The sustainable urban cook

I was recently given “Urban Cook”  by Red Lantern chef Mark Jensen. It has loads of really nice home style hearty meals and each section is headed by a heap of information on the differences between mass market, sustainable and organic farming practices.

I’ve been saying for a while now that I don’t mind if something is organic, just as long as it’s sustainable. Sustainability means a lot of different things to different people, but for me, it’s about the whole ecosystem – how do we feed 6 billion humans, keep animals out of misery, manage agriculture in a way that food production doesn’t exclude the vulnerable, and all without screwing up the world that we live in.

But it turns out that organic covers all of those things, at least in Australia. It’s given me a bit to think about and I  definitely have to do more research. In the meantime, I’ll only be eating organic meat and organic vegies (where possible), and leaning toward vegetarian meals in restaurants (unless I know that they source their produce from ethical/organic suppliers).

So bloody hard being an urban hippy.

Share on facebook
Share on twitter
Share on linkedin

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Nat Newman - portrait

Nat Newman

Nat Newman is an award-winning writer of short stories, content, podcasts, feature articles, drunk text messages and, soon, a novella.


The Office of Dead Letters


latest posts

words | travel | life | beer

Sign up for the newsletter for your monthly dose of words, travel, life, beer.