Low Carbon is the New Low Carb (“7 Nutrition Trends of 2010”)

Looking back at our post on “7 Nutrition Trends of 2010” we can see that carbon footprints are being improved in the health and nutrition education areas. Going green isn’t just for homes and cars anymore.
When something goes from garden to grocery store these days, it tends to travel a little farther than we realize. Take, for example, that can of corn sitting in your cupboard. If we were to track how much fuel and energy it took to get there, you might reconsider going straight for the canned goods aisle next time.
First of all, before it’s even grown, fuel is spent to fertilize and plant all of the corn seeds in large farms. When it’s harvested, more fuel is spent to gather all of it up. Immediately after, the corn is stored and either heated or cooled to optimum temperature, yet another use of some energy.
Then, it’s taken, by a fuel-powered truck, to a processing plant, where the machinery uses its vast energy resources to process and pack all of the corn into those cans that fit so nicely into the cabinet. The corn then flies by plane, and then is moved again, by truck, and finally arrives at the store. While it sits in storage for you to buy it, more energy is used.
It’s a bit excessive on an example, but the truth is, buying local can make a bigger impact on our world than you think. If a local farmer goes out and plants something by hand, then grabs the ear off the stalk, washes it, and brings it to the local farmer’s market, you have a product that took a lot less fuel and energy to make. And, it probably tastes a lot better too!
This story is summed up in a pretty fun illustration in the book “Go Green Get Lean,” which talks a lot about how eating more ‘green’ foods can improve your waistline, and preserve our world. Check out “Go Green Get Lean” in our catalog or online at www.ncescatalog.com.

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