What Food You Should Buy?
The Food Shopping Guidance (16th) Edition of the Negative Foods Newsletter
I was enjoying oysters over lunch with my terrific colleague Steve a few weeks ago. Steve is a handsome and thoughtful guy, and I was pleased to hear that he was reading and enjoying the Negative Foods Newsletter. But Steve confessed that he didn’t have the time or energy to make food choices based on carbon footprints. In jest, he asked if I’d create a list to share with him.
A few days later, I was hosting a dinner party with lots of Negative Foods. Guests were drinking Appalachian Gap Peregrine Gin and Fat Tire beer, while enjoying Belcampo burgers, Bread Alone bread and lots of beautiful vegetables.
And it hit me. Steve was right. I should create a list, an index of Negative Foods, that I could share with Steve, and you, and with the whole world. And this community could make suggestions to add to the list. And together we could support Negative food brands, and provide guidance for others as well.
In a future edition of the newsletter, I’ll write more about lifestyle choices and how to eat more Negative Foods in all sorts of contexts (with kids, in airports, out to dinner, etc.). Today’s edition is merely a list of stuff to stock in your home. Since it is a living list, it will change and improve over time. Send your feedback and ideas!
Your Feedback.
Rhys Marsh sent in this thoughtful comment on carbon labelling
“I generally align with the concept of a standardized comparator (despite the oz/lb/g games retailers play), and am interested in consideration of some of the unintended consequences. With kg-product as the denominators, surely this metric would promote high-weight foods - such as watermelon? Perhaps others with lower weight (perhaps even leafy greens) could be correspondingly penalized? Borrowing from some of Mark Shepard's concepts in Restoration Agriculture, using calories could tie to a measure of usefulness for human consumption - though this might then reward high-calorie low-nutrition foods. Perhaps a "quality of nutrition" metric - measuring contributions to a balanced diet - could be the numerator, rewarding low-carbon nutritious foods contributing to a balanced human diet...”
What do you think?
For Your Further Consideration:
Wide Open Agriculture reports major growth
Regenerative agriculture won’t solve the fashion industry’s pollution problems
A New Regenerative Food Company With Biodiversity Built In
This startup just raised $75 million to make a more cheesy plant-based cheese
BlackRock CEO calls for stronger climate finance plan at G20 meet
Consumers Are Hungry for Regenerative Food Brands
The Seas Are Rising. Could Oysters Help?
Farm tech investing is accelerating faster than ever – new report
Podcast: Burning Sustainably Part 1 [could Burning Man become carbon negative?]