la porte ouverte's Profile

My advice is to cook from scratch. The less processed food is, the less resources it has taken up. Farmers markets are invaluable as are food co-ops and the like for dry goods.

For other groceries, take some time to look through your supermarket. Read labels, inspect packaging, weigh options.

For fresh food: is the produce in season? If not, it was probably resource-intensive to produce and ship to you.

Animal products are also very resource intensive. Buy less, especially red meat.

In a related matter, where did the product come from? You should be able to find a Made in: section on the label. The closer to you, the less resources required to get it to you.

Buying local is generally a higher priority than buying organic (see this article from Grist, a thoroughly-researched environmental webzine), but if you can get both, do. Organic produce is kind to the environment both now and in the long run.

Packaging is another issue. Is it excessive? Is it recycled? Is it reusable? Is it recyclable?

But perhaps more importantly - it is easy to sweat the small stuff when it comes to eco-consciousness. This can lead to burnout and giving up on the planet entirely. The biggest impact you have is in your transport and home heating and cooling. Be mindful of the rest, but don't lose your mind.

Some more Grist goodness for your edification:

A consumption manifesto. If you read nothing else, read this.

FAQs, many about shopping.

Organic vs local vs heavily packaged

(No, I don't work for Grist. But they have helped clear my conscience on many an occasion!)