The Girl's Guide to Eating Green
News flash: Going organic shouldn't require a trust fund or a Ph.D. in botany. We quizzed the experts and scoured the produce aisles to devise a healthy, eco-friendly action plan suitable for everyone.
By Jenny Bailly
The Low-Maintenance Greenie You know the healthy-eating basics: Refined
carbohydrates, bad. Fresh vegetables, good. But you work long hours and barely
have three minutes to nuke a Lean Cuisine, much less sauté an herbaceous medley
for dinner. While you like the idea of buying more organic food, it sounds
pricey—and you haven't gotten a raise in almost two years.
WHERE TO SHOP:
No need to ditch your favorite grocery store. About 75 percent of American
supermarkets carry some organic food, and many of the big chains boast their
own affordable organic brands (e.g., Safeway's O Organics, Stop & Shop's
Nature's Promise). Stick to the periphery of the store—the most heavily
processed foods are shelved in the middle. Imagine you're trolling the aisles
with your great-grandma in tow, suggests sustainable-eating guru Michael Pollan
in his book In Defense of Food (required reading for the au naturel set). If
she wouldn't recognize something as food—read: Gummi Bears or Cap'n
Crunch—think twice before picking it up.
YOUR GREEN GROCERY LIST:
Organic meats and dairy foods. The pesticides that collect in the
fatty tissue of conventionally farmed meat products are fat-soluble, so they
can stay in your body for years (unlike the pesticides on produce, which we
eliminate relatively quickly). Plus, nonorganic meats and dairy products are
loaded with antibiotics and growth hormones.
Domestic produce. "Chemicals banned in the U.S. often get sold to
other countries and sent back to us as residue on fruits and vegetables," says
Jennifer Sass, a scientist at the Natural Resources Defense Council. Last year,
Congress passed a law requiring country-of-origin labeling on all produce. Look
for it. And play it safe: Even if an apple is from New York, wash it well—and
peel it, if possible.
Whole-grain foods. Most have fewer additives than processed white
pastas and breads. Even Saltines contain high-fructose corn syrup.
The Up-and-Coming Greenie You're a Daily Green denizen hungry for
some serious dietary changes—both for your own well-being and the Earth's.
Proof of your commitment: Your freezer is packed with Boca burgers, and you
always recycle (well, at least paper and plastic). Although going übergreen
will consume more of your time and money, you're willing to go the extra
mile—or maybe another block or two.
WHERE TO SHOP:
Make at least one trip per week to your local farmers' market. They have
more than doubled in number over the past 15 years, to more than 4600
nationwide. (Visit localharvest.org to find one near you.) In addition to fresh
meat and dairy, these markets sell produce that was likely picked within the
last 48 hours. Just don't assume all of the offerings are organic. It's
expensive to get certified by the USDA, so small farms can't always afford to.
When they do, you'll probably notice that investment reflected in their prices.
If you don't see an organic seal, ask the farmer whether she uses pesticides,
synthetic fertilizers, or antibiotics. In other words, "Shake the hand that
feeds you," advises Pollan.