As food lovers we need to understand the value of the planet’s natural resources and the fine line between a fantastic meal and an environmental strain. Contemporary society, at least in the western world, has progressed beyond the need to eat purely for sustenance, it has the luxury to eat for pleasure.
Our attitude to life is to build as much hedonistic pleasures in it as we possibly can, but trying to do so minimizing the impact for future generations.
Our gastro-ethic is based on moderation (the line between pleasure and greed is a very fine one !) and intelligence. We try as much as we can to make the best choices for our palates and for the environment, without being Nazis about it.
This section of the blog is going to try and collect as much information on how to choose amongst ingredients, restaurants, markets and dishes that help reducing the pressure on our fish stocks, battery farming, chemical usage, deforestation etc. It is obviously a huge task, so we have no ambition of being comprehensive, but surely it will help the ones that, like us, believe that in a deeply consumeristic society the only hope for change comes from your wallet.
Related posts and articles:
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A taste of dialectic – the Italian food scene
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New Year, New Rant – Ammonia in Beef?
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IPhone Sustainable fish App.
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Food for thought – the End of the Line
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Italian Farmed Caviar is more sustainable
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Eat Well Guide
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Local Harvest
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Eat Wild
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Bluefin Tuna breading success in Australia
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A good Catch Website
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The Seachoice Webiste
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David Suzuki
Sustainable Farms we like
