Wednesday, December 12, 2012
Sustainable Eating: Putting Theory into Practice
One of the classes I teach that focuses on food production, nutrition, health, and sustainability is “From Farm to Fork: Why What You Eat Matters” at Harvard Extension School. The final assignment is a cooking project that challenges students to bring together the concepts we’ve discussed in class into a meal that considers the impact of our food behaviors on the environment, economy, society, and health (our own as well as that of farmworkers and others). No better way to apply what we’ve learned in class than in the kitchen, eh?
Students employ diverse perspectives when creating their meals depending on their cooking experience, goals, and imagination. Some design all-out vegan dinners, others convert traditional meaty dishes to vegetarian meals, and others strive to transform family favorites with the goal of helping a loved one eat a bit healthier to manage a chronic disease. Just for fun and a little cooking inspiration, below is a slideshow of last night’s culinary feast. (And check out the student who brought her own plate and bowl to reduce waste! Talk about motivation!)
Now it’s your turn! For more healthy cooking ideas, check out the photos from last year’s class here or peruse my recipe page. Wherever you find inspiration, keep it plant-based if you can and try to think beyond your own body when deciding what to eat. You vote with your fork and food dollars, and your choices have a much greater impact beyond your own body.
And, as importantly, have fun and enjoy.