Highbrow Magazine - sustainable foods https://www.highbrowmagazine.com/sustainable-foods en How to Green Your Table (and Your Wine Glass) This Holiday Season https://www.highbrowmagazine.com/11127-how-green-your-table-and-your-wine-glass-holiday-season <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><span class="submitted-by">Submitted by tara on Fri, 12/25/2020 - 11:20</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/3foodandwine_brandpoint.jpg?itok=Lk0r6X6D"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/3foodandwine_brandpoint.jpg?itok=Lk0r6X6D" width="480" height="315" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p>Gathering around the holiday table looks a lot different this year. From virtual toasts to strategically separated seating, winter’s hottest entertaining trend is the socially distanced dinner. But a little distance needn’t dim the glow of socializing, nor the eco-minded sensibility of sustainable choices.</p> <p> </p> <p>The coziest of gatherings are still centered around the joys of great company, delicious food and wine, and beautiful décor — no matter how far apart everyone sits. And, a virtual meal can still pull together stylish and sustainable elements that lessen the impact on the earth, while exuding grace and warmth.</p> <p> </p> <p><strong>Set the table, set the tone</strong></p> <p> </p> <p>A table that is equal parts welcoming and sustainable starts from the reclaimed wood up. It’s easy to green your winter table with simple eco-chic touches like an organic cotton runner or an upcycled centerpiece. Thoughtful elements made from sustainable materials, like reusable bamboo dinnerware or jute napkin rings, create a pleasing, neutral palette. And if you’re using recycled glass for your stemware, why not fill it with earth-friendly wine?</p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/2foodandwine_holgi-pixabay-needpix.jpg" style="height:515px; width:600px" /></p> <p> </p> <p><strong>Swirl and sip sustainably</strong></p> <p> </p> <p>Thanks to eco-conscious wineries that value sustainably grown fruit, what you pour may be the greenest element of your winter table. Here are three labels leading the sustainability charge, from California to Chile:</p> <p> </p> <p><a href="https://www.bonterra.com/our-commitments/" style="color:#0563c1; text-decoration:underline"><strong>Bonterra Organic Vineyards</strong></a> — American organic winery Bonterra began farming organically in 1987, decades before organic products became a mainstay of modern life. The team, led by Vineyard Director Joseph Brinkley, focuses on nurturing biodiversity, soil health and balance in the vineyards, all in the name of pure organic flavor in the glass. Instead of tractors, sheep mow the cover crops around Bonterra’s organically farmed vines in Mendocino County, California.</p> <p> </p> <p><a href="https://fetzer.com/about/" style="color:#0563c1; text-decoration:underline"><strong>Fetzer</strong></a> — An early pioneer of sustainable farming, Barney Fetzer founded his eponymous winery in 1968 and helped shape the quality and environmental consciousness of California wine. More than 50 years later, Fetzer is synonymous with classic American wines rooted in an abiding commitment to people and the planet. Much of the fruit that goes into a bottle of Fetzer wine is sourced from certified sustainable vineyards throughout California.</p> <p> </p> <p><a href="https://www.conosur.com/en/sustentabilidad/" style="color:#0563c1; text-decoration:underline"><strong>Cono Sur</strong></a> — Half a world away, Chile’s Cono Sur is an emblem of sustainable farming and winemaking in the Southern Hemisphere, with a dozen certified sustainable vineyards that dot the country’s vast north-south expanse. Nestled amid the first-ever Pinot Noir vines planted in Chile more than 50 years ago, Cono Sur is globally recognized for its Pinot Noir offerings.</p> <p> </p> <p>Here are some top picks for winter wines that check all the boxes: sustainably sourced, delightful on the palate and suited for hearty, cold-weather fare.</p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/winegrapes_pxhere.jpg" style="height:400px; width:600px" /></p> <p> </p> <p><strong>Bonterra 2019 Chardonnay, California</strong></p> <p> </p> <p>Bright stone fruit and citrus zest are framed by subtle notes of toasted oak and crème brûlée in this organically farmed California Chardonnay. A rich and creamy palate is balanced by uplifted acidity and clean minerality. A go-to white for roasted game.</p> <p> </p> <p><strong>Fetzer 2019 Shaly Loam Gewürztraminer, Monterey County</strong></p> <p> </p> <p>America’s #1 Gewürztraminer lives up to its reputation with exotic notes of melon, rosewater, candied ginger and a touch of warm cinnamon spice. This sustainably sourced and fragrant white from the cool-climate vineyards of Monterey County is equally suited for a turkey feast or spicy pad Thai.</p> <p> </p> <p><strong>Cono Sur 2018 Organico Pinot Noir, Chile</strong></p> <p> </p> <p>Crafted from organically farmed, estate-grown fruit in Colchagua Valley and San Antonio Valley, this medium-bodied Pinot Noir delivers intense wild fruit aromas of cherry and raspberry, layered over nuanced notes of toasted oak. Sip this elegant red with poached salmon, roasted duck or a nutty Gruyère cheese.</p> <p> </p> <p><strong>Bonterra 2018 Merlot, California</strong></p> <p> </p> <p>Ripe fruit notes of strawberry and pomegranate are framed by a subtle suggestion of dried herbs. Elegant tannins and a smooth finish make this organically farmed, robust red a winter favorite. Pour it alongside braised meat or tomato pasta.</p> <p> </p> <p><strong>This article was originally published by</strong> <a href="https://www.brandpointcontent.com/article/36829/how-to-green-your-table-(and-your-wine-glass)-this-winter" style="color:#0563c1; text-decoration:underline"><strong>Brandpoint Content</strong></a><strong>. It’s republished with permission.</strong></p> <p> </p> <p><strong>Highbrow Magazine</strong></p> <p> </p> <p><strong>Images:</strong></p> <p><em>--Brandpoint</em></p> <p><em>--Holgi (Pixabay, <a href="https://www.needpix.com/photo/38903/food-wine-salmon-potato-plate-meal" style="color:#0563c1; text-decoration:underline">Needpix</a>, Creative Commons)</em></p> <p><em><a href="https://pxhere.com/en/photo/981913" style="color:#0563c1; text-decoration:underline">--Pxhere</a> (Creative Commons)</em></p> <p> </p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/bontera" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">bontera</a></div><div class="field-item odd" rel="dc:subject"><a href="/cono-sur" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">cono sur</a></div><div class="field-item even" rel="dc:subject"><a href="/fetzer" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">fetzer</a></div><div class="field-item odd" rel="dc:subject"><a href="/green-wines" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">green wines</a></div><div class="field-item even" rel="dc:subject"><a href="/being-green" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">being green</a></div><div class="field-item odd" rel="dc:subject"><a href="/sustainable-foods" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">sustainable foods</a></div><div class="field-item even" rel="dc:subject"><a href="/drinking-wine" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">drinking wine</a></div><div class="field-item odd" rel="dc:subject"><a href="/vineyards" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">vineyards</a></div><div class="field-item even" rel="dc:subject"><a href="/christmas-0" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">christmas</a></div><div class="field-item odd" rel="dc:subject"><a href="/new-years" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">new year&#039;s</a></div><div class="field-item even" rel="dc:subject"><a href="/holiday-parties" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">holiday parties</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">BPT</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">Out Slider</div></div></div> Fri, 25 Dec 2020 16:20:12 +0000 tara 10075 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/11127-how-green-your-table-and-your-wine-glass-holiday-season#comments To Tackle Climate Change, We Must Rethink Our Food System https://www.highbrowmagazine.com/10106-tackle-climate-change-we-must-rethink-our-food-system <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/news-features" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">News &amp; Features</a></div></div></div><span class="submitted-by">Submitted by tara on Fri, 08/23/2019 - 09:42</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1africafood.jpg?itok=lyeNvDJz"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1africafood.jpg?itok=lyeNvDJz" width="480" height="320" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p><strong>Op-Ed:</strong></p> <p>The way we produce, consume, and discard food is no longer sustainable. That much is clear from the <a href="https://u7061146.ct.sendgrid.net/wf/click?upn=G62jSYfZdO-2F12d8lSllQB-2BZvRXW6bt4fTN3S7gSSGY66JlIo2F1flwQ-2FhNVsEugRObMvcabbCic9kudEfMqjvY0qso88cjHNGPtFIANI00MR95ZvPFU4S68Pg4uF4G5T_dczMSI1Nh-2BvT0KjVST20s9xl0jpA-2FKd3-2FD1UOPM4vMh8ENondfoVqppJvKop6963PplNf9HgettA43DF-2FPY36wp9T4V1OX4SuN3eY4PcqVo2TwAa-2BxeBZVsZgBfq433RGPbNFPCJO3J4tHWHhhKGtpHrRbWpRLw2N8JV1kg7fr17kqBc-2FOvciSk-2BjYHNRSoaohyub8ltmDj-2BCjlQwnZsKfB-2FDiNtniiw2gARuSt0-2FBQ4TMNPDQP2zVb-2B2OwfLFl99L75WZ9CPNld92tSzBlvn88D8Kgm0I8eGYs5Dec57-2BXbAbGMQAbRNwQIfTsIZBG5RppFsD4Xe7SRnXBj-2FLqMaxM4WZrYBbLcFf9FzljhGfU-3D" target="_blank">newly released UN climate change report </a>, which warns that we must rethink how we produce our food — and quickly — to avoid the most devastating impacts of global food production, including massive deforestation, staggering biodiversity loss and accelerating climate change.</p> <p> While it’s not often recognized, the food industry is an enormous driver of climate change, and our current global food system is pushing our natural world to the breaking point.  At the press conference releasing the “Special Report on Climate Change and Land,” report co-chair Eduardo Calvo Buendía stated that "the food system as a whole – which includes food production and processing, transport, retail consumption, loss and waste – is currently responsible for up to a third of our global greenhouse gas emissions.”</p> <p>In other words, while most of us have focused on the energy and transportation sectors in the climate change fight, we cannot ignore the role that our food production has on cutting emissions and curbing climate change. By addressing food waste and emissions from animal agriculture, we can start to tackle this problem. How do we do that?</p> <p>Livestock production is a leading culprit – driving deforestation, degrading our <u>water quality</u> and increasing air pollution. In fact, animal agriculture has such an enormous impact on the environment that if every American reduced their meat consumption by just 10 percent – about 6 ounces per week – we would save approximately 7.8 trillion gallons of water. That’s more than all the water in Lake Champlain. We’d also save 49 billion pounds of carbon dioxide every year — the equivalent of planting 1 billion carbon-absorbing trees. </p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/1unfoodreport.jpg" style="height:625px; width:625px" /></p> <p> </p> <p>What’s more, to the injury from unsustainable food production, we add the insult of extraordinary levels of food waste: nearly one third of all food produced globally ends up in our garbage cans and then landfills. We are throwing away $1 trillion worth of food, or about half of Africa’s GDP, every single year. At our current rates, if food waste were a country, it would be the world’s third-largest carbon emitter after the U.S. and China. <br /> <br /> To ensure global food security and sustainable food practices in an ever-growing world, we need to reexamine our food systems and take regional resources, such as land and water availability, as well as local economies and culture into account.  To start, the United States and other developed countries must encourage food companies to produce more sustainable food, including more plant-based options, and educate consumers and retailers about healthy and sustainable diets. Leaders must create policies that ensure all communities and children have access to affordable fruits and vegetables. And we all can do our part to reduce food waste, whether it’s in our company cafeterias or our own refrigerators.</p> <p>Technology also plays a part. Developed countries should support and incentivize emerging innovative technologies in plant-based foods, as well as <a href="https://u7061146.ct.sendgrid.net/wf/click?upn=G62jSYfZdO-2F12d8lSllQB2HAh-2BL4qQCB7L4jLsfx-2BAg7PB0Hiaa3rXeCBlMsg4M5qYdDsQq5vMmrDHhyxHkDV-2BYpRXMJe4dCsVTGDqKhNtFk9ae60GK8ixMR0aV-2FkHHf9BTErtJzk72kxmD2GmEWXzlwetcXNirkipP8-2F5YaN4-2F10B7CPaCkI3gtBObEDH1wiXCLUzVNcDd1kWi-2FoQtti-2FMxVFOGcmOv2XP2ONkESzI-3D_dczMSI1Nh-2BvT0KjVST20s9xl0jpA-2FKd3-2FD1UOPM4vMh8ENondfoVqppJvKop6963PplNf9HgettA43DF-2FPY36wp9T4V1OX4SuN3eY4PcqVo2TwAa-2BxeBZVsZgBfq433RGPbNFPCJO3J4tHWHhhKGtpHrRbWpRLw2N8JV1kg7fr17kqBc-2FOvciSk-2BjYHNRSoaohyub8ltmDj-2BCjlQwnZsKZW3yw7wG-2FuehnZY98NX6aG5WlCDPXhbgOcdMIqr1B-2B-2FQ8w1l6Hd1EfuEsS6kYVS29nc7tuoD7fAXS7wT25ENXXFGZn2zit6DZPFXCnw0yHsWHHuLHq5Kk0JypYYBWLYp5W8RBAmKDM1y0cOSC4GirQ-3D" target="_blank">carbon-neutral or low-carbon meat production</a><u>.</u></p> <p>Developing countries, on the other hand, face high levels of undernutrition, as well as limited access to healthy foods. Many nutrient-dense foods (such as fruits, vegetables and quality meats) are highly perishable, often making prices significantly higher than ultra-processed, nutrient-poor and calorie-dense foods. The high cost of nutrient-dense foods creates a significant barrier to healthy diets, as seen in <a href="https://u7061146.ct.sendgrid.net/wf/click?upn=G62jSYfZdO-2F12d8lSllQB2TlNeahEo3m5Z6MRum4Uiv7NzutB3twKmmUgWxEer67_dczMSI1Nh-2BvT0KjVST20s9xl0jpA-2FKd3-2FD1UOPM4vMh8ENondfoVqppJvKop6963PplNf9HgettA43DF-2FPY36wp9T4V1OX4SuN3eY4PcqVo2TwAa-2BxeBZVsZgBfq433RGPbNFPCJO3J4tHWHhhKGtpHrRbWpRLw2N8JV1kg7fr17kqBc-2FOvciSk-2BjYHNRSoaohyub8ltmDj-2BCjlQwnZsKQHS09TupLLTqOBVmaHVuuF2MiiIJr1abV3pDjoizVPyq-2FuMgxN7GtJUa2u529uQutkuU02dyR86xJ1wS9f28N-2BmJdPCRVFP0cEvPhYUbkqgAdrWYyxLJFoWLmz804CvURZwf3FKgyS0nWyHXHF-2BxL4-3D" target="_blank">urban Malawi</a> and <a href="https://u7061146.ct.sendgrid.net/wf/click?upn=G62jSYfZdO-2F12d8lSllQB8FIIDfXSRThQLPtoHp8l-2Bpc2oBWpu-2BJOIfC2c4FuOlw_dczMSI1Nh-2BvT0KjVST20s9xl0jpA-2FKd3-2FD1UOPM4vMh8ENondfoVqppJvKop6963PplNf9HgettA43DF-2FPY36wp9T4V1OX4SuN3eY4PcqVo2TwAa-2BxeBZVsZgBfq433RGPbNFPCJO3J4tHWHhhKGtpHrRbWpRLw2N8JV1kg7fr17kqBc-2FOvciSk-2BjYHNRSoaohyub8ltmDj-2BCjlQwnZsKc1ku20Fw3Uk-2Bq04DO-2FmKPjNolsjN8jcMwrsMqQoWD-2BdS9DGDbpsHJ4BpoaJNP4IGvyenr0VE8bW1a2FsRpXIdpZe-2BW59CivINCP969C9-2FIfzGakDwZ1xr5qBHm1XEX5e2iN4c-2BFRIdmvcFUTOlP6Gk-3D" target="_blank">many other countries</a>.</p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/1sustainablefoods.jpg" style="height:479px; width:640px" /></p> <p> </p> <p>By promoting enhanced production of healthy and nutritious foods while also improving markets in low-income countries, we can lower prices and increase accessibility of healthy and sustainable diets. Politicians can also tackle systemic inequalities by redirecting agricultural subsidies to promote healthy foods, as well as investing in infrastructure like rural roads, electricity, storage and cooling chain.</p> <p>Change must happen at every level if we want to build a better food system.  International participation and resource-sharing can spread regional solutions across countries. And working for change at the ground level — among individuals, communities, local and federal governments and private entities — can help fight hunger and food inequality firsthand.</p> <p>Yes, our food system is broken, but not irrevocably so.  The challenges are enormous, but by understanding the problem and potential solutions, we can effect critical changes in the ways we produce, consume, and dispose of food.</p> <p> </p> <p><strong>Author Bios:</strong></p> <p><strong><em>Kathleen Rogers is president of Earth Day Network. Dr. Shenggen Fan is director general of the International Food Policy Research Institute (IFPRI) and a Commissioner for the EAT - Lancet Commission.</em></strong></p> <p> </p> <p><strong>Highbrow Magazine</strong></p> <p> </p> <p><strong><em>--Image Sources:</em></strong></p> <p><strong><em>Numbercfoto (<a href="https://pixabay.com/photos/africa-people-of-uganda-uganda-2665146/">Pixabay</a> – Creative Commons)</em></strong></p> <p><strong><em>EarthDay.org Press Room</em></strong></p> <p><strong><em>Merlyn Seeley (<a href="https://www.pexels.com/photo/homesteading-off-grid-living-organic-gardening-organic-turnip-1290">Pixels</a> – Creative Commons)</em></strong></p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/food-system" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">food system</a></div><div class="field-item odd" rel="dc:subject"><a href="/united-nations-food-report" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">United Nations food report</a></div><div class="field-item even" rel="dc:subject"><a href="/sustainable-foods" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">sustainable foods</a></div><div class="field-item odd" rel="dc:subject"><a href="/climate-change" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">climate change</a></div><div class="field-item even" rel="dc:subject"><a href="/global-warming" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">global warming</a></div><div class="field-item odd" rel="dc:subject"><a href="/world-famine" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">world famine</a></div><div class="field-item even" rel="dc:subject"><a href="/water-quality" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">water quality</a></div><div class="field-item odd" rel="dc:subject"><a href="/food-waste" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">food waste</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">Kathleen Rogers and Shenggen Fan</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">Out Slider</div></div></div> Fri, 23 Aug 2019 13:42:47 +0000 tara 8921 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/10106-tackle-climate-change-we-must-rethink-our-food-system#comments