I try to frequently impart this message to my graphic design students – design what you love, love what you design. This summer I’ve had the luxury of doing a lot of that, researching and crafting a significant campaign on a subject I’m quite passionate about: Eating Local. In fact, it’s safe to say that I’ve spent much of this summer obsessed with this and one other noteworthy design project: my wedding (I’ll post images on that later).
I’ve long understood the reasons to focus on sustainability and responsibility when making food choices, but it never translated to significant action until I read Barbara Kingsolver’s book Animal, Vegetable, Miracle (www.animalvegetablemiracle.com). The impetus for a major lifestyle change was just too compelling, and the local food resources in this area abundant. Whether it’s for the environment, your health, support of the local economy, or all of the above, making responsible food choices is way of life we all need to adopt.
It’s still a work in progress and how it will be published and distributed is as of yet unknown. But I’m working on it… and I hope my project brings awareness to the issues surrounding our food culture, and perhaps inspires someone to join the ‘locavore’ movement, as the Kingsolver project did for me.
The first of two infographic posters explains several of the most compelling reasons, supported by statistical information that make the need for change undeniable.
The second poster shares resources for going local, including harvest timetables so one can know what seasonal produce to expect at the farmer’s market and local groceries.
Most of the same information is included on the monthly guide package. The twelve 5″ x 7″ cards list seasonal veggies and feature one or two, for which meal ideas, recipes, and preserving strategies are given.
Sustainable eating isn’t just about food-distance. The three basic components of responsible eating are to favor food grown in an environmentally responsible way, delivered with minimal petroleum use, in a manner that doesn’t exploit the farmers. It can be more expensive, yes, but not when you consider the outrageous government subsidies to industrial farms, the cost of health care needed to combat diet-related illness, and the great environmental sacrifice.
Since the project’s inception, I’ve been more adventurous than ever, trying out the recipes with produce form my own garden and nearby farmer’s markets. Food has never tasted so good!