I’m learning about green chemistry in this course for the first time. “Green chemistry is the design of chemical products and processes that reduce or eliminate the use or generation of hazardous substances.” My initial reaction is why is this not the standard? The 12 principles of green chemistry should be applied to all chemical product. We should at the very least limit the development of chemicals that will negatively impact our ecosystems. The only example I could this of in my daily life, at work, are the disposable plates, cups, and utensils. The company I worked for decided to remove all plastics and only purchase biodegradable products for the kitchen, additionally, they reduce the purchasing of cups and got staff reusable stainless steel coffee containers to reduce waste.
Living in California, I have many opportunities to access healthy seasonal food. There is a wide variety of vegetables and fruits available in the Fall. With so much variety and relatively short food miles in California, seasonal hospital menus can be a beneficial solution to support local farms, provide healthy options, and continue patient education on the importance of healthy nutrition with local seasonal fruits and vegetables. In the future, I would like to live in Washington state. Washington state also produces a lot of food and I decided to look up their Harvest calendar. This would be a shift if I decided to move there and eat local seasonal food. I would have to learn new and be okay in not eating as much citrus fruit. The article Obesogens, An Environmental Link to Obesity introduced a new explanation that chemicals can also impact our metabolism. There is overwhelming evidence that the cause of obesity is poor nutrition and limited physical activity that it is astonis...
Comments
Post a Comment