Food
Food and Drink consumption is a major part of any lifestyle analysis with many (often conflicting) environmental, ethical, health and economic issues surrounding it.
This topic may be analysed in more depth in future, but for now the topic is simply covered by a short list of some of our better environmental behaviours we have associated with food acquisition and consumption:
- Weekly meals are planned and a set weekly food shopping checklist produced and followed. The weekly checklist ensures that what is needed is bought thus negating the need for subsequent trips to the shops (as we need to drive to the shops). By buying what is needed in the right quantities, we do not waste food.
- We do not scheduled red meat into our diets each week, but if away from home at friends, pub or restaurant we may occasionally have some if the menu options dictate. Both health and environmental benefits accrue.
- We minimise our use of processed foods.
- Care is taken to always minimise the packaging acquired with food or drink. Where available, products with obviously recyclable packaging are selected.
Fruit and vegetables are mainly bought loose at a local farm shop.
- Organic and Fairtrade items are preferred where available.
- No refined sugar. Cane or Demerera which are only lightly processed are used.
- Our vegetable patch and orchard provide some of our seasonal vegetables and fruits.
As will be seen from the bibliography page, several books about the production and stainability of food and its sources have been read - most notably those by Felicity Lawrence and John Humphrys. In 2003/2004 these books were instrumental in 'shaping' the household's food acquisition behaviours resulting in healthier and more economical meals and avoiding foods derived from unsustainable sources, poor or inhumane production techniques or produced by environmentally inconsiderate businesses.