You may have spotted a strange little white flower growing in dark parts of the forest—often around beech trees—and mistaken it for a fungi, but Indian Pipe (a.k.a. Ghost Pipe) is actually an amazing kind of plant.
It contains no chlorophyll so, unlike most plants, it is white or pale pink in color instead of green. Without chlorophyll, it can’t make energy from the sun through photosynthesis, so how does this “ghostly” little flower get its food? Indian Pipe is parasitic, stealing its nutrients from certain fungi that in turn have a symbiotic relationship with tree roots.
Because it doesn’t need sunlight for energy, it can often be found in very shady spots on the forest floor and its ephemeral (short) growth cycle means it only appears for brief periods, usually after a rain that breaks a longer dry spell.
With their “ghostly” pallor and “sinister” parasitic appetite, these fascinating flowers make for a great way to celebrate Halloween, don’t you think? Enjoy these five photos from our annual Picture This: Your Great Outdoors photo contest and have a happy, spooky Halloween!
The food we eat, where it comes from, and what we do with it when we are finished can have a significant impact on an individual’s carbon footprint. According to the USDA, 10% of total greenhouse gas emissions in the United States come from agriculture, but this statistic does not tell the whole story of how our food chain impacts climate change.
As our food travels
from farms to our tables, greenhouse gas (GHG) emissions are released every
step of the way. You can take some simple steps to help fight climate change
simply by the food decisions you make.
Eat Less Meat and Dairy
According to a recent
study from the Intergovernmental
Panel on Climate Change, transitioning to a plant-based diet is significantly
beneficial for the climate. Dietary changes could reduce global carbon dioxide
emissions by eight billion tons per year and free up millions of square
kilometers of land.
Animal products, such as meat and dairy, contribute to over 80% of total GHG emissions
from food consumption, compared to less than 5% from vegetables, fruits or
grains. Eating one vegetarian meal per
week could save the equivalent of driving over 1,000 miles.
Look For Food with Fewer Food Miles Attached
Because our modern
food chain is globalized, you may find apples from New Zealand and avocados
from Mexico in your local supermarket. It is important to consider the carbon
footprint of transportation because transportation accounts for 29% of total GHG emissions in the U.S,
which is the highest out of any sector. The transportation of food is
responsible for 14% of the energy used by the U.S. food system.
To reduce the miles
your food travels, try shopping for locally grown and seasonal foods. Visit farmers
markets and co-ops, or check labels at the grocery store and opt for
domestically grown produce. Our own Drumlin
Farm and Moose
Hill CSA’s are a great place to start your local food journey.
Buy Less and Buy Strategically
At the end of the food
system is food waste, which consumers and food distributors play a major role
in. According to the EPA, 31% of the food in the United
States is wasted every year, equaling 133 billion pounds of food waste. This
contributes to climate change because organic waste in landfill generates methane
emissions. The EPA is calling for a 50% reduction in food waste by 2030 due to
the impact that food waste emissions have on climate change.
Consumers can shop more responsibly to reduce food waste. Try planning your meals ahead of time to avoid buying too much food, and keep an eye on expiration dates. You can keep your food scraps out of landfills by starting a backyard compost pile or bringing your food waste to a community compost site. See our Compost for the Climate blog post for more information.
Ready to take action for your health and the health of our planet? Pledge to become a sustainable food consumer and encourage others in your life to do the same. If you’re already vegan or a vegetarian, help create change in your school or workplace by instituting meatless Mondays and encouraging your community to institute sustainable food options at work or community events.
“I pledge to be a sustainable food consumer by reducing the amount of meat and dairy in my diet and encouraging others to do the same. Whenever possible, I will shop locally for my food and will support local farmers and producers.”
