A few pieces of information about your food products can go a long way for biodiversity, locally and beyond. <\/p>\n\n\n\n
One simple solution to look for is to local food, which takes care of the some of the food miles involved in the transport (carbon emissions) of the final product to your region. For reference, a good number to put on local food distance is 250 to 400 miles. <\/p>\n\n\n\n
Local food, of course, is just part of sustainability when it comes to your plate. What growing methods a farmer uses is also an important part of being sustainability. By buying local, there is an argument that you can get a clearer picture of your personal supply chain. <\/p>\n\n\n\n
The things to watch for include, as far as produce, is the use of pesticides and how your food was transported to its final destination. Both things can stack up greenhouse gas emissions that will eventually lead to climate change, deteriorating ecosystems (and biodiversity). Pesticide use on farms is a large factor of waterway pollution, which can injure local fish stocks and other parts of the local ecosystem–just in case your colleagues ask why it really matters. <\/p>\n\n\n\n
Another way diners can make sure biodiversity is on the menu is to choose their cut of meat wisely. Chicken and turkey are at the bottom rung when it comes to environmental impact<\/a> (sustainability). <\/p>\n\n\n\n For people who choose to eat beef, from a sustainable perspective, it’s best to lower your intake and seek pasture-raised meat options. Pasture-raised means that the cattle was able to roam free on a pasture; however, diners should also check that these cattle were grass-fed. Grain could have been used even if cattle was pasture-raised<\/a>. <\/p>\n\n\n\n Diners should also understand that grass-fed doesn’t mean pastured, and grass-fed doesn’t always mean grass-finished beef. For grass-fed beef, grains might be used in the final months of the process, which can impact the environment. It’s best to be thorough in your research to be successful in sustainability and biodiversity promotion on the plate. <\/p>\n\n\n\n There are a few ways to make sure you stick to a regiment:<\/p>\n\n\n\n Planning: <\/em>To be successful, planning is a great way to make sure you reach your goals.<\/p>\n\n\n\n Mark your spots<\/em>: If you eat at a few places, then it\u2019s easy to mark those on a list and jot down what you\u2019re planning on having before you ever go.<\/p>\n\n\n\n Make a menu: <\/em>Making a weekly or monthly menu can help reduce instances of choosing other items that aren\u2019t on the list. We\u2019re not saying you can\u2019t indulge sometimes. It\u2019s best to stick to your regimen on most days as it helps with learning your new sustainable habits and helps the planet at the same time.<\/p>\n\n\n\n Continuous improvement<\/em>: Continue to study the best methods for raising your meat of choice and the best practices for sustainability, such as pasture-raised.<\/p>\n","protected":false},"excerpt":{"rendered":" A few pieces of information about your food products can go a long way for biodiversity, locally and beyond. One simple solution to look for is to local food, which takes care of the some of the food miles involved in the transport (carbon emissions) of the final product to your region. For reference, a … <\/p>\nHow can eating with biodiversity in mind benefit the local ecosystems, and beyond?<\/h5>\n\n\n\n
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How do I get started with a biodiversity plate? <\/h5>\n\n\n\n