I accepted an invitation to present at Just Food’s annual conference. This gathering is one of dozens focused on food sustainability, in New York alone. Like other such events, it attracts an impressive number of non-professionals. Which is great. Discussions of food sustainability should include any layperson that thinks hard about what to cook and eat. In turn, though, chefs need to think in detail about what sustainability requires from the home cook.
A sustainable way to cook will 1) use excellent, responsibly procured, seasonal ingredients, and 2) produce not only more delicious, but also less wasteful, and increasingly easier meals specifically because of how these ingredients are used. It’s one thing to purchase great food, it’s another to use it wisely and well. Click here to read more »