This week’s blog post may be a bit of a departure at first glance. It doesn’t directly discuss the typical topics of architecture, building design or building products. Instead, we are taking more of a macro view of the built environment and its sustainability.
One of the side discussions of sustainability and your ‘carbon footprint’ has returned us to a discussion on local food versus food that is shipped thousands of miles to end up on your plate. All those miles that produce are trucked/shipped expands your carbon footprint incredibly and also makes for produce that is harvested too early to prevent spoilage and product loss for the produce distributors. So now we’re seeing restaurants that tout local food, farmer’s markets, food co-ops, community gardens and in some areas of the country, community supported agriculture (or CSAs).
