Monthly Archives: March 2016

Raw or cooked vegetables?

As long as we have gathered around fires, we have been engaged in an almost magical transformation of raw food into cooked meals. From fire and water comes cuisine, the art that has shaped human culture in profound ways. With a growing interest in raw food, it is important to understand the health benefits of…

Reduce your garden water footprint

Southern Ontario is blessed with ample access to fresh water. Unlike many places suffering from drought, water is plentiful here. But this is no reason to treat this precious resource as free. As you have learned in this issue, the food we eat requires enormous amounts of water. Any gardener will know that vegetables do…

Virtual water is a real food problem

Did you know that the average Canadian consumes 6400 litres of water per day?[1] That means every week, you are consuming enough water to fill a 12x24 foot pool, and every year, you will fill an Olympic-sized swimming pool. Everything you consume has a certain amount of water embodied in it. The cotton for your…

Why love your leftovers?

In April, many people around the world celebrate Earth Day by trying to reduce their impact on the environment. When you think about your carbon footprint, what comes to mind? The car you drive, the home you live in, the trips you take? These are important parts of your personal impact on the environment, but…

Pulses – the healthy waste “less” food

Do you know that every year approximately one third of the world’s food production goes to waste?1 Besides representing a waste of money, time and energy, wasted food ends up in landfills and serves as one of the main sources of greenhouse gases.2 So what is one of the strategies we can use to reduce…

2016 – International Year of Pulses

Do you know that 2016 is the International Year of Pulses? Yes, they even have their own year. Pulses are a category of legume and include dried beans, dried peas, chickpeas and lentils.1 Pulses make an excellent vegetarian protein, and are also a good source of fibre and iron. This meat alternative is also inexpensive,…

March is National Nutrition Month

Each March, Dietitians of Canada celebrates National Nutrition month. This year’s theme is Take a 100 Meal Journey – make small changes one meal at a time. Each month, we eat about 100 meals. That’s 100 opportunities to choose healthy, local and sustainable food. Try making one change along this 100 meal journey this month.…