Welcome to the fun world of Science et Fourchette where we, nutritionists Annie, Mara and Élisabeth, simplify the science behind every bite. Passionate science communicators and unconditional followers of the pleasure of eating, we understand that nutrition is much more than a question of numbers and calories.
Our philosophy is to always keep in mind that pleasure must be at the center of the table and that eating well can rhyme with simplicity. Through our nutritious recipes and science-flavored posts, we bring you our strategies and insights each week to help you eat healthier, from science to fork.
Annie, Mara and Élisabeth, the nutritionists of Science et Fourchette
At the start of the year, let's become aware of what is found on our plate.
At a time when all of our food choices affect the planet and when we are constantly underlined the urgency of acting to save our environment, a movement against the current invites us… to slow down! One of the particularities of Slow Food is to become aware of the impact of our food on the environment and, consequently, on biodiversity. Already in 2019, it was reported that 25% of plant and animal species were at risk of disappearing from the face of the Earth. And if we have less variety, we will have much less food to eat!
Here's how to take a few steps to celebrate (and protect!) the biodiversity on your plate.
Four steps to take in the kitchen
We discover and taste the foods listed in Slow Food's Ark of Taste, a catalog created to save food biodiversity. This guide is valuable for identifying quality foods, which are in danger of disappearing or which are forgotten.
Eat less meat
Implementing such a dietary change is not always easy. We therefore make way for vegetable proteins, starting with one or two meals a week, to gradually increase towards the desired objective.
Cook more often
Purchasing processed food is pushing global agriculture towards mass production at the lowest cost. We can act by cooking as often as possible from fresh, local and seasonal ingredients.
Most of the time, we waste food because we buy too much of it, cook too much of it or because it is poorly stored. With a little planning, a grocery list and some creativity, you get better at putting what you need to eat on the menu before it's expired.
Two steps to make it more
Bees, butterflies and other pollinators help produce more than a third of the food we eat . They are given a helping hand by choosing to plant flowers, fruits, vegetables, shrubs and trees in the garden for forage.
Cultivating a vegetable patch
Whether it's small, big or in a pot, we cultivate a vegetable garden to discover plants that we are not lucky enough to find at our grocers. We get seeds of ancestral varieties, which provide pleasure and flavors.