The Low Carbon Holiday Menu Part 1: Midwest
Giving Mother Earth a Gift This Holiday Season by Cooking Green.
Can a winter’s holiday feast be local and sustainable? It doesn’t seem such an easy task, even for a locavore like myself as I contemplate turnips, a few remaining pumpkins and sweet potatoes. Even so, with some resourcefulness and help from regional chefs of the Bon Appetit Management Company, we can all have a Low-Carbon Christmas — even in the frozen tundra of the upper Midwest.
Bon Apetit, a company that offers corporations, universities and colleges onsite catering and food service with a commitment to sustainable, local cuisine, had four of its chefs from various regions of the country put together low-carbon, high-flavor menus for the season.
The regions include Upper Midwest (follows), Northeast, West Coast and Southeast. Each of the menus will be featured in an Eat Drink Better post beginning with the upper Midwest menu, below.
General tips for parties and seasonal gathering that keep things low carbon include not using bottled water or disposable dinnerware. Don’t use bottled water and compost food waste as much as possible. Use less beef and dairy products.
Menu after the jump.
