Fish is a lean protein that’s a major source of healthy omega-3 fatty acids, important vitamins such as calcium and iron, and essential minerals like magnesium and phosphorus. Studies have shown that including fatty fish in your diet is excellent for heart health and brain health. But not all servings of fish are created equal — the provided health benefits can be dependent on where the fish spent its life swimming.
If you’re like many Americans, eating healthier was one of your New Year’s resolutions. Now that 2015’s in full swing, you may have strayed from the goal, but there’s one easy way to get back on track: Cut down on your red meat consumption.
According to a new report published by The Natural Resources Defense Council and Harvard’s Food Law and Policy Clinic, 9 out of 10 Americans throw away perfectly edible food because of inconsistent labeling of expiration dates and sell-by dates. The report explains the confusion consumers feel over the dates stamped on food packaging and they propose improvements to current policies to help curve the problem.
Creating eco-friendly meals for your family doesn’t have to involve expensive organic produce and pricey fair-trade ingredients. Just by buying local fruits and vegetables, reducing your family’s consumption of meat, and choosing sustainable seafood can help to reduce pollution, carbon emissions, and the strain on our Earth’s natural resources. Dolphin Blue has gathered some great vegetarian recipes to help you green your eating habits. You’ll probably find that what is good for the planet is also delicious!
The glass of milk that you might have had for breakfast this morning may seem innocuous enough, but the truth is, milk—and the carbon footprint that it bears—is quite complex. The many emissions of the many processes that it takes to produce a gallon of milk (the feed production, the raising of the cows and milk production, the transportation and packaging, the distribution, the consumption, and the disposal of both the product and its container) might make the eco-friendly mind think twice about this ubiquitous dairy product that emits about 17.6 pounds of carbon for every gallon produced. Wondering about the other options out there, I went to my local grocery store to try out some alternatives to this bovine beverage.
Freeganism is a movement that focuses on reducing and making use of society’s waste by decreasing one’s participation in an economy of consumption and instead obtaining the resources needed to live—food, materials, shelter—through alternative means that are both free and produce minimal waste. Freeganism is very community-centered and demands to know why so many people starve every day or freeze to death out in the streets when at the same time tons of edible food is being thrown away and buildings lie vacant because the owner could not turn a profit on them. By standing up for these values in a variety of ways, Freegans promote sharing, food independence, and decreasing waste.
Ron Finley is an inspiring gardener in South Central Los Angeles. He plants vegetable gardens in some of the most unlikely places: abandoned lots, traffic medians, even along the curbs of neighborhood streets. Why does he do it? Check out the infographic below and then follow this link to watch his TED Talk. Maybe it will inspire you like it inspired us at Dolphin Blue.
The U.N. recently released a report extolling the virtues of edible insects as an environmentally responsible alternative to meat as a source of protein and other nutrients. With their high fat, protein, fiber, and mineral contents, edible insects certainly pack a healthy punch! What’s even better is that the cost to our environment to raise insects for consumption is far less than the impact of raising large livestock for meat.
One hundred years ago, no one spent time thinking about where their food came from. That’s because they all knew. There were no mystery ingredients, meals didn’t by and large travel great distances before getting to the table, and farm animals weren’t injected with growth hormones. Today, you only need to stroll down the inside aisle of any grocery store, pick a package at random, and try to decipher the ingredients listed on the back to see that it’s not that simple anymore.
That unknown is what has driven much of Michael Pollan’s research over the years, including his famous and bestselling 2006 book, The Omnivore’s Dilemma. Bothered by the fact that he really didn’t know the origins of his food…
One of my employees recently challenged me to create a “Top Ten” reasons to work for, own, or operate a ecologically friendly, green business. Here is my take: