CTN Wellness

Many people are familiar with the United Nations Climate Change Report stating certain foods cause more greenhouse gases than transportation. Companies are starting to take steps to reduce these foods in their operations.
Bon Appétit Management Company developed operational initiatives to minimize their carbon impact in addition to an educational campaign aimed at increasing awareness about the issues, including reducing the amount of beef they purchase by 25% by April 2009 and launching a campaign to inform their customers about the link between beef and cheese to climate change so they will be able to make conscious choices. Bon Appetit has a Low Carbon Diet Calculator that is designed to allow you to compare the relative carbon impacts of your food choices. Check out http://www.eatlowcarbon.org

How is your company or organization looking at its food choices to help the environment? Please email me, and let me know your success stories.

Here’s a great recipe for Coconut Creamed Spinach inspired by The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002) courtesy of Annie Bond’s Care2 article.

Ingredients:
1 pound well-washed fresh spinach (organic if possible), tough stems removed
1 tablespoon extra-virgin olive oil
1 teaspoon grated fresh ginger
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg
3/4 cup unsweetened coconut milk
Salt and freshly ground black pepper, to taste
1/2 cup cashews, optional

Instructions:
1. Steam spinach over boiling water for 3 to 5 minutes, until just tender. Gently squeeze out excess moisture, then chop spinach coarsely and reserve.
2. In a large skillet over medium heat, heat the oil and add the ginger, cumin, and nutmeg. Cook about 1 minute, until fragrant. Stir in the spinach, coconut milk, and salt and pepper, to taste.
3. Simmer 5 to 7 minutes, until hot and creamy, then add cashews, if using, stirring to combine. Serve hot, over rice if desired.
Serves 4 to 6.

Tags: climate, company, diet, environment, Food, operations, recipe, spinach, vegan

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