When it comes to the meat and poultry aisle in the grocery store, how much do consumers really know? Words like “mechanically separated” and “all-natural” can be convoluted, so we talked to some of the experts at Coleman Natural Meats to decode some of the most confusing labels that we see on meat packaging today.
Certified Organic: While organic food arguably offers some health benefits that conventionally prepared foods do not, an organic designation is not one-size-fits-all. In the US, any item that was made entirely with certified organic ingredients can be labeled “100% organic.” Products that contain 95% organic ingredients can use the word “organic” on their labels. Any products that contain 70% organic ingredients, can be labeled “made with organic ingredients.”
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Words like “sustainable,” “eco-friendly,” and “green” have become daily utterances in our vernacular. In a recent issue of Whole Living magazine, they discussed 50 ways to eat sustainably. We took 10 of our favorite suggestions from their list and compiled them into our own.
Today, eating, living, breathing and doing with a greater mindfulness of how our actions affect not just ourselves, but our community, world and planet has never before been so urgent. And since it is the small actions we do on a daily basis that accumulate to a greater and more long-lasting benefit, the choices you make in your everyday eating and cooking practices can have a profound effect on the health of our bodies and Earth.
Make a commitment to follow one, five or all of these sustainable eating tips and notice the subtle changes in your world:
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In an international meeting on agroecology held on June 22 in Brussels, Olivier De Schutter stated that organic and sustainable farming is not only a solution to degraded soiled and polluted water, but can also end world hunger and global climate change. De Shutter is the UN’s Special Rappteur on the Right to Food, considered to be an internationally recognized human right. He is also an expert in agroecology.
“Governments and international agencies urgently need to boost ecological farming techniques to increase food production and save the climate,” De Schutter stated while presenting his findings. He decried the current large-scale production methods involving “improved seeds, chemical fertilizers and machines” that rapidly leads to soil and water degradation. “Scant attention has been paid to agroecological methods that have been shown to improve food production and farmers’ incomes, while at the same time protecting the soil, water, and climate.”
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All this week, I’m covering walnuts. From nutrition to culinary uses, I’m exploring what top fitness, nutrition, and culinary experts have to say about this “bumpy” nut. Up next is my interview with Chef Greg Higgins. If you’re into “green eating,” this is your guy. Find out what he has to say about how you can eat healthy and green:
1. As a restaurant chef, what is essential for creating healthier menu options? Whether it is swapping out butter for a healthier oil, or lower-fat dairy, etc., how do you keep high-taste intact while still offering healthful options?
We use olive oil as our primary cooking and flavoring oil. That in conjunction with a steady supply of local, seasonal and sustainable fruits, vegetables and whole grains.
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Going green is no longer just about recycling your newspapers and swapping out plastic water bottles for reusable aluminum ones. Today, being green extends to all facets of our lives, including how we raise our children.
Last week, I had the pleasure of speaking with author and wellness expert Terra Wellington. Terra has just written the book “The Mom’s Guide to Growing Your Family Green,” and it is chock-full of practical and engaging information and tips on how to keep your family healthy and happy while also being environmentally-conscious.
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