I’ve been troubled lately by my produce consumption. Not only do I worry about where my produce comes from (how far it has to travel, etc.) but I also throw away a lot of produce because I never get around to using it. I hope to enhance sustainability through the produce I use in two ways.
First, my aim will be to use only local, seasonal produce. Doing so will ensure that the fruits and vegetables didn’t have to travel long distances to get to my plate, which will reduce the pollution produced by their transportation. Second, I will grow my own herbs, at least the ones that I use most often, such as rosemary, thyme, chives, and basil. I will water these plants with rain water that I collect on my porch and with the cold water that comes out of the faucet before the water warms up. By thoughtfully choosing and growing local, sustainable produce I hope to not only reduce my carbon footprint but also reduce the amount of produce I throw away.
The posts and photos below are a record of my progress.