Kategorien entdecken

Das sind die Blinks zu

The Third Plate

Field Notes on the Future of Food

Von Dan Barber
18 Minuten
Audio-Version verfügbar
The Third Plate: Field Notes on the Future of Food von Dan Barber

The Third Plate (2014) is about food: the way we cook it, eat it, produce it and the ways in which all these things are intertwined. Barber examines the dangers of monocultures and presents a powerful argument for sustainable food. He not only explains how we can go about making food more sustainable, but how we can make it even more delicious, too.

  • Anyone interested in the future of our food
  • People who care about the environment and sustainable cuisine

Dan Barber is a chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns, just north of New York City. He is a key proponent of the farm-to-table movement, has been featured in several TV shows and is famous for his TED talk How I Fell in Love with a Fish.

Kennst du schon Blinkist Premium?

Mit Blinkist Premium erhältst du Zugang zu dem Wichtigsten aus mehr als 3.000 Sachbuch-Bestsellern. Das Probeabo ist 100% kostenlos.

Premium kostenlos testen

Was ist Blinkist?

Blinkist ist eine App, die die großen Ideen der besten Sachbücher in einprägsame Kurztexte verpackt und erklärt. Die Inhalte der über 3.000 Titel starken Bibliothek reichen von Sachbuch-Klassikern, über populäre Ratgeber bis hin zu diskutierten Neuerscheinungen. Basierend auf wissenschaftlichen Erkenntnissen wird jeder Titel von speziell geschulten Autoren aufbereitet und dem Nutzer als Kurztext und Audiotitel zur Verfügung gestellt.

Discover
3.000+ top
nonfiction titles

Get unlimited access to the most important ideas in business, investing, marketing, psychology, politics, and more. Stay ahead of the curve with recommended reading lists curated by experts.

Entdecke die Kernaussagen zu diesem Titel:
Entdecke die Kernaussagen zu diesem Titel:
Entdecke die Kernaussagen zu diesem Titel:

The Third Plate

Field Notes on the Future of Food

Von Dan Barber
  • Lesedauer: 18 Minuten
  • Verfügbar in Text & Audio
  • 11 Kernaussagen
Jetzt kostenloses Probeabo starten Jetzt lesen oder anhören
The Third Plate: Field Notes on the Future of Food von Dan Barber
Worum geht's

The Third Plate (2014) is about food: the way we cook it, eat it, produce it and the ways in which all these things are intertwined. Barber examines the dangers of monocultures and presents a powerful argument for sustainable food. He not only explains how we can go about making food more sustainable, but how we can make it even more delicious, too.

Kernaussage 1 von 11

Our eating habits need a makeover to ensure sustainability: chefs can help.

What springs to mind when you think of a quality restaurant meal? Perhaps a large cut of meat or fish and some vegetables on the side drizzled with a special sauce? Sounds delicious, but what does a meal like this mean for the environment?

Most of us in the Western world are lucky enough to be able to eat just about any kind of food we want. However, most of us also fail to realize that it’s environmentally unsustainable. With increasing populations and changing food habits, our ecology is being threatened. And while population control is extremely difficult to put into action, we can change the way we eat. And chefs can help us do it.

Chefs create food trends and influence how and what we eat at home. For example, many restaurants focus on meat and fish, products that require a wealth of natural resources to produce. Vegetables, meanwhile, only play a supporting role.

Restaurants also often center on eating high on the animal. In other words, eating the cuts of meat that are literally high on the animal’s body, like beef or fish filets. These cuts have become popular for their tenderness and because they look great on a plate.

The problem is, each animal can only provide few such cuts. As a result, we use less of the animal’s meat than ever before. To make matters worse, as the meat market grows, so does the need to feed these animals. For example, one pound of beef requires a whopping 13 pounds of grain feed to produce. This puts a massive strain on our environment.

So we’re faced with the need to find a sustainable cuisine. This cuisine, let’s call it the third plate, needs to use more food varieties in order for it to be sustainable.

Having the world turn vegetarian isn’t the answer, as our ecological system is based on animals and plants existing alongside one another. Rather, we need to understand the complexity of our ecosystems and the diversity required to sustain them.

Mit Premium freischalten Jetzt lesen oder anhören

Inhalt

Mit Premium freischalten Jetzt lesen oder anhören

Bringe mehr Wissen in deinen Alltag!

Sichere dir jetzt Zugang zu den Kernaussagen der besten Sachbücher – praktisch in Text & Audio in nur 15 Minuten pro Titel.
Created with Sketch.