Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Fruits and vegetables in season by month: December
December means Winter holidays and feasts. To not exagerate with food, here’s a list of seasonal fruits and vegetables to eat and buy in December.
In December, the month enlivened by Christmas feasts, temptations and delicacies are just around the corner. As it’s so easy to exaggerate with food, we’d like to suggest an alternative, seasonal, savoury and easy-to-prepare Christmas menu: broccoli and avocado salad, sole fillet with tangerine, Jerusalem artichoke and pumpkin quiche, pandoro with orange mousse and almonds.
Beetroot, broccoli, artichoke, chard, carrot, cauliflower, white cabbage, Savoy cabbage, Brussels sprout, chicory, sauerkraut, beet tops, fennel, endive, leek, radicchio, horseradish, turnip, radish, celery, celeriac, spinach, scorzobianca and scorzonera, Jerusalem artichokes, valerianella, pumpkin.
Kiwi, orange, persimmon, lemon, mandarin, clementine, apple, quince, pear, medlar, grapefruit, nuts (hazelnuts, walnuts, almonds).
Grey mullet, cod, sole, sea bass, sardine, red mullet. However, remember that many fish species are endangered in the Mediterranean and North Sea; let’s find out about them in the guide for sustainable fishing before choosing them.
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The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?