QIU Vegetable Sale
Join the Locavore Movement
Would you like to support our humble Biotech farm by becoming a locavore? Well, you can because our vegetable sale is back on track again! But wait, before that—what’s a locavore?
The term “locavore” was first coined by Jessica Prentice, a professional chef and a passionate home cook on World Environmental Day in 2005.
A “locavore” simply describes a person who makes an effort to consume food grown or produced locally from farms that are usually less than 160km away from the market. Nevertheless, the locavore movement isn’t just about the fewer food miles. It aims to promote a viable and sustainable consumption pattern. But why local food? Here are three reasons why you should be joining this movement.
- Local food is fresher and tastier!
Food produced locally does not have to travel far which enables them to be harvested when they are fully ripe. As a result, the food is fresher and more nutrient-dense. - Reducing the carbon footprint.
By reducing the travel distance, fewer harmful pollutants are emitted into the atmosphere by vehicles transporting food leading to a reduced carbon footprint.
- Fewer preservatives.To ensure the produce remains fresh after travel, food producers usually treat their goods with chemical preservative coatings. We should absolutely avoid consuming unnatural chemicals in our food.
Now you know why you should be a locavore, we’ll tell you how to be one!
We’ll be selling freshly harvested greens from our very own farm (less than 1KM from the university) at the QIU Bakery (Applied Sciences Building) starting from 9 am to 4 pm today and Friday. All vegetables will be sold at RM 2 per pack.
Vegetables sold include:
- Bayam
2. Sawi hijau
3. Sawi Bunga
4. Siew Pak Choy
5. Lemongrass
We encourage all of you to bring your own recycle bags/baskets to keep your greens. Please remember to bring bigger ones so that you can buy more and bring them back conveniently.
