Have you ever considered the number of miles that your food travels from farm to table? The Canadian organization, Local Food Plus, does the calculations all the time and has figured out that families who spend just $10 worth of their weekly grocery budget on locally grown food can have a significant impact the environment and can help create jobs in the local food economy.

For simplicity sake the organization’s calculations are based on food being trucked either from Florida or California. So if a family in Halifax shifts $10 of their food budget to local food, the annual impact would be equivalent to taking a car off the road for two weeks. This particular calculation is based on food shipped from Florida, but we all know that lots of fresh produce is shipped from much farther away so the impact of making the change could be even bigger.

In terms of economic impact, 5,000 families shifting $10 per week to local products would divert $2.6 million from imported food into the pockets of local farmers.  And it would help to make our region less dependent on imported food, something that we should all be concerned about.

Shifting just $10 a week to local food is a synch this time of year. The markets are overflowing with fresh produce and even big grocery chains have some local (or regional) produce available. Much of the food being harvested this time of year has a long shelf life so it’s easy to stock up. Cabbage, winter squash, carrots, potatoes, cauliflower and apples are abundant so you can buy more than a week’s worth if you don’t often get the chance to go to a weekend farmer’s market.

Here’s a challenge for you, instead of shifting just $10 of your weekly food budget to local food, for the next few weeks you could try to buy only local vegetables. Imported carrots, corn, cucumber, greens, tomatoes, potatoes and such will be available all winter but the better tasting local versions won’t, so why not take advantage while you can (and support our local farmers while you’re at it.)

There is no shortage of markets to visit to search out local produce. Or you can search online for local producers. ACORN Organic and Buy Local NB both have searchable directories of local producers. (http://www.acornorganic.ca/, http://www.buylocalnb.ca/).  

Here’s one more reason to buy local food: freshly picked local fruit and vegetables taste better. Period. 

Packing a green lunch

Whether or not you have someone in your household heading back to school, September is the time of year that we all return to some semblance of a schedule. In our house that means getting back into the routine of making school lunches and taking the time to pack a more substantial lunch to bring to the office.  

Packing your own lunch can be a healthy, cost effective way to eat well. But it can also be a way to add to the trash pile if you’re in the habit of buying snack-sized processed foods and pre-packaged meals. Items for school lunches are the worst culprits but grownups who brown-bag it to work can fall into the same packaging traps.

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According to Waste Reduction Week Canada, 35% of municipal waste is packaging. To reduce the amount of trash generated by your lunch, and the amount of recyclables that pile up at your house, avoid individually pre-packaged foods. Instead buy the family size of yogurt, cheese, crackers and other popular lunch foods and package lunch-sized portions in reusable containers at home.

Here are a few more suggestions for how to make your family’s lunches healthier for you and the planet:

Invest in wide-mouth, stainless steel lined thermoses. They’re great for packing soups, stews and pasta dishes because they’re easy to eat out of. As well, they’re good for hot or cold food items. Keep in mind that plastic-lined thermoses will leach chemicals into hot food.

If you like to pack microwavable meals for your lunch, keep this in mind: “Microwave safe” packaging refers only to the fact that the plastic won’t melt when heated. It says nothing about the fact that chemicals leach from the plastic into your food when heated.

Have extra stainless steel cutlery on hand to pack with lunches so you can avoid disposable plastic utensils (they can’t be recycled).

Invest in a good quality stainless steel water bottle and pack water rather than juice or sugary drinks.

Invest in a good quality stainless steel lined travel mug. Our best find yet is from Costco (Contigo brand). These don’t leak and are great for hot and cold beverages.

Invest in a set of glass food storage containers. They’re great for packing up and reheating leftovers. Look for lunch and snack-sized containers are department and hardware stores.

If you have a good set of food-safe plastic storage containers, transfer your food to a bowl or plate before reheating. Remember any plastics that you use should have the numbers 1, 2, 4 or 5 on them (inside the recycling symbol). These are the food-safe numbers.

When you’re tidying up leftovers after supper, package them in lunch-size portions so they’re ready to grab and go in the morning.

If you’re no into baking, buy lunch snacks from a quality bakery rather than buy processed, packaged snacks.

Getting into the habit of packing litter-less lunches is a great way to kick off the new school year.  

Eco guide at your fingertips

There are a lot of helpful books about greening your lifestyle or making your home more eco-friendly. If you check the local library, any bookstore or do an online search you’ll come across hundreds of titles.

One very basic, practical guide that you might not be aware of is right under your nose – the phone book. For a few years now Yellow Pages Group has included the EcoGuide alongside the Yellow Pages section of the telephone directory. Easy to find at the front of the book, the guide is an accessible resource for local information and general tips on living a more eco-minded life.

If you’re wondering what can and can’t go in the blue bins, or where to find your nearest blue bin, check the EcoGuide for a list of recycling depots and recycling guidelines. As well there are lists of do’s and don’ts for your compost bin and some tips for keeping your compost cart healthy.

A couple of pages of the guide are devoted to NB Eco resources, although few are NB-specific. Most are simply web addresses for online resources but useful nonetheless. I find it helpful that the info in this section is organized by area of the home, is easy to scan and provides some practical hints, like recycling options for building materials and what to do with leftover paint.

A few of the pages are about eco-minded shopping, including tips about buying local, credible eco labels to look for and shopping checklists suggesting what to consider before you buy. In fact there are a lot of checklists in this guide which I find are a good way to get you to stop and think about what you can do differently.   

Yellow Pages Group has made the phone book more eco-friendly in other ways too. The paper used for the book is from waste wood only and from certified sustainable sources, the paper is produced using mostly renewable energy, it’s printed using vegetable-based inks and is 100% recyclable. The phone book has one of the highest material recycling rates in Canada – 85% of used phone books are recycled.

But if you never use your phone book then you don’t need to receive one each summer. One of the most environmentally advanced things that YPG has done is to develop an opt-out program, making it easy for households that don’t want a printed directory to say no thanks. After all, directly information is available online and through mobile apps so if they’re you channels of choice, why waste the paper. Visit ypg.com/delivery to submit your request to stop the automatic delivery. Your request will be good for five years.   

What’s the carbon footprint of your supper?

While we’re still in the midst of barbecue season consider this: a four-person family skipping steak once per week is, environmentally speaking, equivalent to taking your car off the road for three months. This is one of the findings of a new report on the environmental impact of meat and other foods, released last month by Environmental Working Group (EWG), a research organization based in the US. 

Weighing the environmental impact of food isn’t a common consideration when deciding what, and what not, to eat. More often it’s how healthy a food is or isn’t that helps us decide. The great thing about this new report, titled Meat Eater’s Guide to Climate Change and Health, is that it combines the two: the health and environmental impacts of common foods.

In the report EWG analyzed the greenhouse gas emissions, environmental footprint and health impacts of 20 types of food – mostly animal and vegetable protein - and came up with a summary of best-to-worst which they have packaged into a helpful guide for choosing food that is healthier for you and the planet.

While red meat gets the worst environmental scores, you might be surprised by the company it keeps. Here are a few of the highlights:

• Of all the food analyzed, lamb, beef, cheese, pork and farmed salmon (in that order) generate the most greenhouse gases

• About 30 per cent of the meat consumed in the US is beef and it accounts for double the emissions of pork, four times the emissions of chicken.

• Cheese has the third poorest ranking on the list, sitting just above beef. Less dense cheeses (take less milk to produce) generate fewer greenhouse gasses.

• For beef and dairy it’s the animals’ methane emissions and the pollution from growing feed that contributes to such high greenhouse gas emissions. With salmon it’s feed production that gives it a poor ranking along with the fact that up to 44 per cent gets tossed in the garbage, mostly due to spoilage at the grocery store or at home.

• Plant-based protein like lentils, beans and nuts are considered “climate friendly,” nutritious and healthy.

• Environmental toxins are stored in animal flesh so the more animal protein you consume the more toxins you ingest. 

Also highlighted in the report are studies linking high red meat consumption to obesity, type-2 diabetes, a variety of cancers and heart disease. Other studies point to increased risk of cancer among those who consume processed meat. (The American Institute for Cancer research recommends that you not eat processed meat at all, including hot dogs and luncheon meat.)

What’s a meat eater to do with all of this information? Eat better meat and less of it. On average we consume double the amount of protein and only a fraction of the fruits and vegetables recommended by government health agencies. So there are many reasons to reduce. Look for naturally raised local meat, grass-fed beef, and organic eggs and dairy products. It’s more expensive but if you eat less overall it will be more affordable. 

View the full report 

There is no such thing as eco-friendly or “green” fireworks

I noticed recently that one of the local grocery stores has a huge display of fireworks, a sure sign that they’re becoming much more every day when you can pick them up along with your bread and milk.

Fireworks may be pretty on a summer evening but they’re not innocuous. There are a few environmental and health issues associated with fireworks that everyone should be aware of before they set them off in the back yard with friends and family, and especially with children around.

The explosive compounds used in fireworks, the heavy metals used for colour effects, the smoke and particulate matter released when they explode and all of the packaging and debris left behind once they have been fired off combine to create a number of worries you need to know about.

Fireworks often use perchlorates as the explosives (replace old fashioned gunpowder), a family of chemicals known to cause thyroid issues, although there is no research pointing to the concentrations in fireworks being high enough (for your average person) to cause problems. As usual, children are more vulnerable to the effects of these chemicals. Also because fireworks are often set off over water, these chemicals often work their way into our waterways.

The smoke released during a fireworks display is something else to consider, especially if you (or your neighbours) have any breathing issues. The smoke contains particulate matter that leads to a spike in poor air quality for about three hours after the fireworks are set off.

What lasts much longer, in our bodies and in the environment, are the trace heavy metals that create the spectacular colours that leave us all ohing and ahing. Copper, cadmium, barium, aluminum and strontium can all be toxic, or carcinogenic, when concentrations exceed levels that are considered safe. The more often we release these chemicals into the environment to greater the chance that we’ll exceed safe levels.

When it comes to personal health, watching an annual fireworks display likely isn’t going to cause much harm, it’s when they’re used frequently that there is reason for concern. From an environmental perspective the popularity of backyard fireworks displays is something to worry about too, for all of the reasons I just listed.

Less harmful fireworks are being developed, some at the request of Walt Disney Company. Disney is responsible for hundreds of huge fireworks displays each year that were causing problems for park neighbours living downwind. A few years ago Disney created fireworks that use compressed air instead of perchlorates to ignite so burn cleaner than the traditional sort. Other new fireworks use fewer or less toxic chemicals, no heavy metals, and some have biodegradable casings. These alternatives are also more costly so unfortunately are not likely to appear in the fireworks cabinet at the dollar store.

There is no such thing as eco-friendly or “green” fireworks so if you’re not willing to give them up altogether opt for fewer this year. We all know that a holiday weekend doesn’t need fireworks to be memorable.

Seasonal food on the "Dirty Dozen" list

My family is crazy about local berries, so much so that by the end of blueberry season more than half of our freezer space is filled with dozens of bags of strawberries, raspberries and a good 60 pounds of blueberries. We enjoy local berries all year long in smoothies, muffins and galettes.

The challenge with local berries is that it’s nearly impossible to find organic. Farmer Brown’s in Bloomfield has a strawberry and a small raspberry u-pick and at local markets you can often find a few boxes of berries that haven’t been sprayed. Bates U-pick on Belleisle Bay sprays their strawberry plants but they don’t spray once the fruit has started to form so the pesticide residue would be lower than conventionally grown strawberries where the fruit is sprayed for pests and fungus. Organic blueberries are scarce.

Since we go through so many berries we usually buy what we can organic, or at least not sprayed and then top up with conventionally grown berries.

This season we’ll put up fewer blueberries, in favour of more raspberries and strawberries. We love blueberries but have found that domestic blueberries are now in the “Dirty Dozen”, a list of the 12 fruits and vegetables that have the highest pesticide residue. (Strawberries are on the list as well but more naturally grown strawberries are accessible locally).

The “Dirty Dozen” list is compiled annually by Environmental Working Group (EWG), a non-profit organization in the US that researches and reports on environmental issues. For this report EWG analyzes pesticide residue testing data from the US Department of Agriculture and Food and Drug Administration and then ranks the produce accordingly.

To help consumers make sense of the data, EWG has categorized the produce by worst and best. The Dirty Dozen are the 12 fruits and vegetables with the highest pesticide residue; the Clean 15 are those fruits and vegetables with the lowest pesticide residue.

Here’s the “Dirty Dozen”, beginning with the worst: apples, celery, strawberries, peaches, spinach, nectarines – imported, grapes – imported, sweet bell peppers, potatoes, blueberries – domestic, lettuce, kale/collard greens.

On the bright side, there is a great selection of produce with low pesticide residue. The “Clean 15”, beginning with the lowest in pesticide residue, are: onions, sweet corn, pineapples, avocado, asparagus, sweet peas, mangoes, eggplant, cantaloupe – domestic, kiwi, cabbage, watermelon, sweet potatoes, grapefruit, mushrooms.

The idea is to eat organic (or naturally grown) versions of the dirty dozen and reduce your consumption of this produce when organic isn’t available (like we’ll do with blueberries). Environmental Working Group points out that the health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure so you find the balance that works for your family.

To search organic producers in the province visit the Atlantic Canadian Organic Regional Network at http://www.acornorganic.org/. And at u-picks and farmer’s markets ask growers if they use natural growing practices. You’ll find that many don’t spray.

Eco-friendly picnics and backyard barbeques

Outdoor entertaining, everyday family dinners al fresco and picnics at the beach are some of the great pleasures of summer. There’s something about being outside, among nature, that makes a meal taste better, a gathering more enjoyable, an outing especially memorable.

So why then does all of the outdoor enjoyment often lead to a lot of unnecessary trash and generally eco-unfriendly behaviour?

Companies in the business of making disposable items seem to target summer with gusto. If you so choose, you could buy a whole party worth of items that are completely disposable and at the end of the evening roll up everything but the guests and dump it in the trash, all in the name if simple summer entertaining.

But simple entertaining and outdoor enjoyment in general don’t need to be of the single use variety. You can soak up summer and be green. Here’s how.

To begin, follow this general rule: choose reusable before compostable and compostable before recyclable and avoid anything that is single use.

Use everyday plates, cups and cutlery instead of disposable. Plastic cutlery isn’t recyclable so has to go in the trash. Instead, invest in an inexpensive set of reusable cutlery for picnics and back yard entertaining. Biodegradable cutlery is available but can’t be composted so has to go in the trash and compostable cutlery is usually single use and expensive so the better option is still reusable.

If you’re not comfortable using your regular dishes outside consider investing in few outdoor dishes that can fall off the deck without a worry. Enameled camping-style dishes are indestructible and available at hardware stores. Sturdy plastic plates are a second option. Watch the plastic content though (choose food-grade plastic numbers 1, 2, 4 or 5) and avoid plastic that isn’t graded or is stamped with the numbers four or seven.

If you go with disposable plates choose paper instead of Styrofoam or plastic since they can go in the compost. Also, choose a brand with recycled content (post-consumer recycled is best). Another reason to avoid Styrofoam and plastic: putting hot food straight from the barbeque onto plastic or Styrofoam could leach chemicals into your food.

For cups choose enameled cups, sturdy plastic reusable cups, or compostable cups. The Bio-Life brand at Shoppers Drug Mart is made of vegetable compounds and is compostable.

I concede that paper napkins are a reasonable option for outdoor entertaining but again look for brands that contain recycled content and make sure they go in the compost not the trash.

You can make your food more eco-friendly too. Instead of packaged, processed meat consider buying locally-produced meat (visit http://www.acornorganic.org/ and search farmers or visit Kuinshoeve Meat in Rothesay for naturally raised local meat) and load up on locally grown fruits and vegetables as they come into season.

Since no outdoor meal is complete without a bevy of salads, make your dressing from scratch. Click here for some recipes for my favourite homemade dressings along with a few summer salad recipes like roasted vegetable pasta salad and roasted sweet potato salad with orange vinaigrette.

EWG's annual sunscreen review

Given the spring weather we have endured I doubt sunscreen shopping has been top of mind for many, but assuming sunny weather is on the way Environmental Working Group (EWG) has released its annual sunscreen review, featuring a new slate of recommended products to search out and great guidance on what products you should avoid.

EWG rates sunscreens on a one-to-seven scale, one being “green” or your best choice for safety and effectiveness and seven (“red”), for those with the most dangerous chemical load and questionable effectiveness.

The highest rated sunscreens are those that protect your skin from harmful UVA and UVB rays, but also contain the least amount of harmful chemicals that when absorbed by the body can contribute to health issues.

All of EWG’s top sunscreens are mineral-based (eg. contain zinc or titanium) and are rated one or two. These tend to be more expensive but are also more effective and safer so offer value for dollar. Mineral-based sunscreens are not absorbed by the body (a good thing) so often leave your skin looking white-washed but more and more are non-whitening and easier to apply.

The “best” of the non-mineral based rate a respectable three, offering a reasonably safe and effective alternative to the mineral-based products. In this year’s review a few Coppertone products rate well: Coppertone Kids Pure & Simple Sunscreen Lotion, SPF 50, Coppertone Sensitive Skin Sunscreen Lotion, SPF 50, Coppertone Sensitive Skin Sunscreen Lotion, Faces, SPF 50, and Water Babies Pure and Simple Sunscreen Lotion, SPF 50.

A great product that isn’t in the EWG database is the new Green Beaver sunscreen. It’s mineral-based but non-whitening, fragrance-free, waterproof and made in Canada. It’s SPF 30 and there is a kids version too.

There are a few more things to consider when you’re choosing sunscreen. Higher SPF products (anything above SPF 50) can be deceptive since there is no guarantee that they are any more effective than lower SPF products. They are often loaded with more chemicals and those who use them tend to stay in the sun much longer than those who choose a lower SPF product. Instead, choose a product that’s SPF 50 or lower and apply it properly. Sprays and powders rate poorly because users (and anyone nearby) inhale the chemicals. Also rated poorly are products containing vitamin A (listed as retinyl palmitate) because of concerns based on U.S. government data that they contribute to the development of some skin cancers.

Sunscreen is only one part of sun safety. Seek out shade during the hottest part of the day (between 11-4), wear sunglasses (with UVA & UVB protection), a broad-rim hat, and cover up with light-coloured clothing for the best protection from the sun that we have all been craving. Visit www.ewg.org/2011sunscreen for the full report.

EWG's guide to safer cell phone use

With the World Health Organization announcing this week that there is a  possible link between cell phone use and cancer you might want to check out Environmental Working Group's guide to safer cell phone use. EWG also lists the best and worst cell phones and has a database that lets you check you own phone to see how it rates.

Another bread recipe for busy people

This is a great bread recipe for busy people because you can let the dough sit in the fridge for a few days, punching it down every 12 hours or so. Try mixing it up at bedtime and baking it the next evening. Also, you can fiddle with the types of flour...try half whole white and half whole grain (or whole wheat)

Everyday bread:

1 t yeast

1 t sugar

1 1/3 c warm water

2 t oil

1 t salt

3 3/4 c flour (divided)

In a large bowl combine the sugar and water, stir, then sprinkle over the yeast (let bubble away for about 10 min). In a separate bowl combine the salt and 3 cups of the flour. When the yeast is ready add the flour to the yeast mixture along with the oil and mix.

Add more of the flour until you can't mix anymore and then turn onto a lightly floured surface and knead in the rest of the flour. Place in a lightly greased bowl, cover with a plate or in a grocery bag and put it in the fridge until you have time to deal with it (8-12 hours).

When you’re ready to bake:

Remove dough fridge, punch it down and shape into a loaf (think Italian loaf shape). Place on a parchment-lined baking sheet and let rise for about 1-1 ½ hours. Bake at 500 for 9 minutes and then turn the heat down to 350 for another 25-30 minutes.