12月9日VOA聽力：巴黎餐館廚師供給助益氣象菜單
Paris is synonymous with good food, good wine andgood times.
At l’Epi Dupin, Chef Francois Pasteau wants yourmeal to have one more bit of goodness: good forthe climate.
“Three times a day, we can do something good forthe climate in changing the way we eat.”
Pasteau’s menus stress, for one thing, fresh, local, seasonal vegetables.
“The quality is better, it is better for your health, it is better for the climate because it has notbeen traveling for a long way.”
A big part of the “Good for the Climate” menu is using less meat.
Beef especially takes a lot of resources.
“The beef needs to eat a lot. We destroy a lot of forests to cultivate the food for the beef.”
But it is not about cutting things out of your diet entirely,he said.
“That is important to say, it is not to be punished to be good for the climate. It is to havepleasure.”
Pasteau builds his dishes around vegetables and then adds the meat.
“They're very happy to taste different kinds of vegetables and to eat a bit of meat or fisharound.”
Just before the Paris climate conference, Pasteau started a group to promote what he calls“Good for the Climate” menus.
Around 50 restaurants have joined.
Climate expert Alexandre Meybeck with the U.N. Food and Agriculture Organization isenthusiastic about the program.
“One of the most difficult things to do is to change consumption attitudes.
And the worst way to do it, I would say, is to say,you should not do this or deprive people ofit.
Giving value to other ways of eating is, for me, one of the best ways to do it.”
At a climate conference side event, French environment minister Segolene Royale presentedPasteau with an award for his efforts to show good food can be good for the climate.
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