fábulas sustentáveis

Por um capricho gastronómico, aquele polvo, um molusco cefalópode como tantos outros, ascendeu ao jet-set internacional. Do momento em que o pescaram até ao instante em que foi ao forno, à lagareiro, percorreu pelo menos três países e experimentou quase todos os modos possíveis de transporte. ... Foram as inscrições no rótulo que me despertaram para o disparate que fizera. O bicho vinha da zona FAO 34, uma das grandes áreas de pesca em que a burocracia das Nações Unidas repartiu os oceanos. Começa no estuário do rio Congo e vai até ao estreito de Gibraltar. Possivelmente o polvo foi capturado nas águas do Marrocos ou do Senegal, por uma embarcação com certeza espanhola. Ou seja, nem sequer era português.  Um bicho globe-trotter como aquele, ainda por cima congelado, não existe sem uma factura energética incomportável, para a qual eu contribuí com uma grande parcela.  Fraca compensação é dizer que a iguaria, uma vez assada, estava uma delícia. Todo o episódio foi um desastre em ter

To finish the thesis gives me a feeling of cleaning home. The living room that is a shelter. It is a place that protects but also limits the movements and I do not want to leave it.

It is becoming a big challenge to feed cities, where most of the world population lives nowadays. Cities have lots of people that need lots of food. Even tough there is not so much food produced in the cities. Initiatives like this in Oxford can work at the local level to help people to engage in more sustainable choices. The aim of Good Food Oxford is to identify and catalyse actions by individuals and organisations that will measurably reduce the greenhouse gas emissions associated with Oxford’s food system while promoting environmental sustainability, social inclusion, health, wellbeing, the local economy and a thriving food culture.

The Guardian tracked how some of the world's big supermakets are using suppliers relying on slave labour to put cheap prawns on their shelves. Thai 'ghost ships' enslave, brutalise and even kill workers are linked to global shrimp supply chain. Thailand exports around 500,000 tonnes of shrimps every year. It is one of the biggest exporters in the world. From the total production, 10% are commercialized by the company CPFoods, a main source of shrimps in UK and USA supermarkets. Globalization brings seafood from everywhere to our plates. Nevertheless each of us is responsible for what we put in the plate. People die because of shrimps! Insane business. Here the story in Portuguese.

Fish tales is a company from The Netherlands that sells sustainable seafood. The interesting thing is that they do not only have a MSC certification, they also promote the fishery in videos and the producers in the packages.   It seems that it is good business to tell the story behind the fish. The responsible, Bart van Olphen, a chef and the author, says: What makes seafood stories so special?  You won’t be able to easily find a nice story behind every product.  Highly educated marketing managers and communications directors are needed to bring out stories people hopefully pick up.  This is the reason why I am so happy to be active in the seafood business: because fish is the only product we still consume from the wild, it leads directly to many great stories, beautiful scenery and people.  Communicating seafood is the easiest job to do; you just build a bridge between producers and consumers and tell the real story in as transparent a way as possible.