Scientific name: Cydia pomonella.
The codling moth has a wingspan of about 1.2 to 1.8cm, and it's about 1cm long when at rest with the wings folded. It has a grey-brownish-pale color. This moth originated in Asia but has spread out to all continents except Antarctica.
It’s the primary insect pest of pome fruits like apples and pears. The larvae not only feed on the leaves of these fruits but also on the fruits themselves. They are highly dependent on fruits as a food source. Consequently, these insects cause damage and loss since every fruit they munch on becomes unsellable.
Scientific name: Plutella xylostella.
Diamondback moths feast on any crop in the Brassicaceae plant family. They also feed on floral stalks and flower buds. Adult moths are small, slender, and greyish brown. The male moth has three diamond markings on its back. The damage diamondback moths cause is not so much from feeding but the contamination the pupae cause.
Scientific name: Mamestra brassicae.
The cabbage moth is one alarming pest for farmers. Cabbage moth is simply a common name as the species feeds on many fruits, vegetables, and crops in the genus Brassica - cabbage, broccoli, and brussels sprouts. It also eats tomato plants, potatoes, and other important crops. It’s a major pest for all brassicas.
Scientific name: Helicoverpa zea.
This moth species belongs to the family of Noctuidae. The larvae of Helicoverpa zea, corn earworm, is a major agricultural pest. The moth measures 3.2 to 4.5cm in wingspan. The corn earworm moth has different common names like cotton bollworm and tomato fruitworm.
This moth is particularly destructive as it targets the most important parts of a plant for food. As insignificant as it might seem, the economic costs of this moth type are over $250 million per year in the United States.
Scientific name: Sitotroga cerealella.
Angoumois grain moths attack several grains. This moth species is mainly associated with ear corn, and it's rare in shelled corn.
This insect is a primarily stored grain pest because its caterpillar stages develop entirely within a grain kernel. The infested grain, therefore, loses its economic worth. In addition to this, it causes an unpleasant smell, so animals may refuse to eat it and reduce its consumption.
Scientific name: Ephestia kuehniella.
This moth species belongs to the family Pyralidae. As its name suggests, this moth species is a common pest of flour. Although it explicitly infests flour, people also know it as a prevalent pest that targets cereal grains.
You’ll find these insects in various parts of the world. The adult variants have a wingspan of about 2 to 2.5cm and a length of around 0.9 to 1.2cm. The forewings have a uniform grey color with some dark brown and white marks.
Heirloom plants, often referred to as ‘heritage plants,’ are used for food and are grown for non-commercial purposes. They are direct descendants of old varieties and are usually handed down or gifted. These plants are usually cultivated in isolated groups.
Heirloom plants have been tried and tested as a method to attract bees to gardens – they’re an age-old method of catching any bee’s attention, and this method continues to work. Several of our ancestors who had an interest in gardening have planted these varieties in their days, but it might be tricky getting your hands on a rare and genuine selection in the modern day.
You can reach out to organizations such as Seed Savers Exchange (US) and Plants of Distinction (UK) to ask for heirloom plants. A quick online search may also show similar organizations run by local planters and farmers in your area, who can also provide gardening tips. These organizations carry unique heirloom vegetable seeds that would become interesting plant additions to your garden.
One reason solitary bees love heirloom plants is that they are usually ‘single blossom’ plants with nectarine linings that bees find easy to navigate, making pollination a lot easier. Organic varieties such as rainbow carrots, Brandywine pink tomatoes, Big Jim peppers, and Yellow Pear tomatoes will be safe.
Heirloom plants are a known bee favorite, and growing the right plants in your garden, including some heirlooms, could guarantee the attention of bees.
Plants that flower, especially native varieties, should be easy for you to get your hands on. Simply ask for those grown in your particular region. Native flowering plants won’t be difficult to grow either at your location because of their suitability to the local climatic and geographical conditions.
Honey bees love a variety of flower species because they are flat, open, and tubular in structure. Therefore, The flower shapes make it easy for bees to enter and ensure that pollen brushes on their bodies. They also have bright colors and exotic scents, which are particularly appealing to the honey bee. They love purple, blue, and yellow flowers the most.
It won’t be difficult to find or grow flowering plant species because they can thrive in most living conditions. You can check out the local nursery to see what varieties are available. A website such as Native Plant Finder could be a useful guide in figuring out which flowering plants native to your region perfect for attracting pollinators.
Great options for some of the best flowers that attract bees include:
Bees indeed love sweet nectar, but they’re suckers for mint too! It does not matter which variety of mint it is: catnip, apple mint, chocolate mint, spearmint, or even peppermint – bees love them all. You don’t want to go overboard with mint, so plant them around your flowering species. You'll also taste the difference if you’re lucky enough to have local honey bees.
Another good reason to grow these bee plants is that they’re fairly easy to maintain. They’re also a multi-purpose culinary herb, meaning you can use them for cooking purposes.
This aromatic herb can be used to add flavor to several beverages and pack a punch in dessert recipes. Don’t shy away from growing mint varieties (even lemon balm, which technically falls in the mint family) because of the benefits they hold for both you and your bees!
Apart from mint, other herb varieties such as borage, thyme, and rosemary deserve a mention of their own. Rosemary is a bee favorite because of the differently colored flowers it has to offer in the spring season. There are several different types of rosemary herbs, all attracting bees equally well.
Certain vegetable species produce different male and female flowers that bees can help pollinate when they come to gather nectar. This is true for vegetables like pumpkins, melons, squashes, and cucumbers which develop long vines as they grow, sprouting flowers as they do so that bees can be drawn to them for pollination.
Bees also enjoy flowers produced by vegetables such as onions, cauliflower, and chives. You could maintain a vegetable garden that is also bee-friendly, one in which you can grow regular kitchen-use greens.
Bees enjoy the flowers of almost every fruit tree because of the steady supply of nectar that they have to offer. Choose fruit trees that produce a lot of flowers, and have variety in fruit trees as well.
For the summer, apple and cherry trees make for a big hit with bees because of the large colorful blossoms. In fall, you can grow plum and peach trees that bloom later but are attractive to your little bee friends.
No list of bee favorites is complete without the mention of the iconic calendula flower. The flower is noticeable from afar due to its vivid orange and yellow appearance, making it more attractive to bees.
It produces nectar and pollen, which interests bees and gives off a good scent. Plus, it’s great for your garden’s aesthetics because the plant is quite appealing. Additionally, calendula is a very low-maintenance plant, and while it enjoys mild climates the most, it will also go through some harsh winters.
The plant will also grow itself because it is a self-seeding variety – so you don’t have to worry about growing bunches every season.
For a long time, homeopathic medicine has used Calendula, and it has pharmaceutical properties as well. This edible plant makes calendula tea, calendula shortbread cookies, and calendula cupcake sprinkles. Planting these in your bee-friendly garden can yield benefits for both of you.
One of the most sustainable foods we consume is leafy greens. Leafy greens are vegetables we consume often because it is one of the best environmentally friendly foods with lots of nutrients. There are different types of leafy vegetables.
They are lettuce, spinach, kale, cabbage, and Bok Choy. Other leafy vegetables include broccoli, watercress, arugula, radicchio, and microgreens. Leafy greens are rich in Vitamins A, C, E, and K. Vegetables like broccoli, bok choy, and mustard contain B vitamins and potassium. Leafy vegetables are rich in carotenoids and antioxidants that protect the cells and block cancer cells in their early stages. They also have high quantities of fiber, iron, magnesium, and calcium.
Leafy vegetables are the most sought-after food in the food system because they have low quantities of carbohydrates, sodium, and cholesterol. Consuming these vegetables protects human health from heart disease, stroke, and cancer. The high levels of B vitamins improve your heart health and prevent certain congenital disabilities.
Osteoporosis is a bone disease that occurs when bone mineral density and mass are reduced. It also refers to the change in the structure and strength of the bone. Vitamin K helps protect the bones in the body from osteoporosis and prevents the occurrence of inflammatory diseases.
The fresh produce helps reduce bloating and relieve stress. Consuming any of the leafy vegetables supports your gut health and immune system. These are sustainable foods to include in your diet to ensure you're eating sustainably. Green vegetables are a staple in vegan diets.
Fruits are one of the most sustainable foods. You can include them in plant-based diets or meat-based meals. Although fruits have high nutritional value, some have a negative environmental impact. Some fruits like avocado, pineapples, peaches, bananas, and strawberries need enormous amounts of water to grow. They also have a high carbon footprint and use chemical pesticides that harm soil health.
You can eat sustainably by purchasing fruits grown in your local community. These fresh fruits didn't go through the rigors of transportation, thus reducing their environmental footprint. Also, buying fruits grown locally helps us eat seasonally. Some fruits only grow during the summer or fall season. We refer to these fruits as seasonal fruits.
Another reason to include locally grown fruits in your sustainable food list is the high quality of nutrients they provide. Local fruits have more nutrients because the transit period between harvest and your table or freezer is minimal. Their nutrient value is still intact and barely reduced. Seasonal produce imported from another country loses some nutrients, if not all, because of the long time it spends on trucks and distribution centers.
Also, consuming organic fruits grown in local communities supports the economy. Local farmers reinvest the money into the community to grow more fruits. You can converse with local farmers and learn about their sustainable agriculture practices. Overall, consuming fruits grown in local communities is safe and healthy.
Edible mushrooms are one of the most sustainable foods in the food chain. Some examples of edible mushrooms are oyster, button, crimini, shiitake, maitake, and morel mushrooms. They are rich in proteins, dietary fiber, vitamins, minerals, and bioactive compounds.
Mushrooms are sustainable foods because they help us recycle waste. For instance, oyster mushrooms can grow on waste products like recyclable paper, coffee waste, cotton seed hulls, cocoa hulls, and banana leaves.
Shiitake mushrooms grow on wood, wood products, and wood waste. We advise you to add mushrooms to your diet if you want to eat sustainably because they have a higher yield return than other vegetables. For instance, you can harvest oyster mushrooms within a month of cultivation.
Also, cultivating mushrooms is not overly expensive. You can build a mushroom-growing house with cost-effective materials on a small parcel of land. Mushroom beds are stacked vertically in growing facilities to harvest more mushrooms. Farmers can get 7.1 pounds of mushrooms per square foot. Also, mushrooms use minimal water and energy for growth.
In the sustainable food system, mushrooms are a great source4 of plant-based protein. They also contain B vitamins, C, copper, potassium, niacin, calcium, and zinc. These nutrients improve heart health. Potassium regulates blood pressure, reducing the risk of high blood pressure.
Figs are soft fruits with thin skin. The skin can be purple or green, but the flesh is red. Figs are one of the most sustainable foods because you can eat every part of the fruit, including the bark. They also contain essential nutrients needed by the human body.
These nutrients are fat, carbohydrates, calories, riboflavin, potassium, vitamin B6, Vitamin K, magnesium, and thiamine. The nutrient content in fresh figs is different from that of dry figs. For instance, dry figs are rich in calories and sugar. Eating figs improves digestive health.
They have fiber, which helps soften or add bulk to stools, reducing constipation. Research shows figs reduce pain and bloating in the digestive system.
Figs fit right into the sustainable food system because they have a low environmental impact on land and water. It is mainly because of the minimal use of fertilizers and pesticides. Figs also have a minimal carbon footprint. Fig trees contribute to the environment by providing habitats and food for various animals. They also help stabilize the soil and control emotions.
Mussels, known as clams, are freshwater organisms with two hard external shells. The edible part of mussels contains 80% water, 9-13% protein, 0-2% fat, and 1-7% glycogen. Some people eat them raw, while others like them lightly cooked.
Mussels have a positive environmental impact that makes them sustainable. Their ecological role in the environment earned them the name of ecosystem engineers. They modify an aquatic habitat to make it more suitable for them6. They also provide nutrients for marine plants, invertebrates, and fish.
They consume organic matter from water columns and process it to build their body and strength before excreting. Their excretion is food for invertebrates, fish, and other marine organisms. Furthermore, the mussel's shell is a substrate for algae and insect larvae to attach to.
Seaweed contains vitamins, minerals, fiber, and essential fatty acids, contributing to its tasty flavor. Seaweed is a staple in Japanese cuisine. They use a seaweed known as nori to wrap a mixture of sticky rice, raw fish, and other ingredients. We popularly know this as sushi.
Seaweed has a lot of health benefits, and it can improve your journey to sustainable eating. A lot of seaweeds contain anti-microbial and anti-inflammatory properties. Even the ancient Romans used them to treat wounds, burns, and rashes. Seaweeds also contain compounds that help fight against cancer.
Seaweeds are excellent sustainable options because they don't harm the environment. Cultivating seaweed offers a lot of environmental benefits because it requires fewer resources3. There's no need to farm with fertilizers, feed, and herbicides. It grows using the nutrients in seawater. It also improves the health of the marine environment.
The ocean absorbs about 30% of carbon dioxide released into the atmosphere. The absorption of these greenhouse gases changes the ocean's pH levels and increases its acidity. It negatively affects marine life. However, farming seaweed as sustainable food prevents these dangers. Seaweed captures carbon and nitrogen in ocean waters, reducing the levels of ocean acidification.
After meat, fish is our primary source of proteins. However, is fish sustainable food? Sustainable seafood refers to seafood caught in the wild or farmed without causing a decline in marine life species. Fishes are abundant in the ocean, but the growing demand reduces their population.
The United Nations Food and Agricultural Organization estimates we overfish 85% of marine fish stocks. We move fish from their habitats before they can reproduce, reducing their population in the ecosystem. Other factors also make it difficult for fish to survive overfishing.
Things like rising sea temperatures, ocean acidification, plastic, and chemical pollution affect fish populations, making it difficult for them to survive overfishing. Overfishing disrupts the marine food web, as fish are a source of nutrients for other marine animals.
These animals would enter a state of decline because they don't feed properly. Also, the method used to fish can cause environmental damage. For instance, bottom trawling is a fishing technique that involves dragging a big net across the seabed. This method catches everything in its path.
It puts endangered animal species, i.e., sea turtles, at risk. Furthermore, the net disturbs the seabed- releasing carbon stored in the sediments. It also reduces the capacity of these areas to absorb carbon in the future.
Early spring ushers in the season of planting fast-growing vegetables. Spring also comes with an abundance of leafy veggies and some root vegetables. There are more than a few year-round veggies, like artichokes, which peak in spring.
Cherries, which are in season for just about six weeks, come in season around late spring. A lot of spices are also spring season harvests.
