In a world increasingly awakened to the challenges of sustainability, Jordan has set its course towards cultivating a culture of sustainable gastronomy. With Jordanian initiatives, institutions, and culinary maestros pioneering a kitchen revolution, the nation aims to champion mindful consumption, prudent resource use, and a holistic, health-oriented diet. Over the past few months, the Jordan News Agency (Petra) has undertaken a gastronomic journey, delving into the bustling kitchens of hotels and restaurants, engaging with chefs, and conversing with homemakers to unearth the burgeoning roots of sustainable cooking in the Kingdom. The investigation has drawn a heartening picture of a nation rallying behind the principles of sustainable gastronomy. Blessed with an assortment of local agricultural products, courtesy of its diverse climate and four distinct seasons, Jordan is championing the use of seasonal ingredients. This practice of tailoring menus to the ebb and flow of seasons forms one of the bedrock principles of sustainable cuisine. However, the efforts to seed the culture of sustainable cooking extend beyond Jordan’s borders. Institutions and individuals across the globe are on a mission to make societies savor this art form that, according to the United Nations General Assembly, is a testament to the rich tapestry of cultures and civilizations, and a pivotal driver of sustainable development. The United Nations Food and Agriculture Organization (FAO) underscores that sustainable gastronomy pertains to region-specific food preparation methods with a conscientious emphasis on resource conservation, environmental preservation, and long-term sustainability. FAO has also cautioned that by 2050, the world will need to feed over 9 billion people. However, we lose or waste one-third of the food we produce. This paradox underlines the imperative for mindful resource use by producers and selective consumption by consumers. Locally grown produce not only helps bolster regional economies and sustains farmers but also helps in curtailing greenhouse gas emissions associated with food transportation. A demand for local produce keeps farmers afloat and fosters regional agricultural resilience. The importance of accessible, healthy, and sustainable meals is spotlighted by escalating global overweight and obesity rates. The World Health Organization projects that by 2025, nearly 167 million people will face malnourishment stemming from overweight or obesity issues. Environmental experts and Jordanian chefs emphasize the need to reconnect with our culinary roots. Traditional crops, recipes, and food cultures not only offer a taste of heritage but also foster sustainability. Supporting local farmers, preserving culinary traditions, minimizing food waste, and conscientiously managing leftovers, portion sizes, and expiry dates are simple yet powerful ways to conserve natural resources. Environmental expert Omar Al-Shoushan asserts that sustainable cooking reduces the water footprint, rationalizes energy use, and curbs plastic consumption in packaging and transporting prepared foods. Furthermore, Al-Shoushan points out that the model of sustainable consumption was a traditional practice in rural Jordan, where leftovers served as animal feed, and the ensuing waste contributed to natural soil fertilization. Nico Dingemans, organizer of the “From Farm to Fork” initiative in Jordan, reaffirms the nation’s bountiful diversity of agricultural products. He believes that for a tourist magnet like Jordan, deepening the culture of culinary sustainability is imperative. The sustainable gastronomy movement has garnered enthusiastic champions, including Jordanian chef Sarah Aqel who plans to incorporate her global experiences into a sustainable cooking venture in Jordan. At a sustainable dinner hosted by the Royal Academy of Culinary Arts, Chef Mohamed Attia, Chef Luca Lilly, and other culinary artists showcased innovative techniques and ingredients to spotlight sustainable cooking practices. Locally grown herbs from “Dana’s Grove,” owned by Dana Husseini, graced the tables at the dinner. Husseini’s farm exemplifies sustainable farming practices with its pesticide-free approach and efficient use of natural resources like rainwater. Restaurant owner Maysa Miqdadi shared her commitment to seasonal food purchasing, rejecting food storage to conserve energy resources, and precise quantity management to curtail food losses. As Jordan takes strides towards sustainable gastronomy, the nation is laying the foundation for a future where food security, environmental sustainability, and cultural heritage converge in the aromatic symphony of its kitchens.
Source: Jordan News Agency