Migration towards Eco Eating

Across the nation, consumers are adjusting to new food choices in support of their knowledge of sustainability and ecology. Over the past few years, we have been exposed enough to the idea of food scarcity, climate change, population growth, water shortages, and crop failure to recognize that the norms for buying and eating food have permanently evolved.

It is becoming increasingly easier to practice more sustainable eating, or eco eating. Institutions, health organizations, certification bodies and foodservice professionals are teaming together to offer new and appealing choices to consumers.

Eco EatingFine dining chefs are joining hotel chains to plant rooftop gardens and raise honeybees to help create ultra-local food supplies. Chefs and restaurateurs are working with seafood certification boards to obtain sustainably raised seafood, and searching for new types of fish, big and small, that can be transformed into a delicious meal.

A number of chain restaurants are also leading the industry by securing grass-fed beef supplies for tacos, burgers and sandwiches. Meanwhile, campaigns like the one for Meatless Mondays have had a great impact on foodservice institutions as well as busy parents looking for meal inspiration that is eco-friendly. This interest in non-animal protein has also fueled a growing trend for tofu – a longtime health food staple, but now being seen as a flavorful base for cuisines of all kinds.  (Source: http://tinyurl.com/pkq55s5)

To order your eco-friendly meal, contact Gourmet Gammie.

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