What It Truly Means for a Diet to Be Sustainable

Source: http://www.sonima.com/videos/sustainable-diet/

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According to world-renowned chef and sustainability advocate Dan Barber, founder of Blue Hill and the Stone Barns Center for Food and Agriculture, America has a “little bit of a lack of food culture”. In this video segment with Sonia Jones, Sonima’s founder, Barber explains his theory behind his book, The Third Plate, which essentially suggests that there is a way of eating differently in our society that will encourage the right kind of agriculture and the right kind of farming that will be mutually beneficial for society as a whole and the landscape we inhabit. Watch the video above to learn more about the history of dieting and agriculture that sprung out of America’s overabundance of food, our subsequent collective lack of understanding of cuisine, and how we might change this pattern, one healthy meal at a time.

Related: How to Be a Conscious and Responsible Omnivore


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