每日英語跟讀 Ep.K152: 氣候素食餐飲市場的新興勢力
每日英語跟讀 Ep.K152: The Rise of the Climatarian
Torben Lonne, a 34-year-old scuba diver in Copenhagen, never eats without considering the carbon footprint and the emission level of the food he’s about to consume. For that reason, his diet revolves around locally sourced fruits and vegetables, and pizza. He avoids avocados, however.
“Avocados that are made for export are incredibly carbon-intensive, especially when you consider farm to plate is actually several thousand kilometers away,” Lonne said. “Aside from the logistics, avocado farms have depleted many rivers and lakes, particularly in South America, in order to sustain our voracious appetite for guacamole.”
Lonne calls himself a climatarian, a term that first appeared in The New York Times in 2015, entered the Cambridge Dictionary the following year and is now becoming more common. Apps such as Kuri, introduced last year, offer climatarian recipes. Fast-casual restaurants including Just Salad and Chipotle are marking items that fit in the diet, like paleo before it, on their menus.
There are also climatarian-friendly brands, including Moonshot, a carbon-neutral company in San Francisco that makes a line of crackers from regeneratively grown ingredients with stone-milled, heirloom wheat and 100% recycled packaging.
When Just Salad added a climatarian menu option in September, more than 10% of their salad sales came from that menu, said Sandra Noonan, the chain’s chief sustainability officer, a position created in 2019.
Those who follow the diet stick with fruits and vegetables that are in season relative to their region; they avoid meat that comes from factory farms; and they seek local ingredients because those have lower carbon footprints, said Brian Kateman, the president and co-founder of Reducetarian Foundation, a nonprofit organization in Providence, Rhode Island, that encourages eating fewer animal products. Many reducetarians are also climatarians: cutting back because they’re concerned about the climate crisis.
Kateman, 31, became one after reading a 2007 book, “The Ethics of What We Eat,” by Peter Singer and Jim Mason. He was horrified to learn that greenhouse gas emissions from agriculture increased by 12% from 1990 to 2019, according to the Environmental Protection Agency.
While many climatarians aren’t vegetarians, since they believe that chicken or lamb are much better choices than beef, some eschew meat altogether since vegetables overall have a lower carbon footprint.
許多氣候素食者並不吃素，他們認為吃雞肉和羊肉已經遠比吃牛肉好了，不過也有一些氣候素食者完全棄絕肉類，因為蔬菜類整體而言碳足跡較少。Source article: https://udn.com/news/story/6904/5512200
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