Eat. Drink. Better.

Eco-conscious and green consumers around the globe are increasingly aware of the carbon footprint of their food choices, but what about the water footprint?

As water becomes an increasingly scarce global resource, the focus turns toward analyzing how much water it takes to grow particular foods.  Increasing awareness of the amount of water various foods require can help consumers make educated choices for the most environmentally conscious products.

Not surprisingly many of the same attributes that make for smart environmentally friendly choices also make sense from a water consumption perspective.  Not eating meat, choosing locally grown organic foods, and growing as much produce as possible in your own backyard are also the best choices for using the least amount of water.

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A 20-year rule regulating the shape of produce is now being lifted in the European Union. Now, shoppers can find the hilarity in two-legged carrots and twisty cucumbers.

36 vegetables now have the freedom to be ugly, reports the Times Online:

The intention is to lower the price of fresh food and to cut red tape for growers and importers.

Retailers estimate that prices for misshapen and blemished produce will be about 40 per cent lower.

Now, even in a recession, no one has an excuse to refuse when asked to “Eat your vegetables!”

However, some produce must still adhere to strict rules.

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There’s an organic garden on Barack Obama’s lawn. The First Family eats local, organic, and seasonal food.

So why did the President’s scientific advisory team for last fall’s election include Sharon Long, a former member of Monsanto’s board of directors?

And why did Obama recently appoint Barbara Schaal, a plant geneticist with connections to Monsanto, to his Science and Technology Advisory Council?

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Chipotle Mexican Grill is once again breaking from the fast-food model.

The Denver-based chain known for its clean flavors and burly burritos is pledging to use a set amount of local produce at each of its more than 730 restaurants around the country — when produce is in season.

This summer, Chipotle is purchasing twenty-five percent of at least one produce item for each of its stores from small and midsize farms situated within 200 miles of the store. Read the rest of this entry »

Do you love fresh, organic, local fruit, but lack the yard space, or even live in an urban environment with little room for growing?  You might want to consider growing an espalier fruit tree.  No, this isn’t some new exotic type of fruit, rather it is a method for growing trees in a hedge-like manner that enables people with even the smallest yards to be able to grow fruit trees.

The definition of espalier is “a trellis or framework on which the trunk and branches of fruit trees or shrubs are trained to grow in one plane”.

Essentially what it means is progressively pruning your tree to grow in a flat plane along a fence, side of a building, or existing hedge. This approach will take several years of continuous pruning as the tree grows, as well as yearly maintenance when you perform your winter pruning and late summer thinning, but will leave you with a space efficient tree that should produce an abundance of fresh fruit.

Imagine the possibilities! Read the rest of this entry »

Organic red potatoes are in season and make a delightful accompaniment to any meal. Their bite size is great for all sorts of side dishes. These little lovelies taste good boiled and mashed, baked and browned, tossed in a summer salad or simply enjoyed on their own. Red potatoes are just as healthy as they are delectable. According to the World’s Healthiest Foods:

“Analysis of Red and Norkotah potatoes revealed that these spuds’ phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers.”

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You’ve likely heard of Skin Deep, the cosmetic safety database which lists the toxicity of ingredients in personal care products.  But did you know there is now a similar database for food?

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Nothing heralds summertime to me quite like watermelon. Reminiscent of childhood picnics and parties, this sweet, pink, fleshy fruit always cools me down on hot days. Did you know that watermelon:

• helps with inflammation?
• may help prevent asthma when eaten?
• is concentrated with amazing antioxidants?
• prevents colon cancer, diabetes and arthritis from developing?
• happens to be a a great internal cleanser as it’s more than 90% water?
• is a great source of vitamins A & C? 
• contains beta carotine?
• has a high lycopene content? 
• aids in free radical elimination and may prevent cancer formation?

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Strawberries and cucumbers seem to be everywhere this summer and they make yummy accents to refreshing salads. Shown above is a simple salad packed with the following skin refreshing nutrients when eaten: Read the rest of this entry »

dvGreen designs sustainable events without sacrificing style. They show clients that they can reduce their ecological footprint while still throwing a beautiful party - one that just happens to be Green. By featuring organic food, flowers, and table linens; tree-free paper invitations; donating or composting leftover food; purchasing carbon offsets, and more, dvGreen creates incredible events that you can be proud of forever.

Danielle, founder and CEO of dvGreen spent several years as Event Director and later General Manager of L’Olivier, one of New York’s premiere floral design houses. The driving force in Danielle’s event work has always been her belief that parties are important. They are essential celebrations of life that allow us to freeze time and honor meaningful milestones. If we don’t mark these moments, then they risk going away forever.

It is this belief, coupled with Danielle’s very parallel feeling about the environment (if we don’t take care of it, the planet as we know it will also go away forever), that led her to launch dvGreen in 2006, a company that combines excellence in event design with the latest in sustainable practices.

Here’s is some great advice from dvGreen on how to go green for your next event.

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