“I like to think of food in terms of how healthy the entire food system is, not how nourishing this kale is for my body,” says Toronto Metropolitan University's Dr. SarahAElton. — via healthing_ca dalagriculture sollumtech healthing
Red bell peppers have more nutrients and a richer flavour profile than green.
But shortening those food journeys is imperative for our health and the health of our planet, and plenty of experts are focused on how to do that.Dr. Sarah Elton, assistant professor, department of sociology at Toronto Metropolitan University and author of the 2010 book, says that while the term locavore is no longer commonly used, the concept of eating locally is as relevant as ever — if not more so.
She’s currently leading a study of produce supply chains at the University’s Food Health Ecosystems Lab in an attempt to answer some of those questions. In the meantime, she says that while regional food systems are important, we cannot ignore the links between local and global systems as well. But none of that addresses the environmental impacts of water, rail, road and air transport. While theour food is grown, versusCharlebois, however, says greenhouses suck huge amounts of energy. So how do we put the green into greenhouses? Well, change the lightbulbs.replicates the sun’s natural light and adapts it to specific crops’ growth cycles using more efficient, longer lasting LED lighting.
He says traditional lighting is tailored to a specific crop, whereas Sollum’s can adapt to any type of crop from anywhere in the world.
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