoy a meal at the restaurant. That capital must be distributed to all of the folks in the chain back to the stewardship of the planet with respect for the lives that depend on it (and the lives yet to come) for it to be considered "sustainable"."
I don't mean to sound like I'm on a soap box, but I do believe that as a country we need to find a better balance when it comes to shopping locally, sourcing our food locally, and generally being more responsible citizens of our communities. Sometimes, it's all about baby steps. I recently joined the 10% Campaign here in North Carolina. By joining, I have pledged to spend 10% of my weekly food budget locally. Whether I buy food from the Famers' Market on Saturday or local products from locally owned shops around the Triangle, I am working hard to keep my promise. Share your sustainability steps with me, I'd love to hear what it means to you.
"Sustainable" has many meanings. Whoever submitted the definition to Wikipedia did a pretty good job of pointing out just how confusing one word can be. As the Chef's Table article does, let's look at the Oxford Universal Dictionary definition, "supportable, maintainable" and the word "sustain" indicates: "to keep a person or community from failing or giving way." So, as Jay Pierce writes, "A path to sustainability, therefore, is a commitment to others, more so than to ourselves." and "...in the kitchen, the mantra of sustatainability is "waste not, want not" because "it ain't sustainable to go broke".
Did you know that the average American will consume nearly 2000 pounds of food in a year (source) and that America spends $35 billion a year on food? That's A LOT of food and money! Now guess how much food (and money) Americans throw away per year... twenty five percent, or one pound per day for every man, woman or child in the country. Honestly, I'm guilty of throwing food away. I used to be really bad about that when I lived in NYC. Between the student budget and my increased awareness and interest in sustainability, I've been much better about it here in NC, but it's not easy and I'm still guilty from time to time.
I like the way that Jay Pierce explains the sustainable food-chain as it relates to a restaurant. Obviously, it can be applied to your own household and kitchen:
"It begins with farmers (of plants and animals) that spend the great part of each day nurturing the Earth and its plants and animals that become the food we take for granted. Those labors of love are transported to the back doors of restaurants, where unseen men and women spend many hours crafting raw ingredients into tantalizing dishes. The recipient of said food is often a person who accomplishes many things in the course of a day to accumulate enough capital to enjoy a meal at the restaurant. That capital must be distributed to all of the folks in the chain back to the stewardship of the planet with respect for the lives that depend on it (and the lives yet to come) for it to be considered "sustainable"."
I don't mean to sound like I'm on a soap box, but I do believe that as a country we need to find a better balance when it comes to shopping locally, sourcing our food locally, and generally being more responsible citizens of our communities. Sometimes, it's all about baby steps. I recently joined the 10% Campaign here in North Carolina. By joining, I have pledged to spend 10% of my weekly food budget locally. Whether I buy food from the Famers' Market on Saturday or local products from locally owned shops around the Triangle, I am working hard to keep my promise. Share your sustainability steps with me, I'd love to hear what it means to you.
Great post! I am constantly frustrated when I go shopping and every tomato I pick up has been shipped in from Mexico. I agree that it is important to support our local farmers, but I think the problem is finding produce in the winter months. I've been saying that I would like to eat more seasonable veggies and learn to can so we can enjoy fresh vegetables all year round. Do you have any tips on how to get started?
ReplyDeleteMeredith - if this is something you are interested in I can recommend a slew of great books. I'm currently working on my MBA in Managing for Sustainability. Basically everything I ever thought I new about sustainability has been turned upside down....interesting journey for sure.
ReplyDeleteHolly, I struggle with winter availability as well. Many local farms are doing a great job of selling canned items, and farmers will tell you that frozen food has come a really long way, so don't dismiss the freezer aisle of your local grocer. I'm hoping to take a canning class this spring and they are popping up all over the place so ask around if there's one in your area. Have you checked out Dinner: A Love Story? The woman is a genius in the kitchen!
ReplyDeleteLindsay, pass along those book recommendations. I'd love to dig in deeper!