Changing to Sustainable Farming Can Help Reduce Greenhouse Gases and Improve Our Diets
Copyright © 2011 Alison Withers
The targets for reducing greenhouse gas emissions in the UK have been set at 80% by 2050, with a 34% cut by 2030.
One recent ullustration of the global effects of climate change already being seen in the news has been that the rising sea water level is now increasing the salt content of the river water in the Mekong Delta and threatening the livelihoods of millions of Vietnam's poor farmers and fishermen. There are already three grams of salt per litre of fresh water in the rivers now and at the moment those nearest the sea are the most affected.
According to the UK Soil Association, fundamental changes to the way food is farmed, processed, distributed, prepared and eaten will be needed over the next 20 years to meet the UK targets.
Fiinalists for the 2011 Chefs Collaborative Sustainability Awards!
An esteemed panel of 21 judges with impressive culinary credentials has selected 15 finalists for the 2011 Chefs Collaborative Sustainability Awards. The awards will be presented on Monday evening, October 24, at the Riverview Room in New Orleans, during the 3rd Annual Chefs Collaborative National Summit.
LIMA DECLARATION – Open letter to the chefs of tomorrow
An open letter from the "International Advisory Board of the Basque Culinary Center" entitled ‘An Open Letter to the Chefs of Tomorrow’ and signed by Ferran Adriá, Yukkio Hattori, Massimo Bottura, Michel Bras, René Redzepi, Gastón Acurio, Alex Atala, Dan Barber and Heston Blumenthal in Lima on September 10, 2011.
(note:Heston Blumenthal was not actually present for personal reasons)
In relation with nature-
1. Our work depends on nature’s gifts. As a result we all have a responsibility to know and protect nature, to use our cooking and our voices as a tool for recovering heirloom and endangered varieties and species, and promoting new ones. In this way we can help protect the earth’s biodiversity, as well as preserve and create flavours and to elaborate culinary methods.
I must sound like a broken record by now, but I only know what I know and feel how I feel. At 50 years old it’s been a great run for me. Living the “Chefs Life” has been everything and then some. Before it was cool and trendy to be a Chef, I cooked because I loved to cook. Kitchens were my sanctuary from life; it was the place that I felt the most comfortable. Despite the sometimes extreme conditions, long hours and relatively low pay, I knew it was what I wanted to do for the rest of my life. 12-14 hour days would and do still fly by at the speed of light, a sure sign that I am doing what I should be doing. 30 years later I am still as much in love with the industry as the first day that I walked into a kitchen. I really don’t think it could have turned out any better than this. I have enjoyed the food, my friends, and travel and, of course, being able to make people happy through my cooking.
Support the Life's Sweeter with Fewer Sugary Drinks Campaign!
Yesterday, Wednesday, August 31, CSPI officially launched the “Life’s Sweeter with Fewer Sugary Drinks Challenge.” The campaign seeks to reduce soda and sugary drink consumption to a maximum of three cans per week by 2020, a healthy target recommended by the American Heart Association.
Food Day Campaign is Launched!
Thousands of Events on October 24 Will Encourage Americans to ‘Eat Real’
WASHINGTON, D.C.—Many of the most prominent voices for change in the food movement and a growing number of health, hunger, and sustainable agriculture groups today announced plans for Food Day—nationwide campaign to change the way Americans eat and think about food. Organized by the Center for Science in the Public Interest, Food Day will bring people together from across the country to participate in activities and events that encourage Americans to “eat real” and support healthy, affordable food grown in a sustainable, humane way.