With the environment and food security being issues of particular urgency in our increasingly crowded world, clean meat is coming to the rescue
There’s nothing like a good piece of steak. Served with a glass of good red wine, it is one of the most classic delights in the world of gastronomy, worthy of long hours of discussion and debate among gourmands, who would ruminate over their details: grass- or grain-fed, the marbling, the pedigree of the cattle, their farms, their brands, the cut, the style and skill of cooking.
But as we hurtle towards a world population of 9.8 billion in 2050, the question of producing enough to feed the world is a real one. And to do so sustainably without first killing off the environment (and in turn, ourselves).
Of all the foods produced, industrial meat production is the most resource intensive. Water, land and feed are needed for rearing the animals we eat; and their waste—huge amounts of it when you think of massive industrial farms—leads to run-off into the environment. What does this cost the earth? Consider these statistics: 33 per cent of the world’s arable land is used to grow feed crop for livestock and 26 per cent is used for grazing. The amount of land and feed given to livestock rearing is a growing concern among experts in food security. According to studies, the total supply of crops being fed to animals can actually feed at least four billion people. Livestock rearing generates more greenhouse gases than transport does, and consumes a shocking amount of water. In South America, 70 per cent of previously forested land in the Amazon is now used mainly for rearing cattle. The list goes on. Our beloved steak is a particular culprit, sucking in more resources than any other meat: beef requires 28 times more land, 11 times more water and gives off five times more gas emissions than pork or chicken. Compared to vegetables like potatoes, wheat and rice, the impact is even more pronounced: each calorie of beef requires 160 times more land and produces 11 times more greenhouse gases.
Diese Geschichte stammt aus der May/June 2018-Ausgabe von WINE&DINE.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der May/June 2018-Ausgabe von WINE&DINE.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.