Real meat at restaurant Vincents in Riga
Let me start by saying that selling food means that you have to be clear on what it contains. If you claim your lasagna or burgers or whatever are made of beef, they should contain beef. And not pork or horsemeat. In light of the scandal recently uncovered in Europe, I think the sellers of ready-made meals are responsible for making sure that what’s in the product, is declared on the packaging. I also think that relabeling one type of (cheaper) meat to another (more expensive one), to make an extra profit, is fraudulent and criminal.
But in this horsemeat story, it’s not just the complex food supply chain, or the actors in it that carry all the blame. Nor are, as one former UK official tried to make us believe, the EU regulations culpable. I think we also have to aks ourselves the question: why do we allow ourselves to know so little of such an important factor in our lives? Now that we’ve climbed Maslow’s pyramid, we seem to pay less attention to the bottom of it. Our basic needs have become less important to too many of us. We think they should be fulfilled by convenient and cheap means, and that opens up opportunities for things like the horsemeat scandal to happen. Another question we could ask ourselves is ‘how did we let it get this far?’
There’s actually an even more important question that should feature in our minds prominently now: how can we take control of what we eat again? Sure, not all of us are top chefs, or even able to cook more than an egg and some water for tea or instant soup. But that doesn’t mean we can’t take charge of what we put into our mouths to fulfill that basic need of nutrition. We can care more, and know more, about the food we put on our plates. To help with that, I would like to point out three wonderful places on the internet.
First of all, I’d like you to take a look at the OpenIDEO local food challenge. In 2011, this open innovation platform focused on connecting food consumers to food producers. As is the norm on this platform, many wonderful ideas were generated, that are available for anybody to implement. Now, there are stories available of how people are doing exactly that, and working on enabling food consumers to be more connected to their food. Go check it out and see if you can be inspired.
The OpenIDEO local food challenge: www.openideo.com/open/localfood/
The second thing you should visit is the home of Jamie Oliver’s Food Revolution. The celebrity chef is a wonderful champion of using real food. In schools, but also at home. From food knowledge to easy recipes, this place provides you with all you need to start taking control of the food you eat.
Jamie Oliver’s Food Revolution: www.jamiesfoodrevolution.com
The last one I’d like to share is nothing more than a collection of 30-minute recipes from a great variety of sources. Preparing food doesn’t have to be difficult or time-consuming. And it’s certainly worth investing your time in. And if you use real ingredients, at least you know that you’re not eating something you don’t want to eat.
30-minute recipes on Yummly: www.yummly.com/recipes?q=30+minutes