Locavore spoke to Francesco Majno, CMO of Crické, about squeamishness, lobster as prisoner food, and the positive environmental effects of eating insects.
Avocados, the soft, green superfood may be falling out of favour with some restaurants in Britain as they move to ban the trendy food from their menus, amid environmental and land concerns. Smashed on toast or artfully decorating plates, the fruit has gained popularity in Britain, becoming synonymous with hipster hangouts and millennials.
Now, some cafes in Britain are ditching avocados on ethical grounds, claiming that the water-intensive fruit is harming farmers and land in regions such as South America where is it grown.
The lucrative truffle industry is set to disappear within a generation due to climate change, according to new research. A warmer and drier climate will be responsible for the decline – which will have a “huge economic, ecological and social impact” – and could be accelerated by other factors, such as heatwave events, forest fires, pests and diseases.
A study of 23 flowers used in cooking shows a lack of chemical and toxicological data, which makes it impossible to set a limit for safe consumption, according to a research team at the National Food Institute, Technical University of Denmark.