The 26th edition of the United Nations Climate Change Conference, COP26, will be held in Glasgow, Scotland in November 2020. The pre-COP will take place in Milan, Italy.
French chefs gather in the name of organic cuisine
I cuochi promotori chiedono ai ristoranti di fare la loro parte per difendere l’ambiente, con una cucina che privilegi le produzioni locali e di stagione.
Restaurants owners can contribute to combat climate change. How? By cooking something good for our palate, and for the environment. The association Bon pour le Climat has been established in France precisely for this purpose, supported by several renowned chefs, such as Olivier Roellinger. The association’s aim is to provide a series of guidelines with a view to the UN climate change conference that will be held in December. In fact, in occasion of the COP21, Paris will host – and feed – some 50,000 participants: “We have to set the good example of eating habits, with the target of raising people’s awareness,” said Marguerite Brechat and François Pasteau, the association’s directors.
The idea is to lead chefs towards a sustainable cookery, based on sharing savoir faire and recipes, as well as on the choice of raw materials with a low environmental impact, in terms of CO2 emissions generated by their production. “Using seasonal, locally grown, fresh vegetables means emitting 20 times less greenhouse gases compared to an out-of-season, imported product, and 7 times less than frozen vegetables”, the association writes on its website.
Therefore, in December, environmentalist chefs suggest the use of chestnuts, lemons, oranges, apples, carrots, pumpkins, leeks, potatoes, Jerusalem artichoke, truffles, and dried fruit. They also recommend products grown no more than 200 km from restaurants. Regarding products that inevitably come from far, such as coffee, chocolate and spices, it’s better to choose those transported by ship. Moreover, the chefs of “Bon pour le Climat” recommend cutting the use of products of animal origin, which are responsible of emissions 10 times higher than vegetables.
Epi Dupin, Chalet des îles in Paris, Les Orangeries in Vienne, and Pied-de-nez a Le Castellet are the restaurants that already joined the project. Participating restaurant owners will have the possibility to attend specific courses and access an online database of organic recipes – the latter is also available for consumers, through the inscription to the association at the price of 10 euros per year.
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