Environmental Chef Services
February 2010 Organic Center Newsletter
Thursday, Feb 04, 2010
Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder
Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...
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This area of the Executive Chef Services site offers collaborative synergy amongst our Chefs and lends opportunities direct from the clients to the ECS Chefs. To this end our chefs are able to boast recent, news, recipes, and other coming events in their lives. Once a member of this group you are able to view past, present, and future offers that will allow you to make an informed decision about what may be relative to your operation.
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Environmental Chef Services
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As chefs, we know that food feeds more than just our bodies; it nourishes our sense of well being in ways that go beyond the immediate pleasures of taste and texture. Increasingly, people are realizing that what we eat connects us to the land and to those who grow it, and that our industrialized food system may sacrifice quality for convenience. Not only does food that has been produced locally and sustainably satisfy the palette with its freshness and high quality flavor, it connects us to a more socially and environmentally responsible system of production and distribution. Reducing the carbon footprint of the meals that we create minimizes our use of non-renewable, polluting fossil fuels while supporting the local economy.
As culinary experts, we at ECS are always looking for the highest quality ingredients, which often means food that is local and in season. The average American meal travels 1400 miles from farm to plate, which not only affects freshness and taste, but also uses tremendous amounts of fossil fuels. Using local ingredients helps to reduce this environmental impact, while buying locally helps to revitalize rural communities and small farmers. When possible, chefs with ECS are also incorporating organic produce in their cooking. Because it does not rely on fertilizers and pesticides, which are made using petroleum, organic produce further reduces the carbon footprint of a meal. In addition, these chemicals are harmful to the environment and to human health, and some studies show that organic produce has a higher nutrient content.
Caculate your foot print now
As an outgrowth of both our personal convictions and consumer demand, chefs at ECS are starting to offer "Environmental Chef Services," providing environmental and social awareness alongside their usual creative and quality gastronomical services. . ECS' environmentally aware chefs have been active with an array of philanthropic for years, and have also participated in the Harmony Festival's Taste-a-Thon promoting organic foods, Earth Day celebrations and other events that promote sustainable food and community.
Along the path that connects the farm and the table, chefs can play an influential role in deciding what food to buy, where it's from and how it was produced. We see ourselves at the forefront of the movement to strengthen local food systems. By transforming how food is produced and distributed, we can help reduce global warming, support family farmers and bring quality and freshness to a culture of food that is currently dominated by fast food chains. By reaching out to the sustainable food community, ECS chefs are finding ways to connect themselves and their clients to a healthier, tastier future.
See the Green Chefs of ECS by looking for this icon.
