Another aspect of sustainability that we have been caring more and more about over the past few years is food. Yes, that stuff that we can’t get by for long without stuffing in our face; that stuff that grows in dirt and compost, and yet produces tastes so extraordinarily wonderful; all that stuff that makes us so highly content and satisfied. A good meal is the second best feeling in all of life! Yes, I’m a closet foodie!
One of the projects I’ve had a lot of fun doing these last few weeks is volunteering at our local food co-op, very appropriately called Good Foods. Specifically we are working a new vision for the year 2020, and I’ve had the honor and pleasure of working with Joel DiGirolamo from Turbocharged Leadership, who is facilitating the process. As part of that, and of course being the systems engineer that I am, we had to define what is the “food system” and our places in that. Well, I’m most impressed with this representation (used with permission):
I have adopted a specific definition of food, per Michael Pollan: “that which your great grand-mother would recognize.” And mainly because, physically, chemically, etcetera: you are what you eat, exactly!
These days our food of choice comes from local farmers, or is certified organic. We’re not 100% always able to eat this way, and not everyone can afford it. But I want to be made up of exactly that, rather than something chemically or genetically constructed by the big agri-companies. The next time you sit down (or rush-through) a meal, stop and think for a minute about what you are made of? And where do you want your food to come from…? For me the answer is quite dirty!, and also chemical-free!