Though the words climate change have been on the minds of people around the globe, those of us in the Reno-Tahoe area have felt its acute effects particularly โ and uncomfortably โ close to home. Increasingly dry winters, record high temperatures, and, most recently, the season weโve started to think of as โSmoke-tember,โ thanks to recurring massive wildfires at the end of every summer.
Here at edible Reno-Tahoe, we realize that food and drink also play a role in, and are directly affected by, our ever-warming planet. Agriculture often is responsible for increasing emissions, deforestation, and depleted sources of water, while in our own kitchens and those of food-and-drink establishments, needless food waste and careless discarding of single-use plastics fill our landfills and pollute our waterways.
Fortunately, farmers, ranchers, business owners, and community organizations in the Reno-Tahoe area are working hard to reverse these trends, and their accomplishments are impressive. So in honor of Earth Day (April 22) and spring, the time each year in which Mother Nature renews and replenishes, we have devoted this Spring issue of edible Reno-Tahoe to sharing these passionate peopleโs stories and suggestions. As you enjoy the following pages, remember this: Even starting small, you still can make big changes happen.
You might be aware that thereโs a problem with excessive waste in the Truckee Meadows. But what exactly are we throwing away? In 2018, Washoe County conducted a waste characterization study to answer that question.
Most of us have grown up hearing about the three Rs of conservation: reduce, reuse, and recycle. Kim Rios, sustainability coordinator for Keep Truckee Meadows Beautiful, emphasizes the importance of two more we should follow to reduce kitchen waste: refuse and rot. Maybe we can even add a sixth R, review, to the list?
The food we eat accounts for 25 percent of worldwide greenhouse gas emissions, says The Sustainable Restaurant Associationโs Food Made Good program. Through cultivation and farming, transportation, preparation, operations, and waste, what people choose to put in their mouths not only affects their waistlines, but also the world around them.
Climate crisis. Climate change. Global warming. Whatever you choose to call it, you know itโs already happening. Record storms, wildfires, floods, heat waves, droughts, melting ice caps, rising sea levels โฆ all have become commonplace in our daily news.
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