Posts Categorized: Sustainability

Vegetables: the future of food?

Livestock are not as efficient as plant based foods, according to a recent report from The Economist. And if we want to be able to feed an extra 1.8 billion people in 2050, we are going to have to think about the future of food product seriously. The report says: “According to the United Nations, livestock uses around 30% of the world’s ice-free landmass and produces 14.5% of all greenhouse-gas emissions. Making meat also requires supplying animals with vast amounts of water and food: in the United States producing 1kg of live animal weight typically requires 10kg of feed for beef, 5kg for pork and 2.5kg for poultry. Yet between now and 2050, the world’s population is expected to rise from 7.2 billion to over 9 billion people—and the appetite for meat to grow along with it. To keep up with demand, food production will need to increase significantly. It is a big challenge, but also an economic opportunity. “Anytime you can find a way to use plant protein instead of animal protein there’s an enormous efficiency in terms of the energy, water and all sorts of other inputs involved—which translates at the end of the day to saving money,” says Ali Partovi, a San Francisco-based entrepreneur and investor in tech startups, such as Dropbox and Airbnb, as well as half-a-dozen sustainable-food companies.”

A special vegan dinner with Nic Poelaert

What: A vegan dinner with Nic Poelaert of Embrasse and winemaker Neil Prentice When: Wednesday 7th September 2011 7pm Where: Embrasse, 312 Drummond St,Carlton Vic 3053 How much: $85 for five course and a shared carafe of wine. Additional wines available at a reasonably price. How to book: SOLD OUT Book here with Eventarc. Booking fees apply as we use a booking service to help manage the event to save me days of dealing with emails. This is a very special meal with chef Nic Poelaert and winemaker brought together by Ed Charles as part of the Melbourne Fringe Food Festival. The food world is awash with meaty events but there are few catering for the ethical eater who chooses to avoid animal flesh. I chose to do this with Nic because I have been inspired by his beautiful treatment of vegetables and his abilities to use modern techniques to pack in flavour and play with texture and temperature. There is no reason that vegan food should be treated with distain as any non-meat dish prepared well can pretty much match the flavour of any meaty or dairy dish. But it is a challenge and one that I think modern chefs should attempt to meet. Neil in turns though a meat eater, makes wines with minimal intervention and no animal products and have a unique character. Nic in turn will be offering some additional nibbles to the menu below. This meal is five courses including at shared carafes and additional reasonably priced carafes of Neil’s wine available. We’ve tried to keep the costs down as far as possible. Menu Pumpkin, Bergamot Taste of the sea.Broccoli, Brussels sprouts, sugar beet, grilled zucchini, hazelnut Burnt carrot, burnt potato, golden raisin Forest floor….Pickled, cooked, raw and smoked mushrooms, fried bread Avocado and chocolate mousse, red pepper jam NB: Taste of the sea does not contain fish.