Making Food Miles

Since we have come back from break, one of the largest things that our class has been focusing on as a whole is food miles and how it relates to sustainability. Often we forget how far our food has traveled just for us to be able to eat it. Depending on how far away the product is from, tells you how much pollution and fossil fuels were used in order to transport it. Thinking about this has made me question a lot about where I should get my food from because just simply using vanilla to make a cake has to come all the way from Madagascar. This week on Wednesday, we had our first iron chef of the semester. Our theme was to use the least amount of food miles possible to create our meal. For our groups dish, we decided to make a kale and potato saute and a salad. All of our ingredients except olive oil, lemon, and apple were taken from our farm. It is interesting to know where all of our food is coming from and how all of the ingredients we used were local. Having the majority of your food products grown locally helps to reduce pollution, make you feel better about your food, and makes it taste better. —Elle