Image credit: The Kitchn
Now that's what I'm talking about! Only yesterday I was musing over how sustainability has to be more interesting than business as usual if we are going to get out of the mess we have created. So I was delighted to discover an article over at The Guardian about why saving the planet means more pleasure, especially when it comes to food. Well, duh.It's funny how fine a line there is between great insight and stating the obvious. To those of us who have advocated for backyard farming, local food entrepreneurship, and even well-managed hunting and fishing, it seems pretty obvious that a closer relationship with our food brings not just sustainability, but a deep sense of fulfillment and well-being. Only last night we feasted on a stroganoff of homegrown shiitake's, complemented with store-bought, shrink-wrapped button mushrooms. It doesn't take a genius to guess which ones tasted the best.
But it's still nice to hear it from elsewhere too. And the Guardian profile of eminent ecologist Gary Nabhlan makes the point most eloquently:
""In other environmental issues we tell people to stop something, reduce their impact, reduce their damage," Nabhan told IPS at this week's Rome festival celebrating biodiversity, organised by the Bioversity International research institute.
"In this case we can say there will be more pleasure in your life, if you conserve diversity by eating the things you conserve. For 25 years the environmental movement has been telling people, 'you've been having too much pleasure and we've consumed too many resources as a result'. But this is a 'Yes' message.
"The perfection of the plant world is that we get to sample this incredible range of flavours and colours.""
The article goes on to discuss how three-quarters of the genetic diversity of agricultural crops has been lost over the last 100 years, and that a dozen species now provide 90 percent of the animal protein the world eats, and just four crop species provide half of plant-based calories in the human diet.
Good stuff once again from The Guardian Environmental Network. Kind of makes me hungry.