Eat locally, think climate-friendly

In 2004, Harper’s Magazine published the eye-opening article, “The Oil We Eat” by Richard Manning. Until I read it, I hadn’t put much thought into food transportation, so it hit hard when I thought of how much of our food is imported, or transported inter-provincially. When a Canadian family eats an orange, their kitchen is the last stop on a long, gas-powered journey, leaving a trail of emissions that stretches from field to table.

In some parts of Canada, fresh produce can’t be produced locally, and it is necessary for food items to rack up many miles to reach hungry people. But most of our cities are built on arable land, where non jet-set fruits and veggies travel short distances to farmers’ markets and even chain stores.

To reduce the impact your food has on the climate, look for labelling that confirms fruits and veggies were made in your province, and frequent farmers’ markets.  Another key to reducing the number of miles your food travels is to eat food that is in season where you live. Some produce, like tomatoes, can be grown in greenhouses, but strawberries in January are not common to Canadian backyards. To eat locally, eat seasonally, and you’ll find that living The Good Life can be tasty.

by Maggie MacDonald