Going Green? 12 Ways to Reduce Your Impact on the Food, Water and Energy Nexus

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In the US and around the world, our food, water and energy systems are under tremendous strain (e.g. drought and its impact on all three) and are often in conflict with one another where they intersect – the nexus. Poor policy making and reckless management of resources are partly responsible, but so too are the everyday choices we make as consumers.

So we encourage you to get to know the nexus and take actions that help reduce the pressure on, and ease the tensions among, our food, water and energy systems. This nexus line-of-attack is a great way to get the biggest bang for your buck when it comes to going green.

This profound interconnection – also known as the food, water and energy nexus – is emerging as a critical issue for government officials, business leaders and the public.

There is growing understanding that food, water and energy security – as well as ecological security – are most effectively achieved together rather than individually.

Many factors contribute to the increased pressure on the three systems: population growth, economic growth, ecological degradation, climate change, policy and resource management decisions, and consumer choices.

This list of suggestions, while not exhaustive, can help you play a key role in reducing the tensions within the nexus which can enhance food, water, energy and ecological security.

For the full article, please click here.


 GRACE Communications Foundation develops innovative strategies to increase public awareness of the critical environmental and public health issues created by our current food, water and energy systems, and to promote a more sustainable future.

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Help Food Day Double Its Impact!

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A donation of as little as $5 will help Food Day engage 1,000 new people with the message of real food.


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What’s in a bowl?

By Ashley Hieb, Corporate Partnerships Coordinator

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The highest rate of childhood hunger in the country. One of the five worst places for senior hunger in the U.S. Eleven percent increase in those receiving hunger relief services over 2010, despite the economy improving. Surely these statistics can’t describe our nation’s capital, a place known for its prosperity and wealth, right?


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Broccolini with Lemon Parmesan Sauce

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Ingredients

  • - 1 Tbs. extra-virgin olive oil
  • - 3 cloves garlic, minced
  • - 1 lb. broccolini, chopped
  • - 1 Tbs. fresh lemon juice
  • - 1 Tbs. mayonnaise
  • - 3 Tbs. parmesan cheese
  • - freshly ground black pepper

Directions

  • - Heat a large sauté pan over medium heat until hot enough for a drop of water to sizzle.
  • - Add the oil and sauté the garlic until golden, stirring constantly, about 1 minute.
  • - Add the broccolini to the pan with 1⁄4 cup of water. Turn the heat to high and allow the water to steam the broccolini until tender and all the water has evaporated, about 2 minutes. Add up to another 1⁄4 cup of water if the pan is dry before the broccolini is tender.
  • - In a small bowl, whisk together the lemon juice, mayonnaise, parmesan, and black pepper.
  • - Drizzle over the broccolini. Serves 4.

Nutrition information

Per serving (1 cup):

  • Calories: 110
  • Total fat: 8 g
  • Sat fat: 1.5 g
  • Protein: 5 g
  • Sodium: 110 mg
  • Carbohydrates: 7 g
  • Fiber: 3 g

Kate Sherwood is the culinary director and executive chef for NutritionAction.com® and Center for Science in the Public Interest (CSPI) in Washington, D.C. Trained at the Culinary Institute of America, Kate has been a freelance food stylist at The Food Network, Discovery, “The Today Show,” and Martha Stewart, where she worked with many television chefs, including Bobby Flay, Emeril Lagasse, Rachel Ray, Giada de Laurentis, and Alton Brown. Prior to joining CSPI and NutritionAction.com®, Kate worked as a researcher for Dan Barber at Stone Barns Center for Food & Agriculture, where she focused on sustainable food systems.

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Artichoke Sauté

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Ingredients

  • - 9 oz. frozen artichoke hearts, thawed, drained, and patted dry
  • - 4 Tbs. extra-virgin olive oil, divided
  • - 8 oz. shiitake mushrooms, caps sliced, stems discarded
  • - 1 15 oz. can no-salt-added chickpeas, drained and rinsed
  • - 3 cloves garlic, chopped
  • - 2 scallions, sliced
  • - 6 sprigs Italian parsley, chopped
  • - 1 Tbs. fresh lemon juice, more to taste
  • - 1⁄2 tsp. kosher salt

Directions

  • - In a large non-stick skillet, sauté the artichokes in 1 Tbs. oil until browned. Remove from the pan. Sauté the mushrooms in 1 Tbs. oil until browned. Remove from the pan. Sauté the chickpeas in 1 Tbs. oil until lightly browned.
  • - Add the remaining 1 Tbs. oil, stir in the garlic, and cook for 30 seconds. Return the artichokes and mushrooms to the pan and heat through. Add the scallions and parsley. Season with lemon juice and up to 1⁄2 tsp. salt. Serves 4.

Nutrition Information

Per serving (1 cup):

  • Calories: 290
  • Total Fat: 6 g
  • Sat Fat: 2 g
  • Protein: 9 g
  • Sodium: 310 mg
  • Cholesterol: 0 mg
  • Carbohydrates: 30 g
  • Fiber: 10 g

Kate Sherwood is the culinary director and executive chef for NutritionAction.com® and Center for Science in the Public Interest (CSPI) in Washington, D.C. Trained at the Culinary Institute of America, Kate has been a freelance food stylist at The Food Network, Discovery, “The Today Show,” and Martha Stewart, where she worked with many television chefs, including Bobby Flay, Emeril Lagasse, Rachel Ray, Giada de Laurentis, and Alton Brown. Prior to joining CSPI and NutritionAction.com®, Kate worked as a researcher for Dan Barber at Stone Barns Center for Food & Agriculture, where she focused on sustainable food systems.

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Beef: The ''King'' of the Big Water Footprints

In a country like the United States, a fifth of all your grain production is dependent upon irrigation. For every pound of beef produced in the industrial system, it takes two thousand gallons of water. That is a lot of water and there is plenty of evidence that the Earth cannot keep up with the demand.

Compared to the water footprint of almost any other agricultural product, the water footprint of beef is orders of magnitudes greater. Beef is truly the "king" of big water footprints.

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Since the water requirements for beef can be so enormous, it makes sense that people want to get to the bottom of the aforementioned debate. This decades-long cold war of sorts in the agricultural and natural resource arenas has pitted Big Ag supporters against sustainable farmers, environmentalists and various academics against one another, each armed with their own numbers and studies. With the addition of big money from big industry, we've ended up with quite the grudge match over America’s second favorite meat.

The bottom line is that it takes a lot of water to produce beef, especially when just a fraction of that water can be used to produce much more food with much lower water footprints.

For the full article, please click here.


GRACE Communications Foundation develops innovative strategies to increase public awareness of the critical environmental and public health issues created by our current food, water and energy systems, and to promote a more sustainable future.

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Eat and Drink Your Greens!

Eat and Drink Your Greens! 

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