Students at Colorado State University Hillel, a Hazon Seal site, pick up fresh produce from a local farm CSA each week, which they use to cook nutritious Shabbat dinners at Hillel.
Did you know? A typical carrot has to travel 1,838 miles to reach your dinner table. Local food, however, doesn’t need to travel over several days to arrive at the market and is more likely to be picked when it is ripe.
Producers who sell locally can grow varieties of vegetables known for their flavor and nutrition, rather than just their ability to endure long-distance shipping. “Heirloom” tomatoes are one such crop; the standard beefsteak tomato common in supermarkets was bred for its toughness in long-distance shipping. Heirloom tomatoes bruise easily and do not keep for long—but their flavor is out of this world!
Nearly one third of all greenhouse gases emitted come from the production and transportation of food. When a farmer can drive a few hours to deliver their food—rather than ship it thousands of miles—the carbon footprint of your food may shrink dramatically.
Celebrate the seasons! The Jewish calendar gives us at least one or two holidays each season that call for a feast, and most holidays are intricately tied to agricultural cycles. Use seasonal, local foods to celebrate the holidays.
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