avatarMelissa Rock

Summary

The article discusses the author's personal journey towards sustainability, starting with making mindful choices about their lunch.

Abstract

Inspired by the United Nations' definition of sustainability, the author reflects on their own efforts to live sustainably. The reflection begins with a thoughtful consideration of how daily choices, such as consuming locally-sourced vegetables and homemade meals, contribute to a more sustainable future. The author acknowledges the gradual nature of adopting sustainable practices, emphasizing that it is a process of incremental change in mindset and lifestyle. By incorporating gifts of fresh produce from a friend's farm and opting for locally-produced food items, the author demonstrates a commitment to sustainability that begins with the simple act of choosing what to eat for lunch.

Opinions

  • The author believes that sustainability is about meeting present needs without jeopardizing future generations' abilities to meet theirs.
  • There is an acknowledgment that the author is not yet fully sustainable but is making improvements.
  • The article suggests that sustainable living is a journey that involves a series of small, deliberate steps, rather than a sudden transformation.
  • The author values local production and consumption, as evidenced by the use of locally-produced hummus and homemade soup.
  • There is a sense of personal responsibility and a belief that individual actions, such as choosing sustainable food options, can have a positive impact.

Sustainability, Beginning With My Lunch

Photo by Author.

In 1987, a commission within the United Nations defined sustainability as:

“meeting the needs of the present without compromising the ability of future generations to meet their own needs.”

I have been thinking about this a lot lately — am I helping to sustain the resources my successors will need?

Well, no. But I am getting better.

We have to start somewhere…how about lunch?

I was recently gifted vegetables from my friend who works at a farm. He harvested bell peppers, radishes, carrots, onions, and shallots.

So I chopped up carrots and peppers, dipped them in Baba’s Hummus — which is produced locally, then I heated up my homemade Miso soup.

Sustainable practices don’t happen overnight. It’s a gradual mind — and therefore lifestyle — shift.

We can always do better.

Photo by Author.
The Daily Cuppa
Sustainability
Homemade
Lunch
Know Better Do Better
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