Green Your Grocery List
by Laura Nathan-Garner for MD Anderson Cancer Center
For most people, grocery shopping is a pain. It can be expensive and time-consuming - especially when you're trying to minimize your carbon "food" print.
But it doesn't have to be. Use this cheat sheet to green your grocery list, save money, and stock up on vitamins and nutrients that may prevent cancer.
1. Plan meals for the week. Each year, more than 25% of food in the United States goes to waste, along with the freshwater and fossil fuels involved in its production and shipping. Usually, this wasted food winds up in landfills, where it generates methane and carbon dioxide.
Go green by planning your meals for the week. Focusing your grocery list on ingredients you really need will prevent repeat trips to the store, keep you from wasting produce and allow you to pick recipes that share ingredients. Plus, you'll be less likely to eat out and more likely to eat nutritious foods that help cut your cancer risk.
To really reduce your carbon "food" print:
Remember the leftovers. Avoid wasting leftovers by including them in your weekly meal plan. Integrate them into another meal or eat them for lunch the following day.
Shop the bulk bin aisle. By scooping out grains, nuts, flour, beans, oats and spices on your grocery's bulk bin aisle, you can buy only as much as you need - and cut down on extra packaging. Keep the items fresh by storing them in reusable airtight containers in a cool, dry place.
2. Focus on whole foods. What are the biggest wasted packaging offenders? Heavily processed foods loaded with extra sugars, salt and fat.
Do your body and the environment a favor. Stock your grocery list with fresh, nutrient-rich whole foods, including produce, fresh meats and fish, beans, milk and eggs. Bonus: Whole foods require less energy for production and packaging than processed foods.
To really reduce your carbon "food" print:
Choose snacks with natural wrappers. Pre-packaged snacks waste packaging and use loads of energy for processing and packaging. Plus, their added sodium ups your risk of stomach cancer and high blood pressure. Choose fruit over 100-calorie packs for a fiber-rich snack that keeps you full longer and comes with a built-in wrapper.
Eat local. Many food products travel an average of 1,300 miles to reach consumers. That means produce is often picked before it's ripe, sacrificing nutrition and taste - and using more fuel for delivery. Read the signs to find out where produce is grown, and buy those from nearby, when possible.
Know your organics. You can eat some conventionally grown produce and still curb your exposure to harmful pesticides and fertilizers that may cause birth defects, nerve damage and cancer. Keep this updated list of the so-called Dirty Dozen in your wallet or on your mobile device, so you know which organics are a must and which conventional fruits and veggies are safe.
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