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It's Your Oregon: Vivian Sui It's Your Oregon: Vivian Sui
At a young age Vivian recognized pollution as a problem. In middle school she became fascinated by other cultures – their cities and people. She went on to earn degrees in Environmental Science and Geography, interconnected disciplines that examine how people live with the land.
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Eaters unite: take the "Vote with Your Fork!" pledge

You have the power to create a better food system. Collectively, our individual food choices significantly impact where and how food is produced, and the kind of food that is available to all of us. Every time you eat you help shape what our food system looks like. The kind of food you buy directly impacts your life, our community, and Oregon’s environment.

Become an empowered eater. Commit to one action to improve your health, support the local economy and protect our environment.

This "Vote with Your Fork!" pledge offers small changes you can make in your life that can make a big difference in our food system. Change starts with you.

Check at least one box and fill out your info below to get started! You can also print off this handy .pdf version of the checklist for your fridge!

I pledge to make at least one change in my eating habits from the list below in the next month:

 

Buy directly from a local farmer at least once this month. You can shop at your local farmer’s market, buy a Community Supported Agriculture (CSA) share, or stop at a farm stand. Other options include canned and frozen local produce. When you buy directly from a farmer, your entire food dollar goes to the farmer and remains in the local economy.
This supports the kind of farms and food businesses that put your health and the environment first. Organic food has half the carbon footprint of conventional food.
It’s easy to grow some of your own food. Start with kitchen herbs, tomatoes or sugar snap peas – they’re very easy and rewarding. You can’t eat more local than your back yard or community garden.
such as preserving (making jam or canning tomatoes), cheese making, foraging wild mushrooms, bread baking or mastering a new seasonal recipe.
Substituting vegetarian meals one day a week is equivalent to driving 1,000 fewer miles per year (Portland to Los Angeles) and benefits your health.
Cook a meal from scratch at least once a week using ingredients your great-grandmother would recognize as food. Fresh whole foods with minimal processing and packaging are energy efficient, use fewer chemicals and create less waste – good for you and the planet.
Compost makes great soil for your garden, slows global warming, and saves landfill space.
There are suggestions for books, films and topics on our website at www.oeconline.org/fork.
Ask your local grocery store and restaurants to carry locally and sustainably grown produce, dairy, and meat. Encourage them to label where and how food is produced so that you can make informed food choices.
Select this box and we’ll send you new ideas for voting with your fork and keep you up to date on sustainable food trends.
where all major ingredients are sourced locally. This is a great way to learn what’s in season and what we grow in Oregon. Using just-harvested ingredients at the peak of ripeness makes for a delicious dinner!
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