Let’s Celebrate World Meat Free Day

By David Alexander, Toronto Vegetarian Association Executive Director Monday is World Meat Free Day. It couldn’t come at a better time. 2016 is shaping up to be a milestone year for environmental advocacy and education. And front-and-centre is the question of what we eat and where it comes from. In January, the United Nations declared 2016 to be International… Read more »

Save the Planet With Your Fork!

by Lucas Solowey, Interim General Manager Millions of people worldwide come together each year on April 22nd to celebrate Earth Day. In an effort to make our planet cleaner, greener and more sustainable, today many organizations are urging people to pick up a broom, change their light bulbs, recycle or buy a hybrid car. What… Read more »

Shrimp and tsunamis

Industrial shrimp aquaculture is one of the main reasons for the destruction of coastal mangrove forests. These wilderness areas act as a natural buffer against stormy weather. Areas with intact mangrove zones suffered fewer human deaths due to the Dec 2004 tsunamis. The tsunami disaster that occurred in the Indian Ocean is beyond comprehension –… Read more »

Tips on storing whole foods

Whole foods need to be eaten fresh for the best flavour and nutrition. Natural foods contain no chemical preservatives, so their shelf life is shorter than for refined products. Almost half of all food is wasted in North America so it is also important to develop good shopping and storage habits to help reduce this needless waste…. Read more »

Minimizing food waste

Choose foods that result in less landfill waste, packaging, and energy. Almost half of all food is thrown out A 2004 study, from the University of Arizona, found that almost half of all food ready for harvest never gets eaten. The average family of four throws out $600 worth of good food every year, including 14… Read more »

Choose local & organic

Eating foods that are locally grown and organic can make a big difference, but it doesn’t trump eating low on the food chain as the most effective way to reverse wilderness destruction, climate change emissions, pollution and other ills. Shifting to an entirely local diet would reduce the equivalent greenhouse gas emissions as driving 1,000 miles per year. By comparison changing to a… Read more »

Fish and sustainability

From an environmental perspective, fish is not a good alternative to meat. Oceans are being depleted Wild fish stocks are in serious decline. Humans have become increasingly effective at tracking down schools of fish using sophisticated sonar and satellite technologies. Capture methods include drag nets that rake the ocean floor, longlining – using miles of… Read more »

Foraging for wild berries in the city

Written by Stephen Leckie Late June is mulberry season in Canada. These juicy black berries grow in great abundance on trees in Toronto and many other cities. Saskatoon berries are also available at this time of year. You can find these purple berries in parks growing on bushes or slender trees. Foraging for wild fruit… Read more »

Soaring Food Prices Bring Fear but Also Hope

The current crisis is a wake up call for going vegetarian, eating local, not over-eating, and reducing waste Anyone who likes Urban Herbivore’s delicious vegan muffins (and who doesn’t?) came face to face with the global phenomena of raising grain prices recently – the price went from $2 to $2.50. A sign posted by the… Read more »

Climate change: The inconvenient truth about what we eat

Written by Steve Leckie    With April being a cold month in Toronto so far, it is hard to feel too concerned about global warming. But it is worth noting that the greenhouse effect can cause weather extremes in both directions. Al Gore’s An Inconvenient Truth won an Oscar for best documentary in 2006. The… Read more »