Menu for Change
We know that food is a cause of climate change. From field to fork, our food system contributes a fifth of greenhouse gas emissions. Food is a victim of climate change, too. Drought, desertification, floods, sea-level rise and ocean pollution put our food at risk across the world.
But we are believers in Slow Food, and we want to talk about food as a solution — and a delicious one — to climate change.
So this fall we’re launching the Menu for Change campaign — not just with Slow Food USA, but across the world. Will you raise your fork against climate change with us?
What's on the menu?
Eat Local Challenge (Oct. 16-Nov. 5)
By consuming fresh, local, seasonal products as much as possible, made without the use of pesticides or chemical fertilizers, we can reduce emissions and send a clear message to the international community: we demand an alternative to the dominant, food system, and we're not prepared to wait.
Cook Up a Better Future with Meatless Monday (Nov. 6)
With the industrialized food system responsible for up to one-fifth of all human-caused greenhouse gas emissions, food is a cause of climate change. Yet food is also a victim of climate change, as changing weather patterns and flooding affect crops worldwide.
But more importantly, food is a solution to climate change. By reducing our meat consumption, we reduce our dependence on fossil fuels and reduce greenhouse gas emissions.
We teamed up with Meatless Monday to invite chefs to have a direct impact on climate change by creating signature plant-based dishes. These dishes feature Sea Island white flint corn grits, an Ark of Taste ingredient provided by Anson Mills.