24-06-2015
On top of working every day at her programme, The CooKing Show, live at Expo and on Rai3, Lisa Casali found the time to explore the pavilions, in search for good, vegetarian offers with a low environmental impact
What are the food expectations for Expo visitors? For sure they want to taste dishes that represent the message of that country, especially when it comes to sustainable agriculture, to ingredients capable of answering the challenges of an ever-growing global population. Yet how can we tell a dish is sustainable? The most objective criterion is the environmental impact, which takes into account how much drinkable water and fertile soil are used, on top of the CO2 emissions. To give you a range, here are some examples of the environmental impact of some common food, expressed in square metres necessary to produce 1 kg of that food: fruit 3, vegetables 9, rice 14, pasta 17, legumes 21, chicken 46, pork 49, fish 69, beef and veal 105. Here are my suggestions so as to eat dishes that are both delicious and have a low environmental impact and therefore are, in my opinion, probably more in line with the theme “Feeding the planet, energy for life”. These are surprising dishes that lead us to discover new ingredients and at the same time allow for a more sustainable use of natural resources such as water, air and soil.
Tecniche, ingredienti e iniziative della ristorazione attenta all'ambiente e agli ideali di Expo 2015, viste da Lisa Casali
by
Environmental scientist and sustainable cooking expert, she's the author of blog Ecocucina on D di Repubblica and of 5 books including “Tutto fa brodo”, "Autoproduzione in cucina" and "Cucinare in lavastoviglie"