Recently I had a discussion with a coworker regarding the costs of going green. She complained that while she’d like to do more to eat organic and to purchase green items, in this economy, she wasn’t prepared to pay the higher price for the moral/ecological high-ground. So here are my tips to help curb costs while staying as green as possible.
Location, location, location!
Where you shop makes an enormous difference in price. As the green movement expands, more and more supermarket chains are introducing their own organic brands of food, like Acme’s new Wild Harvest line. When it comes to earthy friendly biodegradable cleansers though, supermarkets generally can’t offer them at a price that would be competitive to traditional cleaners. So when you want to go earth friendly in cleaners and bath and body products, it is worth it to visit Trader Joe’s or Whole Foods (both with locations in Center City Philly) as their bulk buying power will give you a competitive price and several options for one cleaner (e.g. Method, Ecover) instead of searching supermarket aisles only to find one bottle of Sun and Earth cleaner costing $2 more than the conventional option.
Make your own.
Before commercial cleanser were so prevalent, powdered cleansers like Bon Amiwere de rigeur as were simple solutions like washing windows with vinegar and newspaper. As we’ve evolved we’ve become obsessed with antibacterial, spray and go cleansers that don’t require any elbow grease and deodorize with harsh chemicals often at the risk of triggering asthma attacks and olfactory overload. But a cheaper and healthier solution can be whipped up by using basic kitchen ingredients like a lemon, kosher salt, vinegar and Borax washing crystals. For more information on how to make your own cleansers visit: http://earthnotes.tripod.com/clnrecipes.htm#musty or http://greenlivingideas.com/housecleaning/natural-cleaning-recipes.html for easy to make low cost cleaners.
Think local
Organic isn’t always the answer. While some of my friends won’t touch any meat that’s not certified organic, I’m not one of them. Why? Well, the fact that my husband is a butcher plays a major part in that, but although organic is preferred, sometimes the cost, not just in dollars, but in the expenditure of fossil fuels consumed by shipping (a.k.a. food miles) is higher. Yup, that cow who once roamed freely on an organic ranch in Texas, can create more carbon emissions getting to Whole Foods, than one that was reared closer to home. I do what my Grandmother did and visit my butcher and fish monger and purchase what’s fresh and local.
I know all too well how lucky I am to live in the heart of the Italian Market with fresh fruit, veg, meat and fish available virtually on my doorstep, but a little research on the net will provide you with a list of local farmers markets that you can patronize. If you have to drive from Jersey to get to the market, that may not be the same savings (you have to calculate in petrol costs) but when you can buy local and especially when local is within walking distance, either from home, or if you commute in Monday through Friday, at work I encourage you to shop that way. The Italian Market (closed Mondays) and Reading Terminal (closed Sunday) market are open year round and if you work down town you can combine your shopping errands with a lunchtime power walk. If the distance is a bit far to walk, especially with full bags of groceries in tow, remember the Reading Terminal Market sits directly behind the Market East Station and if you’re in the Italian Market 47 or 47M picks up every fifteen minutes (traffic permitting) and drives directly through the market towards Market Street where again you can link up with the subway and Regional Rail lines at Market East Station.
Eat in Season
In a global market, you can pretty much buy what you want year round. But just because we can, doesn’t mean we should. Eating seasonally will depend are where you are located but generally during the winter months potatoes, winter squash, carrots, cabbage, onions, beets, garlic, apples, and pears are in season as well as celeriac, Jerusalem artichokes, kale, parsnips, rutabagas, turnips, and kohlrabi. If you base you meals around what is seasonally available, not only will you eat fresher (as you’re not reliant on veg that has to be shipped in and has been sitting around before you buy it) but as they’re in season, the cost is generally lower than your out of season strawberry that’s coming to you by way of Chile. For more information visit The Sustainable Table which provides info by state as to what’s in season in your neck of the woods. http://www.sustainabletable.org/shop/eatseasonal/
For those of you in the UK, visit Eat the Seasons:www.eattheseasons.co.uk