Using Food Wisely: Farm to Table

Half of all Food Waste in Canada occurs in Our Homes. 

This is a major issue as we are globally concerned with how we are going to produce enough food to serve the growing population. The first step may be to ensure the food we already produce actually ends up being consumed! Currently, there are vast amounts of food being thrown out and ending up in landfill sights where it produces greenhouse gases.

First of all. . . I would like to note that fruit and vegetables don't always grow into perfectly shaped specimens. Produce that is 'ugly' get tossed away long before they would ever reach the grocery store shelving. Local farms are more likely to sell fruits and vegetables of all shapes and sizes.
Buy food for nutrient value and taste, not looks! 

Now. . .    
          
         How do I Lessen the Impact of Food Waste in my Home?

I go grocery shopping a few times a week and make sure to check my fridge before heading to the store. This way I know exactly what is in my fridge, and I generally have an idea of what I will cook for dinner those next few nights. There are many days where I will look in my fridge and see that I have leftovers, and small quantities of vegetables left over from packing lunches. With this, I make a variety of soups, chili, or stews. If I don’t eat them that night, they are great to freeze to have on hand for a busy night.  I find that some fruits spoil quickly, so I wash them in a solution of water and vinegar to keep them fresher longer. Any food that does spoil goes into the compost bin where it can be converted into biofuel.

Another option would be to purchase food from companies such as Chefs Plate. As a consumer, you choose form a variety of dinner recipes online. The exact quantity of produce, protein, spices ect. are shipped to your door (in environmentally friendly packaging). This is especially great for busy couples who don't have time to grocery shop multiple times per week. 

During the summer months, I have a vegetable garden with heirloom and cherry tomatoes, lots of kale (for my bunny), and acorn squash. I often yield a larger quantity of tomatoes than I require for my own consumption. I often bring a basket to my gym where friends each take a couple home with them. Otherwise, I will make a batch of pasta sauce to freeze for the fall months. 

Growing up in the country, my family has a few family friends who raise cattle and chickens. We purchase larger quantities of beef and chicken that we place in the deep freezer.

Purchasing local proteins helps to keep our friend’s farms in business. These farms are more environmentally stable and friendly towards the environment than a large scale farming operation. During certain months, my family will also take a trip to Collingwood to go apple picking. My grandparents, and generations prior have kept this tradition going. 

I have a greater appreciation for the food that is grown by a farmer I consider a friend. In terms of food waste, I am more likely to make sure I use the food wisely.

FOR MARKING

The Debate Over Organically Farmed Foods

                                                                           http://cacor.ca

The question of whether or not to eat organically grown food has been debated in my family for years. Like most people, the number one concern was whether or not organic food was a healthier, more nutrient rich choice. What dissuaded my family was the significantly higher price point.  

Research to date is contradictory. Some studies show that eating organic food versus conventionally grown food has no real health benefits. Other studies show that some organic foods are higher in antioxidants than conventionally grown food. Other research demonstrates that infants are exposed to hundreds of chemicals before they are even born.

As I divulged further, I discovered that the original purpose of growing food organically was not for the health benefits. Organic food was grown to address environmental factors and concerns. Organically grown food must meet a list of standards to be classified and labeled as organically grown. The photo  to your right outlines some of the standards that must be met in organically farmed foods. 
These standards include such practices as promoting crop rotation, soil conservation to minimize soil degradation, and prohibition of synthetic chemicals, fertilizers and drugs. 

Organic has also been shown to have reduced pesticides both in soils and waterways, as well as in the actual produce and protein we ingest. 
                                             

Additionally, these principles aid in the fight against animal abuse. Standards include the prohibition of feeding animals by products such as chicken brains and poop. Organic produce is fed organic grains and protein supplements.  

A further growing concern is whether organic farms could sustain the population in upcoming years. Organic farms employing extensive farming techniques create healthy ecosystems but yield less food than intensive farming. T Also, organic farming takes more acreage than conventional farming. However, if conventional farming continues to destroy the soils and pollute the water ways than we will be left with very little land suitable for growing anything at all. Organic farming promotes crop rotation and nutrients are restored back into the soils.

There is a great deal of controversy over this topic. The biggest question is how we are going to sustain a growing population in years to come. Whether we will employ techniques of organic farming, conventional, or a mix of both will require further research and debate. This is only the beginning. 

                                 

Beyond Barn Doors

So often we drive past farms without giving a second glance beyond the superficial barn, animals, and tractors working the fields. We need to begin to question the level of sustainability of these farms. 

In order to look beyond, we can use SAFA (sustainability assessment of food and agriculture systems) which outlines the main measurements of sustainability. These include topics such as good governance, environmental integrity, social wellbeing, and economic resilience. 

Lets Investigate & Learn to Question . . . 

Take, for example, a typical small 
scale pig and chicken farm that grew various grains. I would look into how the farm was using their water sources. This would include topics such as chemical run off, the type of pesticides used on the fields, whether they encourage natural pest control or not, and what their carbon output measure was. The ratio of water used and the quantity of meat and eggs produced would also be worth considering. 
I would further question whether the small scale farm was an extensive operation that was giving back to and bettering the land. This would include questioning what farming techniques they were using; such a conservation tillage, cover cropping and, rotating crops to protect the land from soil erosion and maintain adequate soil composition. 

As an animal lover, how the farm treated its animals would also be key to my assessment. I would look into whether the pigs and chickens were housed in clean stables with fresh air and access to pastures. Free range chicken can be a deceiving label. Also, whether the animals were handled with respect, including the method in which they are slaughtered would be important. 

There are countless ways of measuring the sustainability of a farm. 

The above mentioned are simply a few key points to keep in mind as a customer deciding which farms to purchase goods from.