Tuesday, April 4, 2017
Can a Hotel change the way we eat?
That's the question posed in an article in this week's NOW magazine, about the Gladstone's decision to hire a food activist to work with the hotel's Executive Chef in planning menus using sustainable, locally sourced ingredients.
It's not a new revelation that rearing cattle produces more greenhouse gasses than driving cars. "According to the United National, livestock is responsible for 18 per cent of the world's greenhouse gas emissions. This percentage includes the effect of deforestation in order to create grazing land, as well as livestock natural methane gas emissions".
So naturally vegetables and other produce from nearby Southern Ontario farms will be taking centre stage. Food activism also translates to social responsibility to the neighbourhood residents by offering healthy pay-what-you-can dinners.
Read the story here