It’s easy to just to go to a supermarket and grab the available ingredients in store to make a delicious meal. Sometimes we go in to buy what is necessary, rarely do we think about where they come from, and how they arrive at the store. A great number of produce, despite the fact that they can be grown indigenously and natively, is actually imported across seas and continents to arrive on the supermarket shelves. Imagine the amount of unnecessary carbon footprint generated while it could have been avoided. For me, for feuille food lab, utilizing as much as possible the native ingredients is our goal and philosophy. However, such practice is not without any setback. For example, creating a leafy salad that involves ten or more green varieties that first have to be at the right stage for the intense flavors and tenderness and secondly, sourcing enough varieties to achieve the taste and the presentation I wanted can be quite nightmarish. And more often than not, the recipe I created has to be re-evaluated, scrutinized and perhaps altogether modified. But such practice keeps me on my toes and allows me an opportunity to further study and delve into the rarity of the indigenous botany and hopefully, unravel them in such way that is appreciated, promoted, and sought out.
It is important to care for our environment in every way possible. Using local ingredients over the imported ones is just one step of many, you, I, and everyone can do to make a difference. Given sufficient demand, the purveyors will hear us and listen. Deliciousness and environmental sustainability are mutually synergistic and reinforcing. And we need to make the most of what we have now in order to protect the food we love in the future.