Menu for Change – Slow Food’s delicious solution to climate change: Eat local and cook up a better future 

Many of us feel that climate change is something we can’t tackle as individuals. But we can all make a difference, and it can start with the food we choose to eat. The food system contributes one fifth of greenhouse gas emissions, with meat products and produce that is grown year-round regardless of its natural season both leading causes. Food is also a victim of climate change: with drought, floods and ocean pollution putting food supply at risk.

So, how can we help to change that?

By eating locally and seasonally, and by choosing to cut out meat once a week. And it’s easy to do in delicious ways.

To kick off Phase One of Slow Food International’s Menu For Change in South Australia, we recently held a cooking demonstration at the Adelaide Showground Farmers’ Market on where acclaimed South Australian chef Salvatore Pepe inspired us to cook meatless meals that showcased South Australia’s new season asparagus and fresh garlic paired with local olive oil, pasta and cheese. Both asparagus and garlic have such short local seasons. Getting to know these ingredients better is a natural and vibrant way to get our food shopping, cooking and eating back in sync with the local season. What a way to welcome spring!

Check out the photos and recipes below!

 

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