Green jobs, green options: Gastronomy and hospitality


© Philippe Vaures-Santamaria

Today, sustainable gastronomy focuses on the ecological footprint of the food. ‘Think globally – eat locally’ is the slogan of the C5 Lounge in Toronto, Canada. It tries to use local ingredients, reducing food miles and avoiding the carbon emissions they generate. Meanwhile Alice Waters, chef and owner of California’s famous Chez Panisse in Berkeley, pioneered a culinary philosophy that ‘cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally’.

Labelling schemes such as the Marine Stewardship Council (MSC), which certifies fisheries that are managed sustainably, help the hospitality trade in its efforts to join the green economy.

Alain Passard, owner of the Michelin-starred Paris restaurant, L’Arpège, stopped using beef in his dishes in 2001 while decreasing the options that include fish or poultry. Passard now puts all his energy into creating dishes with vegetables that are grown sustainably in his permaculture garden. Reducing the amount of meat

we eat is environmentally important because producing meat uses up more land, more water and more energy for harvesting and transport, per kilo of product, than producing vegetables.

  • Facebook
  • Twitter
  • RSS
  • Blogger
  • Yahoo! Bookmarks
  • Technorati
  • StumbleUpon
  • Reddit
  • MySpace
  • LinkedIn
  • Live
  • Google Reader
  • email
  • Digg

This post is also available in: French, Russian, Spanish