What Is No Impact Man Essay

It is a known fact that the way humans produce food is not sustainable for a bright future. Here in America we discard almost half the amount of food we produce, which could be used to feed the enormous amount of starving people in the world. Not only are we being wasteful, but we are also greatly contributing to the amount of pollution and greenhouse gases because of our practices. After reading “What’s for supper?” my eyes were further opened to how damaging our agricultural system is and inspired me to take on a “greener” lifestyle.

In her book, “A Man Without Words,” Susan Schaller describes how the eighteenth century French philosophers continually exercised speculation as to how much of human nature was "given" and native, and how much was dependent on language and culture. She encountered Ildefonso, a Mexican Indian who lived in the most unique form of isolation, who was born deaf, and had never been taught even the most basic language. She set herself the challenge to make contact with this man, and introduce him to language. Ildefonso not only lacked any language but lacked any idea of language: he had no conception, at first, of what Schaller was trying to do, yet Ildefonso had a yearning to

Eating food produced within a hundred-mile radius has never been a prominent concern historically, though there has been a recent increase in this trend. Those that are rigorously set on this new ideology are being labeled “locavores”. Christophe Pelletier, being a proficient individual on the topic of food production had an educated opinion on the locavore’s predicted way of life. Pelletier’s, “The Locavore’s Dilemma”, provides multiple examples to support his belief that informing every resident of the carbon footprint their food contains would realistically carryout the locavore’s ideology to a more viable agriculture. His blog post on this ideology goes into depth about the physical and economical destruction they would provoke. This would include: the possibility of famine, lack of needed nutritional supplements,

Saving the planet is a topic that is taken seriously by a huge part of this planet’s population. James McWilliams argument, “The Locavore Myth: Why Buying from Nearby Farmer Won’t Save the Planet,” explains why people need to buy food from people other than the local farmers. He believes that the focus of the locavore movement on transportation is wrong because the real problem lies within the energy-hogging factors in food production. McWilliams also went on to explain that another mistake that the locavore movement made was how food miles were calculated. He believes that a truck with 2,000 apples driving 2,000 miles would consume the same amount of fuel as a truck that carried 50 apples to a local shop only 50 miles away. James McWilliams states that “The critical measure here is not food miles but apples per gallon.” He also argues that taking meat out of a person’s diet would cut down on the carbon footprint of his or her dinner because it takes less energy to bring plants, rather than meat, to the table.

Have you ever walked down the grocery store aisle and wondered where your chicken comes from? Or if the ham you just bought is healthier for your family, than the other brand of ham you saw? In “The Omnivore’s Dilemma”, Michael Pollan states that there are four different food chains. They’re the industrial, the industrial organic, the local sustainable, and the hunter-gatherer food chains. I believe that the best food chain for everyone in the United States would be the local sustainable. The local sustainable food chain is the best for the United States because it is better for the animal, and better for the environment. Although the local sustainable food chain would take a long time to get used to, it would be the best option for the United States.

The graph presents the fact that the production of food products create the large majority of emissions. For example, gas emission released from the transportation of red meat is dwarfed by the amount used in its production. This shows that eating local is not a sufficient way to counter energy use and gas emissions as many would think it to be. McWilliam’s “On My Mind: The Locavore Myth” also provides insight into the movement’s lack of energy use. While discussing the importation of foreign food, the author states “...and you discover that factors other than shipping far outweigh the energy it takes to transport food… transportation accounts for only 11% of food’s carbon footprint” (McWilliams). This shows how insignificant eating locally is for saving energy and cutting down on emissions as transportation doesn’t account for nearly as much as other aspects. Eating locally will not have do a significant job in helping a community save energy.

All this food and nothing to do with it, well into the trash it goes. In the story "This Apple Could Have Been Saved" By Kristin Lewis with reporting by Adee Braun it talk about how we waste food. One way we waste food is when you go out to eat. The evidence for this is we leave our extra food and they throw it away. One way we could fix that is have people bring there food home, this would help because people would eat there food that they brought back home.

Many environmentalists advocate and try to convince people about living a life without harming the environment, but they fail to impactfully do so; however, Colin Beavan, a writer and blogger, puts himself to do the impossible: living a whole year without affecting the environment at all, which is more effective than only talking and not doing. Throughout the documentary No Impact Man, in order to convince the audience that they should live an environmentally friendly life, Colin Beavan appeals to ethos and uses imagery countless of times. He shows several moments of doing environmental friendly actions and talks about different associations wanting to contact him or quotes professionals; he also shows many hardships during times when he has to give up things he uses regularly to use less.

Reducing CO2 emissions is an important part of a sustainable community, but changes in human behaviors are necessary to ensure these goals are met. An estimated 9.3 acres of farmland are lost every day in and around Austin. As of 2014 less than 1% of the food consumed in the region is produced locally, and of the food imported an estimated 97 thousand tons enters the landfill. This has a value of nearly $200 million. A great method for reducing food waste is composting, in the region approximately 1,837 tons, or 1.9% of the total waste, is being turned back into the soil. This is a part of Austin’s “field to fork” food system that addresses the growth, distribution, consumption, and recovery of food. Locally growing all food consumed in the region not only reduces transportation

The locavore movement encourages people in towns to consume more locally grown food, by society consuming locally grown food transportation is cut down which helps better the environment. Since locally grown food is produce that is cultivated in the community transportation is down to a minimum which is a blessing for the environment. “ Eating local is better for air quality and pollution than eating organic. “ ( Source A ) less transportation use helps lessen the pollution in the air which in turn helps provide the community with cleaner fresher air. “ The move towards local food for all its trendiness highlights one of the problematic pieces of the modern food economy : the increasing reliance on foods shipped halfway round the world. “ ( Source E ) The

Consumers have become increasingly detached from their food as America’s food system grows larger and continues to ruin the environment. The main problem is that most consumers do not know how their consumption habits affect the ecosystem around them. Nor do they know about how their food was produced. Information about how and where the food is being produced and wasted is essential, so people can shop responsibly. Short of legislation, Americans make choices at the grocery store. It is essential for all Americans to cast in a vote with their dollars to change the way that food is produced in the United States resulting in more sustainable food being more accessible in the aisles of the grocery store for all Americans.

No Impact Man is a book and also a documentary written by Colin Beavan, about how him and his family went green by giving up all of what some people call “necessities”; like, electricity, vehicles that run on gas, shipped foods, and waste. By doing so he was hoping to drastically change his environmental impact on the world.

According to the Bureau of Labor Statistics 2011 Consumer Expenditure Survey, each year millions of americans visit grocery stores, spending an average of $8,315, buying food to feed themselves and their families. However, how many of these americans stop to think of the where this food came from, how it was produced, or the impact that this food has on our environment? On Buying Local, is a persuasive essay written by Kathrine Spriggs, that explores some of these questions, and addresses many points of interest regarding the ideas and benefits of buying locally produced food.

It is easy to agree with all of the author’s claims, due to their effective rhetoric. If people do take the certain steps to minimizing food waste, they will be rewarded. Food donations to food banks will help homeless and less fortunate people with hunger. Not wasting food will keep resources from becoming scarce. People can drop the percentage of food waste from 40 percent, to zero, only if not wasting food becomes the social norm. This would also save companies millions of dollars, instead of putting their products in landfills. Everyone has to take the certain steps, especially the ones the authors claim in their articles, to make a difference.

Giving everyone what they want versus what they need has obviously lead to over consuming and wasting resources that could have been given to those who do not have access to such resources due to scarcity. In the United States 40 percent of food goes uneaten. (https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf) In 2014 alone, more than 38 million tons of food waste was generated, with only 5.1 percent diverted from landfills and incinerators for composting. EPA estimates that more food reaches landfills and incinerators than any other single material in our everyday trash, constituting 21.6 percent of discarded municipal solid waste. (https://www.epa.gov/sustainable-management-food/sustainable-management-food-basics) This means that Americans are throwing out the equivalent of $165 billion each year. Reducing food losses by just 15 percent would be enough