ECOGASTRONOMY

The Latin term ‘eco’ refers to how organisms relate to their environment, and, according to food philosopher Jean Anthelme Brillat-Savarin, ‘gastronomy’ is the intelligent knowledge of whatever concerns man’s nourishment. While gastronomy tends to be associated with of luxury and indulgence and eco with sacrifice, ecogastronomy advocates neither extreme. Instead, ecogastronomy promotes values-based consumerism representing a fusion of pleasure and principles.

Ecogastronomy is for busy people who want to make the most of their time with family and friends and learn how to maximize the impact of their consumer money for social, political and environmental change. Rather than promoting an ideal model impossible to achieve, ecogastronomy focuses on the process of positive, thoughtful living where every little bit counts. Ecogastronomy is a way to guarantee that our future is delicious, diverse, healthy, humane, and sustainable.

Takeaways:

• Make people become aware of the larger impacts of their food choices- locally and on a global level.

• Encourage people to make small changes in their food choices that are doable within their existing schedules.

SLOW FOOD

Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 by Carlo Pertini to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat where it comes from, how it tastes and how our food choices affect the rest of the world.

Philosophy Everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – recognition of the strong connections between plate and planet. The organisation believes that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work. We should make ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.

Takeaways:

• Excellent food and drink should be combined with efforts to save traditional and indigenous grains, vegetables, fruits, etc that are disappearing due to the [prevalence of convenience food and industrial agribusinesses.

• Encourage people (especially children) to be adventurous tasters. Taste education is imperative to food knowledge.

• Link producers and co-producers, e.g.: by shopping at Farmers Markets. • Moral purchasing of foodstuffs produced by locals, using methods that are morally acceptable to

the consumer.

JAMIE OLIVER’S FOOD REVOLUTION

Jamie’s Food Revolution in schools is about getting rid of the junk and replacing processed food with meals cooked from scratch with fresh ingredients.

Core values for school food

F is for food quality Quality fresh food ingredients. Understanding food, and knowing how it should taste. Cooking food with love.

M is for must haves Every child must have protein, carbohydrate and vegetables on their plate. Children must have what they need, not just what they want. Children must have a try.

B is for belief Belief that you can do it. Belief that you are making a difference. Belief that you and your school cooks are some of the most important workers in the country today.

Takeaways:

• Encourage people to eat freshly cooked food made with fresh ingredients instead of processed or reheated meals.

• Everyone should learn how to cook and get busy in the kitchen and involved in the food they eat.