CNN時尚生活志：Think Globally, Eat Locally 環(huán)保就從選擇食材做起
27 環(huán)保就從選擇食材做起
KRISTTE LU STOUT, CNN ANCHOR
Sustainable dining can mean a lot of things. As you saw just now, it's certainly about being careful, about avoiding the foods that are over-exploited. It's also about eating seasonally and locally. For example, tomatoes. Now many of us eat tomatoes all year round, and for a lot of us that means tomatoes that were shipped from very far away, and that means a big carbon footprint. So, how do we eat more sustainably? According to one restaurant, it's about getting back to basics.
CNN主播 克莉絲蒂·陸·史道
可持續(xù)飲食可能街很多種方法。正如各位剛剛看到的，可持續(xù)飲食確實(shí)必須謹(jǐn)慎小心，避免食用遭到過度剝削的食物，也可以選用當(dāng)季當(dāng)?shù)氐氖澄?。以西紅柿為例，現(xiàn)在許多人一年四季都吃西紅柿，而我們大部分都是食用從很遠(yuǎn)的地方運(yùn)來的西紅柿，這表示會造成很多碳足跡。所以，我們該怎么吃才能比較合乎可持續(xù)的理念?根據(jù)一家餐廳的說法，方法就是回歸基本。
And you don't advertise your restaurant as being sustainable. Is that a deliberate move?
你們并沒有以可持續(xù)的名義宣傳你們的餐廳。這是故意的嗎?
ROBERT SPINA, CO-OWNER, POSTO PUBBLICO
It is deliberate. We don't call ourselves an organic restaurant. We have...we offer premium products. We have...we are clean. Ninty-five percent of our ingredients are clean, and we use it as a talking point. So when a guest enters the restaurant, it's something that we can say, hey, by the way, you know, 95 percent of our produce is local, clean, organic. It's a conversation starter.
帕布里克意式餐廳合伙人羅伯·史賓納
是故意的。我們不自稱為有機(jī)餐廳。我們……我們供應(yīng)頂級的食材，我們……我們很干凈，我們的食材有95%都很干凈，手足們就以這一點(diǎn)作為話題。顧客走進(jìn)餐廳時我們就可以這么說:嘿，順便告訴你，我們的蔬果有95%都是本地生產(chǎn)的，是無污染的有機(jī)產(chǎn)品。這是一種和顧客展開對話的話題。
KRISTIE LU STOUT, CNN ANCHOR
And do you think it would take away from the dining experience here if you pushed that sustainable angle more?
CNN主播 克莉絲蒂·陸·史道
你覺得你們?nèi)绻珡?qiáng)調(diào)可持續(xù)飲食的概念，會剝奪顧客的用餐樂趣嗎?
ROBERT SPINA, CO-OWNER, POSTO PUBBLICO
I do. I do, because we really believe that it should be a way of life. You know, we're not eco-warriors," but we do feel that it should be a way of life. It's socially conscious, it's responsible.
帕布里克意式餐廳合伙人羅伯·史賓納
的確，的確，因?yàn)槲覀冋嫘恼J(rèn)為這種飲食應(yīng)該是一種生活方式。我們不是生態(tài)戰(zhàn)士，但我們確實(shí)覺得這應(yīng)該是一種生活方式。這是一種具有社會意識的做法，也是負(fù)責(zé)任的做法。
KRISTIE LU STOUT, CNN ANCHOR
And these, I can't get my eyes off them. These are absolutely gorgeous.
CNN主播 克莉絲蒂·陸·史道
這些西紅柿，我都看呆了。真是太美了。
TODD DARLING, CO-OWNER, POSTO PUBBLICO
These are the best, you know. These are really incredible. And so these are definitely seasonal. These will only be available for about 90 days starting in the beginning of April. You know we like to use wedges of the tomatoes with our homemade fresh mozzarella 15 on the plate, or we serve it with burrata, you know, and that's all great ingredients need. You know, it's very simple.
帕布里克意式餐廳合伙人羅伯·史賓納
這些是最好的西紅柿，質(zhì)量真的非常好，也絕對是時令食材。這些西紅柿四月初才買得到，只會供應(yīng)90天左右。我們喜歡在盤子上放些西紅柿切塊，搭配我們向制的新鮮莫札瑞拉奶酶，或者配上黃油奶酶，好的食材配這些就夠了。非常簡單。
KRISTIE LU STOUT, CNN ANCHOR
Now all this is grown locally, and when you talk to localvores, they say eating locally usually comes down to three things: taste, price and saving the planet. What's the top priority for you?
CNN主播 克莉絲蒂·陸·史道
這些蔬果全都是當(dāng)?shù)胤N植的。如果你問“本地膳食主義者”他們都會說，支持當(dāng)?shù)仫嬍持饕袑ｍ?xiàng)理由：口味、價格和拯救地球。對你而育，哪一點(diǎn)是最重要的?
TODD DARLING, CO-OWNER, POSTO PUBBLICO
Taste.
帕布里克意式餐廳合伙人 托德·達(dá)林
口味。
KRISTIE LU STOUT, CNN ANCHOR
Taste?
CNN主播 克莉絲蒂·陸·史道
口味?
TODD DARLING, CO-OWNER, POSTO PUBBLICO
Taste. You know, I think at the end of the day, 18 we're a restaurant, you know, and so, you know, we're in the business of creating an occasion for people, and you know having the tastiest product is obviously one of the best things to us. But, you know, I think it's important that, you know, restaurants also provide us with an opportunity to make decisions, either as the business owner or as the customer, you know, to...you know, eating is sort of like voting. You know, we always say, right, eating is like voting, and you sort of either choose to support your local organic farmers and your sort of local community, you know, reducing your carbon footprint and all of those sort of feel-good ideas. And, you know, but it all comes around at the end of the day to having the best-tasting product.
帕布里克意式餐廳合伙人 托德·達(dá)林
口味。我想我們畢竟是一家餐廳，我們的工作就是為顧客創(chuàng)造就餐環(huán)境。所以，供應(yīng)最美昧的產(chǎn)品對我們來說顯然是最棒的事情不過，我認(rèn)為重要的是，餐廳給大家機(jī)會去做決定，不論是餐廳老板還是顧客，因?yàn)槌燥堄悬c(diǎn)像是投票。我們常說吃東西就像投票，你選擇是杏支持本地的有機(jī)農(nóng)民和本地社群來減少向己的碳足跡，還有各種令人感覺正面的觀念。但說到底，我們還是必須供應(yīng)最美昧的產(chǎn)品。
