18 May '12, 6pm

Chefs’ disregard for environment leaves a bad taste

Thomas Keller in his kitchen. (Photo by Arnold Gatilao) Thanks, Thomas Keller. Now we know where you stand. When you joined forces with Andoni Luis Aduriz and came out publicly in The New York Times this week as a chef who does not feel any obligation to the environment, we heard you.“With the relatively small number of people I feed, is it really my responsibility to worry about carbon footprint?” you asked. You think it’s not your place, as reporter Julia Moskin puts it, “to provide a livelihood for farmers near [your] restaurants, to preserve traditional culinary arts or to stop the spread of global warming.” Yep, you’re just here to “create great, brilliant food.” And you know what? That might make sense — if we lived in the 19th century. Then you could just focus on making your brilliant food (it would probably be served to royalty) and someone else would do the drivi...

Full article: http://grist.org/food/chefs-disregard-for-environment-lea...

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