Wednesday, November 26, 2008

Gobble, Gobble Goes Green

To help you celebrate one of our favorite holidays we thought we'd share some suggestions on how to host a locavore Thanksgiving.

Did you know that the average piece of produce travels 1,500 - 2,500 miles before arriving in your kitchen?  

Purchasing local products is not only a healthier and tastier choice but you will drastically help to reduce your carbon footprint.  You will also be helping to support local business and farmers and ultimately making your community better off.

Living in NYC, we are lucky enough to have access to some of the world’s greatest locavore restaurants.  But for those outside of the city, a locavore holiday is easier to prepare.

Earlier this month, some of NYC finest locavore chefs shared their favorite recipes in New York Magazine.  (One of our Lab partners, Blue Hill, was even featured.)

We hope you try to make one or two changes this Thanksgiving that help reduce your carbon footprint.  And on Thursday when you ask someone to please pass the mashed potatoes, take a few moments to think about where that potato (or turkey, carrots or stuffing, etc,) came from.

Happy Thanksgiving.

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