and if you were a climavore?

There are carnivores, omnivores, locavores, and now climavores! You don’t eat red meat, not for health reasons, but to lessen the impact of your diet on the planet? Do you calculate the carbon emissions of your recipes and choose the ingredients with the least impact on the environment? You are part of this new category of consumers.

In a recent study conducted by an American consulting firm (Kearney), 15% of the 1,000 people questioned living in the United States stated that they were aware of the impact of their food choices. A still small proportion which will be expected to grow in the years to come, if we are to believe the analysis of this international company specializing in the strategy of a whole host of areas, including distribution and trade. The study highlights a new profile of consumers, whose ranks should swell as everyone becomes aware of the impact of their food on the planet. Their name: climavores.

The term is not yet used in the language of Molière, but it already has resonance in the Anglo-Saxon world. In the United Kingdom, two artists warn of the harmful consequences of global warming on the seasons now completely shaken up by bad weather and heat waves occurring at inopportune times of the year. Above all, it has become legion to see tomatoes on the stalls in winter… The London duo, made up of Daniel Fernández Pascual and Alon Schwabe have called their project “climavore”. This consists, among other things, of staging exhibitions to challenge the endangerment of the resources essential to our food.

What is the climavore diet made of?

Plant-based steaks rather than beef, seaweed rather than fish raised in aquatic farms, organic and preferably local food… These are all ways to compose a climavore diet.

Activists Daniel Fernández Pascual and Alon Schwabe explain that the vegan diet cannot be the only solution to reduce your carbon footprint when eating. Their interest is more in production systems to judge whether a particular food is acceptable. In fact, the two acolytes, who christened their duo Cooking Sections, instead suggest adapting their diet according to climatic hazards and changes that reshape landscapes and soils, and therefore food resources.

For example, we will not eat winter vegetables in the middle of August… Above all, we will also avoid all crops that are the result of intensive agriculture. It is a question of preferring those which contribute to the regeneration of our resources: we will vary the pleasures with all kinds of algae because they bring oxygen to the oceans. We will not hesitate to prefer oysters and mussels to aquaculture because of their water filtration superpowers. You also have to be curious and taste the old varieties of fruits and vegetables associated with a region, which can be grown near your home.

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