@daikmzheanma0: #هاوڕێی #بێوەفا😢💔#کچەلادێیم🙋🏻‍♀️ #imravo✅كؤمين #هاورێیان_ئەکتیف_سفرە_بێ_لایک_مەرۆن #لایک_و_فۆڵۆم_بکەن🙏💗 #فۆڵۆتان_بیرنەچێت 🌙🌸 #دایــــکـــم❤واتــــــا💙ژیــــــانــــــم💛🤍 #ئەکتیڤبن🥀🖤کوردستان#هەلبجە#کەرکوک#kurdistan#سفەیەکەم😘 #ئەلمانیا🇧🇪

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خمي دل :

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2024-05-27 23:59:32

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دلوفان :

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2023-07-01 05:57:19

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بای :

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2023-06-06 17:23:39

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2023-06-06 11:44:12

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2023-06-06 08:35:40

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2025-04-03 12:55:27

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Why 𝙨𝙚𝙖𝙨𝙤𝙣𝙖𝙡 is more important than 𝙡𝙤𝙘𝙖𝙡: The majority of food emissions don’t come from transportation but from the production of food. Growing a vegetable in its season requires a lot less energy than creating artificial growing conditions by heating up the greenhouse (often with fossil fuel). On the other hand, local only implies that a product didn’t travel very far, but says nothing about the production methods. In this tomato scenario, you would have to transport the tomatoes for 2500 km to get to a similar footprint to the heated greenhouse version. So eating seasonal food makes sense, but at the same time, it’s important to realize that it only covers a part of our diet - fruits and veggies - that already has a low footprint. I think the interesting opportunity of seasonal food is that it puts vegetables at the center of the plate (instead of meat). And that’s where the big impact lies. This is why we created the seasonal calendar: it simply feels good to cook with the seasons but it’s also a positive ‘entry point’ to cook with less meat and more plants. Sources: Urbano, B., Barquero, M., & González-Andrés, F. (2022). The environmental impact of fresh tomatoes consumed in cities: A comparative LCA of long-distance transportation and local production. Scientia Horticulturae, 301, 111126. Chicken footprint: median number minus the transport emissions from Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987-992.

Why 𝙨𝙚𝙖𝙨𝙤𝙣𝙖𝙡 is more important than 𝙡𝙤𝙘𝙖𝙡: The majority of food emissions don’t come from transportation but from the production of food. Growing a vegetable in its season requires a lot less energy than creating artificial growing conditions by heating up the greenhouse (often with fossil fuel). On the other hand, local only implies that a product didn’t travel very far, but says nothing about the production methods. In this tomato scenario, you would have to transport the tomatoes for 2500 km to get to a similar footprint to the heated greenhouse version. So eating seasonal food makes sense, but at the same time, it’s important to realize that it only covers a part of our diet - fruits and veggies - that already has a low footprint. I think the interesting opportunity of seasonal food is that it puts vegetables at the center of the plate (instead of meat). And that’s where the big impact lies. This is why we created the seasonal calendar: it simply feels good to cook with the seasons but it’s also a positive ‘entry point’ to cook with less meat and more plants. Sources: Urbano, B., Barquero, M., & González-Andrés, F. (2022). The environmental impact of fresh tomatoes consumed in cities: A comparative LCA of long-distance transportation and local production. Scientia Horticulturae, 301, 111126. Chicken footprint: median number minus the transport emissions from Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987-992.

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