Darkflame wrote:Sorry, when you said "fresh" I assumed that precluded a refrigerator.
I would say there are environmental issues wrt refrigeration, but there is a balance to be made there as many foodstuffs stay fresh longer at lower temperatures.
Exceptions include (off the top off my head) potatoes, tomatoes, bread, basil, avocados, particularly foods that are fermenting which you
want to "breed".

So tempeh and kimchi and things like that. And people do need more lactic acid in their lives! I personally keep as much out of the fridge as possible that I know will get consumed before it goes off. Fruit particularly ripens better giving better sweetness and texture, at ambient temperature.
I don't think there's much controversy in the 2c to, say, 25C range. Even 'raw foodists' use fridges AFAIK.
Darkflame wrote:I was speculating on the negative environmental impact of everyone having fresh stuff every day. Even locally grown stuff, assuming they didn't grow themselves, would add up to a heck of a lot of new short car journeys. (yes, it would be nice if everyone walked, but realistically that wouldn't happen).
Could mitigate some of this with food delivery services though. Maybe vegetables delivered like milk rounds are ?
One collective vehicle going around is better then hundreds of personal ones.
Not sure where you are, but we have such services here in Cheshire UK already. They do a round and deliver a box weekly of
organic veg. Also quite flexible as to contents.

Take a look here :
http://www.cheshireorganics.co.uk/page10.htm
Most of that stuff will keep in a cool cupboard for a week, saves a trip out, supports the local farmer, and it's by season. All good! So check out your local area ppl, you might be surprised at what's available.
There are also a couple of farms which put out a sign when they've got fresh organic potatoes and tomatoes.. so you can just call in when passing.. and a local natural spring for your water..
