Food & climate change

How does food relate to global warming?

The way we produce, package and transport food can release large amounts of the greenhouse gases that cause climate change, but there are choices we can make to lessen our climate impact. Here are a few:

Go organic: Organic farming systems have the potential to use 30 to 50 percent less energy than non-organic farming systems. Organic farmland also better absorbs and sequesters natural carbon emissions than non-organic farmland.
Eat with the seasons: Eating foods that are in season — asparagus in spring and tomatoes in summer — generally cuts down on greenhouse gas emissions from production and transportation.
Choose organic and grass-fed meats: The amount of water and grain required to produce meat and milk frequently are cited as environmentally disastrous, but most research fails to distinguish between animals raised in confined feedlots and animals grazing on rangeland as nature intended. Research on holistic land management shows that large grazing animals are a vital and necessary part of the solution to climate change and carbon sequestration. To learn more, read Harvesting Sunlight and Beefing up the Palouse and see information about healthier meat & dairy.
Eat whole foods: Some research shows that 23 percent of the energy used in the U.S. food system is for processing and packaging. Foods in their whole, natural form embody less of the energy and emissions associated with manufacturing, packaging and transportation between farms, processing plants and retailers.
Compost! Composting your leftover food reduces emissions from transporting waste and frees up space in the landfill. It also provides great fertilizer for garden beds!
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