January 29, 2015
d e r u t a e F
m Photo from food52.co
ER T H I S W E E K ’ S O Ri D e Baskets
Fruit
Vegetable
Newsletter
it & Vegg Big, Basic, Fru
Wondering how to open the coconut in your basket? The only tools you need are a hammer, a flathead screwdriver and an old towel that you don’t mind roughing up. For a step-by-step guide and some ideas of what to do with your coconut, go to page 2.
Arugula Beets Broccoli Carrots Cilantro Garlic Ginger Lettuce Mushrooms Onions Parsnips Potatoes
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Producing the food we throw away generates more greenhouse gases than most entire countries do.
Aside from the social, economic, and moral implications of that waste—in a world where an estimated 805 million people go to bed hungry each night—the environmental cost of producing all that food, for nothing, is staggering.
The water wastage alone would be the equivalent of the entire annual flow of the Volga—Europe's largest river—according to a UN report. The energy that goes into the production, harvesting, transporting, and packaging of that wasted food, meanwhile, generates more than 3.3 billion metric tons of carbon dioxide. If food waste were a country, it would be the world's third largest emitter of greenhouse gases, behind the U.S. and China.
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How Reducing Food Waste Could Ease Climate Change
More than a third of all of the food that's produced on our planet never reaches a table. It's either spoiled in transit or thrown out by consumers in wealthier countries, who typically buy too much and toss the excess. This works out to roughly 1.3 billion tons of food, worth nearly $1 trillion at retail prices.
P ro du ce & Sourc es Apples Avocado Bananas Coconuts Grapefruit Lemon Mangos Oranges Pears
Photo by George Steinmetz,National Geographic Creative
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