Our Sustainable Meal & Campus Adventure!

         This week in my colloquium class we had what we called a “sustainable meal” or, as some defined it, an “unsustainable meal.”  Each person in the class brought in something different and, based on what they brought, they had to explain to the class whether it was sustainable or grossly unsustainable.  My contribution to our class meal was trail mix.  Trail mix can be made in many different ways, with an endless choice of ingredients.  The diversity of this snack is what allows it to be sustainable if you choose to make it that way.  Because of the ingredients I used, my trail mix was sustainable, except for one ingredient and the way I purchased these items.  My trail mix consisted of peanuts, raisins, cheerios, and M&M’s (the not-so-sustainable ingredient).  With the exception of the M&M’s, the ingredients I used are all healthy for you.  Nutrition was one of the factors of sustainability that we discussed in class. The raisins and peanuts can be grown locally.  The cheerios, on the other hand, cannot be created locally; however, they are one of the healthier choices when it comes to quick snacks and they are proven to lower your cholesterol.  I know the M&M’s do not have any nutritional value but they do taste very good and I could not help myself and, therefore, had to add them.  I am completely aware of their unsustainable status and will admit I only added them for their deliciousness.

            The way in which I purchased these items also plays a role in the sustainable status of my trail mix.  Packaging was another factor we discussed in class that can contribute to the sustainable status of a product.  Each of the items I included in my trail mix was bought in bulk. I even bought the M&M’s in a large bag instead of a value pack containing small individual bags. Buying these items in bulk resulted in much less packaging and waste on the production end as well as less waste on the consumption end because I can take just the amount I want in a smaller, reusable container.  The packaging of each item I used in my trail mix was recyclable, also adding to the sustainability of the items.

            I know that there are different brands of trail mix that you can buy pre-packaged at the store, however, making it yourself saves money, creates less packaging waste, and also allows you to control the calorie and sodium content.  When comparing “eco” and conventional products side by side, these are the factors you must take into consideration.  An “eco” product will be better for you health wise and its’ packaging is usually better for the environment.  The cost of an “eco” product is not always cheaper; however, one perk of my homemade trail mix is that it is less expensive to make in bulk.  Being a part of this sustainable meal has opened my eyes to even small changes I can make in the food I choose to eat that will be better for me and the environment.  I think we all taught each other sustainable tips about our everyday food choices.

Our Tour Guide

            The second part of class we took trail walk around campus.  I had no idea there were trails in the woods around the main buildings, so this walk was very interesting to me.  The following pictures are things that I experienced on our campus trail:

Marker for the trail

You can't see it very well in this picture but this is an area that was once the
area of a forest fire that has now grown up with vegetation.

This is one of the ponds on campus that serve as a diverse ecosystem
for many small animals.

This is another example of a burnsite on campus.

This is a melaleuca tree that is a foreign species that is taking
over the native species of plants on our campus,