Category Archives: Sustainable Food

Food Revolution Day

Food Revolution Day is the Jamie Oliver Foundation and Jamie Oliver Food Foundation’s first-ever global day of action. It is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues. It’s about connecting the community through events at schools, restaurants, local businesses, dinner parties and farmers’ markets. The Foundations want to inspire change in people’s food habits and to promote the mission for better food and education for everyone.

Dinner and Some Ed is an effort to raise awareness (and to enjoy!) local sustainable food by hosting a meal and showing a TED or TEDx video on food and farming. “Dinner” is a relative term- this can also be done as a brunch, lunch, picnic, or potluck. The key is just to have a computer or a mobile device where you can watch the talks while enjoying delicious, sustainable food.

Dinner and Some Ed came out of a project called Tedibles at TEDActive in Palm Springs, CA, in 2012. It is an effort to bring sustainable food to the extended TED community (meaning anyone who’s ever watched a TED talk).

Food Revolution Day on May 19th is the perfect time to host your first dinner and to join the global movement. Continue reading

The Apple Project: Drink-Up to Save Farms

Image taken from iFood TV

Farms everywhere are struggling to survive. Faced with the mounting challenges of increased production costs, global competition, and encroaching development, it’s getting harder and harder for farmers to make a profit. Apple growers are not immune from these pressures.  Glynwood has been hard at work trying to find economic opportunities for Hudson Valley apple growers, and thus the Apple Project was born. Their solution? Forget eating an apple a day, how about drinking several, preferably in the delicious form of hard cider or apple spirits.

Glynwood’s Apple Project is encouraging diversification of apple varieties, giving growers new resources for knowledge and skill, and supporting a growing market for hard cider and apple spirits. Some of its programs include Cider Week,  Apple Exchange, and the Hudson Valley Cider Route.

October 16 to 23 will be the first ever Cider Week. Over 80 establishments in New York City and the Hudson Valley will feature ciders from all over the Hudson Valley.  There will be plenty of opportunity to learn more at tastings, classes, and special events.  A great excuse to celebrate fall, farmers, and local food with a nice glass of cider.

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Meet Dr. Wallinga, future speaker at TEDx Manhattan 2012

Physician, writer and full-time advocate, David Wallinga, M.D., represents the Institute for Agriculture and Trade Policy (IATP) as a de facto doctor to the nation’s ailing food system. Through his work, Dr. Wallinga sheds a public spotlight on commonplace practices usually kept under wraps—the contamination of high fructose corn syrup with mercury, the routine feeding of antibiotics and arsenic to food animals to help them grow faster. His 2010 essay on farm policy and the obesity epidemic in Health Affairs helped launch unprecedented interest in the health of the 2012 Farm Bill; subsequently, dozens of the nation’s medical and public luminaries have signed onto IATP’s Charter for a Healthy Farm Bill . Dr. Wallinga has also served as the only physician on the steering committee of Keep Antibiotics Working : The Campaign to End Antibiotic Overuse since 2000.

We will be highlighting the 2012 speakers over the next few months so stay tuned!

Change Food is a nonprofit whose mission is to connect and transform the food we eat, the people who produce it, and the world in which it is grown. To read and learn more, visit The Guide to Good Food blog. 

Applications are still being accepted for TEDxManhattan Challenge

Have you been working on a project related to sustainable food and farming in your community? Want a chance to share your project with the world? Good news!  Applications are still being accepted for the TEDxManhattan Challenge 2012.

If you’re extremely into food politics, this is the Oscars of the awards season- Miami New Times Blog

TEDxManhattan challenges you to work with your community on a project related to sustainable food. The one with the most impact, creativity, and initiative will win the opportunity to speak live on stage at TEDxManhattan “Changing the Way We Eat” on January 21, 2012.

It could be anything from starting a school garden to creating a Food Policy Council in your city.

Find out more and fill out an application today at http://tedxmanhattan.org/challenge/.

Deadline for applications is September 30, 2011.

Change Food is a nonprofit whose mission is to connect and transform the food we eat, the people who produce it, and the world in which it is grown. To read and learn more, visit The Guide to Good Food blog. 


Two short films on the food system worth watching, Out to Pasture and Baltimore Food Ecology Documentary

The Johns Hopkins Center for a Livable Future, in the Bloomberg School of Public Health, produced two films, Out to Pasture and Baltimore Food Ecology Documentary, in conjunction with the Video and Film Arts Department at Maryland Institute College of Arts. The films tackle two important food systems issues. Out to Pasture addresses sustainable food animal production, contrasting animals raised in confinement operations with animals raised outdoors on diversified farms. Baltimore Food Ecology Documentary explores some of the issues with our modern day food system -food deserts, diet-related diseases- and highlights some of the ways people are making changes to improve access to healthy food in schools and communities.

Photo: Frankie Kim

Change Food is a nonprofit whose mission is to connect and transform the food we eat, the people who produce it, and the world in which it is grown. To read and learn more, visit The Guide to Good Food blog. 

Nage Restaurant

I came down to Rehoboth Beach, Delaware, this weekend to visit my parents. Usually, travelling places outside of urban areas can be challenging when you’re trying to eat local, sustainable and/or organic – or if you have food issues (I’m wheat free – probably should be gluten free – and am a vegetarian.)

Well, I have to say, I don’t have to worry any longer. We ate at Nage Restaurant on Rte 1 (it’s past rte 24 but before you get into Rehoboth proper) and had an amazing meal. They serve food from two local farms and stay as local sustainable and organic as they can get. To top it off, they cater to vegetarians and vegans, and they’ll work with you if you have food allergies or problems. I had a plate of vegetables – now that might not sound too exciting, and I unfortunately can’t put the taste explosions into words, but it was one of the best meals I’ve ever had!

They’re currently hosting a Farm to Table event, where every Thursday during the summer they’ll prepare dinners made with fresh local produce. I think the dinners are actually held on the farms, but you’d have to phone for more information. Reservations are 302-226-2037.

Nage has a sister restaurant in Washington DC.

Change Food is a nonprofit whose mission is to connect and transform the food we eat, the people who produce it, and the world in which it is grown. To read and learn more, visit The Guide to Good Food blog. 

Why Buy Sustainable?

Farmers market fruitIn last week’s post, Sustainable vs. Industrial, we compared sustainable farming with industrial agriculture. This week, we have eight reasons why you should buy sustainable.

1. Tastes better. This is what convinced me to eat local sustainable and/or organic food. Many people believe that sustainable food simply tastes better – but you won’t know until you try it yourself, so might want to do your own taste test. Buy an organic or local sustainable apple and one of those large, waxed perfect-looking apples in the grocery store that come from a large industrial farm. Compare and let us know what you think!

2. Healthier. More and more health benefits are being found with sustainable food. Pasture-raised beef, for example, has two to six times more of the Omega-3 fatty acids needed for heart health and optimal brain function than grain-fed industrial meat. Eggs from pasture-raised chickens are not only higher in Omega-3 fatty acids, they’re also lower in cholesterol and calories. Organic fruits, vegetables and grains contain higher levels of nutrients, minerals, and antioxidants, including vitamin C, iron, magnesium and phosphorus.

3. Environment is protected. On a sustainable farm, animals graze on pasture and their manure fertilizes the fields. These sustainable farms only take from the land what they can put back, so the land and the environment are preserved for future generations. They do not pollute the surrounding soil, air and water with manure, chemical pollution or runoff.

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Sustainable Table’s Guide to Good Food

Welcome to our first installment of Sustainable Table’s Guide to Good Food! I’d like to provide you with simple ways to shop smarter, eat healthier and make the best food choices for you and your family. I have come to realize that our website is getting quite large, and it might seem a little overwhelming for those of you who are new to the sustainable food issue, so we thought this series might help you better understand the problem and solutions.

I plan to break down the series into 10 simple steps (outlined below). I’ll go slow and try to be thorough while not being overwhelming – some of the steps might take a few months to get through; others might take only a week. If you get confused or have any questions along the way, please let us know. I’m hoping to eventually turn this into a guide or book that you’ll be able to download for your own reference and to share with others.

The Ten Steps to Eating Sustainable are:eggp

1. Educate yourself
2. Shop sustainable
3. Ask questions
4. Reduce your meat consumption
5. Eat seasonal
6. Grow your own
7. Cook
8. Take back the tap
9. Spread the word
10. Enjoy!

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