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June 5, 2019
How can sustainability start from your plate?

Today, we will talk about two special days: the World Environment Day, which is celebrated on 5th June, and the World Sustainable Gastronomy Day, which is celebrated on 18th June. What is it that makes them so important? I’ll tell you right away…They catch -or… at least, they try to catch- our attention regarding environmental protection and the creation of a… “greener” cuisine. A cuisine that recognizes and embraces all cultures, but also respects the origin, the production process, and the management of raw materials.

We have occasionally talked about several relevant topics. The proper food management, but also the management of food waste coming from our kitchen are two of them. Next, there are the... “smart” cooking lessons which we took last year, again on the occasion of celebrating these two days, and -of course- some advice I shared with you on how we can make our kitchen and our cooking more environmentally friendly.

So, in order to celebrate these days and everything that they stand for, I thought of picking up 3 tips and urge you to support them -as much as possible- all together. And if we cannot follow them right away, we can simply keep them in mind and “work” on them as much as we can. So, what do you think? Shall we have a look at them?

  1. Choose your raw materials properly. Support your country’s products. Choose fruits and vegetables -always- according to seasonality. Say “yes” to organic products. Support local farms and choose your fish wisely.
  2. Make wise purchases and manage your products in the same way, wisely. Stuffing a cupboard with products just because they were “on sale”, and which will, then, end up in the trash (since we won’t have the time to use them and they will expire) or over-consuming packaged goods just because you “recycle”, is not a solution to the problem. A step towards the solution would be to not buy more goods than you actually need and to keep in mind that your goal is not just to recycle, but to not use uncontrollably.
  3. Learn to…decode your raw materials. An orange is not just an orange. Apart from vitamins, minerals and trace elements, within it, there are also 50 liters of water which -if your orange goes bad- end up in the trash along with it. This, of course, applies also to the soil, the energy, and everything else needed for its production and transportation. And right now, we are talking about ONLY ONE fruit. Think about all the other goods in your kitchen and what happens with them...

Surely, the world cannot change from one day to the next. However, it can change day by day. And it is up to us to do that, of course!


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