Here’s an Earth Day special from The Washington Post in the form of an interview with Kate Heyhoe, author of Cooking Green (Da Capo Lifelong). Heyhoe brings up a whole lot of issues most of us have never considered, putting even your average vegan to planet-wasting shame.
You've coined two terms in "Cooking Green": cookprint and ecovore. They sound an awful lot like carbon footprint and locavore, two words we've been hearing in the green and sustainable worlds. How do your words differ from what's already out there?Heyhoe has lots more to say, and it’s here.
I chose these words because they’re more specific and accurate to my intent. Cookprint is the entire chain of resources used to create the foods you eat, including water and land, and the waste produced in the process. Carbon footprint measures carbon dioxide and other greenhouse gases. Shrinking your cookprint includes saving water and energy, as well as reducing waste and emissions.
Being green is all about making choices. An ecovore looks at the total impact of food with fluidity, not rigidity. Our food choices are, at any given time or in any given place, in constant flux, because of changes in ecosystems, economics, and technology. Ecovores eat foods that are in harmony with the environment, both currently and for the foreseeable future, locally and globally. An ecovore’s diet pivots on a series of judgment calls based on conditions at the time and place. This season’s local salmon may be sustainable, but next year it may not (and would then not be part of an evocore diet, even though the food is local). And conversely, as we make progress, what casts a carbon footprint last week may not be an issue tomorrow. World hunger matters, too. In a global rice or corn shortage, an ecovore picks a different food to eat.