Good Foods? Good for whom?

We all have heard of over-fishing and the effects it has on world-wide fish stocks. But we might not think about farmed seafood and how harmful it can be to the environment. Farmed salmon in particularly damaging offender: 3 kg (6.6lbs) of wild fish are needed to make 1 kg (2.2lbs) of farmed salmon. The chemicals used in the farming production also spread into the water and damage biodiversity.




Back in the sea, Bluefin tuna is also a fish to blacklist as it is endangered. These unsustainable conditions are also present when we fish halibut or cod, sole, sea bream or grouper.

If our favorites are overfished, they must be consumed in sensibly because the decline in their populations can have an impact on the whole food chain and the marine ecosystem.


Some fruits and vegetables aren’t always green either. Bananas, mangos and peaches are delicious and healthy, but they also require the most water and pesticides to grow in industrial quantities: 1200 liters (264 gallons) of water for 1 kg (2.2kg) of peaches, 800 liters for 1 kg of bananas, 1600 for mangos or 3000 for dates. Choose apples, pears, or oranges (when in season) because they require a lot less water.




Tomatoes, lettuce or cabbage are water and food-intensive, especially when produced in dry climates. Lentils are very sensible from the environmental point of view. Overall, to increase your green footprint choose fruits and veggies that have grown close to home, in a suitable environment, and in the appropriate seasons.