Green Tip of the Month: Eat Responsibly
Reduce the impact
Choosing food grown locally has a significantly smaller environmental impact than consuming food that has traveled hundreds or thousands of miles to be sold. On campus, Restaurant Associates is committed to reducing its carbon footprint by purchasing fruits and vegetables from vendors that promote and feature local produce.
Down on the farm
Farmers’ markets are a great resource for organic items and locally produced food. CSAs (Community Supported Agriculture) provide another way to purchase local organically grown items. Join one and have access to produce grown by regional farmers. Visit localharvest.org to find a farmers’ market or CSA in your area. Also, find out which fruits and vegetables have the highest levels of pesticides by visiting foodnews.org.
Both Rockefeller and the NYC Department of Sanitation facilitate composting. Acceptable materials include fruit and vegetable scraps, coffee grounds, shredded paper, egg and nut shells and food-soiled paper products. When collecting food scraps at home between drop-offs to the composting bin, store them in the freezer to prevent fruit fly infestations.
Did You Know?
Produce at a farmers’ market has usually been picked within the last 24 hours, making it much fresher, more flavorful and more nutritious than supermarket produce picked weeks or even months before.