Food distribution and availability: Nowadays food can travel very long distances before reaching our table, making it highly unsustainable because transport adds to the carbon footprint. The alternatives are buying locally and preserving food. This not only reduces transport costs, but it also stimulates local economy. Moreover, local, small-scale farming utilizes more sustainable agriculture methods. As a plus, buying the goods in their natural season of growth reduces energy intensive greenhouse production, while storing them outside of the growing season enhances the independence from the supermarket;
Meat consumption: The large scale production of meat is also a great consumer of natural resources, especially water and fodder. Therefore eating meat is a very carbon-intensive habit. Besides reducing the amount of meat we purchase, we can alleviate this burden
by choosing organically raised,
free range or grass fed meat.
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