What produce to choose, if you want it to be healthy, and environmentally sound?
I’ve been thinking about this for a good few years, with changing results.
For now, I think I have come up with a number of criteria that work for me.
I’m trying to choose food that ticks as many of the following boxes as possible…
- Is it seasonal and in season now, here?
- Ist it local?
- Was it grown organically, or even better, organically and according to regenerative agriculture principles? (Reg ag, as it is known for short, was new to me until about 18 months ago, but the more I know about it, the more fascinated I am. But that’s for another day’s blogpost.)
- Is it low in waste?
- (If applicable:) Is it fair trade?
Others might add whether or not it was produced using high animal welfare standards, if they purchase animal products.
Not all products can be all of those.
- Can everything be local?
I’m just thinking of red wine, for instance – you can get organic red wine, and I’m very grateful that our local wine shop, Red Island Wine here in Skerries, Co. Dublin, has a good selection of those – and no, I don’t really want to be restricted to Irish wine.
- For me, organic is more important than local. I just prefer no herbicides, pesticides, artificial fertilisers. For the sake of the soil and for the sake of those who work it, as much for the health of my family and myself.
Did you realise something? Seasonal. Local. Organic. Waste-free / low in waste. It spells SLOW!
SLOW food. Now where have I heard that before…?
01 July 2020.
Self / Attitudes