-Leave your car at home - walk / ride bike
-Choose foods lower on the food chain: Choose plant foods, choose smaller fish more often.
-Limit use of canned beef products.
-Grain products require the least amount of energy to produce, followed by plant foods like vegetables and fruits, and pulses/legumes.
-Choose locally grown foods - require less transportation, packaging and refrigeration.
-Avoid overly packaged foods - choose bulk
-Use reusable products, not "throw aways"
-Use fast cooking methods - e.g., stir fry, microwave, and pressure cooking use less energy than stove top or oven cooking.
-Practice wise resource use: reduce, reuse, and recycle.
-Promote sustainability - using resources at a rate at which the earth can keep replacing them
Texture perception is complex: first is visual, next is touch either through touch or utensils, third is mouthfeel. Texture is a measure of the physical characteristics of a food, measured as mechanical (e.g. hardness, cohesiveness, viscosity, adhesiveness, gumminess, springiness), geometrical (e.g. flaky, gritty, grainy, crystalline), and moisture properties (e.g. dryness, moistness, oiliness, wetness). 10th EditionR.C. Hibbeler
2nd EditionAlan S. Willsky, Alan V. Oppenheim, S. Hamid
7th EditionAdel S. Sedra, Kenneth C. Smith
14th EditionR.C. Hibbeler