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Love shelling out for more fossil fuel at the gas pump? Green taxis and eco-friendly car pooling makes the best ride. A shared green ride happens to be inexpensive as well. Keep eyes open for sustainable vehicle transport and natural gas community shuttles.
Dreading the bell shaped curve of summer electricity bills? Thermal film overlaid on windows cuts external heat absorption and can cool down summer air conditioning costs. Check out the home store and make sure when triple digits hit the film is in place and directing heat back outside.
Eating lower on the food chain can minimize both carbon footprint calculations and health risks. The more processed foods are, the less locavore and more industrialized their ingredients.
Meats are enemies of sustainable living at the consumer level because conventionally their production involves extensive packaging and waste in multiple layers of production, transportation, presentation, purchase, consumption, waste removal, and after consumption organic bacterial potential.
Pure meats have less bacterial protection, more handling, more chance of contamination, and need to be repackaged or electrically treated in process and sometimes from location to location.
Eating lower on the food chain requires whole foods and natural foods consumption that relieves processing plants transportation and assorted services from tainting the environment with unnecessary processes and contaminants and pollutants,
If it takes 12 million tons of grain to feed cows that Americans tightening their beef belts (about 10% annual American beef consumption) could do without, that same grain could feed the annual fatalities of hunger and hunger heightened diseases and conditions. Keep that fact in mind when browsing the butcher aisle.
Meat processing plants and the additives used to preserve the meat and the industrial production of meat by-product in other foods has a stunning impact on the environment. In recent years beef and chicken/egg recalls have become common in regionally tainted areas.
Historically the processed food has more chemicals in it and has more chance of being tainted by biological and human error introduction than whole produce or fruit. Meat cooking requires more handling and more ovservant storage and temperature maintenance for toxic bacteria prevention even before cooking.
Often the energy used for such processing is not clean, the waste products from these processes are unlawfully discarded or dumped, and landfills fill with plastic packaging and consumable waste from incipient production to end product curbside trash bins.
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