Celebrating local, seasonal ingredients and preserving the environment.

 


Despite heightened levels of awareness around sustainability in recent years, we have not yet moved forward quickly enough in terms of concrete action, and we continue to exploit our oceans, forests and soils during food production. Around one-third of all food produced globally also goes to waste – and it’s not just the food itself that is wasted when it goes uneaten; all of the money, labour, energy and resources (seeds, water, feed, etc.), that went into making it are lost too.

Celebrating local, seasonal ingredients and preserving the environment became more relevant than ever; At the same time, we witnessed many smaller, independent producers stepping in to save the day, with a return to relying on local rather than internationally imported produce – and this greater emphasis on home-grown self-sufficiency remains something we should hold onto today.

It is clear that producers need to be more mindful about how they are using natural resources but we too, as consumers, need to be more selective about how we choose, prepare and consume our food. By working individually but with a common goal, we can have more of an impact than we might realize.










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