#theworldneedschange

Continuing with our market challenge, we have noticed, that the price of the local butcher is out of our range, as such, we have branched out to buy our meat from Tasman Meats in a fortnightly shop.

In saying this, we are trying to cut down our meat intake to around 5days a week. The impact of meat consumption on the environment is drastic. At present, if American citizens reduced their meat intake by a mere 10%, the amount of land used to feed livestock could be utilised to feed the many who are starving (Bittman, 2008). As a result of this figure, our fortnightly purchase is stretching out to be monthly and our consumption is decreasing.

There are benefits to going to markets weekly and the butcher fortnightly. Through effective food/ menu planning, not only can you save money by only making one trip, but you also impact the environment less. It’s important to reduce trips to the shops to reduce the greenhouse gasses you produce in the travel and also by supporting companies that are local to reduce the impact they have on the environment.

Something I have noticed; however, is my purchases are the same every week: broccoli, carrots, beans, lettuce, capsicum and mushrooms. There isn't a lot of diversity in those pickings and it got me thinking about this weeks lecture. The impact decreasing biodiversity is having on the various ecosystems; from the reduction of food sources for various animals to the loss of vegetation and habitat for those animals to live in.  I think it is important to branch out with the ingredients you choose to help the diversity of ecosystems develop.