3-Point Plan for Sustainable Eating V: The Final Chapter

When it is all said and done, my personal project was a success. Even though I did not complete everything I had set out to do, I accomplished some of what I said I would and that’s all that matters. Much of the reason that I did not complete every part of the project (mainly the rain barrel) is because I wanted to be ambitious and bite off more than I could chew. The intention was to try three different things that I have always wanted to do but have never had the opportunity or reason to do so. I figured that composting, building a rain barrel, and practicing cooking plant-based meals were all loosely connected. All three aspects revolve around gardening, therefore this was an opportunity to try some sustainable practices that would fuel my future garden.

Composting

Composting has been the blood of my personal project. Although I turn and layer my compost only once or twice per week (as advised by the online resources in my former posts), I add to my indoor compost container on a daily basis. My trash can is now my tertiary receptacle—compost is my go-to for food waste, my recycling containers are for plastics, metals, and papers, and my trashcan is generally used for waste that cannot go in either of the other two containers. Obviously, I use the former two most. As I said in my last personal project post, composting has been my proudest undertaking in this endeavor. My dad visited my apartment building over Thanksgiving break and I showed him my compost. It is important to note that I have tried to get my mom and dad to compost at home for the past couple years with no success. I could tell that he was really impressed when he looked at my compost bin. Hopefully by showing him how awesome and simple composting can be I can use it as leverage to get him to start a pile.

See how little trash I have. Wow...right?

A good indoor compost container wins every time.

I learned a lot from this composting venture. Most importantly, I now understand why I had failed at composting in the past. I lacked consistency because my indoor or transfer container was not airtight. Prior composting efforts involved cheap tupperware and buckets. If anyone in this class wants to start a successful compost bin, invest in a decent container (preferably clear so you know when to take it to the larger outside container or outside pile) with an airtight lid. The airtight feature will prevent the smell of rotting fruits and vegetables and keep away insects. Whenever I attempted composting in the past I never managed to get deep enough into the process to witness the true spectacle that it is. It sounds funny, but you have to persevere if you ever want to start a compost. Consistency is key! It is a rather passive practice and is enjoyable when you see the results. I now look at food scraps and other materials in trashcans and am disappointed that those things will not be transformed into a resource.

I do not know how much useful soil will be left in my outside bin after winter. I hope it will continue to thrive through the depths of winter. Luckily, I found this helpful advice that explains how to manage a healthy compost pile in low temperatures. Regardless, composting is now second nature and will continue to be part of my daily life. It is difficult to think of a time when I did not compost.

Rain Barrel

On the opposite end of the spectrum, this is the part of my personal project that is disappointing. When I look back at the workload I had this semester, I am surprised that I even proposed such an ambitious idea. I do not think it is difficult to build a rain barrel under $20. It is certainly doable, but it was bad timing for me personally. I was only able to call a handful of businesses to find out if they had any food or gallon barrels. Most folks did not know what I was talking about or said they did not use such items. If I had more time in my schedule this semester, I would have walked from business to business with a photo of a rain barrel, such as the one below, to get the right answers. Plus saying no to someone’s face is much more difficult than over the phone.

I really learned that this project will take more time than what I have available in a semester. If I had set a $100 budget, disregarding any notion of obtaining a free barrel, I could have accomplished this part of the project in a weekend. Naturally, I wanted it to be a challenge and prove that it is possible to CREATE something (inexpensively) as opposed to BUY something prefabricated. I do know the workings and parts of a rain barrel and I know that I want to use non-PVC material to make it. When all said and done, this part could be an entire project in itself. I will proceed with my goal though and keep my eyes and ears open for a suitable barrel. This may be a better late spring-early summer project anyways.

Plant-Based Meals

I have had mild success with the meal portion of the project. It was inevitable that a week or two would get away from me—resulting in many frozen food items readily available in minutes. I have acquire the skill to make a hardy salad in different varieties. This part of the project was aimed at learning how to prepare a few main dishes that I could keep in my repertoire. Although I did not get too adventurous with this part of the project—mostly sticking with simple foods such as onion and mushroom tacos, black bean soup, basic falafels, pasta with vegetables, and vegetable stir-fry. Resources such as Supercook have been a great help when I am too lazy to seek out ingredients, but instead work with what I have.

I sometimes strayed away from my goal of frequenting mainly local groceries such as Bloomingfoods; I bought my vegetables, nuts, and fruits Bloomingfoods or Sahara Mart about as much as I did Kroger. Granted, it was much better than before I started the project—a time when I mostly bought from supermarkets. I enjoyed the feeling I got when I supported a local grocery, but the downside is that there is a definite price difference. Still, I will continue to buy things from local stores,especially bulk items such as granola and almonds. Until I broaden my horizon with preparing more sophisticated plant-based meals (rather than a salad and an apple), I will continue to search for recipes that will include vegetables I want to grow in my future garden. These include tomatoes, spinach, bell peppers, jalapenos, red onions, etc.

In general, I learned a lot about my capabilities and how any sustainable practice can be achieved through consistency and focus. The project, especially my composting and meal preparation have made me even more mindful of simple pleasures.

It is obvious that I have developed new habits and am grateful for doing so. While this is the last personal project journal entry, my personal project extends beyond this blog. It should be dubbed “Sustainable Life Project” because each component is an effort to revise my lifestyle and improve my sustainable actions overtime. I am a firm believer in you should only worry about what you can control. There is much to be worried about in regards to the sustainability and health of planet earth and those who live on it. Fortunately, I have decided to keep making smart choices and not to become complacent. Sticking with personal ambitions is all the more rewarding when it produces positive externalities.