Conservation 101: the Compete to Conserve Blog

photo credit: Saquan Stimpson/monstershaq2000

If the first step in addressing an issue is to admit that there is one, then I have a confession: I am Irish. And as a member of the famous potato-famine ravaged brethren, I take my alcohol seriously.

Sure, I succumbed to the likes of “head-wrecker” beer in my younger days (the bottle opener bottom design was just too convenient for late night parties on the beach.) But as my palette, uh, matured, I tended toward the finer microbrews, the more intricate, aged wines, and the top-shelf alcohols. Not every time, but as often as my wallet could cover the cost (and when others were buying, of course.)

I have even patted myself on the back for purchasing, drinking and liking organic wines, especially when paired with local food fare featuring Niman Ranch products and regionally-raised produce. (A favorite in San Francisco is Green Chili Kitchen. I highly recommend it.)

But, until now, I have not delved much deeper into the availability of wines, beers and spirits that aim to lessen their carbon footprint. And more and more pop up every year.

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photo credit: hlkljgk

Saving fuel is on nearly everyone’s mind these days, and one area that sucks up a lot of petroleum and energy is food production and transportation.

According to Sustainable Table, a study done in 2000 estimated the food industry claims about ten percent of the energy used annually in the US. About 40 percent of that energy is expended making pesticides and artificial fertilizer. Another 23 percent goes to processing and packaging.

This doesn’t even touch on the energy used to transport food (and keep it cool en route). The Center for Sustainable Systems at the University of Michigan estimates that the average US food product travels about 1500 miles before it is consumed—that’s a lot of fuel and refrigeration.

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