Good food needn’t
strain the environment.
In a world of mass-produced
food loaded with antibiotics, pesticides, refined sugar
and trans fats, finding healthful food that isn’t a burden on the
environment can be a challenge -- one met regularly by Mary
Cleaver, owner of the New York City-based Cleaver Co.
(212-741-9174; www.cleaverco.com), a fully eco-friendly caterer. Here
are some ways she finds healthful, delicious and sustainable food
Buy local. Produce,
dairy and meat taste better when they haven’t been shipped halfway
across the world, Cleaver notes.
Go grass-fed. The USDA
standard for organic beef requires cows to be fed organic grain,
but growing all that grain requires lots of petroleum. Better to
choose grass-fed beef. Niman Ranch (866-808-0340; www.nimanranch.com)
is a cooperative that supplies earth-friendly meat throughout the
Select wild fishes.
For best flavor, Cleaver prefers wild salmon, mahi mahi, trout and
Pacific halibut. She avoids Chilean sea bass and swordfish, as well
as shrimp, because farming them damages coastal habitats.
Avoid hormones. Buy
from dairies that don’t use bovine growth hormone. A good source is
Organic Valley (888-444-6455; organicvalley.coop), a Wisconsin
Think about workers.
Part of being eco-friendly means ensuring workers are treated well.
The New York City-based Rainforest Alliance (888-693-2784; www.rainforest-alliance.org) certifies coffee and
chocolate retailers for environmentally and socially responsible