During Earth Week, I described steps National Geographic is taking to green its facilities, corporate practices, and all-round image. It’s one thing for a mammoth organization (pun on May mag cover story intended) with man and purchasing power, and the benefits of things like “strategic subcommittees” to tackle such an endeavor, but it can be downright overwhelming for an individual. At nearly every go-green event I attend, participants ask for advice on HOW to sort through the seemingly limitless abundance of information and demands on their time and attention–much of it conflicting–to identify green action steps that make sense for THEM.
Start small! Just like training for a marathon, going green is a lifestyle change that requires both physical and mental commitment, and it is most easily accomplished gradually. Once you start making minor adjustments, I bet you’ll be surprised by how far you can go, and the impact you can have over a time frame as modest as a year.
Of course “small” is a relative term, so I thought I’d share five steps I’ve taken to green my own life by way of example:
1. Shop local. I visit my local farmer’s market once weekly, where I buy the majority of my produce. When shopping at the grocery store, I try to buy local when it’s offered. I also make an effort to patronize locally-owned restaurants, clothing stores, and other retail outlets. This significantly reduces my share of the fuel used to transports goods, and I value developing a rapport with people who have a vested interest in the community they serve.
2. Minimize meat consumption. I like to think of myself as not
so much of a vegetarian as a “meat minimalist.” I eat meat sparingly, a
couple times a week, and try to get the majority of my protein from
plant sources and dairy. When I do eat meat, I opt for organic,
ethically produced varieties. We can all reduce our meat consumption,
saving food, water, and oil resources (Did you know that it takes 2.5 –
5+ pounds of grain and 435 gallons of water to produce a pound of beef?
Check out the new film Food, Inc to learn more about food choices and
the food industry).
3. Travel sustainably. When traveling home from D.C. to Boston,
I take the train instead of flying. It takes a bit longer, but it’s a
significant carbon savings and a pleasant, scenic ride through coastal New England. I walk and bike around D.C. and take Metro as a last resort.
Continue reading “Five for Friday: Five Ways Sarah Jane is Going Green”
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The “geography” of our food has changed. Traditionally, our food came from local outlets that required little energy for packaging or transportation. However, with the rise of cheap oil and with technological advances, the number of “food miles”–the distance that food travels from producer to consumer–has grown immensely. Shipments across vast distances, particularly by air and by large freight truck, are very energy intensive, and have created a U.S. food economy that uses as much energy as the entire economy of the United Kingdom! 
