Even though it is an obvious need, we often fail to make a conscious effort to maintain a healthy balance between serious work and serious enjoyment.
If the world were merely seductive, that would be easy. If it were merely challenging, that would be no problem. But I arise in the morning torn between a desire to improve the world and a desire to enjoy the world. This makes it hard to plan the day. – E.B. White
We need to hold in our minds both the devastation of our natural world that we have caused, are causing now, and what needs to be done to reduce further impacts, and, the amazing beauty, abundance, resilience, mystery, and enjoyability that remains to be appreciated and preserved. This is essential if we are to evaluate our priorities objectively, gauge the urgency of various actions needed, and avoid the paralysis of denial and hopelessness. Not easy, but we must hold both concepts in our minds in order to help make the changes necessary for our future and that of our grandchildren.
Food has a special place in the sustainability movement. We can do it well or do it poorly three times a day and change the world profoundly over time. As we strive to act responsibly in the pursuit of sustainability, it is essential that we ask ourselves these three questions:
- Are we doing enough?
- Are we doing it fast enough?
- Do we really understand why we do this work?
Understanding why we work to “save the world” can help us settle on the most suitable strategies and help us maintain the resolve in the face of seemingly, and perhaps truly, intractable problems.
