How gastronomy can contribute to saving the planet, by Eneko Atza and Eneko Axpe, a world reference for sustainability in the culinary world.
In the direction we are currently heading toward overpopulation and resource scarcity, our current food model is clearly no longer sustainable. The global food industry is responsible for a significant percentage of greenhouse gas emissions, much higher than those emitted by global transportation, and this has a direct and negative impact on the planet. Eneko Atza and Eneko Axpe propose taking individual action to change the way we eat and make more sustainable choices that will help preserve our world for future generations.
Green Recipes, in addition to outlining an analysis of the current context, includes changes that we can introduce in our routine and diet -buying products and food in an aware way, improving waste management...- which, despite seeming simple or basic, will contribute to the sustainability of the planet.
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