Page 262 - How to Be a Conscious Eater - Making Food Choices That Are Good for You

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EAT LIKE THE PLANET

DEPENDS ON IT

very day, about three times a day, each one of us has the
responsibility, and delicious opportunity, to align our
Efood choices with our personal values. Whether you’ve
always thought of food this way, started recently to think of it
this way, or only as a result of enjoying my lovely voice in this
book have now been persuaded to think of it this way, I can’t
resist being that food writer who reminds you of this important
point. These values might be ones we hold closely, indivisible
from our identities and how we see ourselves. Or these values
might be more aspirational—those we would like to see more
of in the world, and those we wish to embody more as we grow
and age and serve as role models for our kids. Wherever the
values lie on your personal spectrum of reality versus aspira-
tion, this responsibility and opportunity call us to the adage of
“voting with your fork.”
When selecting your next restaurant for a gathering of fam-
ily or friends, date night, or business lunch, or deciding where
to order delivery for your kid’s birthday party, or choosing a
caterer for the bridal shower you’re hosting, try to consider
not merely the place that’s the cheapest or tastiest or health-
iest or most convenient (though those are good reasons), but
also whether that restaurant is doing its part to address the
overwhelming urgency of climate change. To make an envi-
ronmentally conscious decision about which restaurants to
patronize, take the following into account.

Stuff that’s made in restaurant kitchens 251

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