Feeding the World Simply put, here’s how it works: Free up land from producing feed for livestock consumption and feed it to the hungry. It fundamentally just takes many more acres of land to produce a pound of animal protein than non-animal protein. Author Frances Moore Lappé, in her bestselling 1971 book “Diet for a Small Planet”, sparked this discussion which has inspired and built on by many others. Animal Welfare/Ethics This includes people’s personal beliefs and questions including whether one should ever eat animal, factory farming, and the underlying issue: Is it right for us to raise for consumption and/or eat another living, breathing animal? Religious Dietary Practices Some religions discourage and/or forbid certain foods or how they are processed, including Seventhday Adventists, Hinduism, Jainism and Buddhism. Strong, legitimate reasons! But we all know that dishes must look, sound and taste great to be chosen and enjoyed. Veggies have moved from side dishes (classical European cuisines) to main attractions through increased exposure to international cuisines where vegetables are traditionally a focal point (think Tempura, think Dal, think Hummus), having more product options year-round (including tofu in its various consistencies, fruits, vegetables and grains at our grocers and suppliers, and changing cooking methods (from cooking veggies to death to retaining the bite/colour). We have learned that eating your veggies doesn’t have to be a boring health-conscious exercise, but can be a flavour and texture adventure equal to or better than the meat or fish on the center of the plate. Chef Sara Harrel runs The Veg Company, a consulting firm specializing in vegetarian cuisine development and food marketing. She is a part time instructor in Vegetarian Cuisine at the George Brown Centre for Hospitality and Culinary Arts, Vice President of the Escoffier Society of Toronto, a chapter of the Canadian Culinary Federation, Chair of the Industry Committee for Chefs and Cooks in Ontario, and the America Continent representative on the WACS Education Committee. The Veg Edge is a trademark of The Veg Company Inc. *Reference: World Cancer Research Fund, Grand Study, 2007. WCRF/AICR. Food, Nutrition,Physical Activity and the Prevention of Cancer: a Global Perspective.Washington DC: AICR, 2007 **Reference: Livestock´s Long Shadow – Environmental Issues and Options (www.fao.org)
© Ragnar Fridriksson-Passionfood
costs per unit of livestock production must be cut in half, just to avoid the level of damage worsening beyond its present level”.** Wow! Causes include animal wastes (manure) and the extra land and environmental resources used to produce feed for animal consumption.
Raising Awareness of Coeliac Disease Dining out should be a sociable, pleasurable experience where people bond through the delights of good food and a pleasant atmosphere. Yet through personal experience, when with a person suffering from Coeliac Disease, the atmosphere changes and it becomes a much more stressful ordeal. First glance at a menu normally eliminates most of the choices on offer, as bread and pasta seem to dominate starters and mains, while dessert is restricted by the presence of cake and biscuit. Once a three-page menu became simply ham and eggs for main and a coffee for desert, minus the biscuit! It is understood that restaurants adapt as best as they can to ensure all dietary needs are met, but the conversation through the waiter or waitress to the chef, often means lines become crossed resulting in food that cannot be eaten. Coeliac Disease is a condition that affects one in every hundred people. It is simply an intolerance to gluten which can be found in wheat products. For those who suffer, any gluten consumed attacks the intestine causing severe stomach pains, diarrhoea and overall weakness. Due to this, in a survey conducted by Coeliac UK, an English charity, it was found that 67% of people with Coeliac Disease are less likely to eat out after diagnosis. Chefs are part of a creative, innovative industry, permanently creating masterpieces from food, and pushing the boundaries of ingredients. Within England, the awareness of Coeliac Disease is rising, with some chefs releasing books on gluten free cooking, yet this does not reach chefs within restaurants. When the occasional menu is marked with the Crossed Grain Symbol signifying the dish is gluten free, the whole experience changes as it becomes clear the establishment understands the condition. I need help to instigate a change in thinking, and to hear top chefs views on gluten free cooking. I want to find ways to ensure Coeliacs can have peace of mind when entering a restaurant without the fear that the food being served will make them ill. Dining out is an experience where the customer can indulge in the glorious food created by talented chefs and this deserves to be enjoyed by all. Sara Louise Payne is a third year graphic design student studying at the University of Chester, England. She is currently undertaking a project that aims to raise awareness of Coeliac Disease, particularly within the restaurant sector. www.worldchefs.org 35