Eating a Sustainable Thanksgiving

In Sustainability, Uncategorized by Matty Byloos1 Comment

Thanksgiving Dinner

Eat Well Guide, America’s premier guide for finding locally-grown sustainable substitutes for externally grown food, and Consumers Union, the nonprofit group publishing Consumer Reports, have teamed up to launch “The Thanksgiving Local and Organic Food Challenge”.

The contest challenges American’s to use the Eat Well Guide to learn more about locally grown, sustainable food, and to find ingredients locally to use in preparing at least one of their Thanksgiving dishes.

Jean Halloran, of Consumer Union, commented that, “At a time of numerous food safety issues, produce and meat recalls, and rising food prices, consumers want to know where their food is coming from, how it’s being produced, and what carbon footprint, or ‘foodprint,’ it might have”

Mario Batali, Dan Barber and Alice Waters, three well-known chefs are inspiring people to go out and shop locally by contributing a special Thanksgiving recipe each to the Thanksgiving Local and Organic Food Challenge participants. The three chefs have been long-time supporters for the local and sustainable food cause.

“Remember what we know intuitively: that we aren’t healthy unless our farms are healthy; that the end of the food chain is connected to the beginning of the food chain. There’s culture in agriculture, and the more we remember that, our food will be tastier, fresher and more nutritious,” says Dan Barber, co-owner and chef at Blue Hill and Blue Hill at Stone Barns Restaurant. Dan plans to contribute his recipe for Sautéed Brussels Sprouts with Lemon and Pistachio.

So remember, when you start getting your shopping list together four days in advance for Thanksgiving, consider purchasing locally grown, sustainable foods and ingredients to eat healthy and support local growers.


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