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Every day we take part in activities that involve consumption such as eating, commuting and dressing ourselves up in the latest fashions! This consumption impacts the environment in various ways that can be hard for us to visualize. A great way to understand our impact is to look at our “Ecological Footprint”, which measures the amount of nature's resources consumed by an individual in a given year. The average Canadian has a footprint of 7.7 hectares, which is way above the sustainable goal of 1.7 hectares. Fortunately, there are very simple changes we can make to our daily lives to cut down on waste, and in turn reduce our ecological footprints for more sustainable living! Here are some easy ways to waste less, every day. Ditch the Plastic Single use plastic items such as bags, utensils, straws and take out containers are used so commonly in our daily lives. Although some of these plastics make it into the recycle bin, a lot of energy is then used to collect, sort and transform those items. Also, a lot of this plastic simply ends up in the trash, either because it was put there, or because it is a plastic that cannot be recycled. Here are some simple ways to ditch the plastic: Grocery shopping Bring cloth reusable bags to carry your groceries Use mesh bags for produce Bring glass jars or cloth bags to stock up on bulk items Storing food Try a reusable food wrap like Abeego, made from beeswax Use glass containers, or reuse those glass jars from your grocery items instead of recycling them! Packaging Buy brands that store their products in glass or paper (E.g. makeup, food, cleaning supplies) Buy in bulk Grow your own produce and freeze, ferment or preserve for the winter Eating out While bringing your own lunch is the best, you can also make eating out more eco-friendly: Carry a bamboo or metal spork instead of using plastic cutlery Carry a glass or metal straw Bring a mason jar with you to be filled with coffee, or leftovers from lunch! We also take back all of our glass bottles at Village Juicery to reuse, don’t forget! Reuse A lot of waste is created because of the fast pace at which we consume things. Whether it's buying the latest version of something you already own, or re-buying something that broke, a lot of extra consumption occurs quite commonly. Here are some ways to decrease consumption by reusing items: Repair instead of re-buy You can do this with clothing, electronics, furniture Re-purpose Cut Old t-shirts into cleaning cloths or handkerchiefs Save glass food containers (e.g. salsa jar) for food storage Use an dld toothbrush to clean small areas in home Stop the “one-and-done” and decrease consumption of single use products Try reusable dryer balls instead of dryer sheets Use a reusable tray liner instead of tin foil Use cloth napkins and cleaning rags instead of paper towel Slow fashion Buy good quality, ethically made staples that can be mixed and matched to make multiple outfits that you will enjoy for years, rather than one season Shop at thrift or vintage stores Donate old clothing instead of throwing it in the trash for someone else to enjoy Eat Local A lot of resources are used to get our food to the grocery store, especially when that food is grown far away. Emissions are created by processing, refrigerating and transporting food as it travels to you. When you shop local, not only are these emissions reduced, but there is also a decrease in the packaging waste that is used when transporting food. Here are some ways to eat local: Shop your local farmer’s markets and support local farmers Join a community garden or start your own garden at home Check food labels at the grocery store for location food was grown Support restaurants that use local ingredients Erin Smith is currently studying to become a Certified Nutritional Practitioner at the Institute of Holistic Nutrition. She also holds an honours degree in Biology from McMaster University, as well as a degree in Education from the University of Toronto. She is the cofounder of Kicking It Whole School, an online business that focuses on healthy eating, natural body care, green living and holistic health. Combining her love for nutrition and teaching, Erin’s mission is to help families discover the fun and ease in cooking healthy meals that nourish the body, and delight the taste buds! Follow her on Instagram @KickingItWholeSchool, or check out her blog www.kickingitwholeschool.com.

It seems we have so many things lying around the house these days. We are always being tempted to buy some new product that promises to be the next big thing- from the new all-purpose cleaner that promises not to leaves streaks on our mirrors to the new toner that promises to shrink all our pores. But what if we could cut down this list by using a natural product or ingredient we may already have laying around the house? Here are 4 of our favourite bathroom essentials to get you started: Coconut oil What is it conventionally used for? This is an oil high in monounsaturated fat which makes it easy for the body to break down and use as fuel. This oil holds up well to medium heat which makes it a popular cooking oil. Why stock it? Makeup remover: Warm the coconut oil in your hands and then apply in a circular motion to your face at the end of the day to easily remove the day’s make-up. Just take a cloth dampened with warm water and wipe away all evidence. Mild sunscreen: Coconut oil has been used for thousands of years as a natural sunblock. It is similar to an SPF of between 4-10. Unlike conventional sunblock it won’t block vitamin D synthesis. Also good for: Moisturizer Essential oil carrier Oil pulling Raw Apple Cider Vinegar What is it conventionally used for? Apple cider vinegar (ACV) is a naturally fermented vinegar made by taking apple cider and adding bacteria and yeast. The acetic acid produced is said to have many health benefits making is a popular choice in many recipes, including salad dressing. Why stock it? Facial Toner: Mix one part ACV with 3 parts water for an amazing facial toner that will naturally restore the skin to an optimal pH level. Just apply with a cotton swap at the end of the day after cleansing. Hair Rinse: Mix one part acv with three parts water and pour over hair at the end of a shower for shiny and healthy locks. Also good for: Mouthwash All Purpose Cleaner Activated Charcoal What is it conventionally used for? Activated charcoal is a fine, black, odourless and tasteless powder that is highly absorbent to particles of various compositions. It has been used since ancient times to cure a variety of ailments including poisoning. It was recently rediscovered as a wonderful oral agent to treat most overdoses and toxins. Why stock it? Teeth whitening: Use a wet toothbrush and activated charcoal to brush teeth every couple days and rinsing thoroughly. This may help visibly whiten teeth as the charcoal absorbs debris that cause stains and spots on the teeth. Bug bites: Mix 1/2 teaspoon charcoal with 1 teaspoon of coconut oil and apply to bug bites (such as mosquito or spider bites). The charcoal will draw toxins out of the area and decrease itching, allowing the wound to heal faster. Also good for: Face mask Hangover Peppermint oil What is it conventionally used for? The peppermint plant is a hybrid of watermint and spearmint. Frequently used in toothpaste and chewing gum for oral hygiene, peppermint also helps alleviate occasional stomach upset and promotes healthy respiratory function. Why stock it? Homemade toothpaste: Mix equal parts coconut oil and baking soda along with a few drops of peppermint oil (until desired taste) for an easy, affordable, toxin free homemade toothpaste. Sunburn relief: Mix a couple of drops with coconut oil and rub onto a mild sunburn. Peppermint is very cooling and contains menthol which is a mild numbing agent that will help soothe the burn. It is also anti-viral and will help prevent any infection of the area. Also good for: Headaches Acne treatment Jasmine Northfield is a Certified Nutritional Practitioner at Village Juicery. In the past, she had struggled with her own personal health and began seeking out answers to her problems. Through her research she became interested in learning more about the inner workings of the body and their connection to nutrition, supplementation, and the mind/body/spirit connection. Today she strives to help clients find easy but small changes in their lifestyle that can majorly affect their overall health. Sources: http://medical-dictionary.thefreedictionary.com/activated+charcoal https://doterra.com/US/en/p/peppermint-oil

Title: The End of FoodAuthor: Thomas F. PawlickLength: 256 pages Rating (out of 5 ): Overall Score: 4 Readability: 4 Quality of Research: 5 Ability to Spark Change: 4   Overview Thomas F. Pawlick is an awarding winning investigative food journalist and a dedicated organic farmer in Canada. While many books focus solely on the US, Pawlick gives a refreshing view from someone on this side of the border and provides interesting statistics on the Canadian food industry. Pawlick begins with a simple trip to the grocery store in which he discovers how one of his beloved foods – the tomato – has changed. He takes an investigate journey, which leads him to the meat and dairy industries as well as big chemical companies. He discovers that many things have been added to the food we eat and science has decided that size, uniformity and maximum profits have outweighed nutrition. Because of this, there’s a steady decline of vitamins and minerals in the produce we grow. This is a tell-all book in what will happen to us if something doesn’t change with the way food production is done. Key takeaways There is a systematic degeneration of our food For many years, scientists (paid by big business) have been making food to grow quicker and cheaper in order to maximize profits. With all of the vast nutrients we need in our soil to grow food, scientists have decided to only focus on nitrogen, phosphorous and potassium (NPK). This decision not only affects the food that is grown, but also the animals who rely on it to grow. For instance, let’s take chicken. Many of us try to consume poultry as a way to avoid red meats. However, the chicken we consume today (in white and dark meat) has lost 52% of its vitamin A from previous years. White meat has also lost 40% potassium; dark has lost 25%. However, white meat has gain 33% more fat and 20% more sodium and dark meat has gained 54% fat and 8% more sodium. Vegetables do not fair any better. For example, broccoli has lost 45% vitamin C but has gone up in carbohydrates by 14%. There’s a prevalence of genetic engineered foods in our ecosystem By now the talk of GE foods along with GMOs is catching the public’s attention. The term ‘genetically engineered’ refers to the manipulation of DNA, which involves taking foreign genes and placing them into another organism, changing the overall nature of that organism. The concern with this is that when it was accepted by industry, they began using it in our food system without testing it for long-term effects. Now, we’re learning that these antibiotic resistant foods have been linked to numerous health issues. Allergic responses have been on the rise since their introduction as well as gluten intolerances, Celiac disease, irritable bowel syndrome, Crohn’s, lactose intolerance and many others have been coming forward since the 1960s. Pesticides wreak havoc on our system We are now at a point where agriculture is the number polluter of our waters in North America. On an average farm, the constant use of pesticides, fungicides and herbicides are used on the crops themselves, while many others are used on the soil and in the storage of our foods during transport. The EPA warns that roughly 60% of all herbicides, 90% of fungicides and 30% of insecticides are carcinogens. Our overall usage of these has more than doubled in the past 35 years and has been accumulating in our water supply, our food and in our bodies. What’s more, when a watchdog catches wind of a serious health risk from one of these compounds, the company who makes it can send production overseas to a country where no such regulations have been implemented. This inadvertently creates a boomerang effect because those countries start to use it on the foods we then import. Personal thoughts This book was been a great read; it presents information from a Canadian perspective and has sparked me to change my lifestyle and follow a path for holistic nutrition. In our busy lifestyles, we don’t often take the time to think about our food other than how we’re going to prepare it. There are no seasons anymore in the grocery stores, there is little variety and no one seems to think about how the food actually got there in the first place. Knowledge is power – this book will hopefully spark some change in your own life and help you make better decisions about your health and nutrition. About the reviewer Matt Daley is a holistic nutritionist with Village Juicery and is completing his studies at the Canadian School of Natural Nutrition.

Title: Super Immunity Author: Dr Joel Fuhrman Length: 295 pages Rating (out of 5 ): Overall Score: 5 Readability: 4 Quality of Research: 5 Ability to Spark Change: 5 Overview Dr. Joel Fuhrman is a family physician who has dedicated his career to prevent and reverse disease through natural and nutritious means. This book was an excellent read and it will be a good addition to anybody’s health and wellness library - whether you’re a nutrition newbie or an expert in the industry. Dr. Fuhrman does a good job in reminding us how connected we are to the planet and how we rely on it to sustain us. He sets out examples of how small lifestyle changes can lead us away from pharmaceuticals, pharmacies and even the flu and he is not shy to share his honest opinions of the current food and medicine systems. The book covers a wide range of topics from pregnancy to a super immunity in the late stages of life. When asking someone until what age do they see themselves living to, there is almost always an easy answer given. When the follow up question is asked: “In what state of health do you see yourself in at that age?” the sudden mortality of our immortal 20s comes rushing back to haunt us. Through reading this book, it is Dr. Fuhrman’s goal to guide us through lifestyle changes that will aid us in aging with grace, rather than illness, aches and pains. Key takeaways So many of the most common diseases and conditions of our times are the result of our Western diets and the quality of the food available in our food system today. As a result, these can be prevented or avoided by addressing these shortfalls. For example, this book shares real studies which show strong links between pesticides from foods and certain diseases. Pesticides used on crops including corn, apples, pears, grapes, berries and peaches have been associated with ADHD, behaviour problems and neurodevelopmental deficiencies in children. These can be avoided by finding organic produce or those from trusted local purveyors. If greens are the king of Super Immunity, mushrooms are the queen The compounds found in mushrooms enhance the activity and function of natural killer T cells, which detect other cells that are infected or damaged, and attack and remove them. A diet of white, cremini, portobello, oyster, maitake and reishi mushrooms have all been shown to have anticancer effects, preventing DNA damage and slowing cancer cell or tumour growth. Eat more angiogenesis-inhibiting foods Angiogenesis is a complex physiological process by which new blood vessels are formed from previously existing ones. The growth of fat cells and tumours are dependent on angiogenesis. Many plant foods contain natural angiogenesis inhibitors that can prevent tumours from growing and fat cells from expanding, as well as prevent inflammation and inhibit the development of cancer. Angiogenesis-inhibiting foods are: Onions, citrus, cruciferous vegetables, ginger, mushrooms, omega 3s, spinach and turmeric. Reach for zinc when you’re sick Zinc can replace many of the commonly sought after over-the-counter remedies. Research shows that taking zinc can decrease incidences of pneumonia and antibiotic use and can decrease the duration of colds and flu by a day or more. Foods that are high in zinc are: Beans, pumpkin seeds and whole grains, such as quinoa, kamut, buckwheat and amaranth. A Super Immunity diet can be diverse and delicious We’ve seen a lot of books with recipes in the back, but nothing as comprehensive as Dr. Fuhrman’s version. The recipe section covers everything from breakfast to dessert and includes salads, dips and soups. These recipes are more versatile, well thought-out, and accessible as well as tasty. Personal thoughts As a holistic nutritionist, I am thankful to have come across this book; it will be something I keep coming back to for many years to come. Super Immunity confirmed for me what we are trying to achieve at Village Juicery: to help our community gain access to this level of natural, plant-based nutrition and feel empowered so they can be the best version of themselves. About the reviewer Matt Daley is a holistic nutritionist with Village Juicery and is completing his studies at the Canadian School of Natural Nutrition. Editor’s note: Super Immunity was one of the key inspirations for Village Juicery. This book helped us understand the merits of a plant-based diet and the benefits of juice as a source of readily available nutrition. It inspired us specifically to create juices like Be Clean, Be Strong and Be Green.