Becoming ‘Climavore’: Why Eating With The Planet In Mind Is The Diet You Need

Replace farmed salmon with rope-groan mussels and eat lentils that are grown without pesticides.

Those are two pieces of advice from eco art activists Daniel Fernández Pascual and Alon Schwabe, who go collectively by the name Cooking Sections. Through their ongoing project, Climavore, the pair explore and expose how our diets are changing the climate.

They’re fascinated by “supply chains, corporations, and governments that have enabled and benefited from the environmental breakdown we are living through” – but they’re also turning their attention to consumers, and what’s on our plates come dinnertime.

We often hear that switching to a vegan diet is the single biggest way to fight climate change on an individual level, but Pascual and Schwabe say it’s more nuanced than that. After all, not all veg are created equal.

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