A major reason for establishing the Eltham Farmers’ Market was to help improve the environmental sustainability of our food system. As part of that, we have decided to offset the estimated carbon dioxide emissions of the stallholders travelling to and from the market every Sunday.
The word ‘local’ is a important part of our vision of what makes a food system sustainable. The more local the food is to the market, the lower the food miles and the less carbon dioxide emissions are released into the atmosphere. However, even transporting food relatively short distances to the market generates carbon dioxide emissions. Click here to see where all the stallholders are from and how far they are travelling to get to the market. Offsetting these estimated carbon emissions is a step towards providing consumers with ‘low carbon’ shopping.
From March 2019, we have been offsetting estimated emissions generated by our stallholders travelling to and from the market. More specifically, we have partnered with Greenfleet to plant an equivalent amount of biodiverse native trees to offset the calculated CO2 emissions. The aim is to reduce the net food miles (after offsets) of the food you purchase at the market towards zero.
Join us in helping to make the Eltham Farmer’s Market as sustainable as possible:
- Consider walking, riding your push bike, or catching public transport to the market further reducing the food miles of the food you consume.
- Carpool with a friend / neighbour to travel to / from the market.
- Love food, hate waste – reduce the amount of food you throw out by finding creative ways to use leftovers that you might normally throw out.
- Start a compost or worm farm to recycle your fruit and veggie scraps into beautiful soil conditioner to grow some of your own food.
- Come and share any excess produce from your garden at the Eltham Food Swap at the market on the fourth Sunday of each month.
- Join our push to reduce waste from the market by bringing reusable bags, food containers, coffee cups, plates etc for snacks.
For more information contact Richard Rowe by email.