conscious consumption 215
Visit http://www.eatlocal.net and take the Eat Local Challenge: for
one week commit to spend 10 percent of your grocery budget
on local foods grown within a hundred - mile radius of your
home; try one new fruit or vegetable each day; preserve food
to enjoy later in the year.
Visit http://www.localharvest.org for an excellent source of practi-
cal information on the best farms, CSAs, farmer ’ s markets,
grocery stores, food co - ops, and restaurants.
Reduce or preferably eliminate using bottled water; buying a
fi lter or, if using a well, a reverse - osmosis system for your
kitchen water will usually pay for itself within a year.
Buy in bulk (preferably from bins) for less packaging waste;
avoid single - serving packages that are not recyclable.
Bring your own bags when food shopping and reuse them.Cooking Tips
Try bamboo cutting boards and utensils.
Use dishes instead of disposable plates and cups; if you must
use disposable, use only those that can be recycled.
Cook one big meal, and have enough leftovers to eat three to
four times.
Use moderate heat instead of overheating.
Get organized in food preparation to limit your trips to the store
and the times you open the refrigerator.
Compost all fruit, vegetable, grain, and bean scraps, coffee
grounds, and eggshells.Food and Educational Ideas for Inspiration and Success
Grow your own garden or tomato, pepper, and herb pots on
your patio (see the resources for recommended seed
companies).
Throw out junk or processed foods; start fresh with organic,
“ clean ” ingredients.