Eating Sustainably

I just learned about the "Sustainable Seafood Benefit Dinner," an upcoming fundraiser in San Francisco to benefit the American Fisheries Society and the Fisheries Conservation Society. At $300 a plate, I'll have to take a pass, but it does raise the question: how should one eat with sustainability in mind? Here is what I've come up with:
  • Eat seasonal, local, organically produced food, as well as foods lower on the food chain. Join the Eat Local Challenge, which begins next month.
  • Eat sustainable seafood. The Monterey Bay Aquarium publishes its Seafood Watch guides, which are available as a PDF download. Keep one in your wallet and tell your friends.
  • Be mindful that eating is not a neutral activity, as Elizabeth Barry writes in the latest issue of "Sustainable Easting."
  • Eat less meat. I'm not a vegetarian, but I should be.

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