Chefs, indigenous cooks and farmers have produced a cookbook with over 70 prescriptions which refer to food systems, biodiversity, consumption, sustainable production to contribute to the fight against climate changefood waste and also provides information on the carbon footprint of each dish.
The cookbook also highlights and follows World Health Organization (WHO) guidelines on macronutrients, making the recipes “not just healthy for the planetbut also for us,” the UN news site reported.
The book highlights the importance of food choices and the impact they can have on our immediate environment.
According to the Food and Agriculture Organization of the United Nations (FAO), food systems contribute to extreme weather events associated with and affected by climate change, land degradation and biodiversity loss.
Crab cakes made with fonio, an ancient cereal from West Africa, or ratatouille made with “imperfect” products for reduce food wasteare just a few of the more than 70 recipes included in the recent Cookbook in support of the United Nations: for people and the planet (A Cookbook in Support of the United Nations: For People and Planet).
Founder of Kitchen Connection and professor at New York University, earlene cruz, explained that “the consumption of cookbooks is increasing and people are using them as a source of education and inspiration. The idea of publishing one had always been on our table.”
“We found that people in the most polluting countries in the world emit through our food choices about three kilograms of CO2 emissions per meal. The recipes in this book contain 58.6% less carbon than an average meal in the most emitting regions of the world. This book is dedicated to the planet,” he said.
He then added that “the fact is that whether we are in cities, suburban or rural areas, or somewhere as remote as Antarctica, it is paramount to consider our food choices and their impact on our immediate environment” .
The book presents 75 recipes with instructions for their preparation, but also reflections and stories, including those of indigenous communities and farmers, the original productive base of the global food production chain.
The activist, restaurateur and entrepreneur kimbal musk also introduced this book and from the indigenous Sioux community to Antarctica, the book reflects the realities of our diverse food system and inherent culinary cultures.
Ska Mirriam Moteanea cook from Lesotho, for example, shared the recipe for a dandelion (herb) salad tower that emits 87.58% less carbon than an average meal in high-emitting countries, such as the United States and China.
Sustainability is even built into the book itself, as the pages are made from responsibly sourced wood fibers.
“For example, the native chef’s black bean recipe Rosalia Chay Chuc It is the one that emits the least emissions in the book. Beans are gentle on the soil and They don’t need a lot of water to grow.“, explained the creator of Kitchen Connection.
Among other great ideas, the food systems expert Dani Nierenberg shared a recipe called make a ratatouille which reduces food waste by using “imperfect ingredients” to prepare a “perfect dish” in the most delicious way.
Source: Telam SE
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