A guide for everyone who loves eating and wants to reduce their “foodprint”
Foreword by Alice Waters
Introduction by Gary Hirshberg
2010 Brighter Planet. All rights reserved.
With top stories crowd-sourced from a nationwide contest
and judged by culinary and conservation heavyweights
Voila - the Mastering the Art of Sustainable Cooking contest was borne. Thanks in no small part to “Julie &
Julia” reminding us of the power of food. We tip our hat to Julia Child for her transformational cookbook,
to Michael Pollan's provocative “In Defense of Food,” and to Alice Waters's revolutionizing the use of
fresh, local ingredients.
Thank you to the hundreds of entrants who shared their personal stories. And to all those foodies and
environmentalists who voted for their favorites. A special thank you to bloggers who spread the word as
only they can about Mastering the Art of Sustainable Cooking. Thank you also to Stonyfield Farms, Guyot
Designs, EatingWell Magazine and To-Go Ware for weekly prizes. And of course, to our expert judges who
selected the winners.
We hope the practical stories in this cooking guide inspire you and that our white paper on food-related
carbon emissions informs you. We welcome you to visit brighterplanet.com/conservation to share your
experiences about sustainable living.
—Patti Prairie, CEO, Brighter Planet
The average American's carbon footprint from food is as big as that of their
car or their home. As I pondered the immensity of that, I considered what
Brighter Planet could do to deepen the conversation on ways to reduce
climate impact through food.
Food is something precious. It represents us, our health and our relationship
with nature. Sadly, what we are eating is neither good for us nor is it
sustainable for the land. Paying attention to the way we eat can help us
appreciate where our food comes from and reduce our environmental