Chemicals seem to be everywhere in our environment and no more so than in our food. Whether it be colorants, stablizers, emulsifiants or preservatives, it is a rapid task to look at some of the jars in your cupboard just to determine the envolvement of industrial methods in our food chain.
Getting back to basics, either by producing our own food, or using local bio suppliers is just a first step in both reducing chemical input but also caring for our environment by reducing the energy cost of what we eat. This can easily come about by paying attention to the energy cost of our food and the goods we consume. Start by looking at he distance they have travelled and making some calculations on the energy used in processing them in some factory.
Getting back to basics involves putting a little more time into preparation, using basic good wholesome ingredients and where possible locally produced organic food.
The debate is much wider than ever before with a good deal of awareness over these matters. But just how organic is your organic food? What guarentees can your organic producer give of not just not using pesticides and herbicides, but also ensuring that his crops are not contamined by neighbouring soils and cultivations?
Get our there and ask a few questions, give some thought to the pollution of soils and water courses, seas and air and be concerned over the interaction between bio and non bio sites.