Saveur magazine calls Sustainable Cuisine White Papers “the
most important, readable little green book with a big green
agenda".
Earth Pledge coined the term Sustainable Cuisine to describe
“a derivative of sustainable development which celebrates the
pleasures of food and the diversity of cultures, while recognizing
the impact of food on our health and our environment. Sustainable
Cuisine preserves culinary traditions and addresses the need
to safely nourish a growing world population.”
The Sustainable Cuisine White Papers were published in 1999
for a Sustainable Cuisine Dinner hosted by the Earth Pledge
Foundation on the occasion of the "Last Earth Day of the Century"
on April 22nd, 1999 (OK, stop it now, the debate about which
year really ends the century is moot for another 98 years).
These White Papers are essays on several aspects of the world
of eco-gastronomy, with authors as wide-ranging as Roger Berkowitz
of Legal Seafoods , Bob Weir of The Grateful Dead, Robert F.
Kennedy Jr., and my friend Patrick Martins, President of Slow
Food USA.
White Papers have been a concise and useful way to explore
important issue since the 19th century (regardless of when
it ended). This book is what I sometimes call "bathroom reading
for foodies", since it is made of several short essays. Each
of them is another concise argument for why people should
pursue quality and sustainability in their food choices. This
book is available by clicking on the above link, to purchase
through Amazon, from Earth Pledge by calling 800-639-4099,
or visit their website at www.earthpledge.org where you may
read it online (of course, it is then harder to read in the
bathroom!)