Food sustainability is being conscious of how our everyday choices can influence the future of our planet. I'm sharing green-eating tips, the benefits of plant-based eating, the importance of ethical eating, and the impact industrial agriculture has on our planet.
Some of my top articles include 5 Sustainable Seafood Foodie Tips, Top 5 Sustainable and Iconically Canadian Foods, and For the Flexitarian- The Environmental Sustainability of Eating Meat.
Yogic Yoga Retreat at Clarendon Forest Retreat
Last week I was grateful to be asked to speak at a local Yoga Retreat run by my friend and yoga teacher, Alexa Nether. The retreat was held at the beautiful Clarendon Forest Retreat just a 30 minute drive inland from Forster. There was a big focus on relaxation and restoring energy levels and aside from two daily yoga sessions and a nightly yoga nidra, there was the most delicious vegetarian fare prepared by a local legend.
…
Sweets in Bruges, Belgium
Recent reports state that Australians have reduced their sugar intake by 30% in recent years. Good for you I hear you say! But at what cost? We haven’t lost our sweet tooth, instead we have replaced sugar with artificial sweeteners which carry no shortage of claims on their ill effects — ranging from Alzheimer’s, cancer, seizures, depression and blindness to name a few. What no one ever mentions is the cost to the environment. Maybe what we need to focus on is not what these sweeteners may be costing our health, but what they are costing our environment.
…
Meat in excess is bad for us. We know that. The health benefits of a plant based diet has been widely studied and has been shown to reduce the risk of cardiovascular disease, type 2 diabetes, obesity and some cancers. What we often don’t contemplate is the cost of meat to our planet. Food production is the second leading cause of Greenhouse Gas emissions in Australia and 70% of these emissions come from animal production.
Plant based diets have lower Greenhouse Gas emissions then meat based diets, emitting only 1kg of Greenhouse Gas per 1kg of plant foods compared to 8kg of Greenhouse Gas per 1kg of beef. Climate change experts are now recommending a reduction in meat consumption, especially from methane-producing cattle and sheep.
…
As the world’s population grows, with it grows the demand for seafood. With 2.6 billion people depending on fish as 20% of their protein intake, sustainable seafood has become an increasingly important topic. Sustainable seafood refers to fish or shellfish that has reached our plates with minimal impact upon fish populations and the oceans. As the consumer, we have the ability to play a vital role in ensuring our oceans are well supplied for future generations.
…
Health practitioners have good reason to encourage consumption of fish and seafood. The omega-3 fatty acid rich, low saturated fat protein has been shown to have numerous benefits for cardiovascular health and inflammatory conditions. As we consume more of this protein we need to start looking at the sustainability of these recommendations. Up to 35% of Australian seafood comes from aquacultures, (fish farms) including prawns, oysters, tuna and salmon. What do we need to know about fish farms to ensure we are making the most sustainable option?
…
