When you buy locally grown food (specifically fruits and vegetables) you save money directly, and indirectly. By selling locally the famer avoids incurring the cost of distribution, wholesale and broker mark ups, and in turn can sell to you at direct pricing. Indirectly, you are positively impacting the carbon footprint of that distribution model—for example, trucking your lettuce from the West Coast to your New York based food store. This ultimately saves energy, fuel, labor and transportation costs.
Here are a few ways you can start saving by buying local foods:
In another post, we will discuss the implications of kids drinking too many sugary drinks—from soda to sports drinks to juice. In this post, I would like to discuss the importance of drinking the most hydrating liquid of all…water.
Whether you drink tap, filtered or bottled, water should be a necessary part of your daily diet and routine. "Think of water as a nutrient your body needs that is present in liquids, plain water, and foods. All of these are essential daily to replace the large amounts of water lost each day," says Joan Koelemay, RD, dietitian for the Beverage Institute, an industry group.
Fish is good for you….but many of us don’t eat it.
You've probably heard that seafood is an important part of a healthy diet, especially for children and pregnant women. Chefs, nutritionists and seafood aficionados alike rave about the various health benefits of seafood, offering lean protein, fatty acids, vitamins and minerals. Yet U.S. seafood consumption has declined in previous years, averaging around 15.8 pounds annually. While the U.S. ranks third globally for the consumption of fish and shellfish, behind China and Japan, seafood consumption lags far behind meat and poultry as popular meal options. So why aren’t we eating more seafood? A congressionally mandated Food and Drug Administration seafood advisory cautioning mothers against the dangers of mercury-laden seafood provides part of the answer, resulting in a decrease in seafood consumption among these key demographics in the following years. Incorporating seafood into children’s diets is a great way to develop healthy eating habits early on for the entire family, but getting those picky eaters to eat seafood and deciding exactly what species and how much can be complicated!
In our recent post on sustainability, we promised you more information on recycling and composting in New York City. Here it is! As citizens of this great city, it is our duty to make sure that we contribute to the sustainability of our way of life, and this means learning to view our waste as a resource.
According to a waste characterization study conducted by The City of New York in 2004-2005, of all of the trash that is collected by the NYC Department of Sanitation, more than 33% is compostable and more than 23% is recyclable. This means that we have the potential to greatly reduce the amount of waste that we are sending to the landfill. But what’s wrong with sending our waste to a landfill? More than we might imagine!
Have you heard the term "pink slime" in the press lately? It's getting a lot of attention-from the USDA, to the beef industry to schools providing meals to children. We want to feature this topic in this week's blog to highlight our educational mission. We are committed to helping our Red Rabbit followers and school partners gain a better understanding of where our food comes from, and how to make informed choices about the foods we buy and consume, both as a company and as individuals. In this case, both sides of the issue are passionate and adamant about their positions...but, we'll let you decide...
The additive, known in the industry as "lean finely textured beef", is made from scraps remaining after cattle are butchered into cuts such as steaks and roasts. Processors remove the fat from trimmings and as some of these scraps are very close to the bone, organs or other "non-commercially viable parts", they are often treated with ammonium hydroxide (a.k.a., ammonia) to remove the possibility of bacteria, E Coli, salmonella, etc. The product is then mixed with ground beef, making it leaner, according to the industry, but making it more toxic according to others.