Food Consumption: We all get food to eat from somewhere. When you’re living in a city, some times you can be disconnected from where the food you eat was sourced. How it was grown, and how it was preserved for transportation influence the quality and nutritional value of food.
Food waste: We all put our food waste somewhere. After all, living in our own waste isn’t much fun (unless it’s composted). Veggie scraps are usually either thrown into the general waste bin or put aside for composting or to feed the chooks.
Food-print: this is the footprint of your food, including how much water is consumed to produce it; the distance your food has travelled from where it was grown to you and.how it was transported; and how it was packaged or preserved for transport and sale.
Food miles: the distance food has travelled from where it was grown to market
Food source: You can get your veggies from the supermarket, where they are ever green all year round. Another source of veggies is your local fruit and veggie store, farmers market or organic market. These veggies are more likely to be seasonally available and have travelled fewer kms. Another source is your own or your neighbours veggie patch. This one is just outside the kitchen door and enjoys compost from your food scraps.
Food transportation: How far does your food travel to get to you? Is it moved in a shipping container or on the back of a truck? Veggies picked for transport are sometimes picked green and then ripen during the packaging and transportation process. Fossil fuels are often consumed through the transportation process.
Food storage and packaging: Most of Australia’s top grade produce is shipped to overseas markets. Sophisticated freezing, storing and packaging practices mean that food can be transported and sold beyond it’s usual ‘rotting date’ when fresh veggies start to spoil.
Food selection: Not all veggies that are produced for supermarkets make it to the shelves. You may see a big batch of not so pretty looking apples being sold at the local market as seconds.