Reflection

I have learned that what we eat has a tremendous impact on our planet. If we can learn to be more intentional as consumers, we can significantly reduce our carbon footprint and protect the planet for future generations to come. From what I discovered, my meal of spicy red lentil curry and mangoes ultimately has a positive environmental impact relative to meals eaten as part of the standard American diet. The red lentils I used were from Turkey, grown as a mono crop that will deplete the soil of vital minerals over time. However, red lentils produce lower greenhouse gas emissions compared to livestock farming and water usage is fairly low. The transportation impact, however, is a negative that could be avoided by sourcing lentils from North America. The Co-op where I shopped specifically sources many products locally when possible. This reduces greenhouse emissions. Currently, more than 70 percent of our produce here in the United States comes from California or Mexico. If we thought more about growing more produce locally, we could significantly reduce our footprint. Furthermore, local farming practices can often be more sustainable, utilizing crop rotation and organic methods to maintain soil health. Eating seasonally also supports this approach, as it reduces the need for out-of-season produce that requires extensive transportation and storage. By choosing locally grown, seasonal produce, we not only enjoy fresher and more nutritious food but also support the local economy and farmers who are more likely to use sustainable practices. Educating ourselves and others about these benefits can drive more demand for local produce, creating a positive feedback loop that enhances both environmental and community health. Ultimately, I believe we can achieve a better, more sustainable future.