Simran Sethi: Some of the world’s most delicious foods are going away
Embedded in every conversation about feeding people, conserving natural resources and ensuring a healthy diet is the threat of the loss of agricultural biodiversity — the reduction of the diversity in everything that makes food and agriculture possible, from the microorganisms, plants and animals we consume to the inputs and broad range of environmental, socioeconomic and cultural issues that inform what and how we eat. This shift is the direct result of our relationship with the world around us.....to read the entire article go to the link above
The revolution starts here, on our plates, by looking at the pillars of our own diets and by making simple changes. The way to take back this power for ourselves is to understand why we eat what we eat. And to understand what we’re losing — so we know what to reclaim.
Simran Sethi is a journalist and educator focused on food, sustainability and social change. She is the author of “Bread, Wine, Chocolate: The Slow Loss of Foods We Love,” from which this essay was excerpted.
On Twitter:
@simransethi
Simran Sethi is a journalist and educator focused on food, sustainability and social change. She is the author of “Bread, Wine, Chocolate: The Slow Loss of Foods We Love,” from which this essay was excerpted.
On Twitter:
@simransethi
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