The impact of your menu plan

The impact of the Menu Plan

*Some of the following stats were derived from CenterForFoodSafety.org:

Food makes up 21 % of waste in the landfills where it combines with all the other waste and produces toxic gases, leachates, fires and explosions that endanger the planet and the landfill workers. Composting is one of the most proactive things we can do for the planet - there are electric units available for condo/apartment dwellers that will dry and grind organics into a powder. There are larger bio-machines for restaurants, other machines will actually generate energy from the organics before they break down into soil. Or go for the backyard version that can easily manage organic waste. 

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Did you know that it only takes a tiny amount of fossil-fuel energy to produce local fresh foods – as opposed to those that often travel 300 miles or more to get to your table? 

Switching to fresh foods and fresh snacks (celery sticks, etc) and buying/growing organically can have a huge impact on air quality, water runoff issues, recycling programs, landfill issues and healthy soil. 

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An additional benefit is fresh produce has the most flavour and nutrients; foods continue to loose nutrients while sitting on a shelf, preserved in fridges and shipped long distance. Unprocessed foods will reduce the chance of body parts and fecal mater from mice, rats, bugs and cockroaches from ending up in your meals. Did you know that there are approximately 7-9 roach parts in each chocolate bar? 

Ew, right?

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