Why we want better food in our stores and on our plates
Part of the challenge of sustainability so far has been finding solutions that don’t make our lives less rich, less enjoyable or less functional. A large part of this discussion, and one that affects our daily lives, is food. Many of us are aware of the less than pleasant reality that exists behind the meals we eat, weather it relates to the environmental, cultural, economic or humanitarian repercussions- and for many of us, choosing sustainability has meant the loss of a part of ourselves, or a guilty conscience- Think of the gourmand who finds it difficult to justify going to the restaurants they so enjoy, or the BBQ aficionado who finds their weekly grill-fest untenable. Joins us on Grinda, at Futureperfect 2013, to find out more about farming, cooking and eating experiences that are both sustainable and enriching- feel-good, do-good food!
From The Farm
I’m South African, and in South Africa we eat meat, A LOT of it. Just like Swedes have the Kräftskiva, we have Braai Day, a nationally celebrated day of barbecuing meat, preferably over a
wood fire (in my opinion). Summers in South Africa are long, and winter is
short and mild, which means that besides Braai Day, there is plenty of opportunity for us to partake in our favorite national past-time. Ask any South African and I guarantee you that a braai is among the top 5 things we are likely to do, come rain, heat, wind or rugby. There is a saying in Afrikaans that translates to something like… and for vegetables we eat pork… I think you get the picture.
Sadly, this part of my culture is no longer something I take part in, I want to, but I can’t stomach (fitting pun, no?) the consequences of supporting an industry that is so wasteful, and so harmful to the biosphere.
NO, This is Not a Moral Rant…
Regardless of your ethical stand-point, the main thing is, production of beef by (most) industry standards is unnecessary. There are, in fact, better ways of raising beef cattle here in Sweden, that provide us with more nourishment and at the same time fulfill another function- protecting and maintaining the natural, indigenous pastures of the Scandinavian countryside.
The WWF is working with, and has commissioned a report on, the use of Naturbetesmarker in cattle farming.
Jan Wärnbäck (@JBWarnback), of the WWF, will be at Futureperfect 2013 to discuss this method of raising beef cattle that positively impacts the Swedish biosphere. So join us! That way, if you have any questions, you can ask the expert.
If, like me, this has got you wondering more about what we eat, look out posts over the next few days. I will be writing about the other food seminars at FP 2013: ‘What is a sustainable meal?’ given by the
Brydling Sisters and ‘Who decides what’s on the menu?’ presented by Jakob Holmström and Anton Bjuhr of Gastrologik.
illustration from: http://susatalan.com/365-days-of-gratitude-day-142/
photo from: WWF