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The United Nations Intergovernmental Panel on Climate Change has identified reducing the amount of meat in our diets as a key step toward decreasing the greenhouse gas emissions that lead to climate change. However, this is easier said than done. In Western society, most of us are used to eating meat with every meal. And although enough calories are technically being produced to feed everyone on earth a full diet, not enough fruits and vegetables are being produced to feed everyone a healthy diet. As consumers, we can have an effect on this pattern by increasing demand for more healthy foods, but this does not necesarily mean sacrificing flavour!
Vegetables are a very important part of our diet that provide us with the nutrients we need to stay healthy. These include potassium, fiber, folate, Vitamin A, Vitamin C and many more. Sometimes it’s a challenge to figure out how to include more vegetables in our diets. In today’s post I’m going to be sharing some easy and delicious ways to up your intakes.
Eating Seasonally
Eating seasonally is a method that is very beneficial in many ways. Firstly, when eating seasonally foods are fresher. This means better taste and a longer shelf life. Also, since these vegetables are in season, they are less expensive for farms to distribute. This means they are cheaper for you to buy. Eating seasonally also naturally provides you with a good variety of different vegetables. This variety ensures you get an array of different vitamins and minerals to keep your diet balanced. See the link at the end of the post for a list of seasonal vegetables in Ontario.
Swapping
In many dishes it is easy to swap certain ingredients out.
You can add veggies to almost anything, so get creative!
Cooking Methods
Sometimes we only stick with what we know and play it safe. To expand your options try using different cooking methods. If you’ve only had a vegetable prepared a certain way and didn’t like it, you may actually enjoy it cooked differently. Most vegetables can be roasted, grilled, steamed or boiled. Roasting is actually one of the best methods to retain all those valuable nutrients. Try roasting in the oven with some olive oil, salt and pepper.
Soups!
Soups are another method to increase vegetable intake. You can utilize vegetables in so many ways to create a great tasting soup. You can puree them into a soup base or save vegetable scraps to make your own vegetable broth. Most soups can hold a variety of vegetables and legumes ranging from lentils and beans to carrots and zucchini. This is an especially good option for picky eaters. This way you can add different kinds of vegetables in that you normally wouldn’t eat by themselves.
Meal Prepping
You are much more likely to eat your recommended servings if you have a plan in place. By having your veggies prepped for the week it will make them accessible to you. You will be more likely to reach for them if you’ve put some work into it and they are already prepared for you to grab and go. This also helps with reducing your food waste because you will be more likely to eat them before they spoil.
Shelf Life
Knowing the shelf life of your veggies and how to properly store them can save you money and reduce food waste. See the link below of most common veggies and how to properly store them.
Bulk and Frozen
Bulk lentils and beans can be purchase for a fraction of the price of canned ones. These are good staples to have on hand. Simply rehydrate them in water before use. Frozen vegetables are also another good option to have on hand. Contrary to what you may have heard, frozen vegetables contain the same benefits as fresh vegetables because they are frozen at peak ripeness. No loss in vitamins and minerals here!
At the end of the day, you are what you eat! Trying slowly integrating these strategies into your normal eating habits. By slowly increasing intakes you will build long-lasting healthy eating habits. The weather is starting to get colder and we are starting to spend more time indoors. This a great opportunity to spend some time in the kitchen and try something new!
Eating Seasonally:: https://www.ontario.ca/foodland/page/availability-guide
Guelph Family Health Team, Rock What You’ve Got
Storing Vegetables https://www.halfyourplate.ca/fruits-and-veggies/veggies-a-z/
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With the global pandemic continuing to cause uncertainties in our food systems, interest in developing stronger and more sustainable local food systems is on the rise. By reducing transportation and preservation needs, local food systems can be better for the environment and more resilient to supply chain disruptions. They also have the potential to increase our sense of connection to the food we eat and they ways it's produced. Guest blogger Sarina Perchak, Land-Based Education Coordinator from White Owl Native Ancestry Association, helps us understand the importance of this idea from an Indigenous point of view.
Indigenous Land-Based Learning:Nourishing Body and SpiritBy Sarina Perchak
In many Indigenous teachings and related agreements with the Land, individuals are taught to uphold their part to give life to all life. To support all living things on their respective journeys, to take only what one needs, and to give back to others the gifts that one receives from Mother Earth. These are the very principles that we at Wisahkotewinowak [wisahk-toe-win-no-walk] aim to accomplish in every minute of work that we do. We believe the Land provides a place for community and a sense of belonging. We aim to nurture Land-based relationships to strengthen local food sovereignty and urban Indigenous food environments. We strive to do this work in a good way, upholding our responsibility to All Our Relations.
We are an urban Indigenous garden collective working in the Waterloo and Wellington regions. Together we are made up of Indigenous and settler ally gardeners, academics, teachers, students, and life-long learners. We pull our strength from the large network of those involved in our work and the passion that burns within the people responsible for our operation. We remind ourselves of this strength when we recount the meaning behind our name: the first green shoots that come up from Mother Earth after a fire has gone through the Land. Just like the tiny shoots that we are proud to emulate, we push through the colonial soil to assert our presence in an ever tumultuous world. We mirror and honour the resiliency of our relations.
In order to do this, we care for and work in harmony with the Land at four garden locations. We work with our Produce Garden at the University of Waterloo Environmental Reserve that was established in 2019; our Three Sisters Garden at Steckle Heritage Farm in Kitchener that was established in 2017; our Teaching Garden at the Blair Outdoor Education Centre in Cambridge that was established in 2019; and our Tea Garden in the University of Guelph’s Arboretum that was established in 2018. It is with the help of these pieces of Land that we are able to share and grow in the work that we do to uphold our responsibility to support all life in each other, the community and the world around us. Reciprocity is at the heart of these continued interactions.
Not only do these spaces allow Indigenous peoples to actively learn and be in relation with food and the Land in a safe environment, but they provide valuable foods and medicines for the community members in the Waterloo Region in association with White Owl Native Ancestry Association. Since August 5th we have taken what the gardens have given us and placed them in boxes to give to Indigenous families that have voiced interest in receiving them. In the 15 weeks since that first distribution day, we have been able to give food to 35 different households. This translates to approximately 275 mouths and over one tonne (2200 pounds) of food. Boxes have included turnips, tomatoes, squash varieties, corn, tobacco, onions, sweetgrass, and kale; just to name a few. Now that harvest season is over and all that remains in our gardens is resilient kale, we have begun to source out local foods to purchase for food distributing. Community partners such as the SEED in Guelph and the Golden Hearth Bakery in Kitchener have made this transition as smooth as possible, enabling us to continue our work to fight for food justice and security for Indigenous peoples into the colder months of the year.
This is only one side of our food work, however. In addition to building an increased sense of food security for those in our region, our work with the Land and food provision is equally about community-building. Especially in times of limited contact, weekly food distribution and socially-distanced volunteer days in the gardens have been a much needed time of interaction and connection for a spiritually deprived people. Thus, we are not only nourishing bodies in our work but nourishing spirits as well. In fact, one is inherent to the other; you cannot be truly full if your soul is lacking sustenance. We recognize this and work to continually acknowledge food and food work as an immensely important part of our relations. Every day we continue to learn and grow in our work, and continue to strive to live life in a good way that supports all other life. We welcome anyone who shares in this passion.
To learn about volunteer opportunities, join the Wisahkotewinowak newsletter by sending an email to wisahkotewinowak@gmail.com.
Follow Wisahkotewinowak and White Owl for more information about the educational materials and events they offer:
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Scrolling through social media these days can make it seem like everyone is at home learning new recipes and baking bread from scratch with their families. What it fails to show is the effect of the pandemic on those that are or may become food insecure, those that do not have a good relationship with food, and those that do not know where to start. With our current schedules and habits in disarray, it can be hard to maintain a consistent and balanced diet. Whether reduced income or lack of income is making it hard to purchase healthy food, fear of going out to the grocery store is looming, or anxiety eating is creeping in, you can be sure of one thing, you are not alone.
Eating a balanced and nutritious diet is extremely important but not always possible, especially while following physical distancing recommendations. Reach out to those who can not only help with accessing nutritious food options, but also those that can contribute to a positive food environment for you. Many dieticians and councillors can work virtually with you, your skills and what you have available to help you through this uncertain time. Listening to your body's natural cues and looking for supports that can help you develop healthy eating habits is an important way to practice self-care and improve your relationship with food right now.
Local resources have been provided below for those in need of food or support:
Food Delivery Services: https://guelphcoronavirus.ca/order-food/
University Wellness: https://wellness.uoguelph.ca/services/health-services/all-health-services/dietitian-services
Counselling Services (online): https://wellness.uoguelph.ca/counselling/
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If you are interested in a fun way to learn about food security, or just a way to connect with those around you this weekend, the Feeding 9 Billion Card Game is now availble in a Print and Play version! |
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With the widespread continuation of social distancing recommendations, we realize that it is difficult for classrooms to share resources among students. That's why we've been working toward making our learning tools available online, starting with our graphic novel, #foodcrisis.
This depiction of a world that has experienced a major drought explores the politics, science, and ethical questions that surround an international event of this magnitude. The story is based on historical events that have caused disruptions to our food systems, like the Dust Bowl and the Great Irish Potato Famine, and is supported by 13 background essays on the research that went into writing the novel. At the same time unsettling and somewhat reassuring, the plot draws connections to current events while championing the resiliency of the human spirit that has helped us push through in challenging times. What lessons can be learned from food crises of the past, and what can we learn from our situation now?
Download a pdf copy of #foodcrisis
Coming Soon
We are working to make even more of our resources available online in the coming weeks. Stay tuned for a printable version of our card game, as well as two new podcast series! If you would like to be notified when new resources are released, we welcome you to join our mailing list below:
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From farm to plate, anywhere from one third to one half of all food is never consumed. This issue is critical for achieving a sustainable agricultural system because of the huge strain modern agricultural production places on our planet. As almost a billon people are food insecure (having inadequate access to, or resources for, nutritious and culturally-appropriate foods), reducing food waste is becoming increasingly important. Recent FAO reports show the number is more accurately 820 million people and increasing 1. It is critical to consider these numbers because every time food is wasted, food is being denied from the chronically hungry 2.
As it currently stands, food waste models predict that the volume of food wasted is expected to grow 1.9% yearly, from 2015 to 2030 3. The limited activism and policy work in effect are not efficiently reducing the severity of the problem. Solutions to food waste do exist. However, a significant change in society’s attitude is desperately needed 2.
Several agencies and advocates have presented a variety of ideas to alleviate the amount of food that is wasted. One possible model to follow was developed by the Environmental Protection Agency 2. The Food Waste Pyramid is a system designed to upcycle food waste to prevent it from entering the landfill. The system works from the top down - the top of the pyramid being the number one way to reduce food waste, and the bottom being what should never be done with food waste. Starting from the top of the pyramid, the strategies they suggest are as follows:
The last level of the pyramid is where food waste goes to the landfill. However, this step should never happen because when food is put into the landfill it will decompose in the absence of oxygen, producing methane, a greenhouse gas that is twenty-three times more powerful than carbon dioxide 2.
Food Waste Pyramid designed by the Environmental Protection Agency, adapted by Nathalie Amyotte (2020)
To achieve a sustainable agricultural system, substantial change must be accomplished. The global food system as a whole must be re-evaluated which includes tackling the significant issue of food waste and the challenges surrounding it. Although one third of food is currently wasted, new approaches and innovations are constantly being developed. Change can happen.
Supporting Articles:
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Listen to a review of the year's hottest topics on the FoodFarm Talk radio program, hosted by Feeding 9 Billion's Abdul-Rahim Abdulai and Emily Duncan.
Which agri-food issues made headlines in 2019?
FoodFarm Talk is an interactive program on food and farming that builds on the diverse research at the University of Guelph and the strong Ontario agri-food community, to inform listeners some of the wonderful work being done from farm to fork. The program celebrates the people, research, and work that shape the food we eat. Broadcast on radio Thursday 10:00 am on CFRU 93.3 FM in Guelph, ON, Canada, live on www.cfru.ca or podcast on Anchor, Spotify, Apple podcasts and Google Podcasts. Produced by Abdul-Rahim Abdulai, Emily Duncan, Paul Smith and Cameron Ogilvie. |
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In a world where around 1/3 of food produced is wasted, it almost seems paradoxical that hundreds of millions of individuals are living in food insecurity. The Food and Agriculture Organization (FAO) defines food waste as wholesome edible material intended for human consumption that is instead discarded, degraded, or lost. However, it can also encompass the by-products of food processing, the resources that go into growing the food, and even over-nutrition in some populations. But what exactly drives the creation of food waste?
To no surprise, food waste originates from a complex network of factors. With the modernization of food systems, industrialization has allowed for the overproduction of food, while general economic growth has put us in a mindset that we can “afford” to waste food. Urbanization has detached us from rural farms, creating a disconnection within the farm-to-fork path. From a cultural perspective, some countries have stronger food traditions ingrained in their culture than others, resulting in differing attitudes towards food. For example, France places a large emphasis on the communal aspect of mealtimes, but these parts of the day are often rushed or disregarded in North America. Additionally, food waste is often generated as a by-product of governmental policies. Although necessary, policies for proper food quality testing and prevention of food health hazards can lead to a large amount of food being discarded.
Image taken from: Tzounis, A., Katsoulas, N., Bartzanas, T. & Kittas, C. (2017). Internet of Things in agriculture, recent advances and future challenges. Biosystems Engineering, 164(2017), 31-48. doi:10.1016/j.biosystemseng.2017.09.007.
A finding that I personally found interesting is how less developed countries produce more food waste in the earlier parts of the Food Supply Chain (FSC), while more developed countries produce more in the latter parts. Less developed countries experience a large portion of food waste at the agriculture and food processing level, which could be ameliorated through improved agricultural infrastructure, increased technological skills and knowledge, and more efficient storage. On the other hand, more developed countries struggle with food waste at the retail and consumption level. Although this pertains to problems with governmental policies, solving the issue requires cooperation from everyone to shift to more sustainable consumption patterns and practices.
So what can we do on an individual level to combat this issue?
To learn more, check out these articles:
Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & Ujang, Z. B. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production, 76(1), 106–115. doi: 10.1016/j.jclepro.2014.04.020
Thyberg, K. L., & Tonjes, D. J. (2016). Drivers of food waste and their implications for sustainable policy development. Resources, Conservation and Recycling, 106(2016), 110–123. doi: 10.1016/j.resconrec.2015.11.016 |
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Mya Kidson 3 September 17, 2021 |
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Rachel Lee 18 June 4, 2021 |
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Vivian Ma 2 April 7, 2021 |
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Nathalie Amyotte 2 March 15, 2021 |
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Maya Nickle 1 November 30, 2020 |
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Madeleine Arseneau 1 June 10, 2020 |
![[approximately 3 in 10 Black Canadians are food insecure; approximately 1 in 10 White Canadians are food insecure]](/userContent/images/blog images/tarasuk&mitchell food insecurity in black and white canadians.png)
