Sustainable cooking - an oxymoron?

The Brighter Planet has just launched a contest à la Julie-Julia Project to "Master the Art of Sustainable Cooking." I'm both intrigued and skeptical.

It's a great contest idea both for raising awareness of carbon footprint reduction/conservation and for challenging people to think more about what they eat. I'm pleased to see that they've launched the contest right at the beginning of the fall season when food is still plentiful from farmer's markets and relatively easy to get locally. The types of foods that are readily available are also low-effort foods (you don't have to do too much to prepare them).

What I'm really wondering is if people would be willing to stick with the challenge during the winter months when local food isn't as easy to get and when people are craving higher fat foods that require more preparation and more ingredients.

All right, I'll bite. For the month of October, I'm going to try to follow all of the tips listed in the contest, paying particular attention to getting foods from local sources.

Wish me luck.