Health remains a major concern across the globe. Ecological degradation has a big impact on the health situation of many countries. Health indicators such as cancer are staggering and stunning. According to the World Health Organization, Cancer is a leading cause of death worldwide and accounted for 7.6 million deaths (around 13% of all deaths) in 2008. On top of this, deaths from cancer worldwide are projected to continue to rise to over 11 million in 2030.
Along with declining health conditions, the world’s governments need to seriously consider sustainable food production and eco-friendly methods of production (this includes cooking). Sustainability is a massive and concerted effort of the different sectors of society, regardless of race or country. Environmental protection is the macro-perspective and what contribute to the larger view are the micro-perspectives that highly impact the environment. There is a countless stream of sustainability concepts and notions, all geared toward achieving a better future for the coming generations.
The US Environmental Protection Agency and other allied agencies around the world are calling for sustainable developments in various forms. Food security is further threatened by green house effects and environmental degradation. Many people are now moving towards organic farming and other sustainable food programs. In all likelihood, the culinary arts cannot detach themselves from this paradigm shift. Culinary experts, food manufacturers, cookware and cooking equipment manufacturers must advance towards the goal of eco-friendly cooking methods for clean and green environment and health protection. Meeting the demands of health conscious foodies and consumers, the food industry is now bringing into the public more sustainable food programs that include the use of organic ingredients and eco-friendly cooking techniques.
Natural food recipes from culinary experts now advocate the use of energy-efficient techniques in cooking to protect the environment. Modern day foodies have turned into health buffs, localvores and activists. The criteria for good food is not defined in the way food is presented; but in the source of the ingredients, the cooking technique used and more importantly, the nutritional value.
The culinary arts are cutting their teeth in more innovative eco-friendly cooking techniques and sourcing the best ingredients to use in the recipes that everyone would love to prepare and eat, whether in restaurants or at homes. Cooking is an art itself and redefining the eating habits and lifestyle around health consciousness is a must. Organic and natural food production is one great source to the delight of the foodies. Several culinary arts institutions are seriously grounded on the environmental protection programs for sustainability and security. From outsourcing ingredients to the kitchenomics, there is a big economic and ecological difference in the results. Restaurant reviews reveal more empathic adherence to environmental protection laws, giving importance to serving healthier foods rather than their dominance in the food service industry. The shift to eco-friendly food programs has given rise to more organic producers and the suppliers of the food chain. Worth mentioning too,are the manufacturers of cooking and cookware equipment who have redirected their manufacturing practices towards sustainability and environmental protection. Health and environment become synonymous in this regard.
One kitchenomics notions is the use of energy-efficient fuel in cooking. Biofuel is a recycling by-product. Admittedly, many restaurants are heavy users of oil in their recipes. Used oil can be recycled into biofuel which can significantly reduce the cost of cooking fuel. Besides cost reduction, biofuel does not emit toxic chemicals in the air. This further reduces heat emission in the atmosphere. Environmental degradation is a phenomenon that cannot take a back seat. The food industry is one of the major economic sectors which has seriously made a leap in committing to the sustainable food programs and environmental protection. Raising the consciousness of consumers and joining the ranks of environmental protection consciousness and awareness advocates, foodies can significantly contribute in pursuing a clean and green environment, good health and better life. The internet domain is one venue where foodies meet and discuss issues associated with health and environmental protection, from their point of view. One simply cannot undermine the power of the internet and the tools related to technology in the pursuit of healthy lifestyle in line with food service practices, culinary arts and environmental protection.