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Start the Green Food Revolution
As we push along our grocery carts, it becomes more clear that the food crisis has reached all of us. Prices have sky-rocketed and we have possibly never thought more about what we put on our plates and in our bodies, where it came from, its carbon footprint and its overall nutritional content.
Dan Barber of the famed Blue Hill restaurants in New York reassures all eaters that there is good news. We are well-positioned for a full-fledged green revolution. Contrary to popular belief, small farms are more efficient than large-scale ones, and with rising gas prices, it no longer makes sense to truck produce across several states. Eating local is the way to go!
Barber calls for a change in philosophy that is simple yet often overlooked: think of food in terms of “cost per nutrient” instead of “cost per quantity.” It is a well-known fact that organic foods are healthier and they contain 40% more nutrients than non-organic varieties, not to mention fewer carcinogenic properties.
Have you started a “green revolution” in your kitchen and on your grocery shopping list yet? [Nytimes.com]