The Rich Really Are Getting Richer: No Food Left Behind

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Enseñanzas Oficiales de Idiomas

Inglés Avanzado C1

Lesson 3

 

The Rich Really Are Getting Richer: No Food Left Behind

Women in a poster
Image by JBloom in Flickr under CC

When do you think this advertisement dates back to? Why?

Who do you think it's lecturing? Why?

Could this be applicable to present-day society?

Would citizens find it appealing? Why or Why not?

Share your opinions with your partners.

Did they agree with your insights?

Cloze Activity

Read the paragraph below. Listen to the audio and fill in the missing words.

Man amongst chickens
Image by Dan Barber in Flickr under CC. 

The female presenter introduces Dan Barber, award-winning chef and owner of Blue Hill restaurants. The reason behind his appearance at "The Atlantic Forum on Sustainable Urbanization" is because he is being interviewed by Steve Clemons (editor of The Atlantic) about his "wastED" initiative. Clemons starts by reading him a quote that compares   emissions to the emissions from lighting, cars, air travel, washing machines and air conditioning. Clemons suggests that we can be wasteful with electricity and so forth, but we have to keep our food waste problem  . Barber agrees by adding that 40% of the food we produce goes to waste; this   and the opportunity.

Clemons moves on to discuss Barber's line of tweets and several exotic foods to then ask about how he had become interested in this subject. Clemons defines this   as the science of food waste and taking it into a new dimension. Barber interrupts to say he stays away from science, and rather, focuses on what chefs do every day which is utilize waste, that is, not throw away food. He goes on to say that there is an economic driver and   behind this perspective. He continues saying that everybody shares this idea only they do not wear it on their sleeves like he does. 

The first example Barber gives is the "Ravioli Special" which contains vegetables left over from the former day's   mixed with beautiful cheese. They had not advertised this before because nobody would have ordered it, but now, high-end chefs, also called white-tablecloth chefs which have been accused of pretension and the cause of the problem, are offering this option as a solution.

, Barber describes three French "peasant cuisine" dishes which historically have taken on this challenge because of their utilisation of waste. The pot-au-feu made with leftover vegetables and  . The bouillabaisse made with fish that the fishermen couldn't sell. The wives used this damaged,    fish to make a soup at the dock. Meanwhile, the husbands went off to sell the fish they had caught that morning. The third French dish he describes is coq au vin made with leathery, tough rooster meat. He says that we don't normally eat rooster. Instead, it is sold in dog food, as fish feed and Campbell soups use a reduced portion of it. The rooster meat is braised gently in white wine to  .

He offers those three dishes as a basis to  . He also says that there are hundreds of dishes from different countries that contain this type of ingredient. The question is how to incorporate these ingredients in order to reduce that 40% waste and create irresistible food. When he is asked about whether there is a "wastED cuisine cookbook", he says he would love to see a proposal through. 

This section of the interview finishes with Clemons admitting he is a terrible cook that would probably kill himself using ingredients that aren't healthy. To this Barber remarks that they aren't   because it isn't about danger eating or adventure eating, it is simply meant to be delicious.

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Consider the following questions. Share your answers with your partners.

What do you think about this initiative?

Would you go to a restaurant knowing they were going to serve you leftovers?

How much would you be willing to pay for that type of meal?

Do you think it is a healthy option?

Where do you draw the line when buying fresh fruits and vegetables?

Have you ever bought cheap food that is about to reach or has reached its best-by date?

Man facing empty shelves
Image by Danny Choo in Flickr under CC.

This man is looking at some pretty empty shelves. 

Have you ever been to a supermarket that looks that empty?

What circumstances might have led to those empty shelves?

Which country do you think it might be?

Do empty shelves mean that the place is poor? Why or why not?

After some thought, share your ideas with your partners.