I have taken up the challenge of eating locally grown food. Eating locally, basically what is in season in your hometown, reduces CO2 emissions as it takes a great deal to transport the produce to you.

While in Guyana, I picked vegetables in our own backyard or purchased vegetables grown in the same country. Almost all of the food I ate  was grown by local farmers. The meat I ate (chicken and lamb) came from our own farm. I also realized that I was practicing another sustainable challenge: cooking without electricity and propane gas. My family and I cooked outside on what we call a Fireside. Below is a picture  of the makeshift stove we used to cook all our meals. We do have indoor stove but we did not use it as we prefer to cookout outside. I also did not use a microwave to warm up food for the 2 1/2 weeks I was in Guyana as breakfast, lunch and dinner was cooked each day.