Green Cuisine
Written by kate - who has written 100 posts on Green Thinking Blog.
It seems to me that “Green Cuisine” is the newest trend to the diet world. But it shouldn’t be just a trend. I first heard the term while in the frozen foods section. I purchased a delicious version of General Tso Shrimp-a complete kit-with a sign stating it was: GREEN CUISINE. So, turned it over, and took note of the company’s web address.
Contessa Premium Foods’ home page actually has a link called Green Initiatives. To click it shows a company with their values in order - at least from what I can tell…This company boasts the first environmentally LEED-certified frozen-food manufacturing plant in the world! What does this mean? It means that the food manufactured in this plant is completely carbon neutral & made no foot prints on our Mother Earth in its creation. They practice aquaculture and are 100% turtle safe. The company supports wildlife efforts, including sea-turtle conservation projects. (check out saving a turtle) Not only that, the company uses recyclable materials & practices recycling in their operations.
I went a little further & Googled Green Cuisine only to find a plethora of links come up!
Imagine my surprise when I ran across an article by the Union of Concerned Scientists that featured my favorite restaurant in my home town - Food Dance Cafe in Kalamazoo, MI! (Yes, there really is a Kalamazoo.) Food Dance Cafe & other restaurants have begun to feature locally grown products year-round. Its fresh & supports community. What could be greener?
The term also refers to the practice of growing your own Microgreens, or in simple terms, things like arugala, cress, snow peas, herbs, and edible flowers…
With a focus on health, look for more health-conscious ideas and information on your cuisine at Laurel on Health Food.
Ah & MMM, what a great term: GREEN CUISINE. If only Green Eggs & Ham could taste this good….
July 30th, 2008 at 10:53 pm
Glad to see that this touched on the idea of having locally grown produce in stores and restaurants. I think aside from the fact that most such products are produced with a greener, typically more sustainable approach - the very limited amount of fuel used to ship products grown in a 20-30 mile radius versus what it takes to ship something from say California, Florida, or Mexico to Michigan is just got to astounding.