Queen of Green archives

  • Photo: Day 10: More vegetarians needed

    Day 10: More vegetarians needed

    October 14, 2010

    Only four per cent of Canadians and Americans are vegetarians. Yet a vegetarian diet can go a long way to reducing our ecological footprint. How have you embraced vegetarianism into your thrice-daily routine? More »

  • Photo: Day 9: Talk policy at the kitchen table

    Day 9: Talk policy at the kitchen table

    October 13, 2010

    Sustainable food production in Canada requires better labelling laws, redesigned distribution systems and protecting farmland. What policy or regulation changes do you support? More »

  • Photo: Day 8: Your crisper could use a makeover

    Day 8: Your crisper could use a makeover

    October 12, 2010

    Canadians are good at growing food, but maybe even better at throwing it out. Forty-two per cent of food is wasted before it even gets to grocery store shelves. The average household chucks another one in four produce items. What are you doing to reduce food waste in your home? More »

  • Photo: Day 7: What does it mean to cook green?

    Day 7: What does it mean to cook green?

    October 11, 2010

    Size is everything when it comes to cooking "green." Match the cooking appliance to the job at hand (because big pots need big burners) and don't forget the lid! How do you save energy in the kitchen? More »

  • Photo: Day 6: Hormone disruption is annoying

    Day 6: Hormone disruption is annoying

    October 10, 2010

    Lurking in hard plastics like water bottles and baby bottles, bisphenol-A recently leached into our consciousness. Turns out the epoxy resin in tin cans also migrates into baby formula, beans and soups. How do you reduce your exposure to chemicals like BPA? More »

  • Photo: Day 5: Farmers need love too

    Day 5: Farmers need love too

    October 9, 2010

    Eating local can reduce your carbon footprint and connect you to the people behind your food. Ask your food producer about what's in season, cooking tips, and the true costs of growing a tomato. What have you learned from a farmer? More »

  • Photo: Day 4: Restaurants go green

    Day 4: Restaurants go green

    October 8, 2010

    Eating out tonight? Restaurants can help protect the planet by creating local, organic menus, sourcing sustainable ingredients, composting waste and conserving energy. What do you look for in a sustainable restaurant? More »

  • Photo: Day 3: Eat organic, save a snake

    Day 3: Eat organic, save a snake

    October 7, 2010

    Organic means more than sparing your Thanksgiving mashed potatoes from pesticides. This kind of farming avoids growth hormones, antibiotics and GMOs, and is better for plants and animals. Why do you buy organic? More »

  • Photo: Day 2: Garbage is such a strong word

    Day 2: Garbage is such a strong word

    October 6, 2010

    Almost half of household garbage is organic waste that takes up landfill space and produces greenhouse gases. Composting keeps veggie scraps and other biodegradables out of the dump. Why did you start composting? More »

  • Photo: Day 1: Life without bees means life without chocolate

    Day 1: Life without bees means life without chocolate

    October 5, 2010

    Day 1 of Foodprint: Saving the planet from your kitchen table. Pollinators like bees bring us 75 per cent of the food we eat — including apples, chocolate, coffee and almonds. But pesticides and human development are a big threat to bees. How is your kitchen pollinator friendly? More »