Vegetarian Star

Mario Batali "Molto Gusto"

Chef Thomas Keller made a statement to the New York Times that sounded as if he was not hopping on the bandwagon to cook with more sustainable ingredients anytime soon and that it wasn’t his job to do so.

“With the relatively small number of people I feed, is it really my responsibility to worry about carbon footprint?” Keller asked. “The world’s governments should be worrying about carbon footprint.

Elizabeth Meltz, director of sustainability for Mario Batali and several other popular chefs, responded to Keller’s comment on Bay Area Bites, suggesting that even observing something as simple as Meatless Monday can go a great way towards preserving the planet.

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“My thing is this – everything has to be able to be done with some kind of commitment and passion, and some reason that isn’t blown out of proportion and taken for granted.”

—Chuck D of Public Enemy during an interview with The Vine. Chuck eats a more sustainable diet by being a fish-eating vegetarian and he also is a human and animal rights activist.

If you follow the pescatarian diet, you should know, scientists have shown fish feel pain too. If you are still comfortable with your decision, please choose seafood wisely, eating only varieties that are not overfished and contain the least amount of unhealthy toxins like mercury.

Photo: PR Photos

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“The world’s current consumption levels will have us raising 120 billion animals a year by 2050. This number would require using more land for agriculture than exists. And even if we could pilfer the land or [devise] technology to achieve this, it’s unlikely the atmosphere, land, and water could handle it.”

—-author Mark Bittman, explaining in the April 2010 issue of Vegetarian Times why eating meat and other animal products is not sustainable.

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