Global EditionASIA 中文双语Français
Home / Food

Championing a sustainable future

By Dong Fangyu | China Daily | Updated: 2018-06-23 09:00
Dutch chef Albert Kooy has been learning from Chinese chefs to design dishes that are vegetable-based yet offer satisfactory taste comparable to that of meat. [Photo provided to China Daily]

Dutch master chef Albert Kooy believes the world should be eating more vegetables, which can taste as delicious as meat if cooked in ways Chinese usually do.

The way the world is consuming its food today is worrying and humans will continue to do harm to the planet unless there is a radical change in consumption attitudes, says Dutch master chef Albert Kooy.

"We don't respect our produce that much. It's a status thing as well. Eating a lobster means more than just having some cauliflower," says the 56-year-old, who was recently in Beijing for the June 5 to 10 Dutch Days Beijing event.

Organized by the Embassy of the Kingdom of the Netherlands, the event comprised lectures and workshops on sustainable eating as well as a "Dutch Gastronomic Week" that was held at the One East Restaurant in the Hilton hotel.

Kooy is best-known for his philosophy on food sustainability that is centered on cooking using 80 percent vegetables and 20 percent meat, as the latter has a larger carbon footprint.

1 2 3 4 5 Next   >>|
Most Popular
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349