Staying healthy with sustainable gastronomy

(MENAFN - Gulf Times)

With modern lifestyles adding more stress on natural resources and a population to feed that is estimated to grow to almost 10bn by 2050, sustainable gastronomy is something that people should keep in mind as they source, cook and eat their food.

Sustainable gastronomy means choosing and cooking food in a way that considers all it takes for food to get from fields to plates, including how the food is grown and transported to what ingredients people choose and where they buy them from. The world recently marked Sustainable Gastronomy Day to raise public awareness about the contribution people can make to sustainable development.

Sustainable gastronomy means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to markets and eventually to plates. On the occasion, Gulf Times spoke to Ceri Jones, Doha-based qualified nutritionist and fitness enthusiast from UK. The expatriate enjoys living and experiencing different foods in Qatar. ''Doha is the perfect place for trying new foods from all around the world whether brunches, in the Souq or local restaurants. Qatar is one of the best countries where gastronomy can be explored at its finest. Here, we can explore the relationship between food and culture, the art of preparing and serving rich, delicate and appetising food, the cooking styles of regions, and the science of good eating.”

The nutritionist urges people to purchase food carefully and to be aware of the incorrect information about calorie, fat, protein, and carbohydrate. ''It is essential to purchase fresh products. We also need to get accurate information about nutrients from the experts.”

Regarding wastage of food or buying extra food items, Ceri lays stress on being smart while going for shopping. ''When you live alone, I feel it is easier to become more cautious of food waste. As a family, you may cook large quantities of food for one meal and it may all go. I think it is essential for you to be smart with buying, preparation and cooking. Suggestions for bulk cooking where meals can be frozen are much more suited for those with a busy lifestyle. The freezing of meals allows for nutrients to still hold their goodness.

''There are certain complications with buying fresh food. People will not always have the time to cook regularly. The fresh items like vegetables may be wasted. I will recommend for planning. Make a list of what you need to buy and decide what you will cook before you head for shopping. Go to the supermarket when you are full (not hungry) to avoid impulsive buying or snacking while walking around. Cook in bulk on the weekends and then store your food in plastic containers for freezing.”

The expert also underlines importance of eating fresh and seasonal fruits and vegetables in order to obtain sustainable gastronomy. ''Eating seasonal and fresh is not only healthy but also helpful in reducing imports of out-of-season fruits and vegetables. If we keep consuming out-of-season food, it will place a massive strain on the food demand and system. The out-of-season food has become more in demand. These imports did not always happen 30 years ago. Such items may be more expensive to buy.

''If families want to be smarter, they should grow their own food. It would be much nature friendlier and less likely to have pesticides or herbicides. In the UK, we have a big culture for allotments and greenhouses where growing your own is very popular. The use of composting is often compulsory in some areas. If you do not comply with this regulation, it can lead to fines.” Sustainable gastronomy is much more effective, if people can access fresh and organic food produce. ''It can make the flavours and ingredients more realistic and the cuisine tastier. However, if you want to be a smart shopper, use frozen food or consider a way to grow your own. It might be cheaper and more environment friendly.

''It is essential to have the knowledge of what to use, how to cook it and how to prepare it. These are the basic foundations for sustainable gastronomy.”      Last updated: June 25 2021 10:48 PMMENAFN25062021000067011011ID1102345423